Tempranillo from Rioja, Spain; medium to medium plus bodied and dry, lifted and fresh with notes of fig, black cherry, dried earth, and leather, hints of cured meat, pepper, and vegetal spice, with nutty and herbal hightones, well-integrated oak, and soft edges. Practicing Organic and Sustainable

From Communal Brands:

"Meticulous harvest and careful grape selection. Organic practices in the vineyard—no “cides” whatsoever, though not certified. Manual harvest. No additives and the juice naturally goes through the primary fermentation and MLF is in stainless steel. The wine is transferred to 225L, 4 year-old American oak barrels for 1 year of maturation, with one racking at 6 months. It is lightly fined with egg whites, unfiltered prior to release.

Vina Olabarri is located in this important Spanish region, and for years as the smallest winery, they supplied their high-quality fruit to the big players in the region. In 1985, the 100-year-old Anguciana winery was purchased by Pablo Olabarri and his intent was to use the quality fruit to produce estate bottled wine. Upon his death in 1990, his son Luis Olabarri took over the family estate and continues to oversee operations today. Current winemaker, Fernando Salgado’s techniques are rooted in tradition passed down from the 100-year-old estate. He supplements this wisdom with the best modern winemaking technology has to offer including a recently built modern winemaking facility. The current focus at the Olabarri estate is to make traditional age-worthy wines reflective of this special area in the “heart” of Rioja."