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El Calado del Espino 2023José Gil "Vignerons de la Sonsierra" - 75 cl.

95 R. Parker
Biological
El Calado del Espino
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El Calado del Espino 2023 is the third vintage of this white wine by José Gil. The wine is made from 100% Viura, sourced from two plots: one in San Vi... read more
Region:
La Rioja
Appellation:
D.O.C. Rioja
Assembly:
Viura (100%)
Wine colour:
White
Alcohol content:
13 %
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75,44 € /pc
62,35 € excl. VAT
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The maximum order quantity for this product is 3 pieces.
Last bottles available
Product info
El Calado del Espino 2023 is the third vintage of this white wine by José Gil. The wine is made from 100% Viura, sourced from two plots: one in San Vicente de la Sonsierra and a smaller part from Labastida. The vines are around 50 and 80 years old respectively and are planted on limestone-rich soils.

The soils are very shallow, with the rock close to the surface. This gives the wine its taut, mineral character. Only 1,780 individually numbered bottles were produced.
Vinification
The grapes are pressed as whole clusters using a pneumatic press. After 24 hours of settling, the must ferments in the estate’s underground cellar, in new and used 500-litre barrels and 54-litre glass demijohns.
Storage potential
Drink from: 2026
Best between: 2028-2032
Drink until: 2036
To serve
Serve chilled, around 10-12°C.
Trial analysis
Aromatic nose with dried flowers, fine herbs, a touch of pollen and chamomile. On the palate, the wine is fresh and precise, with ripe fruit that remains nicely contained. The limestone-rich soil adds extra tension and a clear mineral touch. A balanced white Rioja with length and a fresh finish.
Flavor profile
Wood None Aged in wood barrels Heavily aged in wood barrels Acidity Low acidity Balanced High acidity Fruitiness Low fruitiness Balanced High fruitiness Structure Elegant Balanced Full-bodied
Reviews
R. Parker (95/100)

The 2023 El Calado del Espino is their third vintage of this white, produced with Viura grapes from two plots, one in San Vicente and a little bit from one in Labastida; one plot is 50 years old and the other is 80 years old on limestone-rich soils. The whole clusters were pressed in a pneumatic press and fermented in their underground cave in new and used 500-liter barrels and some 54-liter glass demijohns. It matured in those fermentation vessels for 11 months. It was the first year they used the pneumatic press and pressed the full clusters and only waited 24 hours to let the must settle. The wine smells of wet stones, from the soils of El Bardallo, which are very shallow and the rock is very close to the surface. It's aromatic with notes of dry flowers and herbs, a little bit of pollen and chamomile, and the palate is sharper and more balanced than the 2022. It has contained ripeness and 13% alcohol. A total of 1,780 individually numbered bottles were produced.

James Suckling (94/100)

Fresh, lightly creamy and quite intense on the nose with a touch of wasabi and minerals to the fruit. Medium- to full-bodied with good tension and acidity as well as roundness. Long and nicely generous at the end. Viura from Labastida. 13% alcohol.

Guía Peñin (93/100)
Wine estate

Named "Young Winemaker of the Year" in 2021, José is one of Spain's most promising winemakers. And as he works in a quite classical appellation, La Rioja, his "Burgundian" approach to wine is certainly innovative.
Their main models being Abel Mendoza and the Artuke brothers, Kosé and his partner Vicky know the perfect way to follow.
Here, Tempranillo shows itself in its most elegant and refined profile.

Dish suggestions
Meat
    beef chicken/turkey (poultry) lamsvlees pheasant/partridge (game) pork veal
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