And the winemaker is Arturo de Miguel, owner of the family estate Artuke in Rioja Alavesa.
Their grand crus are now world famous, with several 100/100 scores already to their name and therefore often sold out. We still have a small number of Escolladero 2023 available, also one of their grand crus (96/100).
This Paso las Mañas is one of their two premier crus (more about the other one this Sunday! 😉).
Arturo has completely shaped this vineyard according to his own vision. He planted it himself on a slope called “Paraje El Chorro”, when he was still very young, in 1990 and 1999, with a final section planted in 2013. In total almost 4 hectares. The 2017 vintage was therefore the first release of this remarkable wine.
Why plant this vineyard? Because it is one of the highest vineyards in all of Rioja, at 700 metres above sea level, on the slopes of the Sierra Cantabria, in the village of Samaniego. From this vineyard you have a spectacular view over the entire region.
The soil consists mainly of fragmented limestone rock and compact clay. Arturo naturally works fully organically and uses only indigenous yeasts for the vinification.
Gutiérrez (R.Parker) calls it “the wildest vineyard in Rioja”.
The aromas are not only those of red and black Tempranillo fruit, but also of the herbs growing in the vineyard, such as thyme and rosemary. A high-altitude vineyard, yet with a Mediterranean twist.
Gutiérrez also regularly compares the wine with the best Syrahs from Hermitage. Fleshy and spicy, but above all: built for a long life.
2023 was an outstanding vintage in Rioja.
And from that great vintage we have now received this fantastic Paso las Mañas.
See what Gutiérrez writes about it in R.Parker:
95/100
“The 2023 Paso Las Mañas, reminiscent of the 2021 more than the 2022, now carries the name of the lieu-dit, El Chorro, in the village of Samaniego where the vineyard is at 700 meters above sea level below the Sierra Cantabria. The 3.9-hectare plot was planted in 1990 and 2013 on limestone and rocky soils. The Tempranillo grapes fermented with indigenous yeasts, and the wine matured in 3,500-liter oak foudre for 12 months. It has a subtle and complex nose redolent of raspberries and dark cherries, with spices and herbs. It has a moderate 13.6% alcohol, a pH of 3.38, very good balance and elegant and fine tannins. All of these 2023s have a serious and somewhat austere profile and are balanced and elegant.”