Jeb Dunnuck 93
“This ripe, incredibly sexy red boasts a deep purple/plum color to go with gorgeous notes of black cherries, chocolate, graphite,
and a mineral/scrub brush-like character that develops withtime in the glass. Concentrated, fresh, nicely structured, and
long, it will benefit from a year or two of bottle age and drink nicely for a decade or more.” Jeb Dunnuck, jebdunnuck.com, March 2018
Denominacion de Origen
Munébrega, Zaragoza. In the southern part of D.O. Calatayud, located amongst the Sierras of Vicor, Pardos, and Armantes.
100% Garnacha de Aragón, the oldest clone of Garnacha (Grenache) worldwide. Garnacha (Grenache) was first cultivated in this northeastern corner of Spain and transferred across the Mediterranean by the medieval Kingdom of Aragón.
Two small mountain plots outside of Munébrega planted in the low density "Marco Real" system.
1900 & 1918
Traditional dry farmed viticulture. Practicing organic gobelet trained vines. In challenging years, we spray with copper sulfate once per growing season. Extremely steep mountain vineyard sites with inclinations of up to 65%.
Iron rich red slate soils with inclinations of 65%
Continental Mediterranean climate with cold winters, hot summers and drastic temperature fluctuations between day and night that can reach 60˚F. Vines self-regulate production levels based on hydric stress levels.
Hand harvested and stored in small baskets. The bunches are destemmed and the whole berries are transferred to 3,000L stainless steel temperature-controlled vats. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in a vertical basket press over the course of twelve hours. Primary fermentation completes and malolactic fermentation begins spontaneously in 500L & 600L puncheons and demi-muids (50% new, 50% second, third, fourth use).
The wine finishes primary and undergoes malolactic fermentation in puncheons and demi-muids. 22 months in barrel, 50% new, 50% second and third use.
Calatayud is Spain's highest altitude zone for the cultivation of Garnacha, and produces wines that are incredibly intense yet balanced with bright acidity due to the high altitudes. The slate soils impart a phenomenal minerality to Brega. Primary source records date back to the 7th Century demonstrate the cultivation of Garnacha in the medieval Kingdom of Aragón, which propagated this grape across the Mediterranean, including the South of France and Italy. One of the most unique Garnachas in Spain due to its balance between concentration and acidity.
Bodegas BrecaView all from Bodegas Breca
Located in the sleepy town of Munébrega, Bodegas Breca was founded by Jorge Ordóñez in 2010 with the mission of producing the finest Garnacha in Aragón. Garnacha de Aragón, the clone used to produce the wines of Bodegas Breca, is the most ancient and genetically untouched clone of of Garnacha (Grenache) in the world. Garnacha was first cultivated in this northeastern corner of Spain, and transplanted across the Mediterranean by the medieval Kingdom of Aragón, which had territories across the Mediterranean.
D.O. Calatayud has a very unique, extreme terroir. The combination of radical altitudes, diverse slate soils, and drastic climate combine to create a completely unique mesoclimate. As Spain's highest region for the production of Garnacha, Calatayud frequently sees temperature swings of 45˚F between day and night. In our mountainside vineyards (2600-3500ft.), our vines are oftentimes exposed to 40-100˚F diurnal temperature swings in the summer. The heat allows the grapes to achieve full phenolic ripeness, and the cool nights build high acidity in the grapes. Due to its long vegetative cycle, Garnacha requires a relatively dry, hot climate to reach proper phenolic ripeness. The cold nights, dawn, and dusk, combined with a variety of slate dominant soils, allow the grapes to reach high levels of acidity. Our head trained vineyards were planted between 1900 and 1975, and as with all of the Grupo Jorge Ordóñez vineyards, they are dry farmed. These conditions produce exceptionally balanced wines with ageing potential due to their concentration and acidity.
Garnacha, most famous internationally for its French name Grenache, is a grape cultivar that was most originally planted in the Kingdom of Aragón in the northeast of Spain during the Middle Ages. Transplanted across the Mediterranean by the Aragonese, who had holdings in southern France and Italy, the original Garnacha evolved into more productive clones now planted in Southern France – the same clones that are famous for the very aromatic, lighter body and color wines that they produce. The most widely planted red grape in the world, the vast majority of the Grenache plantings are of these more modern, unauthentic clones on trellis. However, in present day Aragón, it is still possible to find vineyards of these old clones planted up to a century ago in decomposed iron rich red and black slate soils."
Jorge Ordóñez pioneered the introduction of Garnacha into the United States in the 1990s, when Garnacha was the most widely planted grape in Spain. At the time, however, all of the Spanish red wines available in the American market were Tempranillo dominant. Jorge recognized the quality of the old vine plantings of Garnacha and and the wines they produced, and exposed the United States to these sensational wines.