Wine Label

Wine Techsheet

El Chaparral Old Vine Garnacha

Winery: BODEGA NEKEAS
Vintage: 2014
Winemaker: CONCHA VECINO
Type of Wine: Red
Bottles Produced: 24000 Per Year
Region: DO Navarra
Composition: 100% Old Vine Garnacha Per Year
MSRP: $14
ExWorks (at Bodega): N/A
Searcher ID/Link: Open (in New Window)
Awards
N/A
Wine Ratings
  • 91 Robert Parker
  • N/A Wine Spectator
  • N/A Wine Enthusiast
  • N/A Wine and Spirits
  • N/A International Wine Cellar
  • 91 Decanter
  • N/A Guia Penin
Shelf Taker
N/A
Wine Description


El Chaparral is named after a small Spanish oak tree called Chaparro that surrounds the area where the vineyards are found.
The grapes for this wine come from Garnacha vines planted between 1890 and 1930. The 40.8 acres of vineyards are divided into 40 small parcels planted in the vaso system.

Yields are low, approximately 1.25 tons/acre, which is why former generations had abandoned these
vines. It is thought that these Garnacha plots are the most northern in Spain and the closest to the
Atlantic Ocean.

The grapes are hand harvested, then macerated for 30 days, and fermented for 7 days.
Malolactic fermentation takes place in 100% French oak barrels, followed  by aging on lees for 5 months.



Tasting Notes

Alive garnet colour. Juicy and spicy on the palate with red fruit and black pepper flavors.
Accents of coffee and mineral.
Elegant, fine and delicate but supported by firm tannis.
A very Atlantic style of Garnacha.

Notes for Consumers
Optimal Serving Temperature: 15°C
Drink By: N/A
Pairing(s): A good accompaniment for a wide variety of dishes, its true qualities come to the fore with red meat, game and roasts.
Vineyards
Vineyard Size: 40 ACRE
Soil Composition: Clay and rock
Training Method: Vaso system
Elevation: 1500 Feet
Exposure: N/A
Harvest Date: 10/15/2016
Winemaking & Aging
Fermentation: COLD MACERATES BEFORE FERMENTATION
Maceration Technique:: N/A
Length of Maceration: N/A
Malolactic Fermentation: YES
Ageing (sur Lie): 5 MONTHS
Ageing in Months: N/A
Analytical Data
Alcohol: 14.95%
pH Level: 3.75
Residual Sugar: 6.3 g/l
Acidity : 4.2 g/l
Dry Extract: 30.5 g/l