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Fourth and Church

Daniel Ramos, El Tiemlbo ‘Los Chorrancos’ 2018 MAGNUM

Daniel Ramos, El Tiemlbo ‘Los Chorrancos’ 2018 MAGNUM

Regular price £130.00 GBP
Regular price Sale price £130.00 GBP
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Red garnet in colour. Very complex and intense nose; lots of ripe strawberries and raspberries, black pepper and hints of earth, jara (rockrose), pine resin, cantueso (local wild lavender), thyme and iron. Supple and juicy in the mouth with raspberries, slate and forest aromas on a long finish. Note that as a magnum that this will show more youthful characteristics than the 75cl.bottle. (Bottle is signed by Daniel Ramos)

Country: Spain Region: Gredos Grape: Garnacha

ABV: 16% Bottle Size: 150cl Organic, Vegetarian, Natural

Additional Information: A fantastic wine to enjoy by itself but will also pair well with fattier meats such as roast lamb plus dishes containing spice. This will be a very age worthy wine that will probably find its best in 15 to 20 years.

Australian born (from Spanish parents) Daniel Ramos, known as ‘Kapi’ or ‘El Capitan’’ to his friends (and the ‘Garnacha whisperer’ to those that have tasted his wines!) and partner Pepi San Juan embarked upon the ‘Daniel Ramos’ project in 2005 with the aim of showing the best of the grapes in the Cebreros area and began to experiment with the harvest of the same year. They expanded in 2007, buying vineyards at varying altitudes and soils all with very old goblet trained garnacha on the south facing mountain of Cebreros and have owned their own winery since 2013, also based in El Tiemblo. Many of the vineyards purchased had been abandoned for many years as were a hostile farming environment due to the steepness of the slopes. However, Daniel’s passion for viticulture and drive has saved and brought back some of the oldest, and best vineyards in the area resulting in some excellent and rather special wines.  

A single vineyard wine from the North facing site ‘Los Chorrancos’ above the town of El Tiemblo. Soil is schist and granitic sand. Vines are old and yields are extremely low. Wine is naturally fermented using indigenous yeasts with 30% stems before aging in 600 litre French oak barrels for a year. No filtration before bottling and minimal intervention.

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