Jose Gil San Vincente de la Sonsierra Village Rioja 2021


Jose Gil San Vincente de la Sonsierra Village Rioja 2021 Regular price Regular Price: $51.99 Sale price
Your Price: $45.97
Save $6.02

Available: 17

Only 17 items in stock!


93+ points Wine Advocate
The village 2021 Viñedos en San Vicente de la Sonsierra was produced with 75% Tempranillo, 20% Garnacha and the rest white grapes, mostly Viura from vineyards in the middle and higher part of the village. It fermented partly with full clusters and matured 50/50 in concrete and 500- and 600-liter barrels in their cave. This feels quite serious, with ripeness and power, slowly revealing more elegant notes and some floral hints, with an earthy touch. It feels like the grapes ripened thoroughly in the longer cycle and developed plenty of nuances. It has 13.9% alcohol and is medium to full-bodied, serious and balanced, with the stuffing to develop in bottle. 16,000 bottles produced. It was bottled in September 2022. Drinking Window 2023 - 2030

These are some of the most exciting new Riojas in the market.
Before modern or traditional Rioja, there was a simpler style of whole-cluster, co-fermented, and shortly-aged wines that were as naked and honest an expression of Rioja as one could find. So it's no surprise that José Gil followed in his ancestors' footsteps with focus in the vineyard rather than the cellar - which happens to be a cave in the outskirts of San Vicente.

Jose currently farms 5 hectares of vines located in the villages of San Vicente, Labastida, and Briones. Practices are manual and organic although he is not certified. The vines range in age from 5 to 130 years old with the majority Tempranillo, a small percentage of Viura. The oldest vineyard plots are co-planted with tiny percentages of other grape varieties which include Garnacha and Palomino. When the grapes reach the cellar after being harvested by hand, they are fermented either whole-cluster, or partially destemmed. All fermentations are by indigenous yeasts and extraction is gentle. After pressing the wines are racked into 225-300L French oak barrels and transported to the aging cellar in San Vicente.