This wine is a pre arrival, with estimated arrival of mid spring. 

José Gil grew up in San Vicente de la Sonsierra in the Rioja Alta where his family has grown grapes for generations. José Gil’s wines are based off of an ancient, simpler style of whole-cluster, co-fermented wines aged for short periods before release. The wines feel bare of conceit. José purchased an old cave on the outskirts of San Vicente in 2011 used to age wines for generations before. He began farming two vineyards nearby and in 2017 was joined by his partner Vicky Fernández. They’ve purchased new vineyards and a winery in recent years. Currently, they farm 5 hectares near the villages of San Vicente, Labastida, and Briones. All of the vineyard work is done manually and the vines are farmed organically. The vines range in age from 5-130 years, mostly of tempranillo, with a small portions of viura. The oldest vines also have garnacha and palomino sprinkled through. José Gil’s wines are not only stunningly subtle and delicious but also serve as a fascinating look back in time at what the paisanos would have been drinking in the hills of Rioja Alta some centuries before.

The San Vicente de la Sonsierra is made from a blend of 75 percent tempranillo, 20 percent garnacha, and the remainder white grapes. The grapes co-ferment with 15 percent whole-clusters in concrete tanks where the wine ages for 10 months in José’s cave. This wine makes up the majority of the winery’s production and he feels that it embodies the essence of his home. The wine is expressive and honest, with its depths stretching up to the surface. A true ancestral expression of Rioja. There is a delicate, glittering juice of red cherries and raspberries with a lean trellis of orange blossoms, elderflower, and violets. There is freshness and brightness, with an enchanting savory personality.

James Suckling 93

“Fine-boned and stony tannins with a tight-grained finish. Pure and long. Around 25% whole clusters, which really help take out the fruit sweetness. Tempranillo, garnacha and a bit of viura. Drink or hold.”