2016 Finca Sandoval El Fundamentalista
Victor de la Serna continues to innovate and now conjures something beautiful out of the top hat. His wines are always adored by the wine experts & critics and that has happened with this new wine: the El Fundamentalista. Victor had been making this wine for several years, but the yield was so low that it was only sold among his friends. A little more was produced from the 2015, but also only 1500 bottles and at Grandcruwijnen we managed to confiscate a limited number of bottles of this beautiful wine.
The Fundamentalista is a unique blend of Monastrell and Syrah. This Sandoval has a fresh character, mainly because the grapes are grown at a higher height (clearly higher than that normally happens with Monastrell) at Castillejo de Iniesta at about 850 meters. The only other (commercial) vintage produced from this wine was in 2008. In the glass, the El Fundamentalista is clear ruby red with beautiful notes of red berries and aromatic herbs on the nose. The taste is light, elegant and refreshing with a nice acidity and a very fine texture with a tasty finish. A very fine and scarce wine that is hard to come by.
Finca Sandoval is a small winery located in Ledaña which is located in Cuenca (Southeast Spain). The winery was created in 1998 when Victor de la Serna, an experienced journalist and oenologist Rafael Orozco, decided to produce wine in this particularly beautiful location. They started with Syrah and Touriga Nacional grapes in new vineyards. When that started to take over they took over older vineyards and started to grow the best local red grapes here (bobal, monastrell, garnacha tinta, garnacha tintorera, moravia agria). At the moment they own 26 ha in Ledaña and in Manchuela. The vineyards, which are certified as organic, are at a reasonable height (around 1km) and grow on limestone, the oldest vines dating from 1939, 1942 and 1960.
The grapes are harvested manually when the wood is optimally ripe (brown colored stems and nut-tasting seeds). Lightly bruised and destemmed and a long, cold soak before fermentation starts including pigeage (crushing the grape cake). During fermentation, the wine is transferred to oak barrels for the follow-up and the apple-malt fermentation with stirring of the fine yeast spores. The vinification process takes 18 to 20 days. A third new wood: Vosges and Allier and some new barrels from the French Tonnelier Demptos, but made of American oak.
|Type of Wine
|Drinking as of
|Earthy, Rustic, Dark fruit, Dry, Aged on wood, Powerful, Tannines, Full
|Barbecue, Cadeau!, Lekker luxe, Met vrienden, Romantisch