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Heras Cordón
La Rioja, Spain
Its mission is to rescue small ancestral vineyards on the brink of disappearance and create parcel wines with a truly unique character and aura, paying a sincere tribute to the roots and the rich winemaking tradition of Lapuebla de Labarca and its Viticulture.
Adventicia
Age
Vines planted in 1920
Soils
Argillo-ferrous soils.
Harvest
Manual harvest in 20 kilo boxes. It took place
on September 20th.
Winemaking
Cryomaceration with dry ice for 24 hours, gentle
manual pressing, fermentation in French oak
barrels and 20 L demijohns, subsequent aging
with its lees in a 225 L barrel.
Aging
Aged for 6 months in 225 liters French oak
barrels and damaggianas; another 8 months in
bottle before being in the market.
TASTING NOTES
Visual phase
Straw yellow color with golden nuances,
clean and bright.
Aromatic phase
Elegant and complex nose where aromas of
tropical fruits and ripe white fruits stand out,
highlighting passion fruit and peach, along with
notes of toast and nutmeg from barrel aging.
Taste phase
It shows a silky and unctuous texture. The
fruit flavors intertwine with the creaminess
and complexity of the oak.
The fresh acidity brings liveliness to the wine.
With a long and persistent finish.
Serving Temperatute
10-12ºC
Vines planted in 1920
Soils
Argillo-ferrous soils.
Harvest
Manual harvest in 20 kilo boxes. It took place
on September 20th.
Winemaking
Cryomaceration with dry ice for 24 hours, gentle
manual pressing, fermentation in French oak
barrels and 20 L demijohns, subsequent aging
with its lees in a 225 L barrel.
Aging
Aged for 6 months in 225 liters French oak
barrels and damaggianas; another 8 months in
bottle before being in the market.
TASTING NOTES
Visual phase
Straw yellow color with golden nuances,
clean and bright.
Aromatic phase
Elegant and complex nose where aromas of
tropical fruits and ripe white fruits stand out,
highlighting passion fruit and peach, along with
notes of toast and nutmeg from barrel aging.
Taste phase
It shows a silky and unctuous texture. The
fruit flavors intertwine with the creaminess
and complexity of the oak.
The fresh acidity brings liveliness to the wine.
With a long and persistent finish.
Serving Temperatute
10-12ºC
Hacienda Jose Luis Reserva
This wine is made with the most typical Rioja varieties such as Tempranillo, Mazuelo and Graciano, achieving a classic “coupage”. The Tempranillo variety is characterized by its unmistakable aroma and contribution of color. However, Mazuelo also stands out for its color intensity, acidity and structure, just like Graciano, which transmits freshness to the wines. This assembly provides the wines with ideal conditions for aging.
ORGANOLEPTIC CHARACTERISTICS
Visual phase
Ruby red color with brick red rims, bright and clean showing a medium-high robe.
Aromatic phase
The aromas of red cherries, fruits of the forest such as currants and cassis stand out, with an acid and fresh background, and menthol as well as spices such as white pepper or licorice.
Taste phase
Intense as well as fruity, silky and well assembled tannins, with good acidity and freshness. With a long and pleasant aftertaste, with light aftertaste memories of toffee and coffee.
VINEYARD
The varieties Tempranillo 90%, Mazuelo 5% and Graciano 5% are used. They are strains of 35-40 years located in the terms of Laguardia, Elciego and Lapuebla mainly, at an altitude of 550 meters, facing South and the type of soil is Clay - Calcareous and Alluvial.
Dry Red.
TYPE OF WINE ELABORATION
The harvest takes place at the end of October. Macerates pre- fermentation for 2-3 days at 12oC. Vinification at a controlled temperature of 25oC in stainless steel tanks with native yeasts. Daily pump-overs are carried out to increase coloring extraction. Aged for 18 months in French and American oak Bordeaux
ORGANOLEPTIC CHARACTERISTICS
Visual phase
Ruby red color with brick red rims, bright and clean showing a medium-high robe.
Aromatic phase
The aromas of red cherries, fruits of the forest such as currants and cassis stand out, with an acid and fresh background, and menthol as well as spices such as white pepper or licorice.
Taste phase
Intense as well as fruity, silky and well assembled tannins, with good acidity and freshness. With a long and pleasant aftertaste, with light aftertaste memories of toffee and coffee.
VINEYARD
The varieties Tempranillo 90%, Mazuelo 5% and Graciano 5% are used. They are strains of 35-40 years located in the terms of Laguardia, Elciego and Lapuebla mainly, at an altitude of 550 meters, facing South and the type of soil is Clay - Calcareous and Alluvial.
Dry Red.
TYPE OF WINE ELABORATION
The harvest takes place at the end of October. Macerates pre- fermentation for 2-3 days at 12oC. Vinification at a controlled temperature of 25oC in stainless steel tanks with native yeasts. Daily pump-overs are carried out to increase coloring extraction. Aged for 18 months in French and American oak Bordeaux
Vendimia Seleccionada
This wine is made with the most typical Rioja varieties such as Tempranillo, Mazuelo and The Tempranillo variety is characterized by its
unmistakable aroma and contribution of color. However, Mazuelo also stands out for its color intensity, acidity and structure, just like Graciano, which transmits freshness to the wines. This assembly provides the wines with ideal conditions for aging.
ORGANOLEPTIC CHARACTERISTICS
Visual phase
Cherry red color with brick red rims, bright and clean showing a medium-high layer.
Aromatic phase
The aromas of fruit trees such as raspberries, black plum and raspberry, caramel, and also notes of spices such as pepper, cloves and vanilla stand out.
Taste phase
It is silky, with pleasant tannins, and marked acidity at the same time that it is assembled; with a long finish and a good aftertaste.
VINEYARD
The varieties Tempranillo 80%, Mazuelo 10% and Graciano 10% are used.
They are strains of 24-37 years located in the terms of Laguardia, Elciego and Lapuebla mainly, at an altitude of 550 meters, facing South and the type of soil is Clay - Calcareous and Alluvial.
Dry Red.
TYPE OF WINE
ELABORATION
The harvest takes place at the end of October. Macerates pre- fermentation for 2-3 days at 12oC. Vinification at a controlled temperature of 25oC in stainless steel tanks with native yeasts. Daily pump-overs are carried out to increase coloring extraction. Aged for 13 months in American oak Bordeaux barrels.
unmistakable aroma and contribution of color. However, Mazuelo also stands out for its color intensity, acidity and structure, just like Graciano, which transmits freshness to the wines. This assembly provides the wines with ideal conditions for aging.
ORGANOLEPTIC CHARACTERISTICS
Visual phase
Cherry red color with brick red rims, bright and clean showing a medium-high layer.
Aromatic phase
The aromas of fruit trees such as raspberries, black plum and raspberry, caramel, and also notes of spices such as pepper, cloves and vanilla stand out.
Taste phase
It is silky, with pleasant tannins, and marked acidity at the same time that it is assembled; with a long finish and a good aftertaste.
VINEYARD
The varieties Tempranillo 80%, Mazuelo 10% and Graciano 10% are used.
They are strains of 24-37 years located in the terms of Laguardia, Elciego and Lapuebla mainly, at an altitude of 550 meters, facing South and the type of soil is Clay - Calcareous and Alluvial.
Dry Red.
TYPE OF WINE
ELABORATION
The harvest takes place at the end of October. Macerates pre- fermentation for 2-3 days at 12oC. Vinification at a controlled temperature of 25oC in stainless steel tanks with native yeasts. Daily pump-overs are carried out to increase coloring extraction. Aged for 13 months in American oak Bordeaux barrels.
Gallery
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