2019 Altovinum Evodia Old Vines Garnacha Calatayud

 "This is the finest wine at this price point in the world." ~93 Jeb Dunnuck

This wine encapsulates the essence of Garnacha from Aragon throughout the ages. Crafted from old vines, these vines thrive in diverse sun orientations and soils. Calcareous, clay, and schist soils infuse character and complexity into every sip.

Evodia strikes a perfect balance between tradition and innovation. It exudes a delicate style, adorned with notes of succulent raspberry and sweet cherry, which caress the senses. Yet, it surprises with an intense taste that lingers on the palate, leaving a lasting impression.

The grapes for Evodia hail from vineyards perched on high mountains, braving extreme weather and thriving in pure slate soils. This unique terroir imparts an extraordinary influence on the wine, resulting in an exceptional expression of Garnacha.

A blend of 80% destemmed and uncrushed grapes, combined with 20% full-cluster grapes, undergoes fermentation in concrete tanks for 20 days, with gentle extractions. A post-fermentative maceration for 15 days using the topping technique ensures a balanced extraction and minimal grape oxidation. A portion of the blend matures in barrels (20%) while the majority (80%) rests in concrete tanks, achieving a harmonious fusion of flavors and aromas.

100% Garnacha. Lovely perfume of spice box, mineral, and wild cherry. This perfectly balanced mix of flavors lends itself to an intensely fruity wine with loads of taste, a smooth texture, and a pure, fruit-filled finish. 

Based on 100% Garnacha, the 2019 Evodia is a killer value that delivers incredible Garnacha flair at a crazy good price. Kirsch, blackberry, acacia flower, violet, and sandalwood notes give way to a medium to full-bodied, seamless, beautifully layered wine with fabulous tannins, no hard edges, and a great, great finish. This is the finest wine at this price point in the world. ~93 Jeb Dunnuck

The 2019 Evodia is pure Garnacha from old head-pruned vines in the Sierra Santa Cruz in Calatayud. It fermented with around 20% full clusters in concrete and matured mostly in concrete with just 20% of the blend put in used oak barrels for three months. There is a component that matured in concrete egg that I was able to taste separately that seems to bring a touch of freshness to the final blend, something welcomed in a warm year like 2019, which seems like a fresher version of 2017, when the wines achieved quite good ripeness. The nose opens up nicely in the glass and is quite aromatic and floral, exuberant, with a heady touch of ripe fruit. It's young and tasty, tender and pleasant to drink, with a forward personality. A real bargain. I hope there are more wines like this in Aragon, where the wealth of Garnacha vineyards would make it possible quite easily. ~90 Robert Parker's Wine Advocate

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