Grandes Vinos has the distinction of working with vineyards in each of the 14 growing areas of D.O.P. Cariñena. The result is a depth of product offering that is a perfect complement to the spirit of creativity and innovation that has defined the company since it was founded in 1997.
The wines of Grandes Vinos have earned a global reputation for delivering quality-to-value, and were named an “impressive value” by Wine Advocate.
Grandes Vinos encompasses five distinct winery partners that work in collaboration under one technical team to source and vinify fruit from 10,000 acres of vineyard. The altitude of plantings spans 1,000 to 2,800 feet, with over 1,800 feet in vertical variation to choose from. About one third of the company’s total production is dedicated to Garnacha, although the company is also well known for the local Cariñena variety and many others. The range of vineyard plantings allows the winemaking team to isolate a tremendous specificity of styles and to parcel-select wines for young, value seekers such as Beso de Vino, or cellar-worthy selections, including Anayón.
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Sourced from old vines planted at 1,935 feet, the wine comes from a 6-acre plot of 70-year old Garnacha with unbeatable conditions: 100% dry land, irrigated solely by rainwater, and planted on stony soils. Yields are so low that only 1 bottle is made from each vine row. After harvest and pressing 20% of the free run juice is bled off to increase the concentration. Fermentation is carried out by gentle delestage; after steeping in the grape pulp for over 28 days, the wine is gently transferred to French and American oak barrels, where it remains for over 10 months. To naturally conserve all the intensity, the wine is not clarified or filtered. The wine has a deep red-violet color with a surprising bouquet of cherries, blueberries and blackberries, offset by mature notes of orange preserves, spicy licorice, mineral and toasted oak. Full-bodied and concentrated to taste, with hints of cocoa, chocolate and cherry.
“This sets the stage for an elegant, spicy, incipiently complex wine that will benefit from another 1-2 years of bottle age. Drink this outstanding effort over the next 8 years.” – 90 Points, Wine Advocate (2008 vintage)
Cariñena is a complicated variety that has to be closely monitored to ensure even ripeness. Anayón Cariñena relies on unparalleled site selection, defined by well-balanced, low-yield vines that produce concentrated fruit. Fermentation is carried out by gentle delestage (rack-and-return); after steeping in the grape pulp for over 25 days, it is put into new French and American barrels for 10 months. The result is a wine with great concentration and personality. It stands out because of its intense ruby red color, with violet hues more commonly found in a younger wine. The wine has great aromatic intensity, showing mineral notes of slate and graphite mixed with ripe fruit and floral, as well as spicy wood characteristics. Intense on the palate, it has mild tannins and acidity typical of the variety, making it very fresh, but long-lasting.
“The grapes are highly selected from a very old plot of Cariñena grapes fermented and macerated for 25 days and aged in French oak barrels for ten months. This is one of the few Cariñenas from Cariñena as the grape represents no more than 5% of the vineyards of the appellation. 4,944 bottles produced.” – 90 Points, Wine Advocate (2012 vintage)
Garnacha, Tempranillo and Cariñena sourced from 40 to 50 year-old bush vines. The grapes were handpicked in the morning, then cold-soaked prior to fermentation for 96 hours at 43º F to extract color, fruit and flavor. Fermentation took 8 days in stainless steel tanks at 82º F; the wine stayed on the lees up to 20 days. Tempranillo and Cariñena aged for 24 months in French oak barrels; Garnacha aged for 24 months in American oak barrels of 225-liters. After blending, the wine spends an additional 36 months in bottle.
“A glass-coating opaque purple color, it has greater density and grip than the Reserva cuvée as well as layers of ripe, sweet fruit with great balance.” – 91 points, Wine Advocate (2005 vintage)
Grapes are harvested from 35 to 40 year-old bush vines. The grapes were handpicked in the early morning, then cold-soaked prior to fermentation for 96 hours at 43º F to extract color, fruit, and full flavors. Primary fermentation took 8 days in stainless steel tanks at 82º F; the wine went through 15-20 days of extended maceration. The Tempranillo and Cariñena aged for 12 months in French oak barrels while the Garnacha aged for 12 months in American oak barrels of 225-liters. After the final blending the wine ages a minimum of 24 months in bottle.
“Spice box, pepper, violets, mineral, black cherry and plum are followed by a ripe, plush pleasure-bent red wine.” – 90 points, Wine Advocate (2006 vintage). Named “outstanding value.”
Garnacha, Tempranillo, Cariñena and Cabernet Sauvignon
The Garnacha and Tempranillo are from 35 to 40 year-old bush vines; the Cariñena and Cabernet Sauvignon are selected from 20 year-old vines planted on a trellis. 100% handpicked in the early morning to ensure freshness, then cold-soaked prior to fermentation for 96 hours at 43º F. Primary fermentation took 8 days in stainless steel tanks at 82º F; the wine went through 15-20 days of extended maceration. Tempranillo aged for 6 months in French and American oak barrels while the Garnacha, Cariñena and Cabernet Sauvignon aged for 6 months in American oak barrels of 225-liters. After the final blending the wine ages an additional 18 months in bottle.
“Smoke, game, violets, blackberry and blueberry notes set the stage for a smooth, elegant wine with a touch of complexity from oak. Impeccable balance and length.” – 89 points, Wine Advocate (2008)
Sourced from the village of Aguarón, the vines are planted at the highest altitudes between 2,000-2,800 feet in the north-facing Algairén Mountain range. The average age of the vines is 40 years old, planted in a surface layer of stone and gravel, with a clay subsoil. Significant thermal variation in late October results in slow ripening with concentrated fruit and color. The grapes were hand-picked from bush vines in the early morning hours, then cold-soaked for 96 hours to preserve freshness and extract color and rich, fruity flavors. The process also supports a more robust texture. Primary fermentation took place over 8 days, followed by a 15-20 day maceration and a full malolactic barrel fermentation. The wine aged 5 months in 225-Liter French and American oak barrels.
“Plush and expansive in the mouth, offering sweet black raspberry and cherry-vanilla flavors braced by zesty acidity. Finishes smooth and long, with lingering smokiness and very good energy.” – 90 points, Stephen Tanzer (2011 Vintage)
30% Cabernet Sauvignon
Sourced from “special selection” vines situated between 1,640 to 2,300 feet in stony soils with a minimum plant age of 40 years and restricted yields. The grapes are macerated at 40°F for 4-5 days, then fermented at 80°F with continuous pump-overs. The blend of Tempranillo and Cabernet Sauvignon lends a rich, modern style combined with the fresh notes of Cariñena and Garnacha. The wine ages for 8 months in 70% American/30% French oak, resulting in an intense, fruity style with smoke and spice notes. Elegant and well-balanced with a long finish.
Sourced from the oldest vines in the Villanueva de Huerva region from highly select vineyards; the area is the most remote and among the highest altitude in Cariñena with sloping terrain that requires terrace cultivation. Grapes were handpicked from the oldest bush vines during the early morning hours to arrive at the peak of freshness. They were then cold-soaked for 96 hours at 43º F to extract color, fruit, and full flavors. Primary fermentation took place over 8 days in stainless steel tanks at 79º F; the wine stayed on the lees up to 20 days then went through full malolactic barrel fermentation. Aged 4 months in 225-liter French oak barrels, only the best barrels are selected for release.
“This silky, broad wine finishes with very good cling and soft, easygoing tannins. This wine delivers remarkable bang for the buck.” – 90 Points, Stephen Tanzer (2012 vintage)
30% Cabernet Sauvignon
Sourced from “special selection” vines situated between 1,640 to 2,300 feet in stony soils with a minimum plant age of 50 years and highly restricted yields. The grapes are macerated at 40°F for 5-6 days, then fermented at 80°F with continuous pump-overs. The wine macerates with the pulp for about 25-30 days to add powerful structure and character. The blend of Tempranillo and Cabernet Sauvignon lends a rich, modern style combined with the fresh, local notes of Cariñena and Garnacha. The wine ages for 14 months in 50% American/50% French oak, resulting in an intense, mature fruit style with spice, toast and cocoa flavors. Smooth and balanced with a long finish.
Brilliant lemon color. Subtle aromas of citrus fruit linger on the finish, including lemons and limes with hints of pineapple. Mouthwatering and refreshing, it’s a great wine to pair with seafood and Asian cuisine.
Sourced from 45-year old vines. A wine with great concentration and personality. Very intense on the palate combining the ripe fruit and floral notes of the variety with the roasted, spicy notes of the oak.
Sourced from 45-year old vines. This is a fresh, highly approachable wine that offers immediate fruity aromas of purple fruit, backed up with vibrant acidity and well-integrated tannins.
Sourced from 40 year-old bush vines planted at 1,300-1,600 feet in pebble-limestone soils. Picked early to preserve freshness and quality. After 8 hours of cold-soaking the free run juice is fermented at low temperatures then bottled with no oak contact.
“A savory, just off-dry rosé with scents of mineral, cherry, and raspberry. It has plenty of flavor and a refreshing finish. It is an ideal picnic wine. Grandes Vinos y Viñedos’ collection is replete with stunning values.” – 87 points, The Wine Advocate (2009 vintage)
“Bright pink. Raspberry, cherry and floral aromas display good vibrancy and power. Juicy red berry flavors are subtly accented by a hint of white pepper, with tangy acidity adding lift and bite. Finishes smooth and long, leaving a juicy red fruit note behind. This is an excellent value.” – 87 points, Stephen Tanzer’s International Wine Cellar (2011 vintage)
Sourced in the Aguarón area, the Garnacha comes from 40 year-old vines planted at 1600 feet in stony-clay soils. The wine ages 4 months in French oak. “It displays super-fragrant aromas of black cherry, red licorice and lavender leading to a dense, layered wine that over-delivers big time for its humble price.” – 89 points The Wine Advocate (2009 vintage)
Sourced in the Aguarón area, the Garnacha comes from 40 year-old vines and the Syrah from 15 year-old vines planted at 1600 feet in clay soils. The grapes are macerated for 4 to 5 days at low temperatures followed by fermentation with constant pump-overs to maintain the concentration of the wine. The wine ages 3 months in French oak.
“Black cherry and blueberry aromas lead to a dense, plush savory wine which finishes with no hard edges. It is shockingly good for the money.” – 90 points, The Wine Advocate (2009 vintage)
100% Cabernet Sauvignon
It has a violet hue and medium depth, with pronounced aromas of blueberries, juniper and mint. Ripe and surprisingly soft tannins for a young wine provide a good balance with flavors of plums, cherries and balsamic touches of boxwood, eucalyptus and sage. Pair with duck, pork ribs, ratatouille and grilled vegetables.
A mid-toned ruby color with spicy aromas of strawberries and white pepper. On the palate it’s light and refreshing with berry fruit flavors and a touch of clove.
A nice wine for a cheese plate, pastas or pizzas.
Medium depth with a violet color. Fragrant aromas of cherries and blackberries, licorice and toffee. On the palate, it’s medium-bodied with a mild sensation of blackberries and cinnamon.
A perfect match for grilled sausages, lamb, roasted chicken, pizzas and pastas.