100% Tinta de Toro (Tempranillo) from single vineyard Finca La Coscojosa, pre-phylloxera ungrafted vines, more than 100 years old, planted in bush, a very limited production per hectare, oriented south.
Viticulture: Organic-Ecological.
Variety: 100% Tinta de Toro.
Harvest: Exclusively manual with rigorous selection of clusters.
Aging: 20 months in French oak barrels of 500 liters.
Tasting Notes: Intense fruit characteristic of the area and red variety of Toro. Made in the traditional way.
"The top of the range is a pure Tempranillo from a head-pruned vineyard, Finca La Coscojosa, planted 90 years ago that goes under the moniker 2011 Uro. It somehow feels more Mediterranean than its siblings with abundant aromas of thyme, rosemary and esparto grass over a core of ripe wild berries, and hints of dry flowers and rockrose with something earthy and mineral; it develops aromas akin to beef blood and iron with time in the glass. The palate is medium to full-bodied with sleek, polished, sophisticated tannins, good acidity, good definition and clarity. None of these wines are aggressive and while they have the stuffing to last in bottle, they are all approachable and ready to be enjoyed with food. 9,700 bottles produced.
This is a solid line up of reds with an earthy, mineral profile that transported me to the banks of the Douro river. It must be the hand of winemaker and partner Cristiano Van Zeller."
The Wine Advocate : 93.
- Hacienda Terra d'Uro is a project by Oscar Garrote, Cristiano Van Zellerand Pipa Ortega, 3 oenologists with a long history in the world of wine.
- Here, they are seeking to produce wines with character that reflect the characteristics of the area. To do this, they have a unique terroir with vineyards of different ages, from 15 to over 140 years old, from the pre-phylloxeric times. They are small plots that form a set of about 7 hectares, with around 900 vines each.
- Uro is a red wine made withTinta de Toro from their own farm, La Coscojosa, a vineyard that is over 90 years old cultivated following the parameters of organic viticulture with most vineyard tasks like pruning or hoeing around the vines carried out manually, and minimal treatments with sulfur or powdered stinging nettle.
- Harvests are carried out manually using small, 10kg boxes to collect the fruit. On arrival at the bodega, the grapes are destemmed manually, and fermentation takes place in oak barrels.
- New oak barrels are used for aging which generally lasts between 8 to 14 months. To respect and preserve the natural qualities of the wines, no filtration or fining techniques are used. The end result are powerful but smooth red wines which showcase all the Tinta de Toro grapes have to offer but complemented with the perfect touch of wood.