"Vanilla, clove and smoke intermixed with blackberries, dark cherries and cassis. There’s good weight"
Luis Gutiérrez on 2010
Jean-Marc Sauboua (our Haut-Brion trained head winemaker) bought Altos in 2002 and has already won many awards. He leaves most of the winemaking to Hector Gomez, who has worked at prestigious wineries around the world including the Napa’s Château Montelena, Contino in Rioja and Villacreces in Ribera del Duero. They made this wine from ancient vine Tempranillo and vinified it using Burgundy’s pigeage method. This involves fermenting in open vats and plunging the skins into the liquid three times a day – simple hands-on winemaking that delivers great results. Barrel aged for 15 months in new French (80%) and US oak and bottled without filtration, the wine offers intense fruit with a hint of smoke and minerality. Lovely with roast lamb.