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Through sheer will and determination, he undertakes the backbreaking labor this terroir demands to reveal wines of unmistakable energy that, frankly, are simply delicious.\u003c\/p\u003e\n\u003cp\u003ePedro vinifies naturally: organic fruit fermented with a large proportion of whole clusters, in open-top vats sans temperature control or any additions. They are bottled unfined and unfiltered, and with a minimal dose of sulfur.\u003c\/p\u003e\n\u003cp\u003eWe consider the wines of Guímaro essential drinking for lovers of true terroir-expressive wines.\u003c\/p\u003e","brand":"Jose Pastor","offers":[{"title":"Default Title","offer_id":47232629702955,"sku":"13667","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2024GuimaroMencia_RibeiraSacra_Spain.jpg?v=1768332120"},{"product_id":"2022-bencze-pinot-noir-balatonmelleki-hungary","title":"2022 Bencze Pinot Noir, Balatonmelleki, Hungary","description":"\u003cp\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003ePinot Noir from 20 year old vines grown on clay and sandstone. 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While I was listening to a podcast featuring John Kongsgaard in which he was talking about how Viognier was an aromatic variety with notable tannins — the light bulb turned on for me. How ideal for an orange wine! Opportunely, Viognier had just become available to me from a promising site near by and I knew it was the perfect fit.\u003c\/p\u003e\n\u003cp\u003eExpression\u003c\/p\u003e\n\u003cp\u003eThis vintage has remained naturally hazy with a rose gold color. Further amber color will develop with time in bottle. Aromatics of peach cobbler and spiced stone fruits with medium tannin and a juicy palate. 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The Garnachal Tintorera (aka Alicante Bouschet, a red-juiced grape) is from a 3ha parcel vineyard on clay\/calcareous soils. The Moravia Agria (a high-acid, low alcohol blending grape) is from a single vineyard on sandy clay-calcareous soils in neighboring Manchuela\u003c\/span\u003e\u003cspan\u003e, which is pruned to get larger grapes, since there is only around 50ha of Moravia Agria left in Spain. All grapes are hand-harvested and vinified separately by parcel. The Garnacha Tintorera\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis foot-trodden in vat with 30-50% stems included and 6-10 days skin maceration, then fermented and raised on fine lees in concrete for 8 months. The Moravia Agria \u003c\/span\u003e\u003cspan\u003eis completely destemmed and sees 7 days maceration before being pressed and raised on fine lees in 228L used French barriques for 8 months, all without battonage. 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