The Gómez Cruzado winery dates back to 1886 when Angel Gómez de Arteche started to produce and bottle his own wine in Haro, at the very heart of Rioja Alta. This was in the day when the wine trade between Rioja and France passed along the Tudela-Bilbao line, and the key Rioja wineries were located around the station of Haro. The winery sits just 100m from the station to this day. Subsequently bought by Angel and Jesus Gomez Cruzado in 1916, and more recently by the Baños family, David González (winemaker) and Juan Antonio Leza (viticulturalist) now head up the winemaking team. They have been working with Gomez Cruzado for over 10 years, crafting wines from vineyards of old bush vines in the most elevated areas of Rioja Alta and Alavesa. Vines grow in poor, white, chalky-clay soils, on sunny slopes at the highest part of the sierra (up to 750m altitude) - where the Mediterranean and Atlantic climates meet. The area produces wines with freshness and elegance.

Made with grapes from old vines located in the highest parts of the Ebro valley, where there is greater fruit potential. Predominantly Garnacha from Alto Najerilla (65%) with 35% Tempranillo from the highest area of Samaniego, in the triangle formed by the towns of Badaran, Cordovin and Cardenas. The climatological year began with a great water supply thanks to the arrival of the storm Filomena. Subsequently, spring continued with the appearance of occasional frosts in April and numerous storms in the month of June. July and August took place in the total absence of rainfall, something atypical. The arrival of ripening took place with some water stress in warm areas, but in very good condition in cool areas. At the end of September and just before the harvest of the warm areas, there were heavy rains that made it difficult to harvest these early areas, but greatly favoured the finish ripening in the high areas. In short, an excellent year for areas where normal harvest dates could be expected.

Garnacha and Tempranillo are destemmed and vinified separately. They undergo cold fermentation with native yeasts, and a short maceration. Then the two wines are assembled and refined in concrete for around 5 months.

Fantastic with Paella! Equally good with duck or pork dishes.

93 points - Penin Guide. 92 points - Robert Parker Wine Advocate.