Bodega Gómez Cruzado, an emblematic producer that ranks as one of the oldest in La Rioja, was founded in 1886. Located near the train station in Haro, capital of La Rioja Alta, Bodega Gómez Cruzado illustrates all of the know-how of a winegrowing region that has become one of the most influential and dynamic in Spain. Driven by the spirit and commitment of its young team, Bodegq Gómez Cruzado has been placed under the management of duo, David Gonzálea and Juan Antonio Leza, two talented oenologists who reveal all of the richness and typicality of the La Rioja terroir in sublime Spanish wines. All the way from the vine to the cellar, the wines by Bodega Gómez Cruzado reflect this will to reveal the typicality of each grape variety and the authenticity of the terroirs in La Rioja.
Located at between 500 and 750 metres above sea level, the 3 vineyards at Bodega Gomez Cruzado are located in prime spots at the heart of a mosaic of terroirs divided into 100 plots. Bathed by the influence of the Atlantic climate, Sierra Cantabria spearheads wines which stand out for their freshness and elegance. A temple of Tempranillo, the Mediterranean influence of Bajo Najerilla gives rise to red wines with ripe fruit and excellent ageing potential. With old vines that are more than 80 years old, Alto Najerilla reveals all of the purity of the fruity character of Grenache.
Reserva 2012 is produced from vines aged by over 30 years, located in the foothills of Sierra Cantabria and around the lower reaches of the Najerilla river. There, the soil is alluvial and clay-limestone.
The 2012 vintage was characterised by a crop cycle that was slightly later than usual. Light rainfall led to low yields. This is a great year to produce wines with ageing potential and an exceptional character, as well as a perfect balance.
Winemaking and ageing
After manual harvests, the grapes are taken to the cellar to begin a precise winemaking process. To begin with, the grapes undergo cold pre-fermentation maceration for three days. Daily pump-overs and rack and return are carried out during fermentation at controlled temperatures in tapered, stainless steel tanks. To finish, the wine is aged for 18 months in Bordeaux oak barrels: 50% American oak and 50% new French oak. After bottling, the wine ages for two more years to reach the peak of its aromatic complexity.
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