Sotorrondero 2023

Wine description for Sotorrondero 2023 by Jimenez – Landi

Colour & appearance

Ruby red with a dark core and a lightening rim. Despite its southern origin, it is remarkably transparent and fine – a visual promise of the elegance to follow.

Nose

Wild and profound. Sloe, elderberry, plum and morello cherry form the dark foundation, overlaid by a sparse Mediterranean spiciness: tar, lacquer, undergrowth and a hint of horse sweat lend a rustic, almost animal tension. Black pepper, liquorice, juniper and rosemary mingle with balsamic herbs, dark chocolate and lightly roasted coffee. Floral accents of hibiscus and violet bring freshness to the dense aromatic profile.

Palate

Juicy wild strawberry meets the dark fruit notes from the nose, before savoury spice takes over. With 14.5 per cent alcohol, the wine possesses warmth and volume, yet remains astonishingly transparent and lean – no jamminess, no over-concentration. The tannins are rustic but well-integrated, whilst the acidity provides tension. Southern power meets Burgundian coolness.

Finish

Surprisingly bright and fine. The animal spicy notes recede, as floral and red-fruited nuances with a slightly stony minerality take centre stage. Despite all its power, the aftertaste remains elegant and precise.

Terroir & origin

Méntrida, north of Madrid, at 550 to 850 metres above sea level in the Sierra de Gredos. Sandy granite soils and extreme altitudes define the terroir. José Jiménez-Landi farms his vines organically, and strictly biodynamically in the highest sites – using the lunar calendar, horn manure and horn silica. Cool nights and poor soils give the wines their characteristic transparency.

Grape variety & vinification

Grenache and Syrah – a combination that here evokes less the Rhône than the new Spanish Garnacha renaissance. Since 2007, Jiménez-Landi has fermented with stems and wild yeasts, in large used casks and concrete tanks. Pumps and punch-downs are taboo. Minimal intervention, maximum expression of terroir.

Food recommendations

The wild spiciness calls for hearty, rustic cuisine: rack of lamb with rosemary, wild boar stew with juniper, grilled aubergines with black olives or Manchego with quince paste. Fillet of beef with pepper cream sauce or paella with rabbit and artichokes also pair excellently.

Special characteristics

The Sotorrondero 2023 showcases the stylistic shift of 2007 in its purest form: away from extraction and barrique, towards transparency and a sense of place. A wine that, despite southern warmth, exudes Burgundian coolness – the result of altitude, granite and a winemaker who prefers to speak softly rather than loudly.