Churton Organic Pinot Noir 2020 vs Valdaya El Valiente Ribera del Duero 2018
Compare current tracked prices, stockists and core specifications.
| Availability | In stock | In stock |
|---|---|---|
| Best current price | £24.95 | £24.95 |
| Current stockists | 1 merchant | 1 merchant |
| Producer | Churton | Valdaya |
| Style | Red | Red |
| Grape | Pinot Noir | Tempranillo |
| Region | Marlborough | Ribera del Duero |
| Country | New Zealand | Spain |
| Size | 750ml | 750ml |
| Where to buy |
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Churton Organic Pinot Noir 2020
' ''From site selection and biodynamic practices through to low intervention winemaking, the ultimate aim at Churton is to produce exceptional, terroir-driven wines. We produce organically certified wines that reflect the diversity of our individual blocks and produce wines that combine texture, complexity, flavour and length. All wines hail from our vineyard, Churton wines undergo a slow natural fermentation before resting on lees and spending time in bottle to develop layers of flavour and enhance integration before release. Each Churton cuvee is produced with minimal French oak influence while the Natural State range, created by Ben and Jack, has no oak influence and even less intervention. There are no additions to the Natural State Wines: we merely guide the fruit to bottle for enjoying in youth.'' '
Valdaya El Valiente Ribera del Duero 2018
' Elena Lopez was born into a family of farmers in the small town of Sotillo de la Ribera, in the centre of the largest grape-producing region of Ribera del Duero, Burgos. When Elena married JoaquÃn González, a native of Barcelona, she joined him in Catalonia where she built a successful career in the decoration and construction business. After a few years they decided to create a winery in her hometown, together with members of Elena's family who would provide the grapes, and thereby forge a lasting relationship between her growing family in Barcelona and her roots in Sotillo. The first years of Bodegas Valdaya were difficult, but in 2013 everything changed. They recruited a young couple as winemakers, Marta Ramas and Miguel Fisac, who had studied oenology at the University of Bordeaux and learned their trade working in Saint-Emilion, Napa Valley and Capetown in South Africa. With the Valdaya project, they returned to their homeland, Ribera del Duero, to start a new way of vinifying based on micro-fermentation and carrying out each process manually to express the maximum potential of each terroir. The concept was simple: from each of the family growers' nine best plots, they would make nine barrels of wine, maintaining the identity of each parcel through the tiny quantity of wine made in each barrel. The resulting wines displayed silkiness, elegance, the purity of the fruit, a clear finesse that immediately set them apart from most other wines made in Ribera. This is how the new VALDAYA was born. Old vines between 30 and 50 years old. Vineyards are at 850-900 metres altitude. Calcareous soils. Manual harvest, bunch selection in the vineyard. Grapes all destemmed and racked into small stainless steel and concrete tanks in order to control the alcoholic fermentation and the extraction of the wine. Slow and gentle infusion during alcoholic fermentation, to obtain a smooth wine without astringency. Short pump-overs and daily tasting until the extraction is optimal. A
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