The "estate of the mad" is the quaint name that brothers Arturo and Kike (hence "Artuke") gave to their high-altitude plot in Rioja Alavesa, initially purchased by their father in 1950. The area is officially known as Peñaescalera, an appropriate name for the hard work required to farm on this terrace that sits at an altitude of 520 meters (~1700 ft), well above where most have vines. It was a crazy purchase if your goal was to make a large quantity of commercial wine from vigorous vines: calcite-rich sand and gravel soils, along with dramatic temperature drops and older vines lead to a small crop. But their father wasn't mad. It's these focused berries that make this the ideal place for exceptionally expressive, deep, and lively wines. This is a Rioja that returns to the roots of the region before a lot of new oak barreled into the picture. Artuke only allows for a brief and natural extraction from the berry skins, relying on the quality of the fruit rather than the density of the wine to speak for them.
This bottling feels like their most "complete" wine: already showing great harmony and balance, but with room to evolve. To top it off, it's a fantastic value for an authentically made wine.
WINE ADVOCATE 94 POINTS - "... comes from a 2.8-hectare plot planted in 1981 on sandy and gravel soils at 520 meters above sea level. This year, it's 70% Tempranillo, 25% Graciano and 5% white Viura, with more Graciano this time, which possibly contributes to the seriousness of the wine. It comes in at 13.8% alcohol and a pH of 3.42, very good and balanced parameters that imply freshness. It matured in 3,500-liter oak vats for 12 months. It's perfumed and elegant, floral and herbal, with dark fruit and a medium to full-bodied palate with very fine tannins and great harmony. 10,500 bottles produced. It was bottled in December 2024."
JAMES SUCKLING 94 POINTS - "The graciano stands out, showing a balsamic, peppery edge to the ripe but fresh cherry and plum fruit with a touch of rosemary. Juicy and fine-grained, this has medium to full body and savory, nicely chewy tannins. Solid fruit in the finish. A co-fermentation of tempranillo, graciano and viura. Drink from 2026." - Zekun Shuai, Senior Editor"
Finca de los Locos is naturally fermented with destemmed grapes for 5-7 days in steel at 24°C maximum temperatures without extractions, then pressed and aged for 14 months in old 35-hectoliter French oak. Light filtration.
This bottling feels like their most "complete" wine: already showing great harmony and balance, but with room to evolve. To top it off, it's a fantastic value for an authentically made wine.
WINE ADVOCATE 94 POINTS - "... comes from a 2.8-hectare plot planted in 1981 on sandy and gravel soils at 520 meters above sea level. This year, it's 70% Tempranillo, 25% Graciano and 5% white Viura, with more Graciano this time, which possibly contributes to the seriousness of the wine. It comes in at 13.8% alcohol and a pH of 3.42, very good and balanced parameters that imply freshness. It matured in 3,500-liter oak vats for 12 months. It's perfumed and elegant, floral and herbal, with dark fruit and a medium to full-bodied palate with very fine tannins and great harmony. 10,500 bottles produced. It was bottled in December 2024."
JAMES SUCKLING 94 POINTS - "The graciano stands out, showing a balsamic, peppery edge to the ripe but fresh cherry and plum fruit with a touch of rosemary. Juicy and fine-grained, this has medium to full body and savory, nicely chewy tannins. Solid fruit in the finish. A co-fermentation of tempranillo, graciano and viura. Drink from 2026." - Zekun Shuai, Senior Editor"
Finca de los Locos is naturally fermented with destemmed grapes for 5-7 days in steel at 24°C maximum temperatures without extractions, then pressed and aged for 14 months in old 35-hectoliter French oak. Light filtration.
