ORGANICALLY FARMED
This is an easy-drinking, but seriously good, Garnacha from the Sierra de Gredos in central Spain, made from bush-vines over 60 years of age at relatively high elevation to avoid the intense heat of the lower-lying areas. This vintage has a mouthfilling, rustic, dark, ripe red fruited profile from the above-average temperatures that year. Subtle Garnacha spice (like white pepper) keep things interesting. The altitude halped the grapes maintain a balancing acidity that keeps it from being insipid. Fermented with native yeast in large neutral oak vats, then aged 6 months in 500 liter French oak barrels (none new). Unfiltered but fined with egg whites.
WINE ADVOCATE 92+ POINTS - "The 2020 Pegaso Zeta was produced with Old-vine Garnacha on granite and schist soils from a healthy vintage that was picked early... It fermented with indigenous yeasts in oak and stainless steel vats and amphorae, and it matured in a combination of 500- and 600-liter barrels, amphorae and stainless steel vats for 12 months. It's a very harmonious vintage, expressive with bright red fruit and an herbal touch. The palate is, rich but fresh, with pungent flavors and abundant, fine-grained tannins. 14,696 bottles were filled in August 2021."
This is an easy-drinking, but seriously good, Garnacha from the Sierra de Gredos in central Spain, made from bush-vines over 60 years of age at relatively high elevation to avoid the intense heat of the lower-lying areas. This vintage has a mouthfilling, rustic, dark, ripe red fruited profile from the above-average temperatures that year. Subtle Garnacha spice (like white pepper) keep things interesting. The altitude halped the grapes maintain a balancing acidity that keeps it from being insipid. Fermented with native yeast in large neutral oak vats, then aged 6 months in 500 liter French oak barrels (none new). Unfiltered but fined with egg whites.
WINE ADVOCATE 92+ POINTS - "The 2020 Pegaso Zeta was produced with Old-vine Garnacha on granite and schist soils from a healthy vintage that was picked early... It fermented with indigenous yeasts in oak and stainless steel vats and amphorae, and it matured in a combination of 500- and 600-liter barrels, amphorae and stainless steel vats for 12 months. It's a very harmonious vintage, expressive with bright red fruit and an herbal touch. The palate is
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