All wines stored at 55° and 70% humidity
The four partners (Javier Garcia, Laura Robles, David Velasco, David Moreno) met while hiking in the Sierra de Gredos mountain range, located 80 km east of Madrid. All had unique backgrounds related to wine, each bringing a different element of expertise to this project founded in 2009.
GR10 is a blend of 85% Garnacha, 10% Cariñena, 3% Morenillo, and 2% Syrah. I'm always inclined to use words like crunchy and snappy to illustrate how the red fruit profile expresses itself here. There is certainly a core of energy, abundance of minerality, but it is these fresh fruit qualities that take me back to tasting grape clusters picked off the vine. This has always been a personal requirement for me falling in love with any wine - a serious connection to the raw material harvested. It's this fundamental, natural component that should echo from a wine when first tasted.
The Four Monkeys, as they call themselves, clearly share this passion for lively and fruit-forward wines. But, it's also their brilliant, non-interventionist approach in the cellar that gives GR10 such sophisticated texture and structure. Totally seamless, full of bright minerality, savory spices, and explosively pure fruit persisting on the long finish.
The Specifics: GR10 is sourced from several granite-dominant vineyards from three villages with vine age ranging from 30-85 years. It sees 100% whole cluster fermentation with native yeasts, 30-40 days on skins starting with a cold soak. Raised for seven months in neutral barrels (300L & 600L) and foudre (4,500L). Then finishes in concrete for two months prior to bottling without fining or filtering.
It's been very exciting over the last three years being introduced to so many new Spanish projects that simply just get it. It the realm of value reds, the 4 Monos Tinto GR10 is the wine that's pulled me in the very most.