All wines stored at 55° and 70% humidity
New Spain Hotspot
The four partners (Javier Garcia, Laura Robles, David Velasco, and 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 and an abundance of minerality, but it is these fresh fruit qualities that take me back to tasting grape clusters picked off the vine.
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. It's totally seamless, full of bright minerality, savory spices, and explosively pure fruit persisting on the long finish.
The Specifics: Sourced from several granite-dominant vineyards from three villages with vine age ranging from 30-85 years. 100% whole cluster fermentation with native yeasts, and 30-40 days on skins starting with a cold soak. Raised for seven months in neutral barrels (300L & 600L) and foudre (4,500L). It finishes in concrete for two months prior to bottling without fining or filtering.