The winery and vineyards of Vallegarcía are located in the heart of the Montes de Toledo, south of the city of Toledo and near the Cabañeros National Park. It is a modern winery with stunning architecture and a 33 hectares surrounded by spectacular Spanish countryside.
El Pago is a Spanish term to define the unique interaction between climate, soil, and plants that leads to a very specific and original wine- is found within one of the largest and finest examples of Mediterranean forest in the world, in a unique natural landscape which retains flora and fauna of great ecological value and natural landscapes that remain intact.
Petit Hipperia is more than a wine, it's an annual project where different red varieties are combined uniquely and marked with original label artwork of a horse that reflects the symbol of the winery. The characteristics of each harvest and the evolution of the different single varietals will define in each edition a different wine.
Tasting Notes: Red wine. If you love Spanish wine and aged Bordeaux, this wine is for you. 10 years young the wine is showing leathery notes, dusty tannins, balsam, and eucalyptus. The wine has volume, structure, and a toasted aftertaste in the mouth with tertiary components of dried figs, prunes, and blackberry pie.
In a pure Bordeaux sense, there is a second vin, the 2011 Petit Hipperia, a (Bordeaux) blend of 40% Cabernet Franc, 30% Cabernet Sauvignon, 20% Merlot, and 10% Petit Verdot aged for eight months in oak barrels. The wine has a strong bell pepper strike, intensely vegetal and herbal, in a left-bank style with a core of red cherries. The palate is light to medium-bodied, quite fluid, highly drinkable (it's impossible to guess 15% alcohol), and tasty, ending mineral. This is a great value Bordeaux blend. 60,000 bottles and 1,500 magnums.
Finca Vallegarcía was started in 1997 by businessman Alfonso Cortina in his estate in the Toledo mountains. The first wines were produced at the nearby Dehesa del Carrizal winery. In 2006, production started at full speed in their own facilities, and in 2007 they hired consultant Eric Boissenot. They cultivate a total of 31 hectares of vineyards with Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petit Verdot, and Viognier. They blend the wines after fermentation and age the blended wines in barrel. They produce around 185,000 bottles per year. In 2015, they will get their own single-vineyard appellation of origin (DO de Pago). ~90 Wine Advocate
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