Aseginolaza & Leunda 'Cuvee' Navarra 2021
This wild-hearted red is born from old-vine Garnacha (plus a splash of Tempranillo) scattered across high-altitude plots (430–490 m) in Navarra, Spain. Winemakers Jon Aseginolaza and Pedro Leunda—both environmental biologists—scour the region for ancient, bush-trained vines, farm them naturally, and then ferment them using native yeasts before aging the wine about six months in neutral French oak barrels and bottling unfined and lightly sulfured.
This red vibrates with juicy cherry and raspberry, lined with spicy, herbal notes—think rosemary, thyme, lavender—and finishes with a savory, mineral-driven snap that feels like Navarra’s wild countryside bottled up. At around 14.5% ABV, it’s bold yet bright—a delicious mash-up of rustic charm and freshness.
Pair it with grilled ribs rubbed with herbs, hearty stews, charcuterie, or earthy cheese plates—pop this baby open for anything that’s a bit smoky or savory. It's naturally lively and full of character, perfect for fire-side feasts and good conversation.
This wild-hearted red is born from old-vine Garnacha (plus a splash of Tempranillo) scattered across high-altitude plots (430–490 m) in Navarra, Spain. Winemakers Jon Aseginolaza and Pedro Leunda—both environmental biologists—scour the region for ancient, bush-trained vines, farm them naturally, and then ferment them using native yeasts before aging the wine about six months in neutral French oak barrels and bottling unfined and lightly sulfured.
This red vibrates with juicy cherry and raspberry, lined with spicy, herbal notes—think rosemary, thyme, lavender—and finishes with a savory, mineral-driven snap that feels like Navarra’s wild countryside bottled up. At around 14.5% ABV, it’s bold yet bright—a delicious mash-up of rustic charm and freshness.
Pair it with grilled ribs rubbed with herbs, hearty stews, charcuterie, or earthy cheese plates—pop this baby open for anything that’s a bit smoky or savory. It's naturally lively and full of character, perfect for fire-side feasts and good conversation.
This wild-hearted red is born from old-vine Garnacha (plus a splash of Tempranillo) scattered across high-altitude plots (430–490 m) in Navarra, Spain. Winemakers Jon Aseginolaza and Pedro Leunda—both environmental biologists—scour the region for ancient, bush-trained vines, farm them naturally, and then ferment them using native yeasts before aging the wine about six months in neutral French oak barrels and bottling unfined and lightly sulfured.
This red vibrates with juicy cherry and raspberry, lined with spicy, herbal notes—think rosemary, thyme, lavender—and finishes with a savory, mineral-driven snap that feels like Navarra’s wild countryside bottled up. At around 14.5% ABV, it’s bold yet bright—a delicious mash-up of rustic charm and freshness.
Pair it with grilled ribs rubbed with herbs, hearty stews, charcuterie, or earthy cheese plates—pop this baby open for anything that’s a bit smoky or savory. It's naturally lively and full of character, perfect for fire-side feasts and good conversation.
