James Suckling
Compañía de Vinos del Atlántico (CVA), 2012 Gordo

"Bright cranberry and citrus nose for such a big Mediterranean red. This has a lightness, too, in spite of the generous dry tannins that build at the finish. Drink now."

Compañía de Vinos del Atlántico (CVA), 2012 Gordo

Compañía de Vinos del Atlántico (CVA), 2012 Gordo

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2012 Gordo
Compañía de Vinos del Atlántico (CVA)

70% Monastrell
30% Cabernet Sauvignon

Gordo is Patrick Mata's affectionate way of calling his father, Jose Mata. For almost 4 generations Patrick's family produced wine in Malaga, Montilla, Sanlucar, Rioja and other Spanish regions. The Gordo label is a replica of one of the family labels from the late 1800s.

The vineyards are in the Campo Arriba district of Yecla, at 713 m (2339 ft) elevation. Called Mourvèdre in France and Mataro in Italy and Monastrell in the New World. Yecla's higher altitude makes it significantly cooler than neighboring Jumilla, and the resulting wines are more aromatic, with a more fresh, more easy-to-drink character.

The soils are composed of limestone and chalk with clay and gravel subsoils that are poor in organic matter. This area receives a high 3,893 hours of sunshine per year.

Harvest takes place in the cool, early morning hours, when the best bunches are selected and undergo a gentle crush. Whole clusters with stems undergo maceration at a cool temperature. Each grape variety is fermented separately. After fermentation, the skins and stems are kept together in a post-fermentation extended maceration for 7 days. Malolactic fermentation occurs in stainless steel tanks.

After aging for 3 months in oak barrels that are 2 years old, the Monastrell and Cabernet are blended. After one month in the tanks, the wine is bottled. (2000 cs)

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Shelf Talker (download PDF)

Case Card (download PDF)

Producer Page: Compañía de Vinos del Atlántico (CVA)