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LaOsa
Grizzly
Spain, Alicante, León
Red
Winery Overview
Realizing the scarcity of many profound or dynamic expressions of these unique varietals in the market, the very ambitious Noelia de Paz is finally realizing her independent LaOsa mission to work closely with the local farmers to produce small production wines from her native DO Tierra de León. Today, Noelia, who refers to herself as LaOsa (the bear) carefully elaborates some of Spain’s mostly harshly ignored varietals, Prieto Picudo (Tinto) and Albarín (Blanco), in the Municipal of Valdemimbre in the southwest of León, within the Province of Castilla y León.
Part of the La Luz portfolio
Located in one of Spain's windiest growing regions, Tierra de León features alluvial clay soils that retain water well despite very little rain (<20 inches/year), and the soil's poor nutrient profile naturally limits yields to 2–3 tons per acre with little need for green harvesting, while the persistent winds encourage the development of thick-skinned grapes.
Vinification
The wine undergoes native fermentation for 25 days with 20% whole cluster, using pumpovers instead of punchdowns. It is then pressed into neutral barrel for 12 months, where 15% of the previous vintage is kept in barrel and blended back for balance.
Tasting Notes
Inky, bloody red. Notes of cinnamon, pencil lead, graphite, and smoke (not oak-related). Deep red fruit, not lifted, pure. Medium-bodied with good acidity, balanced tannins, and purity on the palate. Iron-y on the palate. Doesn’t have serious length or weight, but its purity is charming.
