Veronica Ortega, a rising star in Bierzo, exploding on to the scene as an instant success. Veronica was an oenologist before she started her winery working for big names like DRC and Comte Armand in Burgundy, as well as a few places in Priorat and Northern Rhone. Her training unbeatably is part of her quick success making incredible wines going above and beyond in this Northern Spanish terroir in just a few short years. Veronica was one of the first to branch out into Cobrana close to the Bierzo Appellation limits. The soils are slate and clay, but the most exciting part is its elevation of 700 meters, making this a colder, slow ripening area that Veronica has clued in on, honing her abilities as one of the stars Bierzo. Organic farming, with the use of barrel, amphorae, and stainless, Veronica, seeks to push herself and her wine to the limit. The Kinki comes from 80+-year-old vines of Mencía, Palomino, Godello, and Valenciana tended organically on slate soils, bestowing a beautiful minerality in this wine. The grapes are vinified whole cluster in stainless with a spontaneous wild yeast fermentation before aging in a combination of used French oak and 800-liter amphorae. The wine is light, yet dense, precise, and fresh, and as Luis G mentions below, all-around better than the last vintage. After the blow out the success of our previous offers of Veronica Ortega, we were able to get a few cases of this Cuvee, which is another highly recommended wine from this producer who could very well reach cult status in the next few years.
Wine Advocate (Luis Gutierrez) 93 points! "The 2019 Kinki is different from the 2018, as the red grapes were riper and had more aromatic influence, a little wilder and with a saline twist. But there's better acidity here. It was bottled one week before I tasted it, and the wine was showing well. It's a lot more serious than the initial 2018, which might have have been a little radical. This feels more complex and has depth, clout and nuance. Surprisingly enough, there is more freshness, too, and a more defined palate with more precision. I still see the similitude here, but in a more serious way, with acid berries and an electric palate. This comes from a field blend of Mencía with perhaps 25% of mainly Palomino, Godello and Valenciana in a very old vineyard in the village of Cobrana, where she also produces her red Cobrana. The soils are rich in slate, and the vineyards are at high altitude, around 750 meters above sea level. It fermented with 100% full clusters in an open-top 5,000-liter oak vat with all the grapes together and a long maceration. It matured in used barrique and 800-liter clay amphora for eight months. The curiosity here is that the élevage in amphora happened under a veil of yeast, like the flor from Jerez (most probably more like the Jura) that further sharpened the wine. 3,500 bottles produced. It was bottled in June 2020."