El Escocs Volante is a project in Aragn, the work of Norrel Robertson MW and his family. His wine journey began in Edinburgh three decades ago and led him part-way around the world, to Portugal, Italy, France, Australia, Chile and New Zealand – before settling in Spain in 2003.

Inspired by the terroir and the sheer quality of the Garnacha he found there – this grape became his initial focus and drive, seeking out and retrieving old Garnacha vineyards. This mission has extended to other varieties, including an old Macabeo vineyard, planted in 1969.

As well as working closely with a select group of local growers who share his philosophy, Norrel today owns 40 hectares of mainly old vine Garnacha (between 50 and 115 years old) along with other indigenous varieties such as Mazuelo (Carignan), Moristel, Macabeo, Garnacha Gris and Provechn. El Escocs Volante have also undertaken a programme of new plantings – to create the old vines of the future. Their vineyards are based around the towns of Villarroya de la Sierra, Cervera de la Caada, Torralba, Anion and Torrijo de la Caada, 650 – 1,000 metres above sea level.

El Escocs Volante are members of the Regenerative Viticulture Association in Spain. They have been organic in practice since 2014, and have recently started the certification process. They don’t use pesticides, they maintain a cover crop during winter months and create their own biochar from vine cuttings. All of their vineyards are dry grown. In the winery their bottles are 88% recycled glass and they have been moving to lighter-weight versions.

Production

The Garnacha vines are 70-100 years old, cultivated at 1,000-1,100 metres altitude near the villages of Acered and Alarba in Aragon, in slate and quartzite soils. Found amongst mountain herbs, almond and olive trees – the bush vines are dry-grown at this extreme altitude, where annual rainfall is very low (200-300mm).All the fruit is rigorously selected and, as such, these old vines yield less than 1.5kg of fruit per vine. After picking the grapes are held for a minimum of 48hrs in a cool room. Following a selection of the bunches the grapes are crushed into tanks, where they are held at 8C to cold soak for up to 10 days.

The temperature is then allowed to rise to bring on wild fermentation, and the tanks are plunged for gentle extraction. A couple of tanks were allowed an extended maceration to add weight and complexity to the blend. 40% of the wine was then aged in old, used, French oak barrels (500-650 litre) with low to medium toast. The component parts were blended, with some lees stirring, and bottled with a light filtration and no fining.

Tasting Notes

This high altitude, old vine Garnacha is a serious and elegant red with concentrated black fruit and savoury characters.

Concentrated aromas of black fruit and spice lifted by notes of violet and thyme. The palate is serious and complex, with damson and black berry fruit balanced by ripe, rounded tannins, crisp acidity and a long and mineral finish.