Vineyards and winemaking
El Jaral comes from Barcolobo’s estate vineyards at approximately 705 metres above sea level within the Riberas de Castronuño–Vega del Duero Nature Reserve. Cabernet Sauvignon, Syrah and Tempranillo grow in sandy loam soils scattered with surface pebbles, with the continental climate encouraging concentration while altitude preserves freshness.
The varieties are harvested by hand in the cool of early morning and selected before fermentation. The wine then matures for 20 months in new French oak, with regular racking helping the powerful fruit, tannin and oak develop into a more integrated whole.
Tasting notes
Appearance
Deep cherry red with a mature garnet edge.
Nose
Blackberry, damson and dried cherry are layered with cedar, tobacco, liquorice and balsamic spice.
Palate
Full-bodied and concentrated, with dark fruit framed by fine but persistent tannins. Bottle age has brought notes of leather, cocoa and dried herbs, while the wine’s underlying acidity keeps the palate composed. The finish is long, savoury and oak-spiced.
Food pairing
Serve with braised beef short rib, roast venison with redcurrant, slow-cooked lamb shank or a rich mushroom and chestnut pie. Stand the bottle upright before opening and decant carefully according to its condition.
Background story
Barcolobo’s winery sits on the La Rinconada estate, where the River Duero curves through a protected landscape of vineyards, woodland and wetland habitat. The reserve is home to purple herons, deer and wild boar, making environmental stewardship a practical part of the estate’s identity.
El Jaral is one of Barcolobo’s most cellar-led reds. Its extended maturation in new French oak gives the 2014 a scale and structure quite different from the shorter-aged La Rinconada Tempranillo, while the high-altitude site prevents the wine from becoming ponderous.
