El Escoces Volante El Puno Blanco

El Escocés Volante is a project in Aragón, 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 Provechón. El Escocés 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 Cañada, Torralba, Aniñon and Torrijo de la Cañada, 650 - 1,000 metres above sea level.

El Escocés 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.

Viognier,

The Viognier vines are cultivated 900 metres above sea level, between Villarroya de la Sierra and Clarés de Ribota in the heart of the Sistema Iberico.

After hand-picking into 20kg cases the grapes are stored overnight in a cool room before the winemaking begins. They are loaded whole bunch to the press, and a long press cycle is used with no sulphur and enzymes. The must is cold-settled overnight and then racked to a mixture of old and new 500 litre French oak barrels. Spontaneous fermentation takes place - then the wine is racked, lightly sulphured, then kept sur lie in barrel for 13 months, before a light filtration and bottling.

A really elegant, Burgundian-style of Viognier from a 22 year-old single vineyard at around 900 metres altitude.

Delicate aromas of chamomile, honey and a hint of lemon rind. Peaches and cream characters on the palate, with notes of nutmeg and clove from well-integrated oak. Mineral notes lean into a long, citrusy and saline finish.

Nolan - Text from the Spotlight on El Escoces Volante Blog

When done right like this, Viognier is amazing. Quality wise I would compare this with a Condrieu, Viogniers top appellation in its home of the Northern Rhone, that stuffs over £60 a bottle though…

Delicate aromas of chamomile, honey and a hint of lemon rind. Peaches and cream characters on the palate, with notes of nutmeg and clove from well-integrated oak. Mineral notes lean into a long, citrusy and saline finish.