In 1999, Contador was created. The name pays homage to the those “counters” who scrupulously kept records of the wines of Benjamin’s father’s generation that were moved in and out of the caves for aging and bottling. The wine is comprised of 94 percent Tempranillo, 3 percent Graciano and 3 percent Mazuelo from the calcareous clay-based vineyards located in the municipalities of San Vicente de la Sonsierra, Briones, Ábalos and Labastida in Rioja Alta. Contador is sourced from nine different plots averaging a yield of 1.2 kg per vine: El Hoyo Barbera, El Bardallo, El Bosque, Hoyo Ábalos, San Juan, Corrales, El Bombón, Murmurón and El Sauco. The wine is free-run juice, cold-macerated for three days on the skins and then barrel-fermented in a mix of large 2,000L, 900 L 500 L barrels and then aged eighteen months in 100 percent New French oak. Unfined and unfiltered.

Tasting Notes

This  powerful wine with aromatic herbs (thyme, rosemary, lavender and fennel) in the nose and full-bodied concentrated black fruit on the palate. Contador illustrates Benjamin’s philosophy of “Lento y Fuerte”: measured and forceful.

Vineyard & Production Info
Vineyard name:
El Hoyo Barbera, El Bardallo, El Bosque, Hoyo Àbalos, San Juan, Corrales, El Bombón, Murmurón and El Sauco
Soil composition:
Dry
Training method:
Gobelet
First vintage of this wine:
From the 29th of September to 8th of October
Bottles produced of this wine:
5,700
Winemaking & Aging
Varietal composition:
94% Tempranillo, 3% Graciano, 3% Mazuelo
Fermentation container:
Barrels
Type of aging container:
Barrels
Type of oak:
French
Length of aging before bottling:
18 months

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