2015 Domaines Lupier El Terroir is an expressive Navarra Garnacha with 94 points from The Wine Advocate and 95 from Guía Peñín. It offers aromas of red berries, balsamic herbs, and earthy notes, with a vibrant, flavorful palate and excellent varietal character.

The Wine Advocate | RP 94
Published: Dec 28, 2018
Drink: 2018-2025

It felt like the 2015 El Terroir was more austere than the 2014, even if the year was more generous, especially on the palate, where the wine shows strong minerality. It's more telluric than 2014, a slightly darker shade of blue, and it opens up with time in the glass. This wine has achieved a very good level, with a rare combination of power and elegance, especially in this 2015. 26,315 bottles were filled in May 2017. 

Vivino | Vivino 3.9

The nose is expressive and delicate, with a good balance between appetising, ripe black fruit and infinite aromas of spices, complimented by balsamic, toasted notes and a mineral background. The palate is intense and enjoyable attack filling the mouth with fruity.

Technical Specs

Alcohol: 14.5% ABV 
Closure: Natural Cork
Harvest/Vintage: 2015; hand-harvested in small 12kg crates
Oak: Aged for approximately 14 months in French oak barrels of 225L, 300L and 500L. New oak proportion not confirmed.
Varietals: 100% Garnacha (Grenache)
Farming/Vineyard: Grapes sourced from 12 individually selected plots in San Martín de Unx, Navarra. Old vines averaging approximately 75 years, with some plantings dating back to 1903. High-altitude mountain vineyards at approximately 400–610 metres, with clay and calcareous soils. Traditionally farmed using environmentally respectful viticulture.
Winemaking: Each plot is handled separately to preserve its individual character. Fermentation takes place in temperature-controlled stainless-steel vats, followed by maturation in French oak barrels.
Winemaker/Producer: Enrique Basarte and Elisa Úcar, Domaines Lupier
Region/Appellation: Navarra, Spain
Classification: Navarra DO

Serving Temperature: 15–17°C
Decanting: 45–60 minutes; decanting helps soften the tannins and reveal its aromatic complexity
Food Pairing: Roast lamb, grilled beef, venison, game dishes, slow-cooked pork, mushroom dishes and mature hard cheeses