In 2000, Alejandro Luna, Gregory Perez, and Eduardo and Alberto Garcia began the Paixar project through the acquisition and leasing of tiny parcels of vineyards in the Dragonte village (population 60) in the Bierzo region. Vines are planted directly in weathered slate of different colors and are between 50 and 80+ years old; typically producing about one pound of fruit per vine. The low-vigor, old vines produce fruit with particularly concentrated aromas and powerful, fine tannins. The vineyards are between 2,500 and 3,000 feet above sea level on south facing slopes, a key factor in the slow and even ripening of the grapes. Due to the altitude, harvest is typically 15 days later than the rest of Bierzo. Hand-harvested into small boxes, cluster sorted, cold pre-fermentation maceration, native yeast fermentation. This wine was aged for 16 months in new French oak barrels and bottled without any filtration. Harvested a 20 hectoliters/hectare.
95pts Wine Review Online – 2011 vintage
“I’ve tasted every vintage of this Paixar ever made–with the single exception of 2010–and regard it as one of Spain’s very best wines (and consequently one of the world’s best also). The 2011 rendition shows typically impressive pigment concentration, and the first aromatic impression is of toasty oak. Beneath the oak, subtle scents of anise, exotic spices and wood smoke prove quite alluring. Medium-plus body is standard for Paixar and that’s what the 2011 shows; there’s richness and substance, but no sense of heaviness. Dark berry fruit notes predominate, but there’s also a bright, fresh streak to the wine that also lends a suggestion of red fruits, and the overall impression is one of purity and precision. On the palate and in the finish, oak remains rather prominent, but the proportions of oak, fruit and tannin are just right, and those who can give this the 10 years of ageing that it deserves will get a great wine in return for their patience.”
93pts The Wine Advocate – 2011 vintage
“The 2011 Paixar is produced with old-vine Mencía grapes from south-facing slopes at high altitude on slate soils in the village of Dragonte fermented with indigenous yeasts and aged for 22 months in French oak barrels. It has an oaky nose, as is the norm with this wine in its infancy, but you need to read beyond that as there is great fruit in there. It is concentrated with perfectly ripe flavors, ultra-fine tannins and very good balance and harmony to age, perhaps not for as long as other fresher vintages would, but at least for a decade. It’s balsamic with herbs, chocolate and cigar ash over the core of ripe damsons and black cherries. Patience will pay back. Some 8,000 bottles were produced.”
93pts Stephen Tanzer’s International Wine Cellar – 2011 vintage
“(made from mencia vines that are reportedly more than 80 years old; aged for 22 months in new French oak and bottled unfiltered): Inky ruby. Explosive, exotically perfumed aromas of red and dark berry preserves, licorice, Indian spices and incense are brightened by a zesty mineral nuance. Sappy and penetrating, displaying excellent clarity to its juicy black raspberry and blueberry flavors; tangy acidity contributes spine. Suave and seamless in texture, finishing with outstanding vivacity and a whisper of tannins.”
