Tandem, (Valle de Yerri) Navarra, Spain
Tandem means “at last” and represents the aspiration of its two partners and promoters, to fulfil a dream and the mission which they have taken upon themselves. Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving relatives and friends.
Their mission is to make great wines through our hard work and dedication and to make Tandem a reference point for quality in the Navarra DO. They work with all sincerity and sparing no efforts to be very constant in each vintage, thinking only to improve and to project confidence.
Their pledge is to follow the path that they have set out upon, a different path from the rest, which is committed to respect for nature, meticulous care in everything they do and working with the least intervention possible. All this with the aim of making wines that are elegant and have personality, and which express the character of the land that gives rise to them and also attain their customers’ complete satisfaction.
MINIMAL INTERVENTION- In the vineyard and in the winery they implement a philosophy of minimal intervention. They rely on the most advanced and in turn simplest technology because they believe that in winemaking the less we intervene, the resulting wines turn out more authentic, natural, pleasant and expressive. Convinced that nature should follow its course and wine manipulation should be kept to the minimum in order to achieve authenticity.
They call it the ‘Tandem paradox’ because they produce wines considered modern using up to date technology which replicates how wines used to be made centuries ago:
The wines are moved by gravity in the winery.
They do not use a mechanical system for pumping over during fermentation.
They keep the red wines in underground concrete vats for a minimum of two years in order to clarify them naturally.
They do not use cold stabilization.
Minimal filtration.
They want to reflect in Tandem wines the mountain setting and cool climate of their location.
The OIV (International Organization of Vine and Wine) defines sustainable viticulture as: Global strategy on the scale of the grape production and processing systems, incorporating at the same time the economic sustainability of structures and territories, producing quality products, considering requirements of precision in sustainable viticulture, risks to the environment, products safety and consumer health and valuing of heritage, historical, cultural, ecological and landscape asp.
INMÁCULA
In Latin, without blemish. A different white fermented in French oak and kept on its fine lees for three months to gain texture and complexity.
Grape variety VIURA, OTHER VARIETIES
Soil Clay loam
Vinification After the stalks have been removed, the grapes are macerated whole for several hours in tank. We bleed off the first must and fill 300-litre French oak barrels where it ferments at a temperature of 17-18 ºC. Once fermentation has finished, we start daily batonnage, a process which involves mixing the wine with its lees in order to achieve greater volume on the palate.
Alcohol content 13.0º
Serving temp. 10 ºC
Tasting notes inmácula is a lovely golden yellow colour. Very fine nose which gives rise to aromas of apricot, pear, white flowers and an elegant mineral touch. It has a gentle entry on the palate, and is expressive, long and persistent
PRESS
2014 – 90 points Stephen Tanzer, 91 points Guía Peñín
2017 – 90 points Wine Advocate
2020 – 92 points Guía Peñín
ars in vitro
In Latin, art in glass or in bottle. We want to express in this wine the freshness and powerfulness of our cool climate grapes from the Yerri Valley without the presence of wood. Fresh, enjoyable, pleasant and ideal for any occasion.
Grape variety TEMPRANILLO, MERLOT
SOIL Clay loam
VINIFICATION Pre-fermentation cold maceration. Fermentation at 25-27 º C in stainless steel without pumps, with cap immersion or pigeage. The wine is racked by gravity to the concrete vats on the lower floor of the production plant where malolactic fermentation takes place and clarification occurs naturally through decantation.
Bottled by gravity with minimal filtration.
Ageing
Minimum 24 months in concrete vats. No time spent in oak.
Alcohol content 14.0º
Serving temp. 16 ºC
Tasting notes A cherry red colour. A mountain wine with a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character.
PRESS
2012 – 90 Stephen Tanzer
2013 – The Wine Merchant Top 100
2014 – 90 points Decanter
2017 – 88 points Robert Parker Wine Advocate
2019 – 92 points TIM ATKIN
ars nova
New Art in Latin, very applicable to the philosophy of this wine. Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. Until that time music was flat and monochrome. This new way of creating music was more complex, marked by harmony and rhythm. This was the origin of polyphony. Music which was composed from then onwards was called ars nova and music prior to that time was termed ars antiqua. It has been compared with the introduction of perspective in painting which occurred during the same period. Ars Nova is an elegant wine, feminine, multi-layered, a wine for reflection and enjoyment.
Grape variety TEMPRANILLO, CABERNET SAUVIGNON, MERLOT
Soil Clay loam
VINIFICATION Fermentation temperature of 30 ºC, slow extraction with pigeage; we do not use pumps in fermentation. Racking by gravity to concrete vats. Malolactic fermentation and natural clarification by decanting into concrete vats. It is not cold stabilised nor fined.
Alcohol content 14.0º
Serving temp. 17 ºC
Tasting notes A deep ruby red colour with a violet rim. Complex and fresh on the nose, revealing ripe red and black fruit and balsamic hints. With many layers and elegance. Bramble berry fruits, blueberries, liquorice and blackberries, scrubland, thyme and mint. Delightful, long, enveloping and extraordinary. A fresh mountain wine with a strong expression of its terroir.
PRESS
2003 – Selected blind for KLM business class, 3 stars SELECTION magazine, 17/20 John Radford Wine Wire
92 pts. Ray Jordan West Weekend Magazine Perth
2005 – GOLD Sommelier Wine Awards
2008 – 90 points Stephen Tanzer International Wine Cellar
2010 – GOLD Medal MUNDUS VINI 2015
2012 – 91 points Vinous Antonio Galloni
2014 – 89 points Robert Parker Wine ADVOCATE
2016 – 90 points SUCKLING, 90 points Guia PEÑIN, 94 points TIM ATKIN
inmune
In Spanish means immune. Immune to disease, to failure, to setbacks, to critics, etc. inmune is completely a different guy, a fugitive, nothing to see with the elegance of the rest of our range. We aimed to make a powerful, deep and concentrated wine, with nice weight and tannins in which the purity of the fruit garnacha would shine.
Grape variety GARNACHA
SOIL Clay loam
VINIFICATION Grapes were hand-picked. Partial fermentation for 10 days at controlled temperature 25 ºC on its wild yeasts. Cap plunging (pigeage), no pumps. Wines racked by gravity to the lower story concrete vats were they finished the alcoholic fermentation and undergo malolactic conversion. Wine kept in concrete for a natural fining and stabilization. Bottled by gravity with a minimum filtration.
Alcohol content 14.5º
Serving temperature 15 ºC
Tasting notes Deep and attractive red color with a purple rim. Mountain wine with a powerful terroir expression. Intense black fruit, thyme, rosemary and scrubland notes. In the palate shows long, very fresh, wide and savory, with a gentle structure and attractive texture.
PRESS
2019 – 89 points Robert Parker Wine ADVOCATE
2021 – 91 points Wine ENTHUSIAST and ‘Best Buy’
2022 – 91 points TIM ATKIN
CASUAL
From casualis in Latin, by accident, luckily
Grape varieties GARNACHA
Soil Clay loam
Vinification Skin contact for seven hours in stainless steel.
The yolk must is racked and ferments slowly at 16 ºC
Alcohol content 14%
Serving temp. 12 ºC
Tasting notes Casual shows a beautiful pale pink color with a light violet rim. Complex nose with exuberant red fruit, candy, red rose petal.
Mouth-filling palate, fresh with a long finish.
PRESS 2022 – 90 TIM ATKIN
ars memoria
Our loved ones and close friends are very important to us and will be kept forever in our memories. Enrique Rodríguez passed away in the February of 2006 and Jose Mari Fraile senior in the October of 2011.
Grape variety CABERNET SAUVIGNON
SOIL Clay loam
VINIFICATION Cold pre-fermentation. Fermentation at 30ºC with pistons for plunging the cap, no pumps. Malolactic fermentation in 300-litre French oak barrels.
Alcohol content 15.5º
Serving temp. 17 ºC
Tasting notes A deep, dark plum colour. A mature nose with notes of blackcurrant (cassis), spices, black pepper, chocolate and cedar. Fine tannins on the palate, with plenty of volume, persistent, pleasant, with a long and elegant finish. Fresh and elegant
PRESS
2012 – 90 points Robert Parker Wine ADVOCATE
2014 – 95 points TIM ATKIN
macula
In Latin, a stain or mark, tâche in French, which we interpret as an indelible memory or unforgettable sensation. The macula is the small central spot in the retina which allows us to see clearly. Mácula is a powerful, concentrated, masculine wine of good length.
Grape variety CABERNET SAUVIGNON, MERLOT
SOIL Clay loam
VINIFICATION The grapes enter the winery by means of gravity. Cold maceration prior to the start of fermentation at a controlled temperature of 30 – 32 º C. We ferment without using pumps, and carry out pigeage or cap immersion with the aim of obtaining fine, elegant tannins. The wines are racked by gravity to underground concrete vats where they undergo malolactic fermentation. Once this is over, the wines are kept in concrete for a minimum of 24 months, with decanting and completion of natural clarification and stabilisation. Bottled by gravity with minimal filtration.
Ageing Minimum 24 months in concrete and 18 months in 300-litre French oak barrels
Alcohol content 15.0º
Serving temp. 17 ºC
Tasting notes A wine with a deep burgundy red colour, of good intensity. A very complex nose with delicate notes of spices: cloves, black pepper. Mineral, hints of mountain vegetation and scrubland, balsamic and dark chocolate notes. Powerful on the palate and rounded at the same time, with nuances of the Yerri Valley’s distinctive terroir where vines, woodland flowers and violets are found growing. A long finish, very elegant and fresh.
AWARDS AND REVIEWS
2004 – GOLD Sommelier Wine Awards, 91 points Mike Potashnik, 18/20 John Radford Wine Wire
2006 – GOLD Medal MUNDUS VINI, 91 points Stephen Tanzer, 91 points Robert Parker Wine Advocate
2010 – 91 points Vinous Antonio Galloni
2012 – 90 points Robert Parker Wine ADVOCATE
2013 – 91 points Robert Parker Wine ADVOCATE
2014 – 90 points SUCKLING
2015 – 90 points Guía PEÑIN, 93 TIM ATKIN