Comando G was founded in 2008 by Fernando García and Daniel Landi, two friends who set out to rescue the forgotten old-vine Garnacha of the Sierra de Gredos, the granite mountain range that rises west of Madrid. Working abandoned bush-vine parcels at high elevation by hand, with organic and biodynamic farming, they helped spark a revolution in how the world sees Spanish Garnacha. Their wines are pale, perfumed, and transparent, more often compared to red Burgundy than to the ripe, heady Grenache of the Mediterranean. Like Burgundy, they organize their range by place, from regional wine to village bottlings to single-vineyard crus.

“Rozas 1er Cru” is the estate's own premier cru tier for Rozas de Puerto Real, the Madrid-side village that is the spiritual home of Comando G. It draws on a selection of old parcels around the village, planted in sandy decomposed granite with quartz at roughly 900 meters, surrounded by pine forest. Fermented with native yeasts and a large share of whole clusters, it is raised in large, neutral oak vats. The wine sits a clear step above the regional “La Bruja de Rozas” in depth and structure, while keeping the same pure, transparent style.

Why You'll Love It

• Premier cru-level Garnacha from the heart of Comando G's home village, with more depth and grip than the village wines.
• An expansive nose of wild forest berries, dried cherry, rose petal, black tea, and a hint of incense.
• Silky and layered on the palate, the fruit wrapped around fine-grained tannins and fresh acidity.
• The finish is long and savory, with pine resin, wet granite, and a saline edge.
• Delicious now with air, and built to reward several more years in the cellar.

How To Serve It

• Serve at cool room temperature, between 58°F and 62°F.
• Decant for 45 minutes to give its layered bouquet room to expand.
• Pour into Burgundy stems to capture its full perfume.
• Pair with rosemary-crusted rack of lamb, slow-roasted cochinillo, or duck confit with cherries and smoked paprika.