Uvas Felices collaborated and joined forces with Comando G in 2010 to create wines from old vine plots throughout the Sierra de Gredos mountains (to the west of Madrid). This region still only carries the D.O. status of Vinos de Madrid, but has a unique and remarkable history of its own. With very old and deep soils of sand and gravel that are chock full of quartz and silica. This coupled with a cooler mountain climate with an elevation of 600 to 1100 meters, Gredos is all about the resurgence and rediscovery of this incredible terroir for primarily Garnacha, and Albillo Real. The naturally low yields of these unique vineyards clearly require special attention, with only organic work done by hand, and letting the natural beauty and character of the grapes showcase themselves with natural fermentations and very little intervention in the winery. Under the watchful eyes and skilled expertise of Comando G, the gorgeous vines and grapes of Uvas Felices have everything they need to become the breathtaking wines that rest in their two labels: El Hombre Bala & Agricola de Cadalso
el hombre bala
el hombre bala blanc
100% albillo real The El Hombre Bala Blanco comes from the hand harvesting of a tiny plot of Albillo Real called Mingo Grande in the cooler climate Cadalso area of Gredos. These old bush vines are worked by hand and horse, see only sulfur for treatments, and just manure from cows (and the horse). Once at the cellar, the clusters are immediately pressed whole, seeing no skin time, and enjoy a natural fermentation in 500-liter barrels. Malolactic is not carried out, and the wine ages in the same barrels in contact with the gross lees (with no batonnage) for eight months. After fining and a light filtration, the wine is bottled and rests for a few months before release. The final result is nothing short of stunning. Stones and minerality on the nose with hints of lemon and quince, and cool mountain air, that becomes more expressive with oxygen and time. The mouth feel and weight are bright and vibrant yet showcase the fruit’s ability to find compliment from the wood, and not distraction. Bright acid, a long finish, and a quality of fruit that only happens in photos. 
la mujer cañón
100% garnacha The La Mujer Cañón is an exceptional small production Garnacha from a gorgeous plot at 900 meters in the Cadalso area of Gredos, and was planted in 1934. The vineyard (with the same name) is less than one hectare with a northern exposure, and very poor weathered granite including a high percentage of silt, and very little organic matter. Work with horses in the vines, hard work by hand through to the harvest, and a very particular selection in the cellar, and then the added magic begins. The grapes remain in whole clusters and ferment naturally in 500-liter wooden vats (about 7 days for alcoholic fermentation is all, and 2 months for malo), and then are pressed after 50 days. During the fermentation, only a watering can full of the wine is used to do ‘pump overs’, and the free run juice and the lightly pressed juice are combined to age in both 500 and 700-liter old used French barrels. After a year, the wine is lightly filtered and then bottled, ready for its long evolution and then exposure to the world. Fresh and light in the glass, the nose is intoxicating, full of dried rose, stony earth, mountain berries, and layered spice. A velvet glove wrapped around an iron fist, gorgeous in the mouth, and offering a general balance of finesse with deep layers of fruit and terroir. A remarkable expression of Garnacha. |
el hombre bala tinto
garnacha & cariñena The El Hombre Bala Tinto comes from small plots of old vines around the Cadalso de los Vidrios area of Gredos, planted in poor weathered granite soils with a sandy texture and a high content of quartz and silica. With a small corner of one of the vineyards being planted to Cariñena, this red is 2% Cariñena (vinified separately and blended at the end), and the rest is dedicated to the local Garnacha fruit. After a hand harvest, the whole clusters begin natural fermentation, and are then pressed gently after 35-40 days. During this time, the only ‘pump overs’ done are with watering cans of the wine, keeping the process as gentle and uninterrupted as possible. The wine then rests for 14 months in old French wood of 400 and 700 liters, is fined and lightly filtered, and then lays in bottle for 6 months before release. The result is a vibrant yet deeply textured red that with a bit of air becomes a dazzling representation of the area. Cranberry, white raspberry, stones, cherry liqueur unfold from the glass, and lead to gorgeous layers of terroir – red cherries, mountain scrub brush, firewood, and first of the season raspberries. The play between the acidity and tannin give such balance and structure to this wine, that it dances with the earth and fruit all the way through to the long finish. 
reina de los deseos
100% garnacha The Reina de los Deseos comes from a small half-hectare plot of nearly 60-year-old bush vines, given the same name as the wine. Delicate and very intentional biodynamic work is the key to this lovely plot that sits at 950 meters above sea level, at an eastern exposure, with poor and very weathered old granite soils that have some sand and basically no organic matter. The best grapes are selected not only in the vineyard, but also see a second selection in the cellar before a whole cluster natural fermentation is carried out in wooden vats of 500 and 700 liters. The alcoholic fermentation only lasts about 7 days, malolactic takes about 2 months, and the time with skins lasts 50 days before a gentle press. Pump overs are done with a watering can (of wine), and when the wine is ready to age, it goes into old barrels for 14 months, then 6 months in bottle before release. The result is truly a special glimpse of the plot from where it came, with an aromatic nose of mountain herbs, nutmeg, macerated cherries, and soy. The mouth has as much finesse as it does complexity, with pronounced acidity, delicious fruits, hints of spice, and a long exciting finish. |
agricola de cadalso
agricola de cadalso garnacha
100% garnacha The Agricola de Cadalso Garnacha comes from small plots around the Cadalso area of Gredos, all of which require very intensive work by hand, in order to get the very most out of the lovely bush vines. When the grapes arrive to the cellar, they are destemmed and ferment naturally in concrete for about 7 days (with very little pump overs), and then the malolactic fermentation lasted about a month. After 20 days of this process, the grapes are pressed and returned to the concrete vats for about six months. The wine is moved to steel tanks for another 90 days before bottling, and then aged in bottle. The finished wine is a gorgeous and clean ruby and brick red, with a nose full of small wild strawberries, black raspberries, tarragon, and roses. It opens into eucalyptus and Sambuca, which leads to a lovely brambly palate of mountain blueberries and crushed rocks. Remarkably balanced with a beautiful structure that is easy yet complex at the same time. |
agricol de cadalso syrah
100% syrah The Agricola de Cadalso Syrah comes from twenty-year-old bush vines from several small plots around the Cadalso area of Gredos. Intensive manual labor is required in this rugged terrain, and leads to the exemplary fruit that is brought to the cellar. A weeklong natural fermentation takes place in concrete vats (all grapes are destemmed), before malolactic takes over and lasts about a month. The skins were with the juice for 15 days before pressing, and both the free run juice and the pressed juice go to age together for another 18 months. The nose is intoxicatingly deep, full of grilled pork fat, black tar, and a faint pine aroma. Olives, juicy blackberries, and dark roses resound, and lead to a palate that is spicy and juicy at the same time. Black cherries, bitter cocoa, tarragon, and purple olive, all grippy enough to be interesting, but bright and lifted enough to be exciting and fresh throughout the long finish. |