List of products by brand Carvajal Wines

Close and talkative, Jaime de Carvajal brings with him that well-known sympathy of the people of Cadiz. Many years working the wines of Cádiz have made him a great connoisseur and lover of the wines of these lands. After spending decades working for other wineries, he decided to go his own way: "As I am one age, I only want projects that feed my soul." And he adds: "Don't go and write this, I'm not corny." This has nothing to do with pedantry.

Designing wines for others implies adjusting to a greater or lesser extent to certain parameters. Now, you have total freedom and your wines convince you 100%. In his new career as a "trader", Jaime seeks to buy grapes or wines and then take charge of their production, "coupage", aging, bottling, labeling and marketing. “I like things well done and done with love. I declare myself a lover of good food and good wine, like my father, my grandfather, my great-grandfather… I was a wine-selection partner when I was 20 years old, and at that time there were few of us ”.

In a place like Cádiz, where the inimitable wines of Jerez are born, achieving notoriety for the still wines receiving the Vino de la Tierra mention has not been a bed of roses. “Sherry wines have so much personality and are so different from everything that they project a very long leftover. But the wine from the Land of Cádiz already has a life of its own: it is not associated with the generous ones from Jerez. People are becoming aware that the place of origin does not matter: if the wine is good, it is good. And here very interesting wines are being made with different price ranges, as in any other region ”.

After 25 years linked to a great winery in Jerez, he embarks on a new course. “With the agreement I reached with Barbadillo, he won the lottery for me. This winery has spectacular viticultural facilities and heritage. In his aging warehouses they had French Taransaud oak barrels, no one in this area had that. I decided to propose that they let me select a wine from among their entire production and allow me to sell it. They accepted ”. From this ‘joint venture’ Cobijado was born, which saw the light of the 2013 vintage and a production of 7,000 bottles.

They continued with the following vintages, increasing production in each of them. Until in January 2018 the 50% alliance with Barbadillo ends. Jaime incorporates his children and reaches a new agreement. “I can choose what I want each vintage, what seems best to me. My 'coupages' change every year, but they always keep the same level. I can select the best of Barbadillo's great production and create the assembly that I like the most. It is a dream come true. I have won the lottery ”, he remarks. This is how we arrived at Cobijado 2016, the Marciano Wine from February 2019. A red resulting from an absolutely original blend.

The Wines of the Land of Cádiz are normally warm and with a beautiful color, and in this part the Tintilla de Rota, a local and exclusive grape from Cádiz, plays a fundamental role. “The Rota tintilla has a lot of acidity and a lot of color, but it is not very tannic. That is why it is very good for young wines, but not so much for aged wines due to its oxidative character. A good recipe for aged wines is to assemble the Tintilla de Rota with other varieties, ”says Jaime de Carvajal. For this reason, in Cobijado the Tintilla de Rota appears as a complement to the tempranillo grapes (protagonist of the assembly), Syrah and Petit Verdot.

“I am proud of the quality of the tempranillo with which Cobijado is made. The cultivation of this grape in Cádiz is not easy, due to the amount of rainfall we have, we run the risk that the berries become too fat and do not have enough structure. To fix it, different measures are taken. First, grasses are sown between the rows; in this way, the grasses steal water from the vines. Second, the plantation framework is narrower: 4,000 vines per hectare, thus causing the vines to have to compete for water. In addition, we do a green pruning, we remove leaves to reduce the feeding of the plant and make the berries smaller; and before veraison, we thin the bunches. All this implies a rather expensive process, but it is worth it to get a tempranillo that provides a magnificent structure ”, he points out.

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