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The Diz family come from Villanova de Arousa in Galicia (Spain) crossing the Atlantic in 1881, settling in South America. It was in Argentina, where the family originally settled, they dedicated themselves to cultivating the land, developing land to populate and produce meat.
They settled in Uruguay in 1998 and fell deeply in love with the country and especially with the Maldonado mountain region where they saw enormous potential for fruit and vegetable cultivation, production of honey, meat and finished products for sale to an increasingly demanding public.
It was in 2003 that the family established La Oriental in Paraje José Ignacio. Olive trees were planted in 2004 followed by red vines the year after. Their first commercial harvest of both olive & vine came in 2008 and were sold off to third parties. It wasn’t until 2011 that the family produced wine under their own label, Sierra Oriental.
With a 10% slope and a high content of sand, quartz and ballast, it provides the vineyard with perfect drainage, a fundamental player in viticulture. The textures of our soil favour root penetration, giving a very high stability to the vines.
Serrano maritime climate with average rainfall of 1200mm per year and between 160 and 260 meters above sea level. It tends to be windy keeping the vines in optimal health conditions.
With 12 acres under vine Sierra Oriental practice sustainable farming; natural processes, and minimal intervention vineyard management.
A blend of 45% Cabernet Sauvignon, 30% Tannat and 25% Merlot. “Our passion for wine and the phrase of a French winemaker who told me: “you are going to fall in love with your wines”, led us to find and share, as do the most renowned producers in France, more especially in Bourdeaux , our GRAND VIN.” – Rodrigo Solari Diz.
The Grand Vin is the best of each vintage, it is what reached its best expression. It is stored, cared for, cellared, and only after a few years it comes to light, literally, to be tasted. The Tannat is from the most rocky and high plot, the vineyard that receives the mountain winds and the sea, it is caressed with a blend of only the best rows of Cabernet Sauvignon and Petit Verdot. The best cuvee of the Estate, it is their best wine, their GRAND VIN. Wild ferment followed by maturation in French (80%) and American (20%) oak, for 14 months.
An abundance of black fruit – blackberry and plums, with nuances of red apple, coffee, chocolate, vanilla, blueberries, and quince. Fleshy with a sweet and round mid palate with a touch of mint, liquorice and a lovely minerality. Fresh and juicy on the finish.
Rich cuts of red meat, well-aged cheese (like Stilton) or wild game. Barbecue, beef stew, roasted rack of lamb and game birds all stand up well to the rich appeal of petit verdot.
Up to 10 years with careful cellaring