Coming from generations of winemakers with early memories of helping his father in the family vineyards, Jordi began his career in wine in 1992 as brand marketer, and then after joining respected cooperative Vinicola del Priorat in 1995 as commercial director he quickly learned the skills required to grow vines and make wine.
In 1999 he planted his first vineyards in Terra Alta, a mountainous D.O. in the far south of Catalunya and Celler Jordi Miró was born.
Celler Jordi Miró makes wine primarily from garnacha tinta and blanca, cariñena and parcels of syrah, cabernet sauvignon and tempranillo.
Jordi has long eschewed the practice of synthetic fertilisers, using nothing but composted vine cuttings and grass, and his wines are made often with less than half the amount of sulphur permitted for organic wines.
His wines bear the logo of the Terres de l’Ebre Biosphere Reserve, a UNESCO recognised reserve that Terra Alta falls within. The approval to use the logo on his wines is acknowledgement that his farming and production processes are in alignment with the values of the important biosphere in which they reside.
Tasting: Cariñena is rare as a monovarietal due to its very forthright tannin and acidity, characteristics that Jordi successfully tames and uses to craft this delicious wine. Earthy black fruit leads the palate, with support from blackberry, black olive, black pepper, balsamics, deli meats and a sustained mineral length.
Tasting: Medium bodied red with line & length. Ripe red fruits and citric notes of blood oranges stand out, with a slight hint of minerality. Jordi is such a great winemaker.
Bodega: Jordi Miro
Region: D.O. Terra Alta
Wine Maker: Jordi Miro
Grape: 39% Garnacha, 25% Carinena, 23% Merlot, 12%Tempranillo
Aging: Aged for 12 months in 300-litre French oak barrels. Cabernet Sauvignon ferments with its skins at 22°C, with 2 daily pump-overs. It is left to age for 12 months in 225-litre French oak barrels. The Red Grenache variety starts the fermentation process with an alcoholic maceration. Then, it ferments at a low temperature and ends its fermentation without the skins. Aged for 12 months in 300-litre French oak barrels. Final blending in stainless steel deposits.