El Escocés Volante

Norrel Robertson
Calatayud, Aragón
Norrel, born and raised in Scotland, moved to Spain in 2003 as winemaker for International Wine Services (a role that later became the inspiration for his brand El Escocés Volante - The Flying Scotsman).
 
He quickly fell in love with the old garnacha vineyards around the villages of Villarroya de la Sierra and Cervera de la Cañada, and has over the years purchased 21 hectares of vines, many from locals, that he had to spend months negotiating with over many €1 glasses of wine in local bars!
 
He owns mainly garnacha between 45 - 110 years old, as well as some new plantings. Viticulture is sustainable and organic and certification is being worked towards over the coming years. He is also involved in winemaking projects in Galicia, Murcia and Valencia

Norrel_Roberston_–_El_Escoces_Volante_Sc

Papa Luna 2017

Papa Luna 2017

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Papa Luna 2017

Tasting: Made by Scotsman Norrel Robertson, El Escocés Volante – The Flying Scotsman – in the north of Aragón. Juicy and earth blueberry fruit shines through due to being un-oaked, this is backed by bright cassis and bramble fruits, plush texture and fresh acidity.  

Bodega: El Escocés Volante

Region: D.O. Calatayud

Grape: Garnacha, Syrah, Mazuelo

Aging: Concrete tanks for 6 months

Vintage: 2017

Alcohol: 14.5%

Closure: Cork

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En Sus Trece 2016

En Sus Trece 2016

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Wine: En Sus Tres 2016

Bodega: El Escoces Volante (the flying Scotsman)

Region: D.O. Calatayud

Wine Maker: Norrel Robertson

Grape: Garnacha 

Tasting: This 100% old bush vine Garnacha (Grenache) produces tiny yields and lends itself to intense wine. Powerful aromas of black fruit with subtle hints of baking spice and dried violets/herb

Aging: This is a pure, mainly unoaked Garnacha which is fermented in open top fermenters with hand plunging only and no pumping of must or grapes. Aged on fine lees for 20 months before release. Hand plunging only.

Alcohol: 14.5%

Closure: Cork


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El Puno Blanco 2015

El Puno Blanco 2015

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Wine: El Puno Blanco "The Fist"

Bodega: El Escoces Volante (the flying Scotsman)

Region: D.O. Calatayud

Wine Maker: Norrel Robertson

Grapes:  Macabeo, Viognier and Garnacha Blanca 

Tasting:  Smells of orange peel, apricot, cassis blossoms and honey. Very elegant and harmonious on the palate. The barrique is very well interwoven, never disturbing or opulent. The El Puño ends long with a lot of freshness and clear minerality.

Aging: 6 months on Lees in French Oak

Alcohol: 14.5%

Closure: Cork

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El Mondongo 2015

El Mondongo 2015

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EL MONDONGO, 2015

REGION - CATALAYUD

WINE MAKER: NORREL ROBERTSON - EL ESCOCES VOLANTE

VARIETALS:- Garnacha, Syrah, Garnacha Blanca, Moristel, Bobal

TASTING:- Cherry red with purple trim. Aromas of spices, wild herbs, red fruit, lemon, mineral and coffee. On the palate it is a light wine as well as tasty, structured and powerful.

AGING: 

The grapes used to make this wine come from five small plots. In the 2015 vintage of the El Mondongo wine , a combination of these five separate vineyard plots have been brought together to create an aromatic synergy between the old Garnacha vine, Syrah and other indigenous varieties such as Moristel, Bobal and Garnacha Blanca.

The aging takes place Concrete eggs on the lees for 18 months and the bottling is unfiltered and unclarified.

CORK / ALC 14.5%

 

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Manda Huevos 2014

Manda Huevos 2014

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Manda Huevos 2014

Tasting: Made by Scotsman Norrel Robertson, El Escocés Volante – The Flying Scotsman – in the north of Aragón. Manda Huevos - Nowadays a vulgarism in Spanish born out of frustration meaning 'I can‘t believe it', 'get out of here' etc, but actually originating from the Latin ‘Mandat Opus’ meaning you are obliged to do something out of necessity.

A complex nose of floral aromas, ripe red fruits and liquorice with mineral and balsamic notes, aromatic herb and peppery nuances. On the palate it is long and persistent, well-balanced with juicy tannins, and remarkable fruit expression.

Bodega: El Escocés Volante

Region: Aragón

Grape: Garnacha, Moristel, Bobal, Garnacha Blanca

Aging: 6 months on lees in concrete eggs

Vintage: 2017

Alcohol: 14.8%

Closure: Cork

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Manga del Brujo 2017

Manga del Brujo 2017

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Manga del Brujo 2017

Tasting: Made by Scotsman Norrel Robertson, El Escocés Volante – The Flying Scotsman – in the north of Aragón. Full bodied and dense, it shows plums and black fruits, concentration, balanced structural tannin, complexity and length

Bodega: El Escocés Volante

Region: D.O. Calatayud

Grape: Garnacha, Tempranillo, Syrah, Mazuelo

Aging: 14 months in concrete tanks on fine lees

Vintage: 2017

Alcohol: 14.5%

Closure: Cork

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El Puño Garnacha 2016

El Puño Garnacha 2016

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El Puño Garnacha 2016

Tasting: Made by Scotsman Norrel Robertson, El Escocés Volante – The Flying Scotsman – in the north of Aragón. El Puño – The Fist – can definitely be described as punchy! Light bodied, bursting with vibrancy, concentrated old bush vine fruit delivers flavours of fresh red cherries, juniper berries, and intense notes of the wild bush herbs that grow in Norrel’s vineyards.  

Bodega: El Escocés Volante

Region: Aragón

Grape: Garnacha

Aging: Old French oak followed by 24 months in subterranean concrete tanks

Vintage: 2016

Alcohol: 14.5%

Closure: Cork

TASTING NOTES:

View: dark purple.
Nose: pronounced aromas of crushed violet, black fruit and spices. Intense but delicate, with fruit and garrigue scrubland.
Mouth: balanced, medium-bodied, with crisp acidity and long mineral finish.
APPELLATION: Spain wine.

VINEYARD: oldest vineyards in Acered and Alarba (Zaragoza) at an altitude of between 1,000 to 1,100 meters above sea level. Rainfed culture. Quartzite and slate floors.

GRAPES: 100% Garnacha.

AGEING: 40% of the wine aged in French oak barrels used. The other percentage led to a selection of large barrels (300 to 500 liters) to prevent oxidation and to respect the typical Grenache grape. Then she came mixed and left for another 24 months in underground concrete tanks before bottling with only a slight filtration

PREPARATION: Once collected, fruit maintained for a minimum of 48 hours in a cool room less than 4 degrees Celsius. Then crushed grapes in the tank and mantenidad to 8 degrees Celsius for up to 10 days. Then it allowed the temperature to rise allowing fermentation started. Gently submerged tanks for smooth extraction. A one or two tanks were also allowed a prolonged maceration after fermentation to add weight and complexity.

TEMPERATURE: 16 °C

ALCOHOL CONTENT: 14.5%

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