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
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.
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.
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.
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.
The grapes used to make this wine come from five small plots.In the 2015 vintage of theEl Mondongowine, 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.
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.
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
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
Aging: Old French oak followed by 24 months in subterranean concrete tanks
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.