Located in the mountains of Valencia, in the village of Baldovar (at 923 meters altitude). Baldovar 923 was born in 2016 as a dream of its four founders and based on the tremendous potential to produce high quality wines given the purity of the soils, climatic characteristics, high altitude, and the old vine indigenous varieties of the area. To make the dream a reality, they restored the wine cellars in the village of Baldovar from a winemaking cooperative (built in 1958) that had closed more than a decade ago. Their 14 hectares of vines are between 20-80 years old and grow at 900-1,200 meters altitude. Their wines are made with as little intervention as possible, both in the fields and in the cellar using indigenous yeasts with no added fining agents, nutrients, or chemical agents. They also follow the lunar cycle and ecological practices (awaiting certification) in the vineyards.
Baldovar 923 Cañada París Blanco 2018
100% Merseguera from 20-60 year-old vines planted at 900-1,200 meters in limestone and sandy loam soils.
Winemaking: Spontaneous fermentation and on the fine lees for 4 months. Aged 9 months in Amphora (30%), 500L French Oak (30%), and Stainless Steel (40%). Minimal total SO2 (55 ppm). Bottled unfined and unfiltered.
Production: 900 cases
Baldovar 923 Rascaña 2019 (Orange Wine)
85% Merseguera/15% Macabeu from 20-60 year-old vines planted at 900-1,200 meters in limestone and sandy loam soils.
Winemaking: Spontaneous fermentation with the skins for a half lunar cycle and light daily bâtonnage to obtain a smooth extraction. Aged 9 months in stainless with the fine lees worked very gently during the first 4 months. Minimal total SO2 (50 ppm). Bottled unfined and unfiltered.
Production: 550 cases
Baldovar 923 Pieza la Moza Rosado 2019
70% Tempranillo/30% Bobal from 25-80 year-old vines planted at 1,000 meters in vines rooted over fossilized corals and oysters.
Winemaking: Spontaneous fermentation with native yeasts from destemmed grapes. Aged 9 months over fine lees in amphora/tinajas, used oak, & stainless. Low total SO2. Bottled unfined and unfiltered.
Production: 1,825 bottles
Baldovar 923 Cerro Negro Mencía 2018
100% Mencía from 20-year-old vines planted at 980 meters in limestone and sandy loam soils.
Winemaking: Spontaneous fermentation with the skins for a half lunar cycle where grapes are softly extracted with daily “pigeages”. Aged 9 months total with 33% in 500L french oak for 4 months and the rest in stainless. Low total SO2. Bottled unfined and unfiltered.
Production: 2,400 bottles + 40 magnums
Baldovar 923 Berandía Bobal 2018
100% Bobal from 20-30 year-old vines planted at 960-1,170 meters in loamy-sandy calcareous colluvium soils.
Winemaking: Spontaneous fermentation and a light daily bâtonnage. Aged 18 months in 500L french oak and stainless. Minimal total SO2 (32 ppm). Bottled unfined and unfiltered.
Production: Only 1,579 bottles!
Decanter 94 - Baldovar 923 Rascaña 2018
Reviewed by: Sarah Jane Evans, MW
Issue Date: October 10, 2019
This orange wine – a blend of the local Merseguera with Macabeo – was fermented on skins. Aromatic, with grapefruit zest aromas and refreshingly crisp with a salty sign-off. The high vineyards (up to 1,200m) are organic in conversion. Drink 2019-2022 Alcohol 12%.