{"product_id":"jade-gross-corza-beoda-2025","title":"Jade Gross Corza Beoda 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSan Vicente de la Sonsierra, where Jade Gross works, is officially Rioja Alta, though it sits north of the Ebro as a tongue of land wedged between two halves of Rioja Alavesa. The fruit for Corza Beoda comes from the Alavesa side: La Cantera, a parcel in Labastida at 600 meters, under the limestone wall of the Sierra de Toloño. The vines are 37-year-old bush vines on clay and limestone. Altitude is the operative fact here. September nights run cold enough that the grapes hold acid while the skins finish ripening, so a wine that lands at 14 percent alcohol still tastes taut rather than warm. This is Rioja that behaves like a mountain red.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTwo harvests in one bottle, both Tempranillo, both from La Cantera. The 2024 portion was picked by hand on September 29, destemmed to 70 percent, fermented in small open vats with the remaining stems left whole, then aged twelve months in French oak. The 2025 portion came off the same parcel on September 27, went in as whole clusters with nothing destemmed, and saw stainless steel only. Corza Beoda is her laboratory label, where she varies whole-cluster ratios and ferments with press wine instead of free-run juice to study what extra tannin and pigment do to a wine over time. Crunchy red cherry and cranberry, violets, cracked pepper and stem spice, and a dry chalky grip on the finish. 1,890 individually numbered bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCorza Beoda means drunken roe deer. The name came out of a conversation with Javier Aramburu, the artist who draws all of Jade Gross's labels: she had remarked that roe deer strip the vines exactly when the fruit hits perfect ripeness, and joked that they must get drunk doing it. Aramburu drew a roe deer lounging in a jacuzzi that is actually a fermenter full of grapes. The label suits the wine, because this is the cuvée where Gross gives herself room to be wrong. She came out of a restaurant research kitchen with the habit of asking whether a standard procedure is actually necessary, and Corza Beoda is where she tests the answer: whole-cluster ratios moved year to year, press wine used in place of free-run, two harvests bottled together. She calls herself a perfectionist, and says the hardest part of leaving the kitchen was accepting how many variables in wine are outside her control.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGive it twenty minutes in the fridge first. Grilled lamb chops rubbed with garlic and rosemary work because the tannin is fine-grained and the acidity cuts the fat. Lentejas with chorizo and pimentón meet the stem spice head on. Jamón ibérico with a wedge of aged Idiazábal makes the case for the saline finish. Or roast a chicken with smoked paprika and lemon. This is the bottle for a Tuesday when you want something with a pulse.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51247712501983,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220184.jpg?v=1787526008","url":"https:\/\/denverwinemerchant.com\/products\/jade-gross-corza-beoda-2025","provider":"Denver Wine Merchant","version":"1.0","type":"link"}