Nekeas Los Olivos Reserva Navarra

Nekeas Los Olivos Reserva Navarra

£15.50
Skip to product information
Nekeas Los Olivos Reserva Navarra

Nekeas Los Olivos Reserva Navarra

Wine at a glance:

Wine bottle icon

Red

Globe icon

Navarra

grape bunch icon

Cabernet Sauvignon and Merlot

Wine glass icon

Medium to Full Bodied

Percent icon

14.0

Barrel icon

Slight oak flavour

A wine born from roots that literally (sort of!) eat rocks to give you a velvet finish—talk about a glow-up.

£15.50
Who makes it?

The story of the Nekeas Valley is one of stubborn resilience and very steep hills. While industrialization in nearby Pamplona almost killed off the local wine scene in the mid-20th century, the "original" grape-growing families weren't about to let centuries of history slide down a ravine. Since the 1990s, the descendants of these vine-obsessed pioneers have been reclaiming the impossibly steep slopes of Navarra. Scaling altitudes between 450 and 650 meters, these winemakers are part-athlete, part-alchemist, working a landscape so irregular it seems to face every direction at once. It’s a true family revival that has turned "challenging terrain" into some of the most characterful, elegant wines in Spain

How is it made?

The Nekeas Los Olivos Reserva is the liquid result of putting vines through a literal mid-life crisis. Sourced from the iconic "La Ermita" and "Santa Eulosia" vineyards, the Cabernet Sauvignon and Merlot grapes are forced to grow in soil so shallow (scarcely 10cm!) that the roots have to punch through solid rock just to survive. This "water stress" isn't just vine-torture; it creates tiny, incredibly concentrated berries. After a chilly 10-day cold maceration and a 25-day soak, the wine spends a luxurious 15 to 18 months in French oak barrels. It’s bottled unfined and unfiltered, keeping all that mountain grit and polish exactly where it belongs—inside the bottle.

What does it taste like?

Pouring a deep, brooding cherry-red, this Reserva has "thick, slow legs" that suggest it’s been hitting the gym. The nose is a complex sensory overload: think ripe fruit and raisins dancing with toasted caramel, eucalyptus, and a sophisticated hint of old-school leather. On the palate, it’s rounder than a Spanish sunset, perfectly integrating jammy fruit and toasted oak against a backdrop of intense minerality. The finish is long, velvety, and smoother than a matador in silk pajamas.

You may also like