Terroir
“Godina” comes from the Campo de Borja DO in Aragón, a region often called the Empire of Garnacha for its ideal growing conditions. The vineyards are planted at elevations between 500 and 700 meters, where warm, dry days are moderated by cool nights, giving grapes the chance to retain acidity while achieving full phenolic ripeness. The soils here are a mix of stony alluvial deposits, limestone, and red clay, each contributing structure, intensity, and aromatic lift. The combination of high elevation, poor soils, and strong regional winds—particularly the Cierzo, a cold, cleansing wind from the northwest—helps maintain vine health and concentrate flavors in the berries. The 2022 vintage was warm but even, allowing Garnacha to reach sumptuous ripeness while preserving its hallmark spice and freshness.

Winemaking & Technical Notes
Bodegas Morca, part of the Juan Gil family of wineries, is known for meticulous, small-lot production. Grapes for Godina are sourced from low-yielding old vines, many between 35 and 60 years old, harvested by hand into small crates for gentle handling. After destemming, fermentation occurs in small stainless-steel tanks with frequent pump-overs to extract color, aroma, and tannin without harshness. The wine is then aged for 12–15 months in French oak barrels, a mix of new and once-filled, adding depth, polish, and subtle sweet spice. The result is a powerful yet elegant style of Garnacha, showing both intensity and refinement. Alcohol typically sits around 15%, but is balanced by the natural freshness and lifted aromatics of high-altitude fruit.

Tasting Notes
In the glass, the 2022 Godina is a deep, saturated crimson-purple, hinting at its concentration. Aromatically, it bursts with black raspberry, ripe cherry, red plum, and blueberry compote, layered with violet, clove, and a touch of wild Mediterranean herbs. Subtle notes of cocoa, vanilla bean, and smoked cedar from oak aging weave in without overpowering the fruit. On the palate, the wine is lush, supple, and densely textured, delivering waves of blackberry, kirsch, and pomegranate, lifted by hints of peppercorn, anise, and crushed stone minerality. Tannins are fine-grained and polished, providing structure without weight, while acidity adds vibrancy to the wine’s generous fruit. The finish is long, warm, and velvety, echoing dark berries, cocoa powder, and a faint whisper of dried lavender.

Food Pairing & Service
Serve at 60–64 °F (16–18 °C), and consider a 30-minute decant to fully open the wine’s aromatics and soften the palate. Godina pairs beautifully with richly flavored, slightly smoky or savory dishes. Ideal pairings include grilled lamb chops with rosemary, pork shoulder braised with paprika, chorizo stew, or herb-crusted roast chicken. Spanish classics like jamón ibérico, patatas bravas, roasted piquillo peppers, and morcilla match the wine’s depth and intensity. For cheese pairings, try aged Manchego, Idiazábal, or Mahón Curado. Best enjoyed now through 2030, though it will develop more savory complexity with a few years of bottle age.