Fran

çois

Lurto

nFr

ançois

Lurto

n

epresenting the 5th generation of the

Bordeaux Lurton Family, François Lur-

ton set up his own business in 1988 fi rstly with

his brother Jacques. Today he runs the company

single-handedly and owns and produces

wines in estates in fi ve countries:

Argentina (Alta Uco Valley, Mendoza)

since 1996, Chile (Lolol, Colchagua Valley)

since 1999, France (Languedoc-Roussillon

since 2001), and Spain (Rueda/Castilla y Leon

& Toro) since 2002.

n the 90s, Spain had a reputation for produ-cing excellent red wines but not very good

whites. With their experience as white wine-makers, brother Jacques and François Lurton were quick to detect the untapped potential of the Rueda region in the North West of Madrid, with its gravelly soils, acid soils and high alti-tude. Although already Spain’s prime white wine producing DO, it produced an oxidized style of wine from the «indigenous» Verdejo grape for local consumption.

In 1992, they founded Hermanos Lurton in the village of La Seca (just south of Valladolid) and fi rstly produced dry, aromatic Sauvignon wines but soon recognized the potential of the Verdejo as a complex aromatic, dry wine. They began to search for a property of their own.

In 2002 the brothers found the ideal place close-by for their own Bodega and purchased 30 hectares of land in the village of Villafranca del Duero and Toro, which lies straddled across the borders of both Rueda and the red wine appellation of Toro. A modern winery was built in 2004 and we vinifi ed our Rueda wines in our own winery for the fi rst time in 2005.

El Albar is a sort of umbrella pine tree which can be seen around the Bodega. It is the only kind of tree in the area, along with the oak, so is very representative of this region.Rueda, like its neighbours, the red wine region of Toro and further east, Ribeira del Duero, is crossed by the Duero River. This has an enor-mous infl uence on the climate of the region and way the grapes grow and ripen in the area.

BODEGA EL ALBAR LURTON

The Bodega is located in Villafranca

del Duero, North West of Madrid,

10km to the historic town of Toro, in

between Valladolid and Zamora. The

Douro River has created a shallow

basin in this area which is surroun-

ded by mountain and hill ranges

(Cordillera Cantabrica to the North

and the Sistema Central to the South

above Madrid). The River has created

a shallow valley and the vineyards

are planted on a plateau above the

River. The location of the Duero River

plays an important role in terms of

quality of the vineyard’s production.

SITUATION

We have transferring our estate Hacienda Arauano

in the Lolol Valley in Chile into a fully operational

biodynamic property with full organic registra-

tion in 2012. It serves as our biodynamic pilot, the

practices of which we are then able to transfer to

our other estates. François openly admits that it is

much more challenging to make an organic wine

in Europe than in Argentina, where the vines are

planted on virgin land, or in Chile, where there are

very few vine diseases.

In the region of Castilla y Léon there is very little

risk of disease such as Mildew (so when it does

arrive it is unexpected) in this arid climate. After

pruning the vines need very little attention and

minimal treatments and produce very low yields of

concentrated berries.

Since 2005 in all of our vineyards:- No use of herbicides. All weed control is done by ploughing the land in between the rows which also aerates the soil and improve its microbiological life. It also serves to drive the roots deep down in search of water and trace elements. Weeds that grow under the vines are controlled by an “inter-cep” machine. - Only natural fertilizer is applied to the soil, in the form of an organic cake of sheep manure barnyard manure and vegetal compost.

- We only treat the vines when it is necessary (“agri-culture raisonnée”), keeping track of weather pat-terns, disease and insect risks.- Since 2010 we practice an ecological viticulture in red vines, and we are working to use techniques in the white vineyards in a few years.

FRANCOIS LURTON ECO RESPONSIBLE FOR LIFE

VINEYARDSWHITE VINEYARDS

Today there are a total of 18 ha of white grape

varieties surrounding the Bodega; 6 ha of

Sauvignon and 12 ha of Verdejo vines. These

vines are trained on wires and are equipped

with drip irrigation. This enables the grapes

to ripen faster, maintain good acidity levels

with lower alcohol levels. These vines were

planted in between 2005 and 2008 and so are

still young. They are planted at 3600 vines

per hectare and have an approximate yields of

65 hl/hectare.

We also work with a small number of producers

nearby who have older vines of Verdejo from

whom we buy grapes.

RED VINEYARDS

We have 17 ha of red vineyards of Tinta de Toro

(local variant of the Tempranillo grape variety).

These are very old vines some as old as 65 years

of age. They are bush or “gobelet” trained.

This enables the vines to shade the grapes and

conserve moisture in arid conditions. The den-

sity is very low at 1100 vines per hectare. Yields

are very low at 30HL/ha.

In 2007 we planted an experimental vineyard

of 4 hectares in the Toro region of Tinta de Toro

vines trained on wires. We planted the vines at

a very high density of 8000 vines per hectare

and equipped the vineyard with a watering

system, both of which are not accepted by the

“Consejo” of Toro. This enables us to produce

wines of excellent quality with lower alcohol

levels but which unfortunately cannot be sold

with the DO of Toro.

In addition we have selected parcels of a small

number of growers that we work closely with

very old Tinta de Toro vines that lie on the

driest, stoniest soils of Toro that are the latest

ripening, to supply us with very small yields of

concentrated grapes.

Stony dark alluvial soils of sand and silt rich in cal-cium and magnesium with good drainage. Many rust and yellow-coloured large rounded stones of different sizes lie on the surface, deposited

by the Duero River. These light coloured stones refl ect the sun’s rays during the day and provide some heat at night when temperatures drop.

TERROIR

Continental climate with big variations between summer and winter temperatures. It is dry and hot with low rainfall and a dry wind. Very long and cold winters, short springs with late frosts and dry hot summers. This forces the vines roots to search for their water resources deep underground. Rain is scarce and falls mainly in the winter (150-400mm per year). The high altitude of this region (the Bo-dega lies 680m above sea level) is a key factor to quality grape production.It causes wide variations between day and night temperatures which give the ripening grapes a balance between sugar from the ample sunshine hours and the acidity that is maintained due

to the cool nights. Daytime temperatures often reach 36°C, falling to as low as 15°C at night. There is some infl uence from the Atlantic, which lies the other side of the Cantabrica Moun-tains to the North, in terms of frequent coo-ling winds. The proximity of the Duero Riveralso has a buffering effect on tempe-ratures and humidity in the morning.These factors slow ripening which develops complexity preserving the grape’s natural acidity. The grapes ripen very late in these climatic conditions and have a very long growing season. The Tinto de Toro grapes are not harvested normally until mid October.

CLIMATE

n the 90’s Spain was known mainly for its rich red wines. Jacques and François

with their experience as white winema-kers, were quick to detect the untapped potential of the Rueda terroir to produce aromatic dry white wines. Initially, they produced Sauvignon Blanc but they were soon to discover the Verdejo grape variety, unknown at the time outside of Spain.

Historically it produced an oxidised style of wine similar to Sherry. Verdejo has been grown in Rueda for centuries and is unique to this region (though originally thought to have fi rst been brought from North Afri-ca by the Moors some ten centuries ago). François Lurton and his brother Jacques were the fi rst to produce an actual dry style of Verdejo and also the fi rst to introduce the Sauvignon blanc grapes.“Our love story with the white wines of Rueda started some 20 years ago. Having set out, “fl ower in lapel”, to develop a dry

Sauvignon, it did not take us long to see the potential we could draw from the local variety, Verdejo, by applying our modern winemaking techniques. We were astoun-ded by the quality of the wine it produced in this new fresh style.”They worked at revealing its complex and varied aromas, its roundness, its length and its complexity.

They discovered Verdejo’s aptitude for oak and produced the barrel fermented Cuesta de Oro. The white wines they created have revolutionised the appellation and positio-ned Rueda as the Mecca of Spanish white wines.

Today Cuesta de Oro ranks among the top white wines of Spain it has contributed to this ancient variety’s renaissance and to its notoriety today across the world.

MAKING WHITE WINE

Cuesta de Oro 100% barrel-fermented Verdejo is full-bo-died, persistent and aromatic – peach and apricot –

offering a superb balance between power and freshness.

“I know what toil, and pain, and sweat you thole,Under the roasting sun on slopes of fi re,

To give me life and to beget my soul ,So I will not be thankless to my sire…”

Appearing on the label of our Cuesta de Oro, this verse from Baudelaire’s «L’Âme du vin» echoes to perfection the hard work and passion that gave birth to this fi ne wine.

Cuesta de Oro is made from 100% Verdejo. Grown on gra-vely soil on the banks of the Duero, this variety ripens nice and slowly, thanks to the exceptional climate marrying great variations in temperatures and wonderful lumi-nosity. The sun-drenched grapes are picked, sorted and then fermented in French oak barrels. A short period of maceration on the skins extracts the aromatic precursors which are then released during fermentation. The wine is then aged on fi ne lees with regular stirring which deve-lops volume.

VERDEJO; Complex and varied aromas - Herbs ; dried herbs such as thyme, also aniseed or fennel- Floral ; lavender.- Fruits ; Stone fruits such as peach, nectarines or apricot.

200896 pts - Sobremesa (August 2010)

200990 pts - Wine Advocate (June 2011)

90 pts - Wine Enthusiast (October 2011)

Silver medal - CINVE (December 2012)

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As soon as it came onto the market, it was evident that this was a great wine; This white, fullbodied and powerful, fulfi lled the most demanding quality criteria. Elegant and minimalist. Typically Bordeaux! Appearance : Yellow with green lights Nose : Large palette of aromas with butter and spice, a dominance of fresh white fl eshed fruit with a subtle echo of dried fruit. Floral notes give even more complexity. A reference! Palate : As impressive as the nose. The balance between the acidity and the alcohol is perfect, as well as the overall integration of the wood. Clean and fresh with volume on the palate and lots of fruit. Wonderful potential for ageing.

85% Verdejo 10% Sauvignon 5% Viura (French Macabeu,

Spanish Macabeo grown in Rioja).

Verdejo is a very versatile grape variety able to produce a dry fresh

aromatic wine with no oak. Beautiful pale yellow colour with glints of green. A fi ne nose showing notes of mine-ral, stone and white fl owers. The mouth is full and volumi-nous, but also has good acidity.Verdejo can also be late harvested to produce a sweet style with fi rm acidity.

A light yellow colour with green glints.

The nose is subtle and fresh with notes of white fl ower, fresh cut

grass, citrus.

The palate fi rst reveals freshness, a nice acidity, much volume pro-

vided by the ageing on fi ne lees as well as its aromatic elegance.

Finally, fresh grass, mango and grapefruit hints appear again.

100% TempranilloThe grapes for this wine were rigorous-ly selected, with low yields in order to obtain optimal aromatic richness. Our winemaking uses both traditional and modern techniques which support the development of intensity in our wines. Red-berry fruit on the nose, elegant bal-samic notes and pleasant in the mouth, medium-bodied with mature tannins. A wine that can be served as an aperitif with Spanish style cured ham or cured goat cheese.

Nice deep red color. Very expressive nose,

with berries fruit, caramel and vanilla notes.

Mouth is rich, structured, with supple tan-

nins.

We fi nd aromas of red fruits, vanilla and a

slight hint of balsamic.

The DO Rueda was created in 1980 to protect and pro-

mote the Verdejo grape and provide the ideal terroir.

It is located to the northwest of Madrid and lies along-

side the appel¬lations of Toro and Ribera Del Duero.

Summer starts late here and Verdejo is a very late

ripener, usually at least six weeks after Sauvignon.

NEW

he region of Castilla y Léon has a signifi -

cant wine history stretching back to the

Middle Ages as it lies on the pilgrimage route

to Santiago de Compostela in the North-West

corner of Spain where the relics of the disciple

Saint James can be found. The pilgrims got

to know the local rich powerful wines as they

passed through the region which built their

reputation.

Tinta de Toro Grape Variety :

This is the name for the Tempranillo in this

region which is a local variant of this famous

grape which is known as Spain’s most noble

grape particularly well-known in Rioja which

lies to the North. In Portugal it is known as

Tinta Roriz.

It has aromas and fl avors of berries, plum,

tobacco, vanilla, leather and herb. It tends to

be low both in overall acidity and in sugar, but

often high in pH, and nearly always high in tan-

nins from their thick skins. It suits a “cool” cli-

mate with high altitude where its complexity

can be revealed.

RED WINE PRODUCTION

n either side of the Duero River near the

town of Toro, the vineyards of our El Al-

bar wines are located on a wide plateau, above

the river, made of a deeply gravelly, sandy soil

with big rusty-coloured rounded stones. These

stones are highly refl ective and the gravelly

soils are well-aerated. The altitude is between

700m to 800m above sea level. All of these fac-

tors lead to the production of a very high quali-

ty of grapes with optimal ripeness and concen-

tration but with an element of freshness. The

location of the nearby Duero River has a posi-

tive infl uence on the plots helping to temper

any extreme summer temperatures.

What the high altitude does mean is that the

growing season is very long for the vines

grown here. Flowering occurs at the same time

as other regions but harvest does not occur

until mid October in a normal year (in Rioja it

is end of September).

This range of wines is named after the Bodega

itself. “El Albar” is tree in Spanish and refers

to the numerous majestic Umbrella Pine trees

that can be found around the estate.

Our El Albar Lurton range of wines, are our

versions of the Spanish “Joven”, “Crianza” and

“Reserva” wines. These reds are now labelled

as “Vino de la Tierra de Castilla y Léon” and

not Toro as in the past (though still sourced in

majority from the same vineyards).This gives

us greater fl exibility to produce wines with the

accent on ripe fresh fruit and smooth tannins

without the high alcohol levels that can result

in this climate when ripening happens so late

in the season.

We are experimenting with some use of drip

irrigation with young vines to enable the grape

to ripen earlier at lower alcohol levels.

EL ALBAR RANGE

100% Tinta de Toro. Ferruginous and sandy-silty soil with ample pebbles at the surface. Gobelet-pruned vines 900 stocks/ha, between 50 and 75 years old from the Pago de Oro plot. Yield 30 hl/ha. Annual pro-duction between 8,000 and 10,000 bottles. Between a Reserva and Gran Reserva. 18 months 100% new French oak. Bright colour. Very rich and smooth and easy. Flattering. Polished. Very hot fi nish.

EL ALBAR LURTON «EXCELENCIA»

Was produced for the fi rst time in 1998. The fruit of one of the best plots close to the Duero River, production is limited to a volume of between 9,000 and 10,000 bottles a year. The vines are between 50 and 75 years of age from our own vineyard. It spends 18 months in new French Bar-riques and is equivalent to the «Reserva» category. This extremely rich and subtle wine should be left to age for a number of years to reach its full potential.

200893 pts - Wine Enthusiast (April 2012)

93 pts - Guía Peñín (October 2012)

16,5/20 - Jancis Robinson (October 2010)

El Albar LurtonExcelencia

200693 pts - Guía Peñín (October 2009)

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EL ALBAR LURTON «BARRICAS»

Rich and concentrated yet supple and round, with well-integrated oak. Fruit from 50 year old Tinta de Toro vines mixed with fruit from fi ve year old vines. Very small yields from our own vineyards. It is matured for 12 to 14 months in 50% new French oak barrels. Al-though it does not bear the name, it could be qualifi ed as «Crianza». An attractive, excellent quality and value wine.

EL ALBAR LURTON TEMPRANILLO

Juicy blackcurrant fruits and re-latively soft tannins make this wine approachable and easy to drink at a young age. It is made from 10 to 25 year old vines with irrigation, from our own vineyards and some grapes pur-chased from our neighbours. This wine spends 6 months in French second and third year old barriques. The equivalent to the «Joven» category.

EL ALBAR LURTON ROSADO

A fruity refreshing rosé wine made from the Tempranillo grape. Limited skin contact to give a vibrant pink co-lour. Lots of ripe fruit and freshness.

2005

2006

2008

2009

94 pts - Wine Advocate (March 2008)

Gran Medalla de Oro CINVE (December 2012)

93 pts - Wine Advocate (June 2011)

95 pts n°1 «Top 100 Spanish wine» Wine Enthusiast (December 2011)

94 pts - Wine Spectator (March 2013)

92 pts - Guía Peñín (October 2012)

95 pts n°1 «Top 100 Spanish wine» Wine Enthusiast (December 2011)

93 pts - Wine Advocate (April 2013)

ixty kilometres west of Valladolid, in Castilla y Leon, Toro has recently become one of the

most highly regarded appellations among Spanish winegrowers. François quite rightly saw it as a kind of new “secret garden” on his fi rst visit to the region in 1997.«It is one of the oldest appellations in Spain and has a grape variety of its very own: Tinta de Toro» explains François Lurton. «Although historical-ly important (as it was on the pilgrim’s route to Compostela), Toro does not enjoy the reputation it deserves; it has always been overshadowed by its prestigious neighbour, Ribera del Duero. But in our search for great terroirs, Toro immediately struck us as the new El Dorado.»

François Lurton was not the only one to be attrac-ted to this very old terroir, his friend Michel Rol-land (French winemaker well-known around the globe) also recognized the potential of this area for quality wine-making. They decided to join forces and create their own style of Toro wine.

The Tinta de Toro vines (a local variant of Tempranillo from Toro) grow in deeppebbly soil over a subsoil of sand and gravel, close to the Duero River. The soil isvery well drained and produces very low yields and highly concentrated grapes.

DO TORO

n 2000, respected names in the wine world, François Lurton and Michel Rolland (with his wife Dany) decided to combine their interna-

tional winemaking experience of over 70 years in the vineyards of the world and produce a pre-mium wine in the somewhat overlooked DO Toro region, in north-west Spain neighbour to Ribeira del Duero.

The fruit of their partnership is the rich and smooth Campo Eliseo, made from 100% Tinta de Toro. Only 15,000 bottles are produced each year. Campo Eliseo in Spanish, Champs Elysées in French, means ‘blessed fi elds’. In Greek mytho-logy it is the dwelling place of the blessed after death, a state or place of perfect bliss.What drew them to make wine together in Toro is that it ticks all the boxes of what defi nes a great terroir. They wanted to harness the potential of the region and make a new style of Toro using their winemaking know-how from Bordeaux and from other quality wine regions of the world.

WinemakingHarvest by hand into shallow trays. Sorted before and after destemming. Gravity-fed into small 40 hl vats. Pre-fermentation cold maceration at 6°C for four to fi ve days with regular punching down of the cap. Alcoholic fermentation with limited pum-ping over. Careful extraction during the vinifi ca-tion process. Malolactic fermentation in barrels and kept on its lees for three months. Ageing for 18 months in new oak.

An integral part of making a premium quality wine,

as with the Grand Cru Classé of Bordeaux, is the rigorous

selection of the lots of wine produced.

A second wine, Campo Alegre, a baby brother to Campo Eliseo

was produced in 2007 for the fi rst time using the exact

same attention to detail, but which is lighter in style.

“Alegre” is a musical expression which means “in a quick

lively tempo.”