€113.10

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Peña La Mora 1er 2022 - Comando G

Spanish Premier Cru from Garnacha!

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96 James Suckling
95 Robert Parker
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Peña La Mora 1er 2022 - Comando G
all_star
top_notch
96 James Suckling
95 Robert Parker

Comando G
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Comando G Peña La Mora 1er 2022 is stepping confidently into the ranks of the world’s great Grenache wines—and as you might guess, we’re talking premier cru-level quality, but from Spain! Once again, Comando G strikes gold, and the 2022 vintage is already making waves with 96 points from James Suckling and 95 from Robert Parker’s Wine Advocate.

This stunning Garnacha hails from the rugged, granite-strewn slopes of Navatalgordo, at over 1,000 meters elevation, from 75+ year-old vines. It’s a wine that perfectly reflects Comando G’s philosophy: minimal intervention, maximum terroir expression. Fermentation is done with whole clusters and ambient yeasts in open oak vats, followed by 16 months of aging in large French oak barrels and concrete tanks. No filtration—just pure, unadulterated character.

Despite the warm, dry conditions of the 2022 vintage, critics were blown away by the wine’s freshness and finesse. According to James Suckling, Comando G Peña La Mora 1er 2022 is one of the standout wines of the year—ethereal, refined, and savoury, with aromatic intensity and a mineral backbone that speaks of both altitude and granite soils.

This is a wine you don’t want to miss.

Tastes Like

In the glass, Peña La Mora 1er 2022 Comando G glows with a brilliant ruby hue, releasing aromas of wild raspberry, pink peppercorn, violets, and a hint of wet stone.

On the palate, it’s vibrant and energetic, with medium to full body, silky texture, fine tannins, and a long, savory finish laced with grapefruit zest, herbs, and crushed granite.

Aroma
Body
Acidity
Aromas
wild raspberry, pink peppercorn, violets, wet stone
Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14,5%
Origin Castilla Y Leon, Spain
Variety Garnacha
Bottle Size 750ml
Barrique 16 months
Serving temperature 16–18°C
Aging 5-10 years
Closure Cork
Organic No
Comando G
Friends from college, Daniel Landi and Fernando Garcia decided to combine their passion for wine and search the Sierra de Gredos for small, inaccessible parcels and grow with the Garnacha variety. Vineyards aged 50 to 80 years, biodynamic cultivation, high altitude, manual harvest, oak barrels, foudres and amphorae. The result of all this is the production of sensational single vineyard wines from the Garnacha variety.

PAIR IT

Pair it with: pepper-crusted rack of lamb, filet mignon with wild mushroom miso sauce, or classic duck à l’orange.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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Comando G

Peña La Mora 1er 2022 - Comando G

RED
€113.10
Aroma
Body
Acidity
Aromas
wild raspberry, pink peppercorn, violets, wet stone

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