Tag Archives: Spain

Organic sherry, yes it exists

Delgado Zuleta, the oldest family owned winery in the Sherry region, bottled the first organic manzanilla in 2016, which they have launched under the name Entusiástico.

It is the result of a three years joint venture with the organic vine grower Pepe Cabral with organic palomino grapes from a 1 hectar vineyard in the Burujena pago in Trebujena to the north-east of Sanlúcar.

Entusiástico is a classic manzanilla aged in very old barrels, using the traditional criaderas and solera system, but using organic grapes and organic wine alcohol. It’s also labelled “en rama”, meaning that it’s only lightly filtered, as close as possible to how the wine is in the barrel. It comes in a transparent glass bottle, with an organic cork closure and a very distinctive purple label showing a painting by the Russian painter Igor Andriev.

The first release was only 1200 bottles, but the interest made the producers take the decision to expand capacity in the coming years.

The wine started after the 2012 harvest and has been matured under flor for two years in two barrels taken from the La Goya manzanilla solera. In the following years the butts have been refreshed with new mosto twice a year – a slower rate than La Goya for instance, resulting in a more concentrated wine in less time. The solera has expanded over the years as well.

I tasted it at the release. More recently there was a second edition, now officially under the Delgado Zuleta brand with a different presentation. This tasting note is thus based on this label.

 

Manzanilla Entusiástico (Delgado Zuleta)

Golden yellow colour. Very fresh on the nose, with flowery notes, herbs, yeasty, some citrus (lemon), but with mature apples too. In the mouth it’s completely dry, grapey, quite light in concentration, with the fruits from the nose coming back.

Price: Low

Food: Traditional seafood and fish platters from the region, but also salads, vegetarian dishes, ceviche and light meat

 

Ismael Gozalo I: In the Verdejo Respublic

Ismael Gozalo is one of the rising stars on Spain’s natural wine heaven.

He founded Ossian, in the high altitude village Nieva in the Segovia province in 2004, together with Javier Zaccagnini (read about his Ribera del Duero adventures here). Ismael soon went on to work on a smaller scale with his project MicroBio, to make use of his family’s best vineyards the way he wanted. Some of these are between 100 and 200 years old, pre-phylloxera, at between 800 and 900 meters. These vines have always been grown in an organic way.

Ismael works in a medieval underground cellar in his native Nieva using barrels of different sizes, amphorae, glass demijohns, and stainless steel. He works in a very natural way. His most important goal though, is to let the land speak directly through his wines.

They come in two lines. The whites are in the Ismael Gozalo line, except for Issé and Sin Rumbo, which are MicroBio. I collected some wines for tasting. Ismael has said that his wines expresses themselves best after more than a week in an open bottle. Ok, I gave them 7-12 days, tasting them occasionally and leaving them with their original cork.

La Banda del Argílico 2016

Verdejo from two Nieva vineyards, both ungrafted. The first has sandy soils, the other sand with gravel. The grapes are harvested twice, the first for freshness and low alcohol (all wines at 13,5%), the second for maturation, fruitiness, structure and length. Spontaneous fermentation, no added SO2. On lees for 5-6 months. Bottled unfined and unfiltered.

Light yellow, somewhat cloudy. White flowers in the aroma, citrus (orange peel), mature apples. Light but with a good concentration, good acidity.

Sin Nombre 2015

Verdejo from one of five parcels, Pago de Navales (acid soil, sand, 20% clay and low fertility). Natural fermentation in old oak (12 hl), remains in oak for 9-10 months on the lees (no batonnage). 10 months in steel, also on lees.

Clear yellow with a brownish hue. Mature apples, citrus (blood orange), hay, “breathes well” (meaning that the oak treatment is evident, without any sweetness). Quite full, good acidity, a touch of alcohol in finish.

ISSÉ Viñador Soñador 2016

Verdejo. From a 0,58 ha. vineyard planted at 915 meters in 1868, ungrafted. Spontaneous fermentation (that lasts for several months) in clay amphora, that is sealed for the one year ageing, then som time in steel before bottling. Unfiltered, no added SO2.

Light yellow with some green, somewhat cloudy. White flowers, citrus (grapefruit). Lovely fruit in the mouth, good acidity, elegant finish.

After ten days it’s maybe a little less focused, but still full of life.

Sin Rumbo Viñas Viejas Vendimia Tardía 2016

Verdejo, from a 0,42 ha. pre-phylloxera vineyard planted in 1872 in Nieva at 910 meters (one of the “Navales” vineyards). Poor soil; sand, gravel, pebbles. Whole cluster pressing, first a slow fermentation, then very quick (thus the volatile touch, according to Ismael). Spontaneous fermentation in clay amphora, no added SO2, unfiltered.

Light yellow, just a little bit cloudy. White flowers, apples, citrus, wax, and a slight touch of volatile acidity. Good concentration, fresh acidity, long.

The fruit is more vibrant after ten days than the previous amphora wine.

Respública Verdejo 2015

Verdejo from one plot (that he calls Crand Cru). Whole cluster pressing, spontaneous fermentation in old 228L barrels where it remains around 10 months. Bottled unfiltered.

Straw yellow, clear. Complex nose of citrus (lemon), yellow apples, chalky minerals, vanilla and a touch of honey. Rich, creamy, some oak, and good acidity in a long and intense finish.

Twelve days after (with low standing and just the original cork) am not able to detect any vanilla, and no oxidation. The wine is creamy, mineral, full of mature apples, and the balance is just perfect.

 

A meaty Marenas monastrell

José Miguel Marqués is one of the leading figures in the Spanish natural wine movement. His winery, Viñedo y Bodega Marenas, is found in the outskirts of Montilla. This week’ pick is one of his most admired wines, the Cerro Encinas, meaning something like oak hill. Read more about his wine philosophy and that 6 hectare vineyard here.

It’s a monastrell made with spontaneous fermentation, 20 days of maceration. As you would expect from José Miguel there are absolutely no additions, and no fining nor filtration.

Cerro Encinas 2014 (Vin. & Bod. Marenas)

Dark cherry red. Dark berries, plums, sundried tomatoes, rosehips. Good concentration, rich and meaty, lovely fruit and good tannins.

Price: Medium

Four different takes on Ribera del Duero

Squeezed in between our Rueda and Rioja days we had a short stay in Ribera del Duero. Indeed we had two very interesting visits on Spain’s national holiday. Summed up very briefly the four producers can be said to represent big variations on the theme:

*Aalto: An intriguing story, a glimpse of glory and meaty red wines for ageing

*Valtravieso: Organic high-altitude wines; the great discovery of the trip

*Alfredo Maestro: Natural small-scale wine, as pure and fruity as they come

*Pingus: Legendary, but rooted in reality; biodynamics; ageworthy wines, but already possible to predict what will come

What their creators have in common: A deep passion, knowledge and respect for the land and for the tempranillo fruit, or tinto fino, as it is often referred to here, and a desire to express it in the wines. Always with an eco-friendly approach in mind.

 

Bodegas Aalto

After a drive up the narrow, rugged path we knew when we saw the stately, stylish new bodega that we had come to the right place. And Javier Zaccagnini was welcoming us.

Javier started the company in 1999 together with Mariano García. -At that time I was the president of the DO Ribera del Duero, explains Javier. -I had been thinking about opening my own wine business. Mariano had for long been pursuaded by his employer Vega Sicilia to end his own project Mauro in the outskirts of Ribera, as they wanted an exclusive winemaker. After 16 years of conflict enough was enough, and Mariano left. It’s worth noting that friends of Spanish wine would be familiar with Mariano’s Maurodos in Toro, and maybe also a brand new one, Garmón. Javier has also embarked on his own project, Sei Solo, with much less fuss. (We will taste and review these wines at another occasion.)

So no doubt, with Javier from the DO and Mariano of Vega Sicilia fame, Aalto got a flying start and was a success in the market from the first day. Aalto’s style is fruity, powerful reds, good young with a hearty beef, but showing more elegance through careful ageing.

Mariano knows the area in great detail, and they own plots of tempranillo many places in the D.O., 110 hectars and 200 plots in all, none bigger than 1 hectar. The complexity and balance is a result of myriads of soil types, altitude, exposition and so on, according to Javier.

Most grapes are sourced from La Horra, a small village in the Burgos province, quite far from the bodega, but there are always varying percentages from places near La Horra like Roa and La Aguilera, then Moradillo to the south, Fresnillo or Baños more to the east – or Quintanilla, in the west where the bodega is.

 

Javier Zaccagnini, music lover, puts together notes from all over the D.O. to form his chords

Javier tells about how he brought his son Michael into the company. -Michael was studying oenology, and insisted on receiving the lowest possible pay according to Spanish law, Javier says. -Being near and learning from ‘the master’ was enough for him. I had to accept, for a year, but then I had to rise his salary because he was so good, and he worked hard and independently. The thing was that I couldn’t treat him different because he was my son, in this case: I couldn’t treat him worse than others!

 

Javier and his son Michael, now oenologist together with Mariano García

Two wines are produced, Aalto and Aalto PS (that stands for ‘pagos seleccionados’, selection of plots), that retails for around 30 and 60€ respectively. The grapes are exclusively tinto fino (or tempranillo), as cabernet and merlot have too long cycles for maturing here. And all vines are at least 60 years old. PS is basically from La Horra. The alcohol fermentation lasts 5-10 days. The temperatures are raised from 10 to 14˚C when they want the fermentation to start.

When asked “how organic” the farming is, Javier says that they don’t want to damage the planet. Thus the farming is organic, not certified though, but it might be that something would be used to prevent mildew. Only natural yeasts are used.

We tasted the wines in the 15 vintage.

Aalto 2015: Dark with violet rim. Dark fruits, blackberry, herbs, toast, coffee. Rich, big in the mouth, strong tannins after medium plus roasted barrels. (14,8% alcohol)

Aalto PS 2015: Deep purple, still darker. Blackberry and blueberry, toast, while lickorice and anis adds to the freshness on the nose. Rich and heavy, this one too with ‘demanding’ texture, and  big in the mouth. It’s somewhat more oaky, but it’s made for a long life.

 

Valtravieso

High up in Piñel de Arriba in the Valladolid province some 920-950 meters above sea level we found Valtravieso, the journey’s biggest surprise. Here I will report only briefly from the visit, as the long story has already been published here.

 Ricardo Velasco (left)

Ricardo Velasco works very naturally, the farming is dry and if all is well nothing is added.

High up in Piñel is a long ripening processes, which is good for the aromas and flavours and improves the acidity in the wines. The long sun exposure gives good colour to the grapes. The great differences between day and night, especially in summer, when temperature can drop 18º C, brings more polyphenols, and with it higher antioxidant content.

At Valtravieso they believe in launching the wines on the market when they are approaching their peak for consumption. This is how it used to be all over the country, but in today’s market it’s rather unusual.

Some wines from the tasting:

Crianza 2015: Cherry red. Very fruity, some coffee, spice, herbs, pine. Rich, but with a fresh acidity, long, and the high alcohol (14,5%) is no problem.

Tinta Fina 2015: Dark. Very fruity, with blackberry, pine, truffles, and a flinty mineral character. A lot of structure, rich, somewhat heavy at 15% alcohol, but still the fine acidity shines through. (Tinta fina is yet another variation on the name tempranillo.)

Gran Valtravieso 2014:
Dark cherry red. Very fruity, cool aroma, with red berries, a balsamic note, hints of vanilla and toffee. It’s rich, yet luscious, with high acidity that contributes to the long aftertaste. I would call it elegant, but due to the alcohol content it’s advisable to cool it down a bit.

Alfredo Maestro Tejero
I had met Alfredo several times, around in Spain, and once in London. (You can look at the pictures from Gredos here, and here is a report from London’s Real Wine fair.) He is always fun to be with, very unselfish, and always ready to help. When I first met him I contacted him to see if I could visit him in Gredos. But as a leader of the Garnachas de Gredo group he proposed to organize the trip, and finally we drove around all the area together and met around ten producers. He also deserves the credit for our “discovery” of Valtravieso, that came in as a substitute after an appointment in the Soria province was cancelled.
This was the first time I had the opportunity to visit his bodega. The humble winery with no doorsign is located by the main road in Peñafiel, close to our hotel (the Ribera del Duero), and looking up against the majestic castle that is now the “parador” (in the chain of stately run tourist hotels).
His bodega is located, I would say, in the heart of Ribera del Duero, at least in the middle of the major town of the western part, not far from Protos, Vega Sicilia, Villacreces – or Aalto – to name just a few. He refuses to use the DO Ribera del Duero though. This is for two reasons, because he wants to have freedom, and also because he makes wines from several places within the Castilla y León region. His native Peñafiel is in the Valladolid province, where he has some 25-27 hectares, but he also operates in Valtiendas (Segovia), Cigales (another D.O. in Valladolid) and Navarredondilla in the Gredos mountains of Ávila, where he has 5-7 hectares own vineyards. That is why he rather wants to bottle everything under the broader Castilla y León designation.
 
All of his wines are very pure, with a clear-cut fruit. We tasted a few through the tour in his cellar, first a skin-contact albillo mayor (the Ribera variety, as opposed to the more aromatic albillo real from Gredos) called Consuelo, a tasty wine with some mature apple and apricot. The 46 Cepas is a merlot from Peñafiel made with stems; dark, aromas of green pepper and herbs, quite warm. An all time favourite is Almate, now in the 2016 vintage, a tempranillo from both sides of the Ribera del Duero border, which means partly from Valtiendas, Segovia: Dark, grapey, juicy and with a cool freshness.
Alfredo has been given several vineyards from old people, that rather will see them in good hands than abandon them. A really interesting wine is a rosé from Cigales, aged partly in chestnut, made from 75% tempranillo (the rest is “de toda la vida”, which means it could be practically anything, red or white). This is the old style from a former stronghold of delightful rosés, in contrast to the many “well-made but utterly boring” rosé wines nowadays, and he calls it Rosado Clásico de Valladolid. It has very little skin-contact, but the colour is light red-orange, delightful raspberry and citric aromas, and it’s tasty as few rosés on the market. Very, very good!
We also tasted the Marciano 2016, a Gredos wine, high altitude (1.200 meters). This is a garnacha grown in granite, made with 100% stems. It’s very fresh with a high acidity. His most typical Ribera wine is Castrillo de Duero, now in the 2016 vintage. It’s mad from grapes grown in Castrillo at 960 meters. This is a red fruit-driven wine, a bit balsamic and with very fresh acidity. It has stayed some months in rather neutral French oak, and it’s not at all oaky.
Dominio de Pingus
Parking the car outside another humble bodega building. Best to have the notebook ready…
The last visit before we leave Ribera del Duero is no less than the emblematic Dominio de Pingus. Already something of a legend even though it didn’t start untill 1995. This is Danish oenologist Peter Sisseck’s project. Today is another busy day for Peter, but he has the time to say hello and good-bye.
 
It was Julia Zhdanova, assistant to the winemaker, who welcomed us and guided us through the facilities and the history behind Pingus. There are many people working to ensure that everything is right. Among them are 6 people in analysis, who are helping other producers in the area too. They also work in collaboration with universities, such as the one in Cádiz for yeast environments and Valencia for bacteria. The winemaking at Pingus is very natural, and biodynamic principles are used. But in case something goes wrong, you can be sure that there is a back-up plan.
Many people has wondered why is the wine that expensive (selling at 800-900€ per bottle in Europe, 10 times more than Aalto PS). Speculation is of course an element in this highly regarded and limited quantity wine. Julia says that it was not the intention to push the price through the roof. But it was obviously of a high quality, and when the first vintage was shipped to the USA, the boat sank and the highly valued bottles went down with it. This raised the price significantly, and it has been kept high since then.
Peter Sisseck (from my previous visit in 2009, photo K. Karlsson)
It’s mabye convenient to give a brief background here, since we have now already travelled back in time. Peter Sisseck came to Spain from Bordeaux in the late 1980’s, and it was almost by coincidence that he became involved in wine. He was appointed to direct the new Hacienda Monasterio, now another big name in this area with a huge concentration of important wineries. While at Monasterio Peter discovered some plots of old tinto fino vines – wild, but of outstanding potential – and decided to make a wine of his own. This was the start of Pingus, his nick-name from his childhood. He was himself amazed about the quality of that first vintage, the 1995. So was American critic Robert Parker, who scored it higher than any Spanish wine so far. So when Peter went back to Bordeaux and presented it at the “en primeur” tastings it was already the talk of the town. But, as we have heard, the first shipment to America (from a total production of 12 barrels) went down, and the prices went accordingly up. And as we shall see, although the production is always less than 500 cases the income has given Peter the opportunity to embark on projects that will benefit other winegrowers in the region, and possibly also the DO as a whole.
 
Peter and Dominio de Pingus is now further exploring the map of Ribera del Duero, a work that has been generously offered to the Consejo Regulador (the regulating body in the wine industry), who has welcomed it. This will be important for a new classification of vineyards in Ribera del Duero.
I remember from an earlier occation that he spoke about how well he was received in Castilla, the openness of the people, ready to help and shared willingly of their knowledge. PSI, a project and a wine named after a letter in the greek alphatet that resembles a vine root, is a project that Peter has created to help local farmers to fulfill the potential of their vineyards. He loves the region that has given him so much, nature both rough and graceful and with lots of character.
 
Pingus was originally sourced from a plot in La Horra (over in the Burgos province) called “Barroso”, with old vines planted in pebbles over clay-limestone with good drainage. Later other adjoining vinyards with similar characteristics, like the “Parrando”, were added. Today 5.000 bottles are made annually from 4,5 hectars, and the yield is only 9 hl/ha. “2nd wine” Flor de Pingus (a tenth of the price, ten times the production) were initially sourced from the vineyards of Villacreces near today’s Pingus winery, but now it comes from La Horra too.
The main wine ferments in 1800 liter barrels, while Flor ferments in tank. The vinification has been altered a bit through the times, towards less new oak and less extraction. Flor now spends 18-22 months in 30-40% new oak, while Pingus sees mostly 2nd year oak for 24 months. Fermentation starts when the must is heated. There is not much extraction these days, and almost no pumping-over: For the current vintage nothing. Psi is fermented in cement tanks and large old wooden casks, and in general little oak is used. For the time being it’s made in rented fascilities.
There is in fact a forth wine called Amelia. This is from a very old plot in La Horra. The grapes from here used to go into Flor, and cuttings were used to replace old vines in the Pingus vineyards. Since 2003 however it has been separately bottled, and the whole tiny production is sold to the USA. 
Everything is sold “en primeur”. To be precise, there are allocations between the regular customers.
2016 was a good year, easy to work and without complications. The samples show a good freshness. The three wines were clearly in the same direction, so here follow only some brief notes. Psi (mainly tempranillo, but also around 10% garnacha) was dark, with a flowery nose with cherry, herbs and a touch of coffee. Young tannins, high acidity and will not need much time to integrate the oak. Flor de Pingus: In the same vein, more aromatic, the same roasted notes, a touch more structured. Pingus: Again obviously in the same family. Deep, dark, with a violet rim. Already complex, more balsamic, blackberry, blackcurrant and blueberry waiting to come out, some nutmeg and other spices, but also roasted elements, a tough structure and high acidity. It’s worth repeating though, that these wines are not ready. They will smoothen with time and will keep very long.
 Impeccable cleanness, as expected

Aged natural wine at its peak

Who said a natural wine cannot age?

Barranco Oscuro of the Alpujarras area of the mountaineous part of the Granada province is a producer with a completely natural approach to wine making. Manuel Valenzuela and his son Lorenzo have also spearheaded a Spanish movement in the natural wine field, with no additives, not even SO2, as key elements. They make a variety of styles, from red to white wines, and sparklers too, from international grapes like merlot and viognier, national grapes like tempranillo and garnacha, and local obscurities like the white vijiriega.

This is their wine from what used to be Europe’s highest vineyard at 1368 meters above sea level, hence the name. The grape composition is garnacha, carignan, cabernet sauvignon and -franc, and merlot. From the vineyard you can look up on the Mulhacén peak of the Sierra Nevada mountain range. Here it’s easy to obtain both ripening from the sun and acidity because of the elevation. As a young wine it often shows an evident oakiness. Now it is perfectly integrated, and at the same time by no means fruitless.

1368 Pago Cerro las Monjas 2002 (Barranco Oscuro)

Cherry red with developed tones. Aroma of cherries, plums, hint of prunes, aromatic spices, mushroom and undergrowth. It’s full and fleshy in the mouth, integrated oak, some warmth and alcohol from the sun, nicely knitted together by a cool acidity.

Price: Medium

For meat and meditation

 

A bubbly New Year

This cava I last tasted at London’s Real Wine fair. (See my first report from the fair here.) It’s one of the newly proposed single estates (Parajes Singulares) that can be appointed according to the DO’s new regulations.

Although he applied for approval of two of his sites Ton Mata of Recaredo are among those (Jaume Gramona is another) who think that deeper structural changes has to be made, such as establishing subzones. [Remember, Cava was no geographical place before the DO status. This required a map, so one had to “invent” a DO area. Take a look at that crazy cava map if you like.]

Contrary to the other site, Turó d’en Mota, a small 1,5 ha. vineyard, the Serral is a larger area with various vineyards of almost 20 ha. surrounding the Turó. It’s planted with macabeu and xarel.lo.

Ton Mata pouring at the Real Wine fair

The Serral cava is made from approximately even shares of xarel.lo and macabeu. It shows a surprising freshness after 8 years on the lees. According to Ton this is mainly due to the calcareous soil on top of that hill.

Let’s hope that 2018 can be a year when people stop thinking once and for all that champagne is the only quality fizz around. I don’t have anything against champagne. But there is certainly nothing wrong with this cava either.

Finca Serral del Vell Brut de Brut 2007 (Recaredo)

Light straw-colour. Complex aroma, with fresh pineapples along with some toast, citrus, and some balsamic notes. Rich and creamy, yet surprisingly fresh. The aftertaste shows a stony minerality.

Price: Medium

Food: Please don’t spill it on the streets (not to say at other people) during the New Year’s celebrations. It’s wonderful with a great variety of dishes; fish, shellfish, Iberian ham, tapas, light meat…

Valtravieso: High altitude Ribera del Duero

Valtravieso was a new find on our journey over the Castilian meseta.

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Located in Piñel de Arriba in the Valladolid province some 920-950 meters above sea level it is one of the highest in the DO Ribera del Duero (except for some parts in the eastern Soria province).

The treatments are natural, the land is worked carefully, the farming is dry, and nothing is done that doesn’t need to be done.

-Here is a long ripening processes, which is good for the aromas and flavours and improves the acidity in the wines, explains winemaker Ricardo Velasco. -The long sun exposure gives good colour to the grapes. There are great differences between day and night, especially in summer, when temperature can drop 18º C. This brings more polyphenols, and with it higher antioxidant content.

The soils are poor. Some parts are more calcareous, others have more clay, which also contributes to more polyphenols. In addition some grapes are bought in from Gumiel (over in the Burgos province) and from Soria. The estate now consists of 54 hectares, that count for half of the wine production, but there will be planted at least 20 more.

The farming is organic, not certified though. -But it’s very easy here, with healthy soils and with the wind sweeping through the vineyards, says Ricardo. They will soon make their own compost too.

 

Cabernet franc is preferred to CS, as it is easier to work because of its shorter growth cycle

Ricardo thinks that ideally a malolactic fermentation should be done in barrel, as it’s easier to integrate it. But Valtravieso is a new and relatively small winery, and he choses to be pragmatic, as it’s much easier to do one tank than -say- 44 barrels. But on the other hand, after the wine has stayed one year in barrel the result is practically the same.

Like many Ribera producers, a rueda wine is also made. Ricardo choses to do this in Miguel Arroyo’s bodega in the southern part of Valladolid. This we will come back to at a later occation.

   

The bodega building is air-conditioned at 16 and 18°C.

Ricardo told us about one special barrel, where he kept a favourite wine of his, that he calls “Listilla”. It’s a natural wine, nothing added nothing taken away. -I hope the boss will like it, he says. We tasted it, and we can promise a very pure, fruity, grapey wine, a high acidity tempranillo.

 The Listilla barrel

At Valtravieso they believe in launching the wines on the market when they are approaching their peak for consumption. This is how it used to be all over the country, but in today’s market it’s rather unusual.

Among the wines we tasted were the Crianza 2015 and a tinta fina, also from 2015.

The Crianza is from 60% own grapes, the rest from Burgos and Soria. It’s a mix between tinta fina (tempranillo), cabernet (franc rather than sauvignon) and merlot, aged in French oak for a little more than a year.
Crianza 2015: Cherry red. Very fruity, some coffee, spice, herbs, pine. Rich, but with a fresh acidity, long, and the high alcohol (14,5%) is no problem.

The Tinta Fina is so called because it is from only tinta fina, and 100% from the estate. It’s a single vineyard, which here means from a single parcel of old vines, and with very low yields.

Tinta fina 2015: Dark. Very fruity, with blackberry, pine, truffles, and a flinty mineral character. A lot of structure, rich, somewhat heavy at 15% alcohol, but still the fine acidity shines through.

After a tour in the cellar, with samples, we had a wonderful tasting of some bottled wines in this room. Here is a view of a typical Castilian landscape, a high plain, seemingly not especially welcoming, but of the type that Dutch writer Cees Noteboom said “you have to conquer”. Here we eventually sat down, contemplated to a sip of the Gran Valtravieso.
The best grapes from more than 80 years old vines go into this wine. The fermentation is carried out at a controlled temperature, followed by 35 days of maceration. For this wine the malolactic fermentation takes place in French oak barrels. It used to be aged for three years in wood from three different French forests, but nowadays it stays 12-15 months in concrete.

Gran Valtravieso 2014:
Dark cherry red. Very fruity, cool aroma, with red berries, a balsamic note, hints of vanilla and toffee. It’s rich, yet luscious, with high acidity that contributes to the long aftertaste. I would call it elegant, but due to the alcohol content it’s advisable to cool it down a bit.

Everyday Catalan bubbles

A very special day is approaching for the Catalans, the day for the new elections following last month’s incidents. There are many good economic sparklers though, everyday wines that go well with food. Here is one, made by Loxarel, a company that make a lot of good value organic wines, both still and sparkling. It’s not designated as a cava, but a Penedès wine, made from xarel·lo 55%, the rest macabeu and chardonnay.

Loxarel was created by young and talented wine maker Josep Mitjans, in Vilobí del Penedès, just outside Vilafranca. More about him and his wines at a later occasion.

Brut Nature Reserva Vintage 2013 (Loxarel)

Light yellow. Appley, with citrus, biscuits, a bit earthy too. Not much trace of autolysis for a reserva, and the acidity contributes to the freshness.

Price: Low

A wonderful Gregory Pérez’ red

Gregory Perez is a Bordeaux educated oenologist, and his worked with both Grand-Puy-Lacoste and Cos d’Estournel. With roots in Spanish Bierzo, in northwestern Castilla bordering Galicia, he moved there in the early 2000’s.

After his first steps in France, his roots and a friend´s encouragement brought him to Spain, the Bierzo region, to be exact. There he embarked on a project called Mengoba, where he shares a philosphy with many of his generation, which highlights the personality of the various plots, leading to the production of original natural wines.

Pérez has acquired a deep knowledge of the soil and the ecosystem, and the work is carried out with the utmost respect of the land. Use of herbicides is prohibited, and the vineyards are ploughed. He also regards low yields as essential, to ensure ripeness and concentration.

The mencía vineyards are located in Espanillo by the River Cúa, more than 80 year old vines between 700 and 850 meters, and 30 years old garnacha tintorera vines lower down at 550 meters in Valtuille, closer to Cacabelos. The grapes were de-stemmed and crushed, followed by tradicional vinification with pumping over during the alcoholic fermentation in big vats, and aged in the same big vats of 5000 liters for 6 months.

Flor de Brezo obviously takes its name from the area designation Bierzo.

Flor de Brezo 2013 (Gregory Pérez)

Dark red. Aroma of flowers and red berries with herbs. Luscious and juicy in the mouth with soft tannins and a lovely coolness.

Price: Medium

 

 

Bargain from the “Tierra” of Cuenca

In the Cuenca province, along the road between Madrid and Albacete, we find Dominio de Punctum. When we visited some years ago the Fernández family already impressed with splendid value wines from rather young vines. The quality is steadily improving since then.

Their production comes from their own vineyards, the “Finca Fabián” estate that currently includes more than 200 hectares. Here they have always worked in a traditional organic way, now biodynamic practises mark a further step.

 Visit in the vineyard

This wine, with the denomination Tierra de Castilla, is made from tempranillo 70%, complemented with petit verdot. As many will know, tempranillo is the prevailing Spanish grape, earlier called cencibel here (a fact people seem to have forgotten). Petit verdot is known from Bordeaux, but has long become a classic in Spain. Harvest was done at night, fermentation with natural yeasts carried out in inox between 24º and 27º C, and finally the wine was only lightly filtered.

Dominio de Punctum Tempranillo-Petit verdot 2016 (Dom. de Punctum)

Cherry red with violet rim. Notes of red berries, some blackberry and herbs. Tasty, with rounded tannins, and quite persistent.

Price: Low

Food: Light meat, salads, pasta, hard cheeses (such as the local manchego), assorted tapas

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