I have been a couple of days in Grimstad, Norway, the beautiful seaside town of my childhood. The most inspiring restaurant these days is Smag & Behag. They have also opened another restaurant in neighbouring Kristiansand. But this is the original. The wine list is not very extensive, but they have a magnificent underground cellar, high ambitions – and the selection is well-crafted and consists of organic and natural wines of good quality.
For a four course meal I selected four wines together with the waiters. The three first wines -young and beautiful- were Brocard‘s saline Chablis Sainte Marie 2022, Domaine de Nozay‘s flinty Sancerre 2022 and Olivier Merlin‘s raspberry-scented Bourgogne Pinot Noir 2021. Instead of going for a dessert with a sweet wine I chose a selection of cheeses and this week’s wine, a classic style Chianti
Castell’in Villa is located in the south of Chianti Classico, just outside the village of Castelnuovo Berardenga east of Siena in Tuscany. The farm is run by the Greek-born Princess Coralia Pignatelli della Leonessa, who lives in a medieval tower on the property. Out of a total of 300 hectares, 54 ha are vineyards that are all grown organically.
The sangiovese grapes are grown in old river deposits with pebbles and sand, in a vineyard planted in the 1960’s. The grapes were picked by hand and spontaneously fermented, before 3 weeks’ skin maceration. The wine is aged in large oak barrels. Unclarified and unfiltered, and low sulfur (<40 mg/l).
Chianti Classico 2018(Castell’in Villa)
Dark cherry red, with a beginning hint of brown. Aroma of red berries, herbs, leather, mushrooms. Firm and fine-grained tannins, good acidity, notes of tea and plums, with a decent concentration and length.
Last evening in Madrid: I haven’t been to the Asturianos restaurant since many years, when I had a tasting of Gredos wines with Belarmino Fernández. Belarmino’s family runs this restaurant in the Chamberí neighbourhood, and he is also in charge of Bodegas Canopy in Méntrida (Toledo province, at the foot of the Gredos mountains) together with his friend Alfonso Chacón.
I had celebrated and good wines like Esporão Reserva Branco 2021 (Alentejo) and Predicador 2020 (B. Romeo, Rioja), of which the restaurant is a distributor, and also Canopy’s varietal syrah Malpaso 2021. Still, when sommelier José Antonio offered me a tasting of their garnachas, this was unquestionably the highlight of the evening.
Belarfonso is put together from the names of the two owners of the bodega. The wine’s origin is in El Real de San Vicente where old garnacha grows in granite soil. It underwent a pre-fermentative cold fermentation, before a malalactic in oak, and spent a short time in French barrels of 500 and 700 liters.
Castillo de Belarfonso 2019(Bodegas Canopy)
Garnet red. Cherry, herbs, scrubland and a typical ethereal note. Fresh in the mouth, well-integrated tannins, some earth and a hint of coffee and black pepper.
Gota is a relatively new wine bar in Madrid, in the Chueca district. It’s quite hidden, with no signposts. You simply have to know where it is and look for the doorbell, that is the only place you can find the name. I popped in a couple of hours ago. I have booked my first visit to Les Mouvais Garçons, a few blocks away, tonight. But the talk of the town said that I should pay Gota a visit, so there was no time left, as I leave tomorrow.
Manager is Fede Graciano from Argentina. He opened Acid Café near Atocha some years ago, which is recommended for coffee freaks, and Acid Bakehouse (I think it was later). Nahuel is his sommelier, when he’s not making his own natural wine in El Tiemblo, Gredos.
At Gota they specialize in natural wines and homemade kombuchas. They offer a sharing menu that works well with their wine list. They specialize in music of various types, that can be as “acid” as the wines and reflecting the name of the original bar. But don’t think of it as a noisy place, it’s a haven, relaxed and perfect for wine lovers who want to disconnect after a hard day at work.
I had two wines at this first try.
Verbena 2022(Uva de Vida), a pét nat from Santa Olalla in the Toledo province, based on graciano and tempranillo made with direct press, malolactic, three months on lees and no additions.
Ruby red, with bubbles. Smells of cherries and flowers. Rounded in the mouth, no sharp acidity, but still fresh and saline. The wine is simple, but Herbie Hancock’s music is complex, says Nahuel, referring to what plays in the background.
1301 2021(Samuel Párraga), an orange wine vijiriega from the Málaga province partly made under flor.
Amber colour. On the nose, oxidized notes, like almonds and nuts, and flowers. Full and savoury, with a salty finish.
The pét nat went with an oyster, and the orange wine with rugbrød (I recognized the Norwegian/Danish spelling there), sourdough bread with butter and anchovies.
In naming a restaurant, managers can provide a headline, if the content follows suit. Here it does. The relatively new restaurant Bravo of Stavanger’s ever more trendy eastern district can be summed up like this: Good food, a select wine list at good prices in a cosy atmosphere.
The food is down to earth but it comes with a creative twist. At the moment the menu consists of eight medium-sized dishes from mainly local ingredients, and a number of snacks. The by-the-glass wine list contains around 20 references, and there is also a longer wine list. The selection largely consists of what you would call natural wines, and all of them are made in an organic, sustainable way. To call the pricing moderate would be an understatement. Look carefully and you can find wines at only 1,5 times the price of the state monopoly.
We were there last Friday, and one of the owners, Rakel Juklestad Helgheim, guided us through four courses and nine wines, assisted by her partner and chef Daniel Vigdel Hansen. Eight of these were chosen from the glass menu and the last one was kindly offered from the longer list by Rakel and Daniel. The platters were shared and most of the wine glasses too.
While enjoying some Spanish olives from the snack menu we decided to go with smoked salmon from producer Jana, right down the road, with carrot and a creamy cheese. It was followed with beetroot with almonds and guasacaca (a Central American sauce), for me the best dish of the evening. Tender cucumber slices struggled to compete with the tasty crab with mustard and lime. Then the kitchen excelled again with a seafood platter with baked ling and spring onion in a mussel sauce with celery and soy.
Knochentrocken 2021(Der GlücksJäger), a sauvignon blanc-chardonnay-riesling from Pfalz, had the volume and roundness that often come with the varieties, with matching acidity. It has some yellow colour, an unfiltered appearance, with melon and lime aromatics.
More mineral with a stony character, sea and salt and some pear was the next, La Mer 2022(Dom. de la Fessardière), a Muscadet, before we with Alsacian Sons of Wine’s Soulographie 2021 were back in a darker and richer style. Made from all the so-called non-aromatic grapes of the region (pinot blanc, chardonnay, auxerrois, pinot gris and riesling) it was nevertheless aromatic, with mature apples, flowers and fennel, and full on the palate with a fresh acidity.
It’s not every day that we can add a new Chablis to the repertoire. Pommier‘s 2021 would deliver. It’s light yellow/golden, and smells of green apples, lime – and luckily only a touch of butter. In the mouth it’s concentrated and full of flavour, and has a long, saline finish.
Malterdinger 2020(Bernhard Huber), a chardonnay-weissburgunder (pinot blanc) from Baden came in a light, greenish robe. It showed a richness on the nose, with herbs and butter. The oak was maybe more evident on the palate, and added to the feeling of fullness. I would have given this wine a few years in a cellar.
Scions of Sinai is located in Stellenbosch, South South Africa. Nomadis 2020 is based on cinsault, with contribution of pinotage. Ruby red with red and dark fruits (blackberry, raspberry) and spices. Luscious and savoury. North to Germany and Pfalz, Lebenshilfe is an ecological and social organization, offering work for people with intellectual disabilities. Together with the professionals they have here made the fruity Spätburgunder Trocken2020, a wine with cherry and raspberry fruit, combined with spices and a touch of vanilla. On the palate the fruit follows up, a bit spicy and with a light structure.
Clotaire Michal offered a structure and dark entry for a beaujolais gamay. Maybe not strange, as he had worked several places in the Rhône Valley before settling there. A Fleur de Peau 2019 opens with an animal whiff together with raspberry, plums and spices. It follows up with an impressive structured palate. It’s first of all impressive to taste now, and a terrific gastronomic wine for tasty dishes. However it would easily benefit from a few years more ageing. Back to a white wine, or to be exact… Matassa of Roussillon makes all their whites with skin-contact, so the colour would be darker. Cuvée Marguerite2021 (predominantly muscat varieties and some macabeo) is no exception: Light orange or amber colour, slightly turbid. On the nose there is citrus, white flowers and peach, and in the mouth it’s grapey and quite full, also with a slight tannin.
Wine bar and restaurant Cedrón is located in the the La Latina neighborhood of Madrid, just behind the Plaza de la Cebada, with the famous market. It’s a warm and cosy locale from 1850, with wood, steel and stone. They have a wide variety of wines by the glass, some are natural wines, some just organic, and all are made by small family producers.
The owners are Argentinians, and both wine list and food menu has some influence from this. I ordered vitello tonnato, that is Italian origin, but very popular in Argentina. I completed with two more small dishes, a fresh burrata, and croquetas of cod, that turned out to be quite spicy. A complimentary starter was a humus de remolacha, accompanied by flatbread with herbs.
For the three platters I chose three wines. La Salada Disbarats 2021 is a simple but delicious white made by Toni Carbó, that has collaborated with Mas Candí in Penedès. The wine, from macabeu 80% and xarel.lo, is a light skin-contact white, slender, with aromas of citrus, flowers and a touch of orange peel, and with a saline finish.
La Traca 2020(Risky Grapes) is a juicy, light structure bobal from València. The colour is ruby red, and the aromas are dominated by red berries like raspberry. This red wine accompanied the vitello tonnato, as always cold veal with tuna mayonnaise, a dish with some umami. Sommelier Gustavo, also Argentinian, said that he would normally have chosen a sherry for that dish. Knowing what I now know it would have been easy to agree.
I had quite a bit of luck, as the croquetas were more spicy than expected, and also the last wine was more sweetish than expected. Las Nubes 2021 is made by José Luís Mounier, whom Gustavo called the father of the grape torrontés in Argentina. Light straw coloured, and on the nose it was very perfumed with flowers and honey. This gives a sweetish sensation, not sweetness. The same continued into the taste, not unlike a dry moscatel. I had a suspicion though that this was a wine made with selected yeasts, later confirmed by the producer’s web page. Anyway, the marriage was good, and I am happy to have found a new wonderful wine bar in central Madrid.
La Gracia is a small and cozy natural wine bar that opened in 2020, when the pandemic was at its height. It’s found in Murcia capital, Spain, in one of the narrow streets behind the city hall and the cathedral in the Santa Eulalia district. They work with artisan producers of wine, cheese and also beer and other products. The owners are Esperanza Pérez Andreo and Cristina Ramos Berna. They have strong ties with local and regional producers from whom they buy directly.
I was there twice at the end of the year, including New Year’s Eve. We sat on the “terrace” (i.e. the plaza behind the first street) near midnight, and then inside the bar around noon. We chose from the cold and the warm tapas menues, and from the by-the-glass wine selection, that counts on around 30 references.
Among the small dishes we chose was a “cured” cheese selection. The first one was a young and fresh, but oh so tasty, cheese from Cartagena, then a 3-4 months cured goat’s cheese soaked in red wine, then a 9 months cured cheese from San Javier called ‘El Abuelo’ (the grandfather) and finally a wonderfully complex cheese from a mountain between Cartagena and Mazarrón. The watermelon marmelade was from coastal San Javier.
The wine list contains established and new natural wine stars from Murcia and elsewhere in Spain. We started with Las Madres 2020(Punta de Flecha), a light skin-contact white from the Madrid area. The grape is malvar, and like many other wines from that variety it is low on acidity but rather textured. Amber coloured and slightly fizzy, it had a nice aroma of flowers and orange peel.
Viña Enebro is rather well-known in Spanish natural wine circles, and you can read about a visit in Bullas here. El Yesar 2020 is a white wine made from the red grape forcallat. Hence it has a little blush of red. It’s round and tasty, and the aroma includes traces of citrus (clementine) and herbs.
At the second day I asked for whatever white wine and was served Doble Plaer 2020 from Vinyes Singulars (with collaboration from Toni Osorio) It turned to be a wonderful wine with a phenomenal acidity, almost electric. It has a good body too. Light orange in colour, and somewhat cloudy, with an aroma of citrus peel (lemon) and flowers over black tea. Long aftertaste where the citric notes linger. The grapes are malvasía de Sitges and parellada.
The two first reds were revelations from the Murcia region. Negrete 2021 from Negrete Blue is a monastrell/garnacha tintorera from no less than 1.373 meters of altitude in the Bullas denomination. It was a fresh and juicy, berry-dominated, young wine, with blackberry and blueberry in front.
Tinaha 2020 comes from the bodega of the same name. It’s found between Molino de Segura and Jumilla to the north of the regional capital. As the name implies they believe in ageing in clay (tinajas). The varieties are a local field blend, and so monastrell should be among the suspects. The wine had red berry notes, but was more dominated by a clay minerality with flowers, and had a juicy taste with a long aftertaste, and especially for the region, good acidity.
We tasted two reds from Castilla. Felipe el Caminero 2021(Inma Badillo) is a fresh tempranillo/ juan garcía/bruñal blend from Arribes del Duero, close to the Portuguese border (provinces Zamora and Salamanca). It’s a pure, very juicy and fruity wine with lots of berry character. La Payana 2020 (Cható Gañán) is completely different. Made from garnacha on granite soil in the Sierra de Gredos, it has a more serious air to it. It has some of the etheral character often associated with the Gredos garnachas, and some of the minerality behind the red fruits. The oak shows delicately on the palate.
Since I was back on New Year’s Eve I took the opportunity to round off with a sparkling wine. The choice fell on En Moviment A 2020 (Bàrbara Forés) from Terra Alta, Catalunya, made from the local morenillo grape. The sparkling rosé smells of peach and grapefruit. There is an acidic attack in the mouth, the wine is slim in the middle, but the citrus acidity strikes back and gives it a lift towards the end.
No trip to Madrid is complete without a visit to Carlos Campillo’s Cascorro Bistrot. Located by the Plaza de Cascorro where the Rastro market are held on Sundays, it’s the place where Carlos Campillo currently stays. Carlos, with French background, has had several places of the bistro type including natural wines in Madrid. One of its predecessors can you read about here. He has also organized natural wine fairs in town.
This Sunday I started with an Uva Attack, the 2020 version of the ancestral. Carlos explains that Jesús Sánchez-Mateos Campo, the enologue of the coop Alcázar de San Juan in Ciudad Real has made this wine together with Ezequiel Sánchez Mateos, proprietor of the wine shop Reserva y Cata. They launch it under the brand Galdo Wines. Here it shows how fresh a sparkler from the grape airén can be: Light golden, somewhat cloudy; yellow apples, fennel; good acidity, citrusy mouthfeel, and a touch of lemongrass. A quite simple wine really, but appealing.
Las Pilas from Luís Oliván, was also in its 2020 vintage. It’s a quite dark garnacha with violet hints; dark fruits and licorice; juicy in the mouth, light-bodied with some tannin. It comes from the southwest of Somontano with abundant north wind. The wine rests up to six months in big, used barrels. I had it with duck confit.
Paeriza is a wine from Samuel Cano of Cuenca, a favourite of mine, and also a friend of the house. “es-carbó” as indicated on the label, gives allusions to snails, and maybe also low-carb. It’s a dark syrah with aromas of wild berries, herbs and a touch of aceton; lively in the mouth, with dark fruits all the way to the finish.
La Garulla 2019 from Bodega Honorato Callejo has “origen sin denominación” (origin without denomination), according to its label. In reality it has, even if no DO. Agricultural student Pablo and his father Honorato Calleja make it in Amusquillo de Esgueva. This is in the Esgueva valley that runs between the Duero and Pisuerga valleys, in western Ribera del Duero. By the way, they also have some grapes in Valbuena in the neighboring valley.
Pure tempranillo, it’s a dark cherry coloured wine with typical varietal aromas of red fruits and blackberries. Fresh and fruity in the mouth, with fine-grained tannins. The back label says fermented in barrique, but it has zero trace of this.
Samuel Cano’s aromatic, delicious pét-nat Micmac2020 was served on the next day. Made of airen/moscatel, it showed light yellow (no notes of bubbles); pears and flowers on the nose. The bubbles are noted in the mouth, with good acidity and also some light varietal (moscatel) bitterness.
The rain in Spain falls… and falls. I’ve come to Barcelona to attend the Vella Terra fair. Walking from my hotel through the square outlined part of the Eixample district, when entering the quiet and pleasant Sant Antoni neighborhood, the sky is wide-open. What is then better than to take refuge in the Garage Bar, that opens right now after the daily break. In the bar I am welcomed by Stefano Fraternali, co-owner. Soon after Ale Delfino show up at my table. Ale is Stefano’s wife and chief organizer of the fair. The theme is thus set.
I let Stefano chose. He served four wines to the small, well-made dishes Pan amb tomate (the Catalan bread classic, here fermented dog 24 hours), marinated olives (own recipe marinade), vitello tonnato (veal with tuna-mayonnaise served cold) and their own burrata (mozzarella on toast, here with champignons, red onions and truffle oil), the two latter maybe a nod to Stefano’s Italian past.
These were Ephraim Mel2021, a gentle skin-contact garnacha blanca (Sifer Wines, Catalunya), Le Glam Cab du Bled, a fruity, peppery carbonic maceration gamay/ cabernet franc (Laurent Lebled, Loire) and Aldo Viola’s light, raspberry-fresh Saignée Rosso 2019, made from nerello mascalese/ perricone/ syrah (Alcamo, Sicilia).
But first he served this week’s pick. This is born from a duo of grapes, each from their vineyard. The xarel.lo vineyard with the name Cal Tusac, that was planted in 1955, and a macabeu vineyard planted in 1974. We are in Santa Margarida i els Monjos in Penedès, Catalunya. The soil in the first one has marl and chalk, and is northeast-facing. The second, nearby, but over in Vilafranca del Penedès, is south facing, flat with clay and lots of sunshine. Two quite different vineyards, in other words. The viticulture is organic in both. The grapes were hand-picked early September, then very lightly pressed. Then spontaneous fermentation with indigenous yeasts, before stainless steel for ten and a half months while doing battonage. After almost a year the two wines were brought together and finally bottled unfiltered.
Cal Tusac Vinyes 55+74 Xarel.lo i Macabeu 2016 (Cal Teixidor)
Light straw. Yellow apples, pears, a herbal touch (thyme). Good acidity, long, and also with a mineral note. A wonderful duo of grapes, fresh for a 16.
Food: Grilled fish, tasty shellfish, rice dishes, pairing, soft and semi-cured cheeses, a variety of tapas
La Caníbal is a natural wine bar in the Lavapiés barrio in central Madrid. It’s often called a Galician bar. Maybe because their sister restaurant O Pazo de Lugo is in the other half of the locale. The latter was established back in 1971. (For another natural wine bar in the same neighborhood, read here.)
First time of two at La Caníbal I arrived in the bar without reservation, and I walked into the part that I later came to know as O Pazo de Lugo (pazo being a manor house and Lugo one of the Galician province capitals). While waiting to be seated in the restaurant part I enjoyed a glass of albariño, Albamar 2020. Its creator is Xurxo Alba, whom I met at a fair a few years ago. It’s made with grapes from different parcels in Castrelo, outside Cambados in Rías Baixas. A lovely straw, clean sight; aroma of citrus, pears and stony minerals, a touch of white pepper; quite glyceric, with integrated acidity and a long, saline finish. A small bowl of green olives, onion, paprika was also served while I was waiting.
La Caníbal has a tap system where they serve various wines. Their website insists that they are not bulk wines though, but authentic terroir wines, which their winegrowing friends pack exclusively for them. They can also be bought from their shop in formats such as a two liter bag-in-box.
Bodegas Bentomiz is located in Sayalonga, Málaga (read a report on a visit here). The grapes for this wine are grown predominantly in Córdoba, 90% pedro ximénez. The rest is moscatel from their home farm. Light straw; pear, citrus and flowers; rounded and yet light in the mouth. I don’t know if the wine has a name. Let’s call it Blanco 2020.
They even make wine. Next was collaboratively made by La Caníbal and Marc Isart, for many famous for being formerly part of Comando G of Gredos. But otherwise he is an authority in Spain’s central areas. Las Nieves2021 is a malvar from a single plot of old vines in Chinchón where the soil is calcareous with clay. Malvar is Madrid’s own variety. It’s most often cultivated high. When paired with airén, another Central Spain cultivar, it tends to be the acidic and aromatic part of the blend. Back to this particular wine: One half is fermented with skins in clay, the other without in oak barrels. It showed a “blushing brown” colour; aroma of mature apples, channel, herbs (thyme) and an earthy tone; in the mouth it played with oxidation, but had adequate acidity and a mineral touch. A fascinating orange wine.
Luís Oliván makes wine in several regions. To La Caníbal he currently delivers a Moristel 2021 for sale on tap and in a one liter bottle. It’s cherry red, simple, juicy and fruity. Pure joy.
El Sueño de las Aforjas of León is the bodega behind the next wine, Prieto Picudo Ecológico 2021, from the variety of that name, matured one year in concrete. Dark cherry; red and dark fruits (blueberry, morello); fine tannins, fresh acidity and a touch sweetness (banana).
Nietos de la Señora María is located in the Alto Alberche area of Gredos. The bodega is located at 1.300 meters altitude and the four brothers who run it are guided by Daniel Ramos, a very clever vinegrower in the area. This wine comes from their ten hectares of garnacha between 40 and 60 years old. Ruby red; aromas of red fruits and herbs; a distinctive granite/pencil flavour, fine-grained tannins and a luscious body. A gastronomic wine. It’s called Garnacha on the board, and the vintage is 2020, by the way.
Fancy some cheese while summing it all up? La Caníbal have their own cheese sommelier. To make the choice easier for you the platters have musical names, like Rock’n’Roll, Indie and Celta. Pick your favourite! Strike your wine chords!
Bendito Vinos y Vinilos (wine and vinyl) is an all natural wine bar in Madrid’s Lavapiés barrio. This hilly neighborhood was earlier a cheap place that attracted many immigrants. (Here is a link to another restaurant, to be published.) Bendito is located inside the multicultural San Fernando market, that looks like a gathering place for the cultures they represent. Lavapiés is now the most international neighborhood in Madrid. Once the Jewish quarter, much later the immigrants actually established many bars here. After Spain’s entry into the EU, there was a new wave of migration. Therefore Bendito is a good place to get to learn about the changes in Spanish culture and gastronomy.
Owner José González selects cheeses and hams from many places. These are served with economic down-to-earth wines chosen by Ilan Saltzman, wine responsible, while the vinyl records spins in the background. By the way, Bar Bendito means the blessed bar, with all the allegories that it is possible to derive from that name.
I was there last Friday and the following Sunday and enjoyed a handful of wines both days, all served with small bites of cheese or charcuterie. This report is mainly based on the first visit.
One of the wines that night was Pampaneo Airén 2020 from Esencia Rural, a very fresh, lemony sparkler from Toledo. Read more about it here.
A delightful habit of the wine bars is when the waiter gives you a couple of sips, before you decide which wine you want in your glass. Here my waiter Ilan poured three samples. One of them Soif du Mal Blanc 2020, a muscat-dominated wine from Les Foulards Rouges, over the French border. I chose to wait until some other time, and go for a Castilian wine. Palote 2020 from Microbodega Rodríguez Morán in the province of Salamanca was made from palomino grapes. It rested one week with skins and stems. Thereafter it was aged in clay, finally bottled unfined, unfiltered and without sulphur. The colour was light orange/amber, slightly turbid; nice aroma of yellow fruit, elderberry, flowers and a touch of figs; good acidity, it plays with bitterness, but it’s restrained. A blue cheese accompaned these first wines, and it went surprisingly well.
Behind Artesano Vintners is Mike Shepherd, who has a past in Australia in two important natural wine houses. Now in Catunya he grows only 2 hectares. Parellatxa 2020 is a clarete: Pale red; vibrant fruit, raspberry; very light delicate touch of tannin. The name is put together by the varieties parellada and garnatxa, but this you have already figured out.
Kikiriki 2018 is made from ull de llebre (tempranillo) and carinyena in a vineyard from 1979, by Manel Aviñó of Clos Lentiscus, Penedès. He works employing biodynamic techniques and ferment the grapes by variety before assembling the wines. Dark cherry colour; blueberry, also lighter fruit (raspberry) and a touch licorice; juicy with light tannin, good acidity, and over all truly fascinating.
Nacho González makes his wines within Valdeorras. But he is not a member of the DO, thus his La Perdida wines carry the designation Vinos de España. A Mallada 2020 is made from sumoll and garnacha tintorera. Fermented in amphora, aged in old oak, bottled without sulphites. It’s dark, quite complex; on the nose it displays something sweet and sour (sweet cherries, acidic berry stones?) and very fresh fruit; there is a young dryness in the mouth, lovely acidity.
About the second visit I will report very briefly. It went more or less like the first visit. The two absolutely brilliant wines were Jordi Llorens‘ Ancestral de la Cristina and Oriol Artigas‘ El Rall, both from Catalunya, both from 2019. The former is from the Conca de Barberà area in the province of Tarragona and lived up to normal standard, light yellow with its clean appley and mature lemony easy-going character. The latter I didn’t know. It’s a sumoll (the grape) from DO Alella, north of Barcelona city, and showed a cherry-dominated red fruits side, with a pleasant juicyness in the mouth. The best of the rest, and a surprise too, was Sin Prisa 2018, a forest fruits-coffee-scented monastrell without added sulphites from Bodegas De Fábula, Murcia, near the regional capital.
Below: Only two of the many international cuisine restaurants in the San Fernando market.