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A Emoción III: Stars from outside

Here is the last account in this round from A Emoción dos Viños, 10th edition. There were a number from outside of Galicia, from Portugal, even from France – and Titerok-Akaet from even further away, Lanzarote (in the same country though). Here are some great wines from very reliable producers.

Ismael Gozalo is nothing less than a legend within the natural wine world, and famous far outside the borders of Spain. From Nieva (Segovia), Castilla y León, he disposes of centenary pie franco verdejo vines that has been used for the wines of Viñedos de Nieva, and later Ossian. Now he is “travelling alone”, with two lines, one called MicroBio, and the other bears his own name. Well, centenary is here an understatement: Some vines are no less than 280 years old. I have written about his wines many times, so you can search through this pages, and you will find a lot more information. I didn’t taste all the wines either, because I have done so several times. A short post about one of his lovely Nieva York pét nats was published in late May this year (read here).

Ismael met up with Iría Otero (more from a visit to her place in Ribeiro here)

Ismael is a very hardworking, dedicated bloke. But he also like to play with the rock’n’roll myth. Correcaminos is a lovely unpretentious wine, light, unfiltered, open, “mature grapefruity” and thirstquenching. And naturally enough, because of the name (“roadrunner”), it gave name to his “coronavirus tour”. I guess because of the virus there has not been too much touring, but it’s a cool nod to the rock merchandise business anyway. La Resistencia 2019 (an amphora wine from two different parcels and 4 months on the lees) is also slightly turbid, vibrant, with a lovely acidity. MicroBio 2019 (whole clusters, aged in old barrels): Very light in colour; aroma of green apples, flowers; full, rich, juicy, and tasty with a slight touch of sweetness. Sin Nombre is a favourite, and a house wine by me (when available). The 2017 vintage had some colour, golden with green; aroma of stone-fruit, yellow apples, a touch of cinnamon; it’s creamy, a bit buttery, cidery, juicy, and just lovely. I also tasted a Rufete, (don’t remember if it was the Rufian or a sample), delicious anyway, a light red wine, packed with red fruits, before I moved on.

Ismael with his Coronavirus TourT-shirt

Marc Isart was there, both on behalf of himself and Bernabeleva, where he is co-founder and winemaker. I have followed Bernabeleva for some years. They are located in San Martín de Valdeiglesias in the Madrid part of the Gredos mountains. They work the land according to biodynamic principles, and in the cellar they use whole bunch fermentation and ageing in neutral wood. They generally use low extraction, and I would say their wines are among the most elegant in the area. For the records: They also make white wines, mostly from albillo. Highly recommended. But because I know them well, I chose to concentrate on Marc’s own range this time.

His own project is further east in the DO. Vinos de Madrid, in the subzone Arganda del Rey. Here he grows both tinto fino, or tempranillo, and the white malvar between 700-800 meters of altitude, on calcareous soil that contains gypsum and clay.

In the La Maldición line we tasted the Cinco Legua Malvar 2019 from calcareous soil, with 40-50 days skin-contact, made in neutral barriques. Malvar is related to airén, but is more aromatic and has more acidity. This wine is technically an orange wine, but is light golden in colour, has a flowery nose (roses), also nuts, lightly textured and full in the mouth. I also liked the clarete of the same name and vintage, made with 15% tempranillo. The majority of the rest is divided between malvar, airén and various other white varieties. The wine is light red;, with aromas of raspberry. In the mouth it is lightly textured, with fruit to the end. The red version, again with the same name and vintage, has 85% tempranillo and 15% malvar, and was blended in the cellar. Cherry red; dark fruits (blackberry), some spice; very clean fruit, and good structure. Gleba de Arcilla 2018 is a wine only from this local form of tempranillo, with one year in used oak. It’s dark red; again with blackberry, some spice and coffee; round in the mough, with a touch of wood, that will easily be integrated.

Marc Isart, representing himself and Bernabeleva

Germán Blanco makes wine in Rioja and Ribera del Duero. You can read more about this here, in a report from the Simplesmente Vinho fair in February. Albares de la Ribera, just outside the boundaries of the DO Bierzo to the east. Casa Aurora is a tribute to his great-grandmother who handed down the first vineyard. Albares is in a transition zone between the valley and the Bierzo Alto at 850-900 meters of altitude.

Germán grows three hectares of own vineyards. He also buys grapes from two local farmers. These go into the Clos Pepín, a straightforward red fruits-fruity wine that is pure joy, also in the 2018 version that he presented here. Most wines contain many grape varities, including white ones, and I don’t list all of them here. Poula 2018 is a village wine, a mencía blend from various plots. I found it quite fine and elegant, juicy in the mouth with fine-grained tannins. La Galapana is the vineyard handed down from his great-grandmother, almost 1.000 meters altitude. In the 2018 vintage this was darker, with more menthol, but also red fruits, and in the mouth more structure than the previous wines, with an amount of tannins, though very fine-grained. More structured is also Valle del Río 2018, a 60-65% garnacha tintorera: Deep red, blue tinge; red fruits and forest fruits (blackberry), solid tannins and with a vivacious acidity. The most obvious wine of guard among these.

Germán Blanco, Castilla and Rioja

Alfredo Maestro and his wines I have known for some years now. Originally from Peñafiel in the heart of Ribera del Duero, where he has his bodega, but disposes of magnificent vineyards in both Segovia and Madrid provinces. This time I took the opportunity for an update of some of his wines. There is a lot about him on this blog, but I recommend this article as an introduction. El Marciano is a high altitude (1.150 meters) wine garnacha and albillo land, where Alfredo is doing a great job on behalf of the Gredos community. It’s a fresh red-fruity wine, a bit earthy with some texture, generous in the mouth and lovely, lively acidity, and the 2019 is no exception. El Rey del Glam, now in 2019 vintage also, is his take on carbonic maceration. The grapes come partly from the high Gredos vineyards, partly from Peñafiel. There is no pressing, nor destemming. Carbonic maceration is carried out in steel tanks, then malolactic in the same tanks. This wine is also very fresh, with cool, red fruits, and a touch of carbonics in the mouth. It has just a bit of structure, and can be served slightly chilled.

A Dos Tiempos 2019 is from Navalcarnero, a high altitude village in the province of Madrid and the name refers to the fact that the grapes are harvested twice. Alfredo explains that the idea is that the first harvest gives a lot of acidity and low alcohol, while the harvest one month later gives less acidity and a richer alcohol. Then the two are blended and one gets a fresh wine with balanced, ripe fruit and tannins and just enough structure. It was aged six months in used barrels. Here the garnacha is complemented by tempranillo. By the time I got to his table it had been a long day of tasting and accumulated tannins, so Alfredo recommended a taste of his Brut Rosé to rinse the mouth. A delicious strawberry and red fruit-driven sparkler, by the way. Then I tried his classic ribera del duero Valdecastrillo 2018, from various plots between 750-1.000 meters of altitude. This wine had been ageing in half French oak, half chestnut for one year. A super, classic, yet individual ribera; cherry red, potent aroma of berries with a touch of dried fruit (figs), and a long, fruity finish. After this I had decided to leave, but I couldn’t resist tasting a long-time favourite, the lovely fruity, non-oaked Viña Almate. A really interesting one is the white Consuelo 2018, a full-bodied, citric albillo mayor from more than 100 year old vines in Valladolid and Burgos, with 7 days of skin-maceration and fermentation in French oak.

Alfredo Maestro, Castilla y León

After all these Castilians something from Catalunya: Can Ràfols dels Caus I visited in the Garraf zone of Penedès many years ago, when Carlos Esteva was turning his family estate into one of the most dynamic properties of the region. But they have somehow been neglected by me for many years now, for no particular reason. It’s not that I haven’t tasted any wines, but it was nice to get the chance to meet present manager Rosa Aguado for a real update here. The estate comprises 90 hectares of vines, and other crops in addition. The oldest vineyard is one with xarel.lo from 1948. It was in 2008 that they went organic, and at present biodynamic practises are introduced too.

Here is a brief account of some of the wines: Gran Caus 2018, xarel.lo 50%, chenin blanc 30, chardonnay 20:The colour was light golden, citric on the nose, with yellow apples, and quite fat in the mouth. Xarel.lo Brisat 2019: Brisat is a Catalan name for orange wine, and as the name implies this is deeper gold; it has an aroma of flowers, lemon, wax and honey; full on the palate. El Rocallis 2016, from manzoni bianco: Light golden, greenish; aroma of mature apples, aromatic herbs, lime, mothballs; lightly textured, good acidity, long aftertaste with some nuts. Rosa had brought two vintages of their merlot rosé. Gran Caus Rosat 2019 was very light cherry red; raspberry, some vegetal hints in the aroma; very juicy, with a fresh acidity. The 2018 was more towards peach colour; more forest fruits on the nose; and it showed some evulotuion, some “positive oxidation” we could say. Sumoll 2017: “Fine like pinot, rustic like nebbiolo”, I think this was how Rosa described the sumoll variety. The wine showed cherry red colours; red fruits (raspberry, cherry) on the nose, a little spice too; and surprisingly structured in the mouth. Finally Caus Lubis 2004, 100% merlot, one parcel, oriented towards the mountain: Good colour, a bit brick; good evolution, plums, dried apricot, some cinnamon and tobacco; round, complete, still some fruit and acidity. In good shape. “Pomerol del Mediterráneo”, she called it. Not bad.

Rosa,Aguado, Can Ràfols dels Caus

João Roseira of Quinta do Infantado I met for the first time in the late 1980’s, after he had become the first one to break the monopoly of the Porto/Gaia shippers and exported directly from his estate in the Douro. I started this series with Antonio Portela, organizer of this fair. And I round it all off with João, who runs what we can call a “sister” event in Porto, the Simplesmente VInho, where Antonio also participates. (Look around these pages for many accounts, you can maybe start here with a report from this year’s fair.) João admits that it’s difficult to sell port wine these days. But while you are thinking that port is out of fashion, I assure you: Quinta do Infantado is different. The Roseiras, João and now his nephew Álvaro, who has taken over as chief winemaker, want a dryer style. They ferment longer than usual, so there is less residual sugar and more alcohol. Therefore less addition of alcohol is needed, and it is also added gradually. This makes them more dry, and the alcohol is balanced with the fruit. 

I visited his farm in February, so I just tasted a few wines this time. I simply had to re-taste their fabulous organic Ruby Reserva, that you can read about here. Then I sipped to some of the standard reds and ports (among them the organic tawny) while chatting with João about the times, especially with reference to the coronavirus and the destiny of port in general. Other than that I tasted the wines João had brought from 2010, the year. Quinta do Infantado Colheita 2010, the first ever vintage dated organic port, did not disappoint: Red fruits, figs, dried fruit, a vibrant acidity, balanced alcohol.

João Roseira, Porto and Douro

This was a much too short report over three articles from this initiative in the wonderful Atlantic environment. Watch out for small reports, wines of the week and other stuff. See you again!

And the band played on…
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A Emoción II: New, exciting Galicians

Back in the magnificent Monastery of Oia on the coast of Galicia, I will take a look at some producers that were new to me, or that I didn’t know very well. Here I have only time and space to mention a few.

Adega do Ricón can be found in Arbo, otherwise known for the Galician-Portuguese speciality lamprea, that jawless fish that is not an eel, but swims in the Miño-Minho and is often cooked and served in its own blood, and not only during the festivals in honour of the fish. Albariños and other local wines are perfect with lamprea. We are now in the subzone of Condado do Tea of Rías Baixas, close to the Portuguese border. Adrián Ricón manages 1.6 hectares of vineyards organically. The vineyards are more than 30 years old and planted with many different local grapes, both white and red. Both their Do Ricón Blanco 2018 made from albariño, loureira, treixadura and godello, and the lees-aged Anne do Ricón 2017 (same grapes except for godello) must be good lamprea wines. The first made in steel; young, fresh style, with a good acidity to match, the latter richer, but still more than enough acidity. I also liked the Do Ricón Tinto 2018, made from sousón, mencía, caíño tinto, espadeiro and brancellao and fermented in steel and with a short stay in used French barriques. Light red; strawberry and raspberry; fresh and with a good fruit all the way.

Adrián Ricón

Adega Torgo is found at A Cañiza in the outer limits of Ribeiro, towards Condado do Tea. They offer fascilities for holiday and leisure, in addition to their small wine business based on one hectare of albariño, loureira and treixadura. They are in conversion and will be certified organic from this year. They have an interesting sparkling albariño with 8 months on lees. And then there is the Torgo & Tal 2018, which is a 80% albariño, 20% loureira/treixadura, grown in sandy granitic soil. It’s kept on lees with some bâtonnage: Golden colour; aroma of mature apples; very fresh, with a vivacious acidity.

Javier Barba of Adega Torgo

Antonio Miguez Amil and his Boas Vides may be a name to watch. The only wine I tasted was from the hot and dry 2017, but I liked it. He is located in S. Lourenzo da Pena, near Ribadavia. At present he has only one hectare, and many different local grapes were planted by himself in 2005 on a terrace of loam and sand. He practises organic and biodynamic farming, and average yield is as low as 20 hl/ha. The grapes were de-stemmed but not crushed, and the wine was made in stainless steel and plastic. Only natural yeasts were used, no additives, and only a small dose of sulphites. It was aged in two year old French oak 300L and 500L for 12 months, then another six months in inox. No fining nor filtration. A short tasting note: Quite dark in colour; dark and red fruits on the nose, some coffee; round tannins, some oak yes, but also with a very saline touch.

Antonio of Boas Vides, Ribeiro

Zak Elfman is a man with a mission. He is American, but his mission to make wine started in Stellenbosch, South Africa, where he got training at Keermont Vineyards, then crossed the South Atlantic to Mendoza, Argentina – before he ended in Ribeira Sacra, where he finally set up his small venture called Mission, at present a mere 0.15 hectares. We are talking about low imprint natural wines. The bottles are lightweight. The wines are handmade through every step, from picking to packing. In fact when I lifted up a bottle after the airplane flight when I came home, the label fell off. So they are probably sustainable, and I will not be surprised if there is used a vegan-friendly glue. The grapes are stomped lightly and has had gentle punch downs. They are all aged in neutral French oak, unfined and unfiltered. I chose Mission Cantina Amandi (pink label) 2018: The wine was quite dark, a bit turbid; flowery, cherries, iodine, a bit rustic (earthy); very luscious and delicate in the mouth. I also tasted the 2019, that was less rustic, and a bit darker, as the grapes had matured better. But I liked both. On the third day, and when the temperature was rising, there arrived a slight hint of mousiness too. But don’t worry, this is already lovely, and when these wines are fine-tuned after a couple more years it will be just great. No reason to doubt it!

Zak Elfman has a Mission in Ribeira Sacra

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A Emoción I: Wine fair in coronatimes; Galician classics

A Emoción dos Viños is now in its 10th edition. It is a fair for small artisan vintners held at the magnificent Real Mosteiro de Oia, with splendid views to the Atlantic Sea. This Cistercian monastery -near Baiona, roughly between the big city of Vigo and wine town A Guarda- can trace its history at least back to 1149, when king Alfonso VII of León and Castilla granted parts of today’s complex to the monks of Oia. The fair was held over two days. A novelty this year was not more than 35 wine producers on the first day, and 35 others on the second. And every possible coronavirus times precausion was taken, such as mandatory use of masques for both artisans and visitors.

Antonio Portela, himself wine producer, is head of the fair, together with wine merchant Marina Cruces. In this much too short report we will concentrate on the Galician wines, try to select one wine per producer (at least not all will be mentioned) – and why not start with the organizer. Antonio Portela has always impressed me with his wines, that really tell a story. I visited him last year and saw his beachfront vines, whites albariño, espadeiro blanco and loureiro, and reds tinta femia (caíño tinto), espadeiro, loureiro a.o. They always have a clearcut edge, a long curve, and a wonderful saline finish. The winery is located in Bueu on the Morrazo península, between the rías of Pontevedra and Vigo, just outside the Rías Baixas denomination.

Setting up the fair

His varietal tinta femia (Mar do) Namorado, an all-time favourite, now in its 2018 vintage, must be mentioned. It’s a low-extraction wine, full of red berry aromas (raspberry), herbs like thyme, and as mentioned above, with a long curve, lovely integrated acidity and saline finish. Along the same line was Viña Fazóa 2019, also a tinta femia, this one from three different municipalities, but the taste had close similarities to the more established brand. Aside of this I tasted a tinta femia-espadeiro, in the same vein as the Namorado, and also an interesting loureira tinta, both from 2018. The latter comes with a much darker colour, because of the character of that grape variety.

Antonio Portela welcomes you to the 10th annual feir

It was a nice oportunity for an update of other well-known producers from the region. Among these were Luís Anxo Rodríguez, who has a wide range of wines. I visited him in Ribeiro 7-8 years ago. Some of his wines are meant to last, and among the wines he had brought here were A Teixa 2017 (mainly treixadura with godello and albariño), a citric, creamy and a bit buttery white, still young. Even more so the Viña de Martín Escolma 2015 (treixadura, albariño, torrontés, lado), almost Central Burgundian in its rich citric, powerful, buttery oakiness (12 months in new French oak), 10-15 years before it reaches its prime, according to Luís. And this I can believe, because when I visited him he showed much older editions of the Escolma. For drinking now the Viña de Martín Os Pasás 2018 (80% treixadura, the rest albariño, torrontés and lado) was a better choice. Light yellow with some green, citric, chalky, a bit honeyed. In a way luscious and light, but also concentrated. Appealing.

Luís Anxo Rodríguez

Two other excellent Ribeiro producers were Iria Otero and Cume do Avia. Iria I visited one of the days before the fair and will publish a report. Both ranges were tasted at the Simplesmente Vinho fair in Porto in February this year (here is a summary), so the tasting here was done quickly. From Cume do Avia I tasted a wine in Vigo a couple of days before the fair. (Read about it here.)

Adega Vimbio of O Rosal are now taking steps to be fully organic, and can at the moment be dubbed sustainable. Low sulphur is a characteristic here. I have for long admired their varietal Albariño. It didn’t disappoint in the 2018 vintage either; apples, white flowers and a hint of spice. Splendid was the Baenis 2017 (after an old name for the river Miño), an albariño from a 0.5 ha. plot with poor clay soil. It’s whole-cluster pressed, and spends 6 months with bâtonnage, then another three or four on lees without stirring. There is minimal added sulphur here. It’s rich and tasty, with a slight feeling of sweetness, and with a super integrated acidity. On the nose it’s both herby and saline.

Martín Crusat of Vimbio

More over to the wild side, and well-known after numerous natural wine fairs, is La Pérdida of the village Larouco in Valdeorras. There Nacho González grows 4 hectares of vines on granite and clay at an elevation of 500 meters. The name pérdida (“lost”) derives from the vineyard of old garnacha tintorera that he inherited from his grandmother, and chose to restore in-stead of replant or sell. This marked the start of his winemaking career. He makes extensive use of tinajas (clay vessels) from expert maker Juan Padilla in La Mancha (see here), and very old oak. You will never find any oakiness in his wines, and sulphur is a word you would think he hasn’t heard of. Palomino is another grape that he favours, historically important to the region.

Malas Uvas 2019 was absolutely wonderful. It’s made mostly from palomino, but also doña blanca, two varieties not permitted in Valdeorras (hence the name “bad grapes”). It’s made in steel and tinaja, and got five days skin-maceration, then spent the winter on the lees. No fining, filtration nor addition of SO2. Yellow/greenish and cloudy; very flowery, with pears and minerals; a fine and light tannin, and a lovely cidery acidity. A Chaira 2019 was equally appealing, very natural and juicy, a doña blanca made in tinaja and inox. O Pando Orange is a wine I love, and very much so in the 2019 vintage. From a single vineyard godello, it’s fermented on skins for around 5 months in tinajas before being racked over to steel. This one has more colour, and there is a lot more tannin texture here; aromas of mature citrus (clementine), mature apples, white flowers and salt. It’s a white wine for everything from the grill. OK, I also have to mention the Proscrito 2019. This is made mostly with palomino with some garnacha tintorera, fermented in chestnut and oak, then finished in steel. The grapes are both white and red, thus the category is clarete. Light cherry red; aromas of strawberry, raspberry, orange peel; lightly textured, and a very appealing acidity.

Nacho González of La Pérdida (left), with his friend and collaborator Francesco, that brought his own range

I have had a special relation to Guímaro. Mostly because I have for a long time loved the wines. I visited Pedro Manuel Rodríguez back in 2012, and I was also his importer a couple of years. He is found in Sober in the Ribeira Sacra sub-region of Amandi, where he has 8 hectares of own vineyards at 350-550 meters on slate, granite and sand. He makes both red and white wines, entry-level blends and single plot wines. Just after this fair I had his Finca Meixemán at a restaurant in Madrid, about which you can read here. I have always been a fan of his basic red mencía. In most years, except for some of the hottest, the Guímaro Tinto, is an elegant, red berries fruity wine with some herbs, and with a mineral palate. 2019 is no exception. An interesting feature was Camiño Real, that Pedro brought in two vintages. The grapes are sourced form a 50 year old vineyard, is made with 80% mencía, the rest garnacha tintorera, and pressed with 60% whole bunches. The 2017 was one of the hot years. Here it showed dark, mature fruits, a hint of wood, also a bit vegetal; in the mouth it was quite potent, but also with a stimulating acidity. The 2018 on the other hand, was lighter in colour; it showed more red berries, and more of the saline, sea-breeze characteristics; very juicy in the mouth, and overall a more elegant style. A Ponte is also an “all-time” favourite (since its debut in 2015). It’s from an 80 year old vineyard of granite and slate, from the same slope as Meixemán, but on top (while the other is in the middle). The grapes are mencía, sousón, brancellao, merenzao and caiño tinto. It shows plenty of red fruits, also some balsamic, herbs, it’s quite structured, still with a bit oak, and would be perfect in a 3-5 years time, I would guess. Interesting was also Divina Clementia 2015, a wine in its optimum drinking point, according to Pedro. It was a bit developed, cherry coloured, with fine-grained tannins and still good acidity. And it would be unfair to leave without having mentioned the whites. Both the entry-level Guímaro Blanco 2019 and the Cepas Viejas 2018 deliver as expected. The first light, smooth and lovely immediate drinking, the other more yellow, a bit buttery, full, but still with good acidity.

Pedro Rodríguez, Guímaro

Back soon for some (at least for me) lesser-known producers, then some from outside Galicia.

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Wine bars and restaurants

Angelita Madrid

Just before leaving Spain this time I had the chance to visit the wonderful wine bar-restaurant Angelita Madrid just off the Gran Vía. This is an all time favourite, but I realized that this post is the only one on these pages so far. They have a bodega with more than 500 references, and always some 50 on offer by the glass. Add to this a high level kitchen, moderate prices and a highly competent staff, and you understand that the place is recommended.

This time I started with an albariño from Meaño, Rías Baixas, Galicia. Altos de Cristimil 2018, from the bodega of the same name. It showed a light yellow colour with greenish tones; aroma of yellow apples, flowers and with a certain lees character; quite slender in the mouth, with a good acidity, a bit almondy and with a salty finish. Very appealing.

Tomatoes of the variety “corazón de buey” (bull’s heart), oil and salt, bread with the albariño and the Alella

La Flamenca 2018 is a new project of Mario Rovira, of bodega Akilia in Bierzo. This is however in Alella, Catalunya, just north of Barcelona. It was listed under skin-contact wines, but the contact is limited with only five days of maceration with skins and two more days in spontanous fermentation after pressing – thus the light colour. 2018 is his first vintage here. Macabeu and pansa blanca are grown near the sea in granite soil. Aging was in ceramic egg, manzanilla barrel and steel tank. I would say the colour is light straw; a fine and discreet aroma with white flowers and lime; lightly textured, just a hint of peel, and with a salty finish. Really cool.

I tried Massuria 2009, a specialty in that it’s a developed red Bierzo wine. This dish however, called for something fresher. Guímaro Finca Meixemán 2017 (Pedro Manuel Rodríguez) could provide that. It’s a single plot wine from the middle of a hill in the Amandi subregion of Ribeira Sacra. Dark colour with violet hints; despite a hot vintage the aroma is quite cool, with red berries and some balsamic, or herby, notes; super fruit in the mouth, a natural, integrated acidity, and just the faintest touch of barrel.

Valderiz 2016 was also tried, and is not bad at all. But I had already selected the Yotuel Selección 2015. The family bodega Gallego Zapatero is one of three in Ribera del Duero that Alsatian winemaker Sophie Kuhn was in charge of before she left a couple of years ago. From nine hectares in Anguix, Burgos province, they have a selection of wines, some of them single-plot wines. This is the quality between the entry-level wine and the single vineyard wines. It’s a varietal tinta del país (tempranillo) from two plots, both with more than sixty year old vines in bush training, grown in mainly clay and sandy soil. 2015 was a hot year with a short growth cycle. Fermentation was carried out in inox and concrete, and the 14 month ageing in French oak and concrete. Dark red with violet hints; aroma of forest fruits (blackberry), herbs (mint, rosemary) and pepper and some coffee,; it’s a potent wine, but the tannins are not overwhelming, and it has a good balance between the richness and the acidity, a hint of toast, and stylish in spite of 14%.

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Wine of the Week

Cool, red Ribeira Sacra

We are in the rugged and dramatic Ribeira Sacra in the interior of Galicia, a transitory zone between the Atlantic and the dry, hot Castilian inland. The soils here are decomposed granite and schist. Couto is a small settlement in the Sil valley, and in Galician “fedellos” means something like punks. Luís, Pablo, Curro and Jesús might call themselves punks, but their wines are fine-tuned, and quite complex too.

Lomba dos Ares (meaning the “hilltop of Ares”) is a steep vineyard in the Bibei sub-zone at 700-750 meters. In this particular place there is granite soils higher up that changes to sandy schist further down. The varieties planted here are a.o. mencía, merenzao (bastardo or trousseau), caiño, mouratón (garnacha tintorera), noen of them dominating. The grapes are hand-harvested, fermented in whole clusters in steel, and with a long and gentle maceration with pigeage. Later it was aged in neutral French oak.

 
Fedellos do Couto Lomba dos Ares 2017

Lomba dos Ares 2017 (Fedellos do Couto)

Light red. Cool aroma of flowers and red berries (cherry, raspberry), and behind is a next layer of smoke, pine and herbs. Juicy in the mouth, but with fine-grained tannins and some concentration, good fruit all the way and an elegant integrated acidity. Some ageing potential.

Price: Medium

 

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Wine of the Week

Brezo for Bierzo

Bordeaux native Grégory Pérez is the driving force behind Mengoba in Bierzo. He is found by the river Cúa, in the municipality of Espanillo, where he makes brilliant terroir-focused whites and reds from steep vineyards.

Brezo is a second label for the wines that he makes as a négociant, still following the same principles.

This wine is made from mostly mencía, but with some 15% alicante bouschet. It’s made from vines planted in 1985, 550 meters above sea level. The soils are clay with some sand. The grapes were destemmed and crushed, followed by a traditional vinification with pumpovers. It was then raised in steel, only lightly fined and filtered, and it comes with a low alcohol (12,5%).

Brezo 2018 (Mengoba, Gregory Pérez)

Dark cherry colour. Young blueberry, violets and dark fruit aroma. Juicy, round, delicious, with natural, integrated acidity.

Price: Low

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Wine of the Week

Roc rocks

A few weeks ago we brought a brief introduction to Verónica Ortega’s wines, and the wine of the week was her clay and sand soil wine called Quite (see here). This week the turn has come to the older brother.

Roc is made from 80-100 years old mencía, organically farmed on slate 530 meters above sea level, but also on clay and sand. The grapes were harvested by hand, pressed with 50% whole clusters, fermented with indigenous yeasts in vat with regular pigeage. The maceration lasted for 20 days, and the ageing went on for 14 months in French barriques.

Roc 2015 (Verónica Ortega)

Dark cherry colour. Dark fruits, stone fruit, tar, with a background of roast and caramel. Solid tannins (but not overdone), rocky minerality, and with a cool freshness also.

Price: Medium

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Wine of the Week

Not just Quite good

Verónica Ortega, born in Cádiz, has her formal training from New Zealand. She came to El Bierzo after having worked with famous winemakers like Álvaro Palacios (Priorat), Dirk Niepoort (Douro), to name just a couple. In Bierzo she worked several years with local master Raúl Perez, before opening her own cellar in 2014.

She has in total around 5 hectares of 80 year old plants in Valtuille de Abajo. These are so-called field blends, but clearly dominated by mencía. The soil here is a mix of sand, clay and limestone.

Quite Bottle

In the beginning there was only one wine called Roc (read a later post about it here) from Verónica’s newly acquired plots on sand and clay near Valtuille de Abajo. But after a while she started to realize that the more sandier vineyards were apt for more floral and elegant wines. Quite was then born in 2012. With time she cut down the time in barrel (Quite is typically 4 months in 2-3 year in used oak, while Roc has 6 or 7). In the beginning there was only partly destemming, now 100%. Likewise she has found new ways to make this wine more elegant, like fermentation in tank, shorter maceration (12 days for this vintage) in neutral oak – and from this vintage on she also uses 800 liters amphorae for 50% of the wine.

Quite 2016 (Verónica Ortega)

Cherry red. Aromas of youthful red fruits (cherries), stone fruit (plums), with a slight balsamic note. Very fresh, natural acidity, juicy and appealing, and with a mineral touch.

Price: Medium

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Articles and Wine of the Week

2019: Mencía for me

For 2019 my New Year’s resolution is to dive deeper in the “Mar de Mencía”. This grape variety is by no means new to me (just do a search on these pages and see). I have long since recognized its ability to show differences in terroir and its susceptibility for reduction. It has many faces. But not least, it can be an absolute delight. And I think it has the potential to be a lot more popular, recognized and appreciated than it is at the moment.

Through a series of short Wine of the Week articles I will show many sides of it (through wines that I have not yet tasted). I think there is a lot to learn through focusing on its homeland, El Bierzo (a ‘comarca’ in the province of León), that shall also be presented as we go along. But we will also meet it in neighbouring Valdeorras and Ribeira Sacra, in Portugal (most often called jaen) and elsewhere. I have a strong suspicion that its white sister godello will follow once in a while. We will see.

Mencía covers nearly two-thirds of the region’s vineyard. It ripens early, often early September, and likes the maritime climate of Bierzo with its usual wet autumns. It’s very versatile and capable of expressing the mineral-rich soils of the region.

Bodegas Estefanía (Credit: MGwines)

Bodegas Estefanía, part of the MGwines group since 2014, is one of the emblematic wineries and one of the bigger ones, with 40 hectares with more than 100 years old vines. The majority is bush vine mencía (“en vaso” in Spanish) on steep south facing slopes. Winemaker is Raúl Pérez (read a little about his personal project here), from Bierzo. He has become one of the most famous of the travelling oenologists, but Estefanía is still one of his favorite projects.

Tilenus is named after the Teleno, a Celtic god of war, spelled this way to pay tribute to the Roman era in the Bierzo. There is also an old Roman coin on the label, a coin that was once discovered in the vineyard. The grapes were sourced from the bodega’s organic vineyards in Arganza.

Tilenus Ecologico Tinto

Tilenus Ecológico 2018 (Bodegas Estefanía)

Cherry red, some purple. Aroma of red berries (cherry, raspberry). Quite smooth on the palate, with fine tannins, and good fruit all the way.

Price: Low

Food: A variety of meats, probably super for the local roasts, salads and hard cheeses

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Articles and Wine bars and restaurants

Natural classics on the Costa

It’s not often that I visit the typical tourist spots on the “costa”, although Málaga city is a favourite. But when I became aware that Fuengirola had a natural wine bar I had to pay it a visit. It’s easy to jump on a train from the province capital, and at this time of the year Fuengirola was cosy and relaxed, and I must “admit” that there are nice spots in the town center.

The owners of the Tapeo Andaluz also own an ecologic pizza restaurant next door. The tapeo offers a wide array of dishes and a selection of organic wines, around half of them marked “natural” (meaning no additions, not even SO2). We went there for lunch, my wife had two wines from the organic category, and I had three glasses of “naturals”. Our waiter, Russian born Tatiane, had a good overview of the various wines and dishes.

Tatiane Smirnove

My three wines were from three great names within the natural wine field of Spain: José Miguel Márquez makes table wines from Montilla (dessert wine stronghold of Andalucía). The two others operates in Castilla y León, Diego Losada of La Senda in Bierzo, close to the Galician border, and Alfredo Maestro several places, this wine near his home in Peñafiel (Valladolid).

The first wine is made from the cordobés indigenous variety montepila(s). The vineyard was planted in 1998 in a traditional way, and manually grafted, at José Miguel’s place Cerro Encinas, at 350 meters altitude in Montilla (Córdoba). You could mistake this for an orange wine, but it’s a result of direct pressing. The skins of this grape get dark when ripe, so the colour is natural, with on excess maceration.

Montepilas 2015 (Marenas, José Miguel Márquez)
Deep golden, light brown colour. Mature apples, chamomile tea, and a trace of burned/glaced nuts. Good volume, smooth texture, integrated acidity, finishes dry.

I met the Diego Losada in Barcelona this year. (Read more here.) This is really good, and I would be surprised if his wines will not be much more in demand in the future. 1984 is a reference to Orwell’s novel, and 2017 is obviously the vintage.

“1984” 2017 (La Senda)
Cherry red, super fruity, with cherries, plums, medium body, and a lovely integrated natural acidity.

This wine is grown in the heart of Ribera del Duero, but Alfredo Maestro choses to label his wines Castilla y León, to be more free. This is a 100% tempranillo, more than 70 years old vines grown 1.050 meters of altitude. It was fermented spontaneously in steel before 12 months in neutral French oak. Bottled unsulphured and unfined.

Tnto Valdecastrillo 2016 (Alfredo Maestro)
Deep brick red. Dark berries (blackberry), black pepper, some tobacco. Full, good concentration, some dryness and good acidity. Calls for food, like this wonderful acorn-fed pig from the Ronda mountains.  

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