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Tag: mencía

Wine of the Week

A Raúl Pérez’ Ultreia in Burgos

I am attending the first edition of Duero International Wine Fest in Burgos, and I have just participated in a comparative tasting of ‘Ultreias’ from different soils. What could then be more natural than to highlight something from that tasting as wine of the week?

Raúl Pérez makes wine in several regions, mostly the Spanish northwest. It’s also here, in Bierzo’s Valtuille de Abajo, that the family has made its living for generations.

In the Ultreia series there are a couple of entry-level “village” wines from various sites, and then a collection of single-vineyard wines from vineyards with different soils such as limestone, basalt, slate and sand. Most these are within the limits of Valtuille de Abajo.

The Rapolao was one of the more constrained and elegant wines from the tasting. It is made from very old vines, planted in the late nineteenth century and has a field blend of mostly mencía, but with a small percentage of bastardo, garnacha tintorera and the white doña blanca. Some of grapes have in fact a little botrytis. The soils are rich in iron, with a high organic content. The must was fermented in open chestnut stems and elevated in smaller French casks.

Ultreia Rapolao 2016 (Raúl Pérez)

Young colour, dark violet hue. Both fruity and somewhat earthy aromatics; red berries and forest fruits (blackberry, cherry, plums), and a trace of coffee. Medium weight, fine-grained tannins, great transparency, with a stony minerality, and a natural acidity (more evident that the analysis would suggest), and a long aftertaste.

Price: Medium

Food: Cured meats, light meat, hard cheeses, a variety of salads…

 

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Leaving Simplesmente… Vinho 2018

Simplesmente… Vinho is the kind of wine fairs that I love, where you meet only individual producers off the beaten wine track. I have already published a short report from the fair itself, I presented a wine from Dão in my weekly column, one from Algarve, then one from the Açores, and finally one from Douro. I visited Rodrigo Filipe’s Humus in the Lisboa region before the fair, and lastly I also prepare an article from my visits in Dão. Here are just a few of the rest.

 

Minho

Quinta da Palmirinha

Fernando Paiva was one of the pioneers of biodynamic farming in Portugal, in the unlikely region of Vinho Verde, a humid region with a strong Atlantic influence. When looking closer at the map he is based in Lixa, near Amarante in the southern part, not far from Douro. His wines are wonderfully balanced, flowery, and with the acidity in percfect harmony with the rest. The main white grape is loureiro. The Quinta da Palmirinha Loureiro 2016 was oh so light, fresh and citric, with balsamic (pine) notes, and with a fresh natural acidity perfectly well integrated. The red Palmirinha 2016 (vinhão-espadeiro-azal tinto), no sulphur added, was dark, with ink, plums, and aciditywise it was in line with the whites (high but hidden). Paiva is also involved in the Mica project, where four producers are joining forces, making greatly enjoyable wines at a lower price. I liked the 2017, an azal-treixadura-avesso tropic/mellow blend at 17 g/L residual sugar.

 

Fernando Paiva

 

Aphros

Vasco Croft went biodynamic since the beginning, at his farm near Ponte de Lima, where he has 18 hectares, uses own  sheep compost. All wines are made using native yeast.

Vasco Croft (right) talking to Brazilian reporter Didu Rosso

Aphros Loureiro 2016 is light, with lemon, flowers, slender, citric, and with a good, steely acidity. Daphne 2016 comes from a different plot, granitic, more rocky (while the others are sandy). It had 12 hours skin-contact, was then fermented in concrete eggs of 1600 liters and stayed there untill bottling. This wine was full, a bit darker, with aroma dominated by apple. Phaunus Loureiro 2016 stayed 6-8 weeks in amphora, with olive oil on top. The colour was yellow, towards orange; with that white flower aroma that amphoras can enhance; quite full on the palate, somewhat richer, and with a pleasant structure. Phaunus Pet-Nat 2016, bottled while still fermenting; yellow apples, some citrus, and good acidity. The Rosé Vinhão 2017 (sample) had a cloudy peach colour, and a promising acidity. Phaunus Palhete 2016 is a fresh and lovely amphora-elevated wine, made from both red and white grapes  with skin-contact for 6-8 weeks. I will come back to this in a wine-of-the-week post. The Vinhão 2017 was pressed by foot, fermented by itself, and no further extraction: Dark, with a violet hue; dark fruits, blackberry, flowers, raspberry, and decent acidity. Lots of character and energy!

 

Galicia

Over the border to Spain, and two Galician wines we tasted at the DOP restaurant, run by the celebrated local chef Rui Paula.

Finca Teira 2014 (Manuel Formigo) comes from the inland DO Ribeiro: It’s made from godello, treixadura and torrontés. The wine is light yellow; a little buttery, mineral, with darker citrus (orange/mandarine); broad, full on the palate, with the acidity to match. Traste 2015 (José Aristeguí) is another inland Galician wine, this time from Valdeorras (neighbouring the Castilan region of Bierzo). The grapes are garnacha tintorera (alicante bouschet) and mencía. Dark; rich and warm (15% alc.), hints of morello, and some coffee; tough tannins, the alcohol shows again in the finish, but it’s not without charm either.

 

Trás-os-Montes

Romano Cunha

Here we are talking about a collaboration with Raúl Pérez, especially known from Bierzo, Spain. These are stylish wines. Mirandela 2015 (from Tras-os-Montes north) is a white field blend of moscatel-malvasia a.o.: Pear, citrus; quite full, good acidity. Tinto 2010 from tinta amarela, tinta roriz and touriga nacional: Dark; very fresh for a 10, red fruits, good structure.

Mario Cunha

Among the rest from this region the following stood out. Quinta de Arcossó Reserva 2009: Dark colour; dark fruits (morello, blackcurrant); powerful, evident tannins, some alcohol in finish.

 

Douro

Conceito

Rita Marques has impressed for some years with remarkably elegant wines for a hot region like Douro. Near Vila Nova de Foz Côa in the Douro Superior her ranges are called Contraste and Conceito, and she also makes some port.

Contraste 2016 from various grapes: Light; very fresh, citric, herbs; luscious, soft and natural, with an integrated acidity. Conceito 2016, fermented in barrel, a field blend: Light; white flowers, peach, some vanilla, honey; full on the palate. Ontem (=yesterday in  Portuguese) 2016, Terras de Beira, in other words from outside the Douro. The grape varieties include encruzado and rabigato, and the soils are granitic. It’s a flowery, fruity, full wine with vibrant acidity and evident mineral tones.

Contraste 2015: Cherry red; red fruits; soft, some tannnin structure. Conceito 2015: Dark colour; dark and red berries, some vanilla, mint, some toast, but fruit-driven nevertheless. Legítimo 2016: , a carbonic maceration wine: Purple, violet; dark fruits, pepper, a bit lactic; young tannins. Outem 2015, a wine made from baga 60-70%: Bright red; some green pepper, raspberry; cool and fresh, and some structure.

Rita and Manuel

 

Dona Berta

The Verdelho family is found near Vila Nova de Foz Côa too, and I have tasted many of their Dona Berta wines through a mutual friend. The wines, made by professor in oenology Virgilio Loureiro, I have learned to recognize as well-made wines, more robust than elegant. They are proud of their rabigato, and deservedly so. The Rabigato Reserva Vinhas Velhas 2016 made in inox was full and creamy, with notes of citrus, nuts, wax and melon. Among the other wines worth mention were first Sousão Reserva 2013, dark and fruit-driven, juicy with some spice and lickorice. Then the Reserva 2013, an “entry-level” blend: This is a fresh red, with notes of red berries, plums, an earthy touch, but with a quite elegant structure. Tinto Cão Reserva 2012: A structured wine with red fruits, blackberries, solid tannins and good acidity.

 

Quinta do Romeu

This is one of the most northern wineries in the Douro Superior, a really cool place north of Vila Nova de Foz Côa. They work biodynamically, and have organic certification. It’s always spontaneous fermentation, and SO2 only after malolactic and before bottling.

Quinta do Romeu 2016: Open, immediate and aromatic, with red fruits and herbs; smooth, glyceric, and a good acidity. Quinta do Romeu Rosé 2016: Light salmon colour; strawberry, gooseberry; fresh, with a good natural acidity. Quinta do Romeu Tinto 2011: Dark cherry red; red fruits; juicy, luscious, cool and fresh on the palate. Quinta do Romeu Reserva 2015: Made from touriga nacional, touriga franca and sousão, fermented in lagares of granite, moderate extraction: Dark red; smells of dark berries, tobacco; full on the palate with a good acidity. Quinta do Romeu Touriga Nacional 2015: Dark, dense, violet; aroma of dark fruits with leather; young and robust tannins. They also make a colheita port.

Folias do Baco

Tiago Sampaio is the winemaker of Folias de Baco, a project he started in 2007. He never forgets the roots and the terroir, but it’s always something creative about his wines. And though he can experiment at every stage of the process, the extraction is always very gentle. He is found in Favaios, the traditional moscatel stronghold, in the sub-region of Cima Corgo, and the vines are on schist and granite at an altitude between 500-700m.

Tiago Sampaio

When he came back from Oregon with a degree in oenology in 2007, he established the brand Olho no Pé. The latest editions however, come under the name Uivo.

I tasted a cloudy, fruity and very tasty Uivo Pet Nat from the very early harvested 2017 (started 8. August), a very fresh, flowery Olho no Pé Moscatel from the same vintage, smooth but also with a lovely acidity, and the Olho no Pé Vinhas Velhas 2016, a no SO2, skin contact, barrel-fermented wine with more colour, somewhat tropic, waxy aroma, and a glyceric appearance in the mouth – a wine for keeping.

Among the reds there was the Uivo Renegado Tinto 2017 (a field blend with both red and white grapes, so to call it rosé is maybe better), a little turbid, earthy, strawberry/raspberry, and a tough grapefruity acidity, and the light, transparent Olho no Pé Pinot Noir 2014 with raspberry, full and round. Uivo Tinta Francisca 2016, had a deeper colour, very fruity with red berries and plum, juicy and grapey in the mouth, with a graphitic mineral touch. The last wine I will mention here is the impressive Olho no Pé Colheita Tardia 2012, an orange/amber wine with sweet honeyed bouquet from 100% botrytisized grapes.

 

Quinta do Infantado, João and Álvaro Roseira

Infantado was the first winery to export directly from the Douro valley in the 1980’s, and I visited them twice shortly after. They weren’t given first priority in the tasting hall this time, but at the DOP restaurant of Rui Paula we tasted two ports and the Roseira 2011, a project from Joaõ Roseira of Infantado (and Simplesmente Vinho, of course). Dark colour; red berries and forest fruits; good tannins, still young (good with baby goat). Two well-matured ports: the Colheita 2007, a tawny with vintage, had a young, red colour, beginning developement; figs, nuts, berries, elderberry; fruity, not very sweet, long. Vintage Port 1997 (magnum): Very fruity (blackberry), but also with some chocolate, spices and a warm, raisiny hint. Lots of tannin in the mouth, matching acidity, and still fruity after all these years.

Bairrada

Casa de Saima

This was an occation to meet the lovely Graça Miranda again, whom I had not seen since I visited the winery in Sangalhos many years ago. Saima was known as a tratitional producer, and I have still a few older vintages in my own cellar, such as the superb Garrafeiras 1991 and 2001, and I remember a foot-trodden rosé with more than 10 years of age when it was released. But they also embraced the new opportunities that appeared some years ago, with new grape varieties such as merlot.

Graça Miranda

The white Vinhas Velhas 2017 (sample) was light; fruity, with citrus and apples; full, concentrated, good acidity, fresh. I think this will be great in a not too distant future. The same wine from 2016 (a hot year) was waxy and herby, but also with fine flower notes; full in the mouth, with a fine acidity. Garrafeira 2015 (the first garrafeira white), made in old oak with 3 months of batonnage in big 3.000L vats: Darker, more creamy, quite waxy, with a touch of honey, concentrated, glyceric, smooth, and long. Promising.

The Pinot Noir 2015 I found interesting; fruity and saline. Baga Tonel 10 2014 (10 is the name of the vat [tonel in Portuguese], while 14 is obviously the vintage): Light colour; red berries, forest fruits, some greenness; luscious in the mouth, tannins still come creeping, and a good acidity ends it all. Baga Vinhas Velhas Grande Reserva 2014: Grande Reserva means here that it must be in oak for at least 24 months. The wine is cherry red, has some greenness, good fruit, lots of tannins, and good acidity. Maybe a classic Saima with great ageing potential.

 

Lisboa

Quinta do Montalto

I have known André Pereira of Montalto and Pedro Marques of Vale da Capucha for some years, visited their quintas and met them at fairs, such as the London natural wine fairs. André not only makes good wines, but with an almost unbeatable quality-price ratio. His farm is in Ourém, in the Encostas d’Aire area, some of the vineyards in Leiria, but most of the wines are classified as regional Lisboa.

 

André Pereira

André is currently experimenting with amphora, coated with natural resin. An clay-aged fernão pires from 2017 (the name is to be announced, possibly something with ‘talha’, denoting clay wines in Portugal), harvested early, was light in colour; flowery, fresh, fresh, but also nutty and a bit waxy, and full of life. His Medieval d’Ourem 2017 (DOC Encostas d’Aire) is based on an old Ourém tradition. It’s defined in the strict DOC rules that it must be 20% red and the rest white grapes (here tricadeira and fernão pires). The 2017 was light red, with a lovely raspberry scent; luscious and round, but also with a citrussy freshness. Although the alcohol is 14,5% (spring was hot and dry) this must be the best “medieval” wine I have tasted from André so far.

A Touriga Nacional 2017, this one also aged in amphora: Dark, violet; aroma of flowers, red fruits, blackcurrant; a touch of tannin, and also a bit warm at 14,5%. As the name suggests Cepa Pura is a series of varietal wines. Cepa Pura Baga 2016 was totally destemmed, put in 50% used barrel, and the rest inox. 2016 was a difficult year here, with a great loss because of rain and fungus. The wine was nice, with and aroma of red fruits, green pepper, cherry, and some spice; fresh and luscious in the mouth, with soft tannins. Cepa Pura Fernão Pires Late Harvest 2015: This is another example of fernão pires’ many talents: Yellow colour; aroma of yellow fruits, citrus and honey; semi sweet, rich, and with a good acidity. No botrytis.

 

Alentejo

One of the big revelations this year was Cabeças do Reguengo. They currently have 11 ha. vineyards, in the north of Alentejo, near the São Mamede national park. Rui Felé tells that they encourage the biodiversity, with man, wildlife, olives, other crops and vines in harmony. The grape harvest is all done in a single day and in the cellar there is very little intervention. The only product used is a little SO2. The wines stay in old oak, and in the near future only black oak – the autochthonous species.

One of the wines that stood out was an orange wine called Luminoso 2016. It’s made from arinto, fernão pires and rupeiro, had 10 days skin-contact, no SO2. The colour is orange/amber; aroma of peel, nectarine, mandarine, a touch of honey; full, structured (tannin), and fruit all the way. The red Felisbela (“my mother”, says Rui), no SO2: Dark cherry; dark fruits, blackcurrant, forest fruits; a bit carbonic, a feature that matches the slightly warm fruit. Courelas da Torre 2015, aragonêz, trincadeira, alicante bouschet: dark; mature fruits, blackcurrant, round, full, some lickorice. There was also a pleasant rosé, quite dark and with some structure: Courelas da Torre Rosé 2016.

Under the Cabeças label came wines like Equinocio 2015, aged in mainly old wood for one year: Some butter, nuts, and full on the palate. Seiva 2014: Red and dark fruits, concentrated flavours, long. Solstício 2015, made with whole bunches: Dark colour; wild fruits; rich and a bit tannic.

 

Quinta do Mouro

Quinta do Mouro is one of the famous producers of Alentejo, based in the northernly Estremoz, and one of the few (maybe together with Herdade do Mouchão) who strongly believed in the variety alicante bouschet at a time with castelão (locally called periquita) was popular with both producers and local wine authorities. I meet Miguel Louro father and son, the father fronting Mouro and the son both this and his own project. Mouro is about as good as Alentejo gets, and they have a freshness that is difficult to achieve if you’re not located near the mountains in the Portalegre sub-region. So here are a few, only briefly described (partly because I visited them late in the evening when the crowds came in and the music was turned louder, and I actually was “on my way” back to the hotel for a rest).

From Miguel junior’s project Apelido 2016, a fresh and clean white, a wine with the 1 o (primero =first) symbol), Nome 2016full, rich on glycerine, with good acidity, and Apelido 2015, a dark, fruit-driven red, also with some earthy notes.

Some brief notes on the Mouro range too: Zagalos Reserva 2013: Dark colour; wild fruits, blackcurrant, blackberry; full in the mouth. Quinta do Mouro 2012: Dark; red and dark fruits, balsamic (menthol); full and complete. Quinta do Mouro (Goliardos) 2012, a wine made with some cabernet in the blend, various types of oak, in collaboration with the Goliardos (see an interview with Silvia here): Very dark, dense, almost opaque; still cool fruit, balsamic: a lot of tannins, but not aggressive at all.

Miguel Louro, father and son

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Wine of the Week

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

 

 

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Wine bars and restaurants and Wine of the Week

Mengoba at Gastroteca de Santiago

This marked the conclusion of a wine trip. Our theme was three wine regions in old Castilla. But we also had some occasional wines from other areas.

The Gastroteca is a wine bar, or restaurant, in a small chain of restaurants and a shop. It’s run by a handful of sommeliers. Tabernero and Matritum are other Madrid wine bars in the chain, and the one with special responsabililty for this place is Juan Carlos Ramos. The restaurant is located on the Plazuela de Santiago, close to the royal palace, and not far from the central tourist spot Puerta del Sol.

The Gastroteca de Santiago is a small restaurant, or wine bar, with only 16 chairs. It has a creative menu that could be described as contemporary Spanish, and the dishes are delivered cleverly and at very reasonable prices. The wine list is quite extensive with a focus on what’s happening in Spain at the moment, and with a nod to classic European regions as well, most of all Burgundy, Rhône and Champagne.

gastro_calle320

We had a wonderful unfiltered fino Arroyuelo from producer Primitivo Collantes, a verdejo from Rueda (Tinita 2014 from Soto y Manrique), 25% of it with fermentation and 4 months lees-ageing in oak. Then we chose the unique Monastel from Rioja’s Juan Carlos Sancha (which we will presented in a later post).

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Enjoying a good red at the Gastroteca

We closed our session with a wonderful wine from Gregory Pérez of Bierzo, the Castilian region to the north-west bordering Galicia. Gregory, originally from Bordeaux, fell in love with Bierzo, and at a time he worked with Mariano García (of Vega Sicilia fame) at Luna Beberide, another Bierzo winery. He works very traditionally, with natural methods, including native yeasts, very low sulphur – and with a horse. Mengoba is a series of wines, the name made up of the first letters of the local varieties mencía, godello and valenciana with a “b”).

This Mengoba is made from mencía 80%, and the rest garnacha tintorera, also known as the Portuguese alicante bouschet. The mencía is sourced partly from a clone that Gregory revived in Espanillo, at 700-850 meters with mixed soils (80 year old vines) and the rest from 550 meters at Valtuille (30 year old). It stayed 6 months on lees in big foudres, partly with whole clusters. Then in 5.000 liters in the foudres for almost 10 months.

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Mengoba 2015 (Gregory Pérez)

Dark red. Aromas of dark fruit, ink, and plums, a little chocolate. Full on the palate, young tannins and good acidity. With a couple of years more it will probably have reached its full potential, with everything integrated and still packed with lively fruit.

Price: Medium

 

 

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Wine of the Week

Vino de Paraje… de Bierzo

This is not primarily a political blog. But while waiting for next move from big Spanish wine locomotive Rioja I was delighted when Bierzo announced exactly what I hoped for from the big brother. That is a new classification based on the “Burgundy model”, a project that Priorat had also embarked on, and is about to fulfill.

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Moncerbal is one of four parajes (places) from this producer in the villa of Corullón

In brief, Bierzo has launched a four category classification where paraje (vineyard, or: place) is the most specific, and villa (village) the next level.

This wine is a 100% mencía from a vineyard of 1,74 hectars between 60 and 90 years old in the “paraje” of Moncerbal in the village Corullón situated between 610 and 730 meters’ altitude.

The alcoholic fermentation was carried out in open wooden vats with a 48 days maceration. Spontaneous malo-lactic in big wood too, before 19 months in new French oak.

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Moncerbal 2009 (Descendientes de J. Palacios)

Deep red (crimson). Aromas of cherries, plums, eucalyptus, and only a slight hint of tobacco and chocolate. Full on the palate, fruit with both sunny and cool elements, good acidity. Nice concentration. Good with food now, but will keep for many years.

Note: Some find this wine at its peak now. I prefer a few years more in the cellar. We may “sacrifice” some fresh fruit, but the integration of the wood will be complete.

Serve lightly chilled, just enough to keep the alcohol (14,5) in check.

Price: High

Food: Red meat, game, stews, pasta…

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Real Wine Fair II: Spanish impressions

The Real Wine fair is of course an opportunity to see what’s going on in the wine category that I love the most, exactly the kind of wine that’s highlighted here. And it’s a welcome chance to say hello to some old friends, and meet new people, all of them with interesting projects. Spain is (together with the other country on the peninsula) the country where I travel the most, and here are some highlights. Because I taste these wines once in a while I didn’t visit all the tables, which I regret, but you know, too little time…

IMG_4172 Pedro Olivares Pedro Olivares

I had not really started when I spotted Pedro Olivares, and at the same time Alfredo Maestro tappet me on the shoulder. Pedro’s wines I just tasted very superficially, as I had recently visited him in Murcia. (Read about my visit here.) I took the opportunity to re-taste the Bobastrell 2015. We can call it a “terroir wine”, but from two terroirs: This is a wine with primarily monastrell (from Bullas, Murcia) in the aroma, and bobal (from Utiel-Requena, València) in the mouth. The enTreDicho 2016, jaén negro version, is a clay aged wine from that maybe unlikely place of Jaén, Andalucía. Pure fruit, flowers, juicy and lovely with some structure. I also took the chance to re-taste the Alto Viognier 2016, a 2 month skin-contact wine with grapes from 1.600 meters above sea level, and the SaSa 2016 from 10 meters, a moscatel and malvasía with the moscatel shining well through.

IMG_4186 Alfredo Maestro Alfredo Maestro

Alfredo Maestro Tejero is operating both in his native Peñafiel, in Sierra de Gredos and in other parts of Castilla too. I know him as a man full of tireless energy, and very un-selfish. I wrote him before a trip to Gredos a couple of years ago, and as leader of the Garnachas de Gredos group (now also comprising albillos), he suggested that he organized the whole trip for me. And in the end we drove around together visiting ten producers, including his own vineyard in the coldest part, Navarredondilla (Ávila province). He recuperates old vineyards, manages them organically (with some biodynamic techniques) with little or no additives.

Peñafiel is in the heart of Ribera del Duero, but Alfredo choses to stay outside the DO, to be able to use grapes from neighbouring areas such as Valtiendas to the south the Duratón river. So most of his wines are now under the label Vino de la Tierra Castilla y León. Here are some very brief comments.

The white Lovamor 2016 is a high altitude albillo real (770-1.000m) from more 100-120 year old vines in Olmos de Peñafiel with one week skin-contact, and due to the cold Castilian winter it didn’t undergo malolactic fermentation. The result is an orange-light brownish colour, flowery with orange peel aromas, full and fresh on the palate, slightly pétillant too. From the same place comes Amanda Rosado Lágrima 2016, a light red rosé from the garnacha tintorera grape with pure raspberry fruit, just delicious drinking. As the term “lágrima” suggests the pressing was very light.

Almate 2016 is a tempranillo (here called tinto fino) of various ages, some bush vines (‘en vaso’), some of the younger trained in ‘espaldera’, some found in Peñafiel, and some in Valtiendas, just outside the Ribera del Duero border. Here are lots of vines grown on river stones and clay-calcareous soils. The must was fermented in steel, 80% whole bunches with wild yeasts, then kept in neutral French oak for 2-4 months. This is one of my favourite wines from the region, with its fresh top-fruit of cherries and violets, and a wild, rougher layer underneath, together with a really refreshing acidity. Over the border to the Burgos province, in clay-calcareous soils at 960 meters, Castrillo de Duero is one of the few wines with some oak ageing worth mentioning. Having said that, it’s not more than 12 months in rather neutral French oak, and it bears it without trouble. The 2015 vintage is dark, it has a lovely fruit, it’s a bit balsamic, but not at all oaky.

Amongst all the amusing labels I chose this one:

Alfredo Maestro_El Rey del Glam 2

El Rey del Glam 2016 is sourced from grapes both in Peñafiel (sandy, clay-calcareous soil) and Navarredondilla (granite). It’s a garnacha, obviously high-altitude, and the vines varies between 30 and 100 years old. This is maybe Afredo’s most quaffable wine; beware, it’s so luscouis, delicious that it doesn’t take long before you are sliding over the floor like the glamour king on the label. It’s made from uncrushed bunches that undergo carbonic maceration, fermented with wild yeasts and with no SO2 added. It’s light in colour, with plenty of lovely raspberry fruit, with a dry finish. This takes us over into the Gredos mountain range. El Marciano 2016 is raised, not on Mars, but 1.150 meters above sea level, where the climate is extreme continental. The vines are 70 years old, and the soil is granitic. The late-ripening garnacha is not harvested untill mid-October. This vintage is particularly appealing, with a clear-cut fruit, and a wonderful acidity that’s not easy to obtain with garnacha. Alfredo also brought a few wines outside the program just to show there are interesting projects around the corner. Among these were Rosado Clásico de Valladolid 2015, a rosé from Cigales, the once prominent rosé area just outside Valladolid city. It’s a single vineyard, predominantly tempranillo, raised partly in chestnut. It was peach-coloured with pure raspberry and citric fruit, and a nice concentration.

IMG_4190 Dani and Fernando Dani Landi and Fernando García

Daniel Landi-Jiménez and Fernando García were there, representing both the Comando G project (Madrid province), but Daniel had also brought wines from his own bodega in Méntrida, Toledo. I have commented on these wines several times before (like here in Bilbao, and here at another fair), so I will present them only briefly. These are very fine wines with a refreshing acidity, an almost ethereal elegance, not much macerated and the aromas often show flowery notes. Two old favourites are La Bruja de Rozas 2015 and Las Rozas 1er Cru, now in the 2015 vintage too. The Bruja comes from several plots in and around Las Rozas de Puerto Real, and has a lively fruit, and an acidity that forms a fine structure together with a touch of tannin. The 1er Cru har only a slighly firmer tannin, a touch of smokiness and more concentration. Mataborricos Tinto 2014 was new to me, naturally made in four amphoras, but in the same line as the others. Las Umbrías 2014, a single vineyard wine from granite soils: A tight grip on this one (young tannins), raspberry and cherry fruit and some chalky minerality.

Over in the Toledo province Dani had equally light-coloured, high-expressive wines. He tells that he is always looking for vineyards that is high in the landscape, north-northeast facing, as he wants maximum freshness. Las Uvas de la Ira 2015 and Cantos del Diablo 2014, both from San Vicente, showed this. Las Iruelas 2014 too, from 1.000m elevation in El Tiemblo. El Reventón 2014 from Cebreros (that probably will be the name of the new DO) was the most reductive wine, but with air it reveals lavender and thyme aromas.

Note: I was really sad to hear the other day, that the Gredos area had been affected by severe hailstorms (7th July), and that some of the vineyards you have read about here were among the most severely hit. I really do hope that they will recover the best way possible.

IMG_4187 Rafa Bernabé father and son Rafa Bernabé, sr. & jr. of Bernabé Navarro

Rafa Bernabé (father) is long considered the Spanish expert on clay vessels for wine storage (in Spanish called ‘tinajas’), and I have reported on his wines several times, such as the Tinajas de la Mata, from the national park in Torrevieja. The wine, with 2014 on show here, will go out of production, he tells.

Most wines are made “O meters above sea level”, as Rafa sr. puts it. All wines are made with natural yeasts, none are clarified nor filtered, and all have less than 15 grams sulphur. They presented other wines aged in clay such as the Benimaquía Tinajas 2015, from moscatel and merseguera; light orange colour, aromatic with flowery compounds, it had more skin-contact than the “Tinajas” mentioned above, but still lighter in colour (as the other one has a small amount of black grapes). Musikanto 2015 is a direct-press wine (no skin-contact) garnacha from a higher altitude at 700 meters; light red, and very luscious in the mouth.

They had also a pét nat called Acequión 2015, a “sea moscatel”; deep yellow, with aromas of orange peel and yellow apples, slightly bubbly, and a “mountain monastrell 85% and garnacha”, Tipzzy 2015; light red, easy-to-drink. A dessert wine rounded it off, the Parque Natural 2013, that showed mature apples and dried fruit, some raisins, but it was not overtly sweet either.

Saó del Coster is a new find. I had heard about the winery from Gratallops, Priorat, and was lucky to be able to be pick up their basic “S” (2014) in my local shop, a wine with all the charms of a young, fruity red priorat. They want to keep the alcohol up at 15, to emphasize the local style, full and warm. Here the vintage has changed to 2015, and it’s still a lovely, pure garnacha-dominated wine (carinyena 35%), some spices and minerals, and with a good acidity for freshness.

They work biodynamically with indigenious varieties, with a low-intervention philosophy. A 100% garnatxa (as it’s spelled in Catalan) is Pim Pam Poom 2016. This has been made with 50% whole clusters, with the aim of bringing out minimum colour, maximum flowery, fresh fruit. Pure delight! They also brought two wines from old carinyena. The Planassos 2014 was good, warm and potent, but also with a velvety layer. For me La Pujada 2014 from 90 year old plants was a winner, very elegant with relatively lighter colour, fresh fruits, juicy in the mouth, and a subtle, almost cool fruit all the way.

IMG_4175 Sao del Coster Xavier Barrachina and Michelle Negrón of Saó del Coster

Rioja was represented by three producers from the right bank of Ebro; Honorio Rubio (Cordovín, once famous for claretes), Hacienda Grimón (further east, in the Jubera valley, Rioja Baja) and Viña Ilusión (Herce, near Arnedo in the Rioja Baja).

Honorio Rubio is noted for their whites, and it was especially interesting to taste the Edición Limitada-range with three very different wines. The skin-contact Viura Macerado 2014 was orange in colour, aromas of apricot and lemon, and some more herbal notes, quite light in the mouth, and with a refreshing acidity from the high altitude viura grapes. The Viura Sobre Lías Crianza 2014, aged 6 months in oak and concrete, it’s both traditional lemon and vanilla, and comes with a modern fruitiness too. Añadas is a solera wine made up from ten vintages, thus mixing the sherry and barrel-aged rioja traditions. It’s light golden, with lemon, pear and some buttery notes, both concentrated and fresh. Before I moved on I also tasted two more whites in a hurry, and the Alonso & Pedrajo, Suañe 2014, a raspberry scented red with some sweet notes.

The Oliván Family at Hacienda Grimón uses no chemical fertilisers, but sheep manure like in the old days. No herbicides are used, and the oak is all of second and third year. A couple of favourites were Finca la Oración 2015, a fruity, un-oaked wine full of blackberry aromas and freshness, and Desvelo Garnacha 2015, with second fermentation in oak (7 months); very flowery, red berries, and good weight in the mouth.

Martín Alonso of Viña Ilusión I have met several times, so I tasted his main wine very quickly. His Tinto 2015 is really nice and clean, fruity and elegant, with cherry and blackberry fruit, and good acidity.

Beginning to count down for lunch I did a brief tasting of a winery that I have known for some time. Who said they couldn’t make wine in Asturias? Nicolás Marcos can, and he does so in Cangas, that emerges as the area to consider in the region. At this occation I only tasted four wines. Pesico Blanco 2014 from the albarín variety, not destemmed, aged in chestnut vats of 2.000 liters, bottled without SO2 was glyceric, smooth but still with a young fruit. La Fanfarría Tinto 2015, 50% each of mencía and red albarín, was quite dark with red fruits, herbs and young tannin. Retortoiro Tinto 2014 showed some evolution in the colour, with aromas of cherries, and a structure for further ageing. Cadario 2012 had still more evolved colour, but the evolution has been nice, the tannins are still evident, and the primary fruits are still holding first place. I believe these wines can easily keep for ten years.

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Then running for lunch, I passed Adega Guímaro‘s table. Guímaro can be found in the cool Amandi sub-region of Ribeira Sacra, Galicia interior. I know Pedro Rodríguez and his wines well after a visit and several tastings. So here I almost only passed by the table, where his collegue Raúl Suárez was present. I did a quick tasting of the Guímaro 2016 white from 70% godello, a light, flowery, citric wine, the Finca Capeliños 2015 (50% whole cluster, long maturation in foudres) with its dark mencía fruit, mineral and with young tannins, the Finca Pambeiras 2015 (75 year old vines, 100% whole cluster), a very floral, red fruit dominated, very pure wine, before I brought his wonderful young mencía with its vibrant cherry fruit, the Tinto Jóven 2016, out into the lunch area.

 

 

 

 

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Stavanger fair II: Spanish reds

In part two I will present just a few highlights among the red wines on the fair. Here you can read about the white wines and some other stuff.

A few words about Rioja: There were many of the old style riojas represented, from crianzas to gran reservas, with their aristocratic names, and gold threads around the heavy bottles. I really have nothing against this style, and once in a while I still enjoy tasting a ‘historic’ wine several decades old. But about this style in general, let me be honest: I have “been there, done that”, as they say. The wine that was selected the best wine of the fair in the high end category was a wine of this sort. I must appologize then, because I didn’t taste it.

I did taste a few riojas though. And in my opinion, what Rioja should do now is what nearly all other regions do, let the vineyards speak, and allow their names to be printed on the labels. If not, dear DOCa. Rioja, you will see many more than Artadi ride away and disappear into the horizon. I will come back to recent Rioja politics in another post. Meanwhile those who are interested can read about a lecture I gave at another Norwegian fair here.

Olivier Rivière is a Frenchman in Rioja (sounds like an echo from the old days maybe, when producers Riscal and Murrieta sought for help and inspiration). Rivière has been a consultant for Telmo Rodríguez, but at the same time he started to buy vineyards. His Rayo Uva 2015 is made predominantly from tempranillo, with some graciano and garnacha grown near Aldeanueva de Ebro, near the Navarra border. It’s a wine made in a natural way, low sulphur, and it has some carbonic. I was tempted to say it has a wild or raw fruitiness, with emphasize on blackberries, cherries, a slight balsamic touch, and it’s as usual very drinkable with a lovely acidity from high altutude vineyards.

Rodríguez himself was also represented by his cheapest rioja wine. When I last visited him in Ollauri he was making the unoaked, fruity, blackberry-focused LZ (here in 2013 vintage) in a very modest winery, and the grapes were partly from Ollauri, partly higher up in Lantziego in the ascendent to the Sierra Cantabria. As I understand at least in 2015 there are only Lantziego grapes used. As you understand both LZ and the Lanzaga wine names (not represented at the fair) are inspired from Basque for the Lanciego village. Only bush wines, handpicked grapes, vineyard selection, only native yeast, fermentation and maturing in cement tanks… Quite unusual for a “commercial” entry-level wine!

All right, I admit that I also tasted the Barón de Chirel 2011, from the historic Marqués de Riscal bodega, as if only to greet an old friend. This was maybe the first of the “high expression” wines that once promised a new dawn for Rioja.

IMG_3978 Óscar Alegre from the Telmo Rodríguez company

From tempranillo country over to where that beautiful, underestimated garnacha grape is queen. Sierra de Gredos is a mountainous country in the border-zone between three regions, Madrid, Castilla-La Mancha and Castilla y León. This region, where once the first of the “paradores” (the state-owned tourist hotels) was opened, is now working towards a DO Cebreros, named after one of its villages. I had the pleasure to travel around this area together with Alfredo Maestro, leader of the Garnachas de Gredos group during a few winter days two years ago, when the termometer showed -13 Celcius in his own vineyard in the Ávila province.

On this trip I met Dani Landi and his Comando G (for garnacha) collegues. The wines from these people have a truly original interpretation of the grape. They would maybe deny this, as they believe they are just bringing out what the terroir and the grapes comand. Anyway, the wines are always highly expressive, often light in colour, very floral and smells of red berries and with a lovely acidity. Las Uvas de Ira 2014 (Daniel Landi-Jiménez) and Rozas 1er Cru Garnacha 2015 (Comando G) were both among the absolute highlights of the fair. Producer Bernabeleva’s wines (sourced from San Martin de Valdeiglesias village, Madrid) are generally less “wild”, though there is a bear on some of the labels. The Navaherreros Tinto 2014 shown here was quite light in colour, ruby red, with super fruit dominated by dark berries and some spice, and with a mineral aftertaste. Telmo Rodríguez is present in Gredos too, in fact I don’t think it’s wrong to say that he has paved the way for the other producers we talk about. He makes two versions for his Pegaso label in Cebreros, one for each of the predominant soils in the area, granite and slate (‘pizarra’ in Spanish). The Pegaso Granito 2010 is somewhat darker than Landi’s wines, but still only cherry red, with lots of red fruits, fine tannins, generous alcohol and a mineral aftertaste. It’s worth noting that the garnachas from Gredos is quite different from the ones from Aragón/Navarra and the montainous parts of Catalunya.

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Enjoying the moment in the busy, bustling atmosphere

Speaking of Catalunya, Terroir al Límit of Torroja, Priorat made a lasting impression, for the reds just like their white wines. They presented two wines made in exactly the same way in 2013: cariñena, old vines (80-90 years), two years in old oak. The only difference was exposition, whereas the Arbossar is from south-faced vineyards the Dits del Terra is north-faced. While they shared many of the characteristics, red berries, flowers, some balsamic notes and minerality, the latter clearly showed a cooler style. Les Tosses 2013 was the most expensive wine, way above the rest at NOK 1.300 (150€/125£). At this point it was quite reductive and needed air, but one could sense both flowers, dark fruits and some balsamic underneath. In the mouth it was powerful, but not overwhelming. So seen in context with the high quality of the rest of their line, I have no reason not to believe that this will be very good indeed.

IMG_3968 Luís Romero with Ivan Zednik of importer Vinarius

From the interior of Galicia we must talk about a couple of wines. Dominio do Bibei is located in Bibei subzone of Ribeira Sacra. This project started some 15 years ago when a group of enthusiasts came together to join forces. They found this wonderful place with chestnuts and oaks, lavenders and chamomile, vegetation that can be brought back to memory once smelling the wine. They did not want a monoculture based on mencía. In respect of their predecessors they opted for a blend of indigenous varieties, so that they could add complexity and elegance to the mencía. And with a range from 200 to 700 meters there are optimal conditions for all of them. Their Lalama 2012 is made from mencía, with a 10% of garnacha (the garnacha tintorera/ alicante bouschet version, I think). I often find that mencía alone too has more freshness here compared to the ones over the Castilian border in Bierzo, maybe it’s because of the Atlantic influence, and many of the vineyards are high uphill too. This wine is a little spicy and shows some trace of wood, but it’s by no means heavy, and has an appealing acidity.

While I have known this wine through some vintages the next one was new to me. Just 30 minutes up the Bibei river we enter into the small community of Santa Cruz within the Valdeorras DO. It has a similar approach, and it’s again Telmo Rodríguez (who deserves a special prize for bringing out wonderful wines from so many regions). As Cabarcas 2013 (T. Rodríguez): one of the revelations of the fair. I know Telmo, I know Valdeorras, and I know that he’s working there. I knew about the red and white Gaba do Xil, but this one – no. And what a wine! Dark, blueish, young, fresh, natural, very luscious, great drinking! The vineyard has many of the same grapes that Dominio do Bibei posesses, and here they are present in the blend too: mencía, merenzao, sousón, garnacha, brancallao, and even the white godello.

From Jumilla (Murcia) there was a wine from non-grafted rootstocks (there are some of this kind in Jumilla, we have also known Julia Roch’s version for many years). The grapes for Pie Franco Monastrell 2015 (Altamente Vinos) are grown 900 meters above sea level. The wine is a typical young monastrell; dark and blueish, spicy, with hints of both dark berries and is a real mouthful. Aged in concrete it’s free from disturbing oak too. One of the people behind Altamente is Fernando Barrena, from Navarra and one of the key-figures behind the company Azul y Garanza. They were represented at the fair too, with two wines, among them the always fruity and lively Fiesta de Azul y Garanza, now in the 2015 vintage. One red from the islands, namely Tenerife: 7 Fuentes (Soagranorte, aka Suertes del Marqués), has been a favourite during the last few years. The 2014, from 110 years old listán negro vines in the cool Orotava valley, aged in cement, is as good as ever before: dark and red berries, flowers, herbs, it’s a little peppery too, a lusicious, fruity taste that rounds off with a volcanic minerality and a charming acidity.

IMG_3966 Many happy faces in Stavanger. No wonder!

 

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Wine of the Week

Brezo from Bierzo

Grégory Pérez produces highly original wines, but also with respect for terroir. They are natural wines made in a sustainable way, with knowledge of soil and protection of biodiversity as key elements. Low yields secures ripeness and concentration, and cluster thinning and organic fertilizers is only used if absolutely necessary. Selection always takes place in the vineyard. The fermentation is carried out by indigenious yeasts, different yeasts for each vineyard.

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The really like his unoaked entry level wine called Brezo made from 85% mencía and 15% alicante bouschet, a grape associated with warmer climates. It’s made from 30 year old vines 550 meters above sea level in Horta and Villafranca del Bierzo.

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Mengoba Brezo 2013 (Gregory Pérez)

After a lot of airing (this is mencia, a truely reductive grape, remember):

Dark red, bright with a violet tinge. Balsamic notes in aroma, forest fruits and flowers. Fleshy, full, with a nice acidity. A charming red bierzo on the «wild» side.

Price: Low

Food: Try with light meat, game, and a variety of cheeses

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Wine of the Week

Meaty mencía

Raúl Pérez is one of the dynamic, driving winemakers in the Spanish wine landscape. But here he is at home at Bodegas Castro Ventosa in El Bierzo, towards the boarder of Galicia where the mencía grape reigns. I could name numerous ambitious wines from famous bodegas in celebrated regions beginning with R that never “came around”. Here the fruit-oak balance works fine already, and it will continue to evolve.

It’s made in the village of Valtuille de Abajo, as the name implies, from a hundred year old vines. The mencía grape is native to this part of the country. While it may have a more slender character and more acidity over in bordering regions as Ribeira Sacra, here in El Bierzo the wines are often rounder, more ripe and with a bit more power. The content of slate and granite in the area helps to give some minerality, much in demand nowadays.

The grapes are harvested manually. It’s given a very gentle pressing, and after fermentation in stainless steel it has spent some months in French oak. It’s not filtered, nor cold-stabilized.

Cepas Centenarias Valtuille Bierzo 2009

Valtuille Cepas Centenarias 2011 (Castro Ventosa)

Deep purple, not showing much age. At first closed, compact and concentrated, with plums, dark berries, some balsamic notes – and a slight touch of vanilla. In the mouth it has a silky texture, and some acidity. Will evolve positively during the next 4-5 years, and will keep for many more.

Price: High

Food: Would pair well with heady dishes, such as the stews from the Spanish inland, and with tasty meat-dishes of many sorts. Game too.

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