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Tag: chardonnay

Wine of the Week

Tradition from Jura

As the rain set in on the rugged coast we wanted a bold wine for the cheeseboard. Luckily this Côtes du Jura was offered by the local store.

Domaine Maire is one of the largest producers of Jura covering 234 hectares of vines, and they sell their wines at affordable prices. The word tradition on the label here refers to a typical blend of the local white grapes varieties ahardonnay and savagnin. Maire’s cuvée comprises around 80% chardonnay and 20% savagnin.

Chardonnay, originating from Burgundy but cultivated in Jura since the 10th Century, has become a native, and is especially well suited on limestone and light soils. The savagnin is typical to Jura and matures slowly on grey marl soils. It’s the ideal grape variety for an oxydative maturing process under a veil of “flor”, referred to locally as “sous voile”. Most of the chardonnay was aged in stainless steel tanks for 2-3 months, the rest on fine lees in wooden vats for the same period of time. A part of the savagnin juices were matured in oak barrels under flor for 8 to 12 months.

Grand Héritage Tradition 2017 (Dom. Maire)

Yellow with green hints; apples and flowers (from chardonnay), flor, butter, roasted almonds and nuts (from the savagnin ageing); full in the mouth, good and persistent acidity, meaty.

Price: Medium

Food: Comté or blue cheeses, tapas, shellfish, paté, charcuterie

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Vella Terra 6th edition II

Here is the second part of the report from this year’s Vella Terra. We leave Spain, crosses over to Portugal, then from France and to the east, then to the north of Europe.

João Goucha and Fernando Paiva, Quinta da Palmirinha

Fernando Paiva came with his grandson João Goucha, who studies enology in Vila Real. Fernando’s estate Quinta da Palmirinha is in Lixa, south in the Vinho Verde. He is a pioneer in biodynamic farming in Portugal, uses chamomile flowers to avoid the use of sulphur in his natural wines – and is well covered in this blog. (Read about a visit to the estate here.) His Azal and Loureiro varitals were typical and up to standard. Leviano was made for the first time in 2020, that I tasted in Porto last summer. It’s a loureiro, now in the 2021 vintage, made with 3 months skin-contact. This makes it an orange wine, or “curtimento” in Portugal. Golden to orange; aroma of ginger and flowers; full in the mouth with some structure, and a super, integrated acidity.

João Tavares da Pina

João Tavares da Pina is found in Penalva do Castelo in Dão. (Read here about a visit to his estate.) The family’s Quinta da Boavista dates back to 1650 and is found at an altitude of 550 meters on deep granite, quartz, clay and shale soils. These vineyards are ideal for grapes like touriga nacional, alfrocheiro and rufete. And not least for the variety jaén (mencía), a speciality of the quinta.

I love his series Rufia (meaning punk), young, fresh wines. Among those tasted this time, why not mention the Rosé 2020, from rufete, touriga and jaen. Salmon-coloured, with raspberry and wild berries, rounded with a very careful tannin. Very interesting was his Tretas 2020, a jaen and touriga nacional. It was macerated on the skins for 4 days and kept in inox for 6 months before bottling (unfiltered, unfined). Tretas means bullshit in local slang. The wine is serious fun: A quaffable glou-glou, but with depth; cherry red, ripe red fruits and with some structure.

Rodrigo Melo, Quinta da Ermegeira
Rodrigo Melo interviewed

I hadn’t met Rodrigo Melo before, but I understand that this is a producer to watch. Rodrigo is from Brazil, but worked for many years in natural wine distribution in London. In 2018 he started his own project and came to Portugal, where he already knew its terroirs and grapes. He bought 4 hectares of land with 30-year-old vines with organic certification in northern Lisboa, that is Quinta da Ermegeira. He also works with biodynamic techniques, and the winemaking is with very low intervention.

Rodrigo showed interesting samples under the label Selva. Noiva 2021 was a different chardonnay, with botrytis and with some residual sugar. Here we chose Cristovan 2020. It is an orange wine (in Portuguese curtimenta) made from arinto, in a cement tank of 1.700 liters. The colour is light orange after 10 days fermentation on skins, the fruit is lovely and the acidity is refreshing. Only 11% alcohol.

Celine Peyre and Alexandre Gressent
of Domain Balansa, Corbières

Domaine Balansa is a 15-hectare estate in Corbières, established in 2015. This family project has an organic approach to farming and also runs tourism activities in the most sustainable way possible. I tasted the whole portfolio, various styles from southern French grapes. This time we could maybe focus on one of the more “serious” wines, Can del Rey 2020 from Fitou. It’s made from carignan and grenache, from 100 year old vines on hillsides, made with some carbonic maceration and matured some months in oak. It’s dark in colour, with youngish blue; aroma of wild berries, some balsamic, and slight hint of toffee too; good weight, fine tannins and with a balancing acidity.

Rémi Ségura and Alicia Mérimé
of Les Vins Pirouettes, Alsace

The Les Vins Pirouettes label covers seventeen independent Alsatian winegrowers committed to organic and biodynamic farming. Each viticulturist grows the grapes on his own land and makes the wine in his own cellar. It’s an initiative by Christian Binner, and the idea was to give the growers a helping hand so that they didn’t need to sell their grapes to cooperatives.

Many times I have been impressed by the energy and creativity behind the wines and the dedication behind the labels. In spite of this, it can be (for me) many new wines each time. As a general rule, we can say that they are affordable natural wines.

Among the most rewarding wines this time was Saveurs 2018 from producer Rafaël, a fruity, citrussy and juicy silvaner (this label also covers a blend). More slender, but equally energetic was David‘s Riesling Glou-Glous 2018, a fresh appley, citrussy wine. There was also a delicious orange gewürztraminer from Franck, L’Étalon 2019. After 10 days of skin-contact it was only light orange, with apples, pears and a (pleasant) vinegary bitterness towards the end.

Elisabetta Foradori

Foradori of Trentino has been covered many times on this blog, so feel free to search for it all. (Here is a recent post.) Elisabetta Foradori. Earlier I have met her sons, but this was the first time that I have met the beautiful Elisabetta Foradori herself. At a young age she did remarkable work in cultivating organically, later implementing biodynamic methods, and caring for the native varieties of her area, especially the near-extinct teroldego.

I didn’t taste many wines this time, only some whites, like the all-time favourite Nosiola. I also got the chance to be reminded how good was the Fuoripista Pinot Grigio, now in its 2016 vintage. Grown in sandy limestone, it’s fermented 8 months on skins and further aged in Spanish tinajas (amphoras) for 5 month. It has a reddish hue, is flowery with red berries and herbs, and has a concentrated yet smooth appearance in the mouth.

Luca Carussin Garberoglio

About Carussin of Piemonte I could say the reverse (than Foradori), earlier I have only met the mother Bruna Ferro Carussin. This time I got the opportunity to greet her son Luca Carussin Garberoglio. It’s a winery that I know well from the Norwegian market, and their economic barbera Asinoi has been a house wine in my house for a long time now. Here I tasted a few wines, among them Tra L’Altro 2020, an inspiring, flowery, dry moscato/cortese. Lia Ví 2017, is a superb wine, a single parcel barbera harvested later than others. It’s made from a 35-year-old vineyard planted by Luca’s grandfather, on the sandy soil just in front of the winery. It’s a concentrated wine that shows that barbera also can do with some structure. Elegant aroma, cool fruits (cherry), herbs and flowers, and a concentrate taste with fine tannins and lovely integrated acidity. And it’s not expensive.

Joana Foster, Stella Crinita

Over to Argentina: Stella Crinita is the natural wine project of Joana Foster and Ernesto Catena in Vista Flores de Tunuyán, Valle de Uco. The Catena family is indeed an important one in the history of Argentine wine, having been responsible for bringing the malbec variety to America, as the story goes.

All fermentations are spontaneous, no SO2 added at any stage, nothing fined nor filtered. These are some keywords. The vineyard has been biodynamic certified since 2012. The soils are sandy and clayey and located at 1,100 meters above sea level.

I tasted interesting pét nats and reds from a.o. malbec, syrah, cabernet sauvignon, and a varietal barbera. Petit verdot can be one-dimensional and dull. Their Petit Verdot 2020 was not. On the contrary this single-vineyard biodynamic wine was a linear, long and quite elegant wine from this somewhat difficult grape. Cherry red, plums and blackberries with spice (nutmeg), fine tannins, fresh fruit (cherry) and also a touch of wood and leathertones.

Martin Bech-Ravn of Solhøi, Norway

It was also here I had to travel to meet Martin Bech-Ravn, a Danish cider producer, home brewer and artist based in Ekeberg, a neighbourhood in Oslo, Norway. This is a wine blog visiting a wine fair. But when Bech-Ravn in Solhøi Cider talks, then the analogue to wine is striking. For example, he uses one variety of apples to give fullness, another to give acidity. He operates naturally, without additives. He makes Floating Sunshine, Flytende Solskinn 2020, a dry, fresh, flowery, lightly spicy cider bottled unfiltered – in Oslo.

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Wine of the Week

Cool British Col

As we enter into a new year we chose a bubbly fresh wine from a promising winery. The obvious choice would be champagne, of which the is a big amount to chose from, also in the natural end of the scale. But no, our choice is from England, itself a promising wine country.

I visited the Tillingham winery as we entered into the pandemic for the first time, and went straight into a quarantine, according to the rules that had been made while I was there. I will not go into details about the producer, as much is written already. Here is one of the write-ups.

Winemaker Ben Walgate in the winery

The wines are produced as naturally as possible; which means no spraying in the vineyards, no unnecessary additives are added, and the wines are bottled with minimal sulphur.

This wine is made in and named after the italian method Col Fondo, in essence the same as the ancestral method. The grapes are mostly pinot noir, with chardonnay, pinot meunier and auxerrois. Hand-picked grapes ferment naturally in separate containers. Pinot noir and chardonnay are pressed directly as whole bunches and fermented in steel. Pinot meunier is also pressed as whole bunches of grapes and fermented in large Georgian qvevri. Auxerrois is mainly pressed as whole bunches of grapes and fermented in steel, as well as a small amount of yeast with a day’s skin contact before it is pressed into qvervi. After finishing the alcoholic fermentation, all the components in the steel tank are mixed with minimal amounts of sulphur added, and then the wine is bottled with 8 g/L added sugar. Thus the wine undergoes a second fermentation in the bottle.

Col 2019 (Tillingham Wines)

Light golden and somewhat cloudy. Aroma of lime, green fig and white flowers. Light and appealing, a moderate amount of tiny bubbles, with fresh acid, a bit creamy and with a quite long, dry finish.

Price: Medium

Food: Apéritif, natural shellfish, white fish, tapas…Perfect for celebrations.

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Wine of the Week

Blend from Brand

Pedersgata in the main street in what was earlier known as a tired eastern neighbourhood, but is now bustling with energy. Other fabulous restaurants like Bellies (vegan) and Sabi Omakase (Japanese with Michelin star) are also found here. This wonderful wine we tasted at Claes Helbak’s new place Lapin in that street.

One of the wines I tasted at the opening night in March was Wilder Satz 2018, a very clean, pure natural wine from Bockenheim, Pfalz. Weingut Brand is now brothers Daniel and Jonas, 5th generation. When little brother Jonas joined in 2014 the then organic production was taken a step further to natural. In some wines are added a bit sulphur. This one not. Whole clusters of chardonnay, müller-thurgau and silvaner were pressed before spontaneous fermentation. Bottled unfiltered.

Wilder Satz 2018 (Weing. Brand)

Light straw, slightly turbid. Aromatic, yellow apples, lime and orange peel, and yeast. Energetic, with lovely acidity and low alcohol; long.

Price: Medium

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Wine of the Week

Loxarel, a Clàssic Penedès

Loxarel I have met at a couple of artisan fairs, in Barcelona, and as far as I remember, in London too. Masia Can Mayol, the official name, is Josep Medios, fifth generation. When he got in charge of the family firm at a young age he changed the philosophy of this old winery. He started bottling wines, converting to organic, then implementing biodynamic techniques. (Here is another good sparkler from the house.)

The winery is located in Villobí, on a plain not far from Vilafranca del Penedès, but they have also plots in El Pla de Manlleu, higher in altitude and a bit further west.

This winery is among the many that are now abandoning the DO Cava. Among the reasons for this can be a challenging reputation that the appellation has gained over the years, and the fact that it is not dedicated to one specific geographical area. More about this in a future article.

This particular sparkler is made up from xarel.lo 55% (now widely recognized as the best of the “usual suspects” for ageing), then macabeo 30%, parellada 5%, and the rest chardonnay, a grape that I have nothing against, even not here, even not native. I interpret the name a pèl +18 as the time spent on lees (and not skins).

A Pèl +18 Brut Nature 2016 (Loxarel/ Masia Can Mayol)

Light straw, greenish tones, creamy mousse. Mild Mediterranean smell of aromatic herbs, yeast, mature lemons and yellow apples. Creamy, tasty, rounded but dry.

Price: Low

Food: Apéritif, Iberian cured ham, light fish and shellfish…

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Wine of the Week

Tillingham white, blend

Tillingham is one of England’s most innovative producers. Their minimal intervention approach to winemaking and often surprising presentation have given them a strong following amongst matural wine lovers. This wine was tasted in a local wine club quite recently.

I visited them outside Rye, Sussex in March this year, one of the last days before lockdown and my first quarantine. Ben Walgate and his companion Serena showed me around and explained about their organic farming, also with certain biodynamic practises, and we had a tasting of all their original wines (and ciders) in their own bar and restaurant. In a wet climate like England’s, the threat of mildew is ever-present, so some copper and sulfur-based sprays are often used.

Aside of winegrowing, not only ciders, but also animals are part of the project, so is the bar and restaurant.

While some sparkling wine specialists have “owned” the headlines so far, I am very sure that the recognition of Tillingham will exceed far beyond the natural wine scene in the future. The grapes for this lovely low-alcohol when are müller-thurgau 35%, ortega 32%, bacchus 17%, chardonnay 12% and schönburger 4%, grown in chalky clay soil. There is no filtration nor fining.and minimal sulphur added before bottling.

At the winery in March this year

Tillingham White 2018 (Tillingham)

Yellow. Aroma of yellow apples, apricot, some lime. Luscious, light and superbly drinkable.

Price: Medium

Read more about one of their rosés here. http://winechords.com/?s=Tillingham

We have also visited nearby Davenport winery. Take a look here. http://winechords.com/still-british/

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Wine of the Week

Australian Haggis

The savoury pudding called Haggis (containing sheep’s heart, liver, and lungs) has found its followers among Scottish immigrants in many countries, not least Australia.

Patrick Sullivan and his wife Megan are winemakers in Strezleki Ranges in Gippsland, Victoria. After traveling in Europe for two years, Patrick returned to Australia to study winemaking, but soon discovered that he didn’t want to follow the principles of his oenology studies. Instead he took a different turn, and started to study viticulture with botany, as he strongly believes that wine is made in the vineyards.

Currently he buys grapes from organic or biodynamic growers, but his dream is to have his own. In the cellar there is a low-intervention mentality so that the grape material can express as much fruit and origin as possible. All grapes are hand-harvested, a large proportion of whole bunches are used, spontaneous fermentation in used barrels, cement eggs or fiberglass tanks, long skin contact and ripening in neutral containers. Before bottling, there is no filtration and minimal use of sulfite.

This aromatic wine is made from a wide variety of grapes, first moscato 50%, sauvignon blanc 10%, sémillon 10%, and also the reds pinot and malbec with 10% each. Then after the skin-contact a 10% of chardonnay is added also. It’s obviously bottled unfined and unfiltered.

Haggis 2018 (Patrick Sullivan)

Light orange colour, a bit turbid. The aroma has typical muscat notes, here including orange blossom, yellow apples and fresh herbs. Luscious and fruity in the mouth, some volume and a light tannin structure.

Price: Medium

Food: The first one to try it with haggis: Tell me how it worked. I have a strong belief that it works.

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Wine of the Week

Heinrich’s Natural White

In the leading roles: Chardonnay, Pinot Blanc.

With a little help from their friends: Welshriesling, Neuburger, Muscat Ottonel, Grüner Veltliner.

The most autochtonal grape varieties with indigenous character. Originally grown on limestone, schist and sedimentary soils. Handpicked, left overnight on the skins and stems, spontaneously fermented in large, old oak casks. Unfiltered. No sulfur added. Pure.

This is the beginning of the back label text, and it sums it all up well.

Credit: Weing. Heinrich

Gernot Heinrich runs his farm by the Neusiedler sea in a terroir-focused way with biodynamic treatments. His focus is on local grapes, and as such are the main actors in this performance among the minor grapes, the whole farm seen as a whole. It’s not a very small business, but after a more conventional big player start he now shares the principles normally associated with small artisan producers.

Natural White 2017 (Weing. Heinrich)

Turbid yellow-green-greyish. Aromatic flowers and elderberry, somewhat yeasty over a layer of apricot. Over all a wonderful glug-glug, full, with integrated acidity and the slightest bit of resistance in form of a peel’ish hint of bitterness.

Price: Low

Food: Apéritif, salads, charcuterie, fried fish

Finally, as the back label advices: Attention: For best enjoyment, shake before pouring!

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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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The Rawfair that never happened

There were several wine fairs that were postponed due to the uncertainties around the coronavirus outbreak. But as far as I know this was the first major fair, and the only one so far that I planned to attend.

Luckily there were many danger-seeking people like me, who decided to go anyway. One of them was Carles Mora Ferrer of Penedès, one of the heroes in this story.

Me and Carles at Elliott’s

As readers of this blog may know, Raw is a fair for natural, artisan producers and seeks to highlight the “poetry” in the wine. And it has become something of a worldwide community, as the fair has expanded to places like Berlin, New York and Toronto.

Sager & Wilde, Ries & Shine, Antidote and Dandy were among the restaurants that were registered in the #rawwineweek program. And Lady of the Grapes was hosting an event on Women’s Day 8th March. I used the opportunity to visit Elliott’s, as you will soon hear more about, but also favourites like Flor, the Spanish tapas place Brindisa, and the Portuguese Bar Douro (read a post from my visit here). I attended two tastings held by several importers. And the first thing I did was making an appointment with a rising star of British wine, the Tillingham winery. (There will be more about this in the next post from the “fair”.)

Elliott’s Café

At Elliott’s Café, Borough Market I had four wines this time, the two from Clot de les Soleres offered in the by the glass-selection. Allow me first a few words on the winery. In Piera, close to Sant Sadurní (the Cava capital) lie Carles Mora’s family vineyards, abandoned since the 1960’s. Many years later Carles planted some cabernet sauvignon there, and the intention was clearly to make natural wine aged in amphora. Today he and his partner Montse hav 5-6 hectares of not only cabernet, but also chardonnay, and the local varieties macabeo and xarel.lo, that they tend organically, and there are zero additivies in the vineyard or cellar, except for a little copper/sulphur in the vineyard when absolutely necessary. The vineyard lies around 300 meters above sea level, on calcareaous soil, with small stone and pebbels. There is a Mediterranean climate with a lot of sun, but also a breeze from the sea that regulates the temperature so the grapes will not be “baked”. They want to express the terroir, but also the grape variety. So for that reason, only varietal wines are made.

Clot de les Soleres Macabeu 2018 was a pale, slightly pétillant wine, pears and flowers scented, with lovely lemony acidity. The red Clot de les Soleres Cabernet Amphora 2018 was deep dark, dominated by black fruits like blackcurrant, but also with a mineral touch, and well-structured and very vibrant in the mouth.

Cabernet Amphora

Aside from this I had the V&S Bacchus 2018, from 2naturkinder of Franken, Germany. This was golden in colour, with orange peel and flowers as dominant aromatics, and full and “orangey” in the mouth. Last this afternoon was Rivera del Notro 2018 (Roberto Henríquez), from Bio Bio of Chile, made from the país variety. The wine was light cherry red, with raspberry and some ethereal note. Quite firm in the mouth, and moderate acidity.

Elliott’s has delicious small dishes to go with the wines too. After recommendations from the sommeliers I chose stratiacella (an eggsoup with cheese and nutmeg) culatella (a cured ham from Parma) and hake ragu with the four mentioned wines.

Outside Weino BIB (Fernando 2nd from right)

Tasting at Weino BIB

Fernando Berry from Elliott’s is involved in the import company Otros Vinos. Together with a couple of other importers they invited some of the visiting producers to the small wine bar Wineo BIB near Dalston Junction.

So let’s go back to Clot de les Soleres. At Weino BIB Carles served both white, rosé and red wines, still and sparkling. Some were samples, as far as I remember. I hope I have got the names and vintages right. All the whites have been pressed before they ferment in steel, spent the winter in tank and bottled in spring. After the same Macabeu as at Elliott’s the other afternoon there was the Chardonnay 2017, a light, clean and citric wine, mellow in the mouth and with a year more it has achieved a good balance between alcohol and acidity.

The Xarel.lo pét nats (Ancestral I think the name is), vintage 2015 and 2017, were fascinating. With 30 grams in the 2015 when it was bottled (less in the finished wine because it continues to ferment) golden yellow in colour, with an aroma of mature apples and lots of bread from the autolysis; rich and mouthfilling, with a sweet touch, but nice acidity to match. The 2017 was made in the same way, but behaved differently. There were muh less bubbles, more green apple character, citrus and pineapple, some ginger and herbs too, and also some toast, and an excellent acidity. The Chardonnay 2018 pét nat came from two tanks. It showd ligh yellow, more fruity and citric; still with an unfulfilled potential, but with time this will also get a good balance between sugar and alcohol.

Carles of Clot de les Soleres

I tasted the Rosé Cabernet Sauvignon 2017, a very pale, peach-coloured wine (pressed less than one hour), flowers and strawberry-scented, quite soft but with good acidity, before turning to the reds. The Cabernet Saugivnon 2014 (from 22 year old vines) had only been in tank. It was dark after six years, with typical cabernet aromas such as blackcurrant and a vegetal component; slender in the mouth with a nice structure. Cabernet Sauvignon 2016 had stayed 13 months, then bottled. Also dark, and very fruity, with blackcurrant, green pepper, sour cherries, and an inspiring acidity. It comes with 14% alcohol, but it’s well integrated. The Cabernet Sauvignon 2017 were made in the same way, except for a period in three amphoras of 700L (from Extremadura, because of the quality and type of clay): This one was a little more on the “wild” side; more sour cherries, also with more red berries; quite big in the mouth (13% alc.).

Near Clot de les Soleres, in the tasting room but also the Catalan bodega itself, is Ferrán Lacruz. He runs the Bodega Clandestina in the village of Sant Martí Sarroca, not far from Vilafranca del Penedès. The farm has 8 hectares, of which 3 is planted with vines. The bodega name has inspired the titles of the wines too, Blanc Sence Papers, Fugitiu, Censurat and Confiscat. I think there is no need to translate, please tell me if the contrary is true. The first vintage was 2018. It’s an organic and natural project, no additives, not even SO2, and he works outside any appellation.

Ferrán Lacruz of Bodegas Clandestina

All the wines are samples from the 2019 vintage, so I will just go briefly through them. Blanc Sense Papers 2019 comes from a more than 50 years old xarel.lo vineyard. The grapes from the three plots were harvested seperately at different times to ensure perfect ripeness, the different harvests are fermented in steel and aged in demijohns for different periods of time, and the last harvest kept in oak for 4 months, before blending it all and bottling unfined and unfiltered. -I base my wines on acidity, says Ferrán, -and I like Bourgogne Aligoté, he answers to my question what he tries to achieve. And acidity he has managed to retain. It really is acidic. I am not sure if it has the body to match, but time will show. The Blanc Fugitiu is another varietal xarel.lo with three weeks maceration. The skins are always inside the wine, as it is held down with an inox net. It finishes in 500L barrels and amphoras from the French side of Catalunya. This one is much more textured than the former, in the sense of tannins. It’s a bit more funky too, but has nice flowers and citrus peel aromas. Orance Censurat is a carinyena blanc with 4 weeks skin-contact, then aged in amphoras for 5 months. Also a bit on the funky side, but very nice citric notes and quite floral too. The Ancestral Confiscat is a xarel.lo sparkling wines with one year and three months ageing in bottle. The colour is yellow, and there is an abundancy of bubbles; very fruity, appley character with evident autolysis. A promising sparkler.

Le Quais á Raisins is a producer from Aubais in the Languedoc, started in 2015. They are Imogen and Robin, from England and Alsace respectively, who met there while studying. They have also worked abroad, being inspired by and have worked with the Swartland Independent Producers of South Africa, to name just one of the places they have experienced. Imogen was represented here. They only own 1.5 hectares, but use grapes from friends in Languedoc, Roussillon and Rhône. Everything is organic, and some places biodynamic practises are also employed.

Imogen Berry of Le Quais á Raisins

Among the wines were Umami 2019, a pét nat with 9 months on the lees from muscat and grenache with no sugar, and no SO2 added. A very nice wine with aroma, a bit peachy, some brioche; it was mouthfilling, with nice acidity, and a saltiness at the end. Méridional 2018 from rolle, grenache and muscat, was floral, but also mineral, and very fresh, – fermented in tank, and some 15% in neutral wood. Embruns 2018, made from macabeu in alluvial soil, was light, pear-like in aroma, there was a little more oak-influence there, and some smokiness. A really interesting one was Syrault 2018 (from syrah and cinsault) from calcareous loess: Cherry red; aroma of blueberry, flowers, mint, pepper; a little sweet sensation in the mouth, but after all an easy-drinking wine. Then a delicate, yet fleshy amphora-aged cinsault called Lopin 2018. Before we rounded off with the Garmatcha 2018 (a grenache, or garnacha grown on limestone and gneiss): Darker colour (because of small yield, more extraction, more punch-down), 18 months in 400L oak (some young, some neutral): It had a intriguing smell of chalkiness, red fruits and herbs, a fruity and well-structured, concentrated taste with some coffee/lickorice towards the end.

Matthias Hager

Matthias Hager is located in the northern part of the Kamptal, and is known as one of the most creative producers in the area. He produces terroir-driven wines from his 14 hectares of vineyards, from Mollands, his hometown. He has had a biodynamic certification since 2005. He works with different soil types, like loess and clay. He uses different product lines, literally speaking: A label with a blue line represents a fresh and young wine, while a brown line denotes more earthy, flavorful characteristics. Red line stands for no sulphites.

Here are the wines he brought, in brief: Grüner Veltliner Mollands 2018: Light colour; fruity, with pepper and other herbs; smooth, quite concentrated, dry and salty. Grüner Veltliner Urgestein 2018, from schist soil, 10% skin-fermented, made in old oak and steel: This one is more yellow, more mineral, also with peppery tones; good weight in the mouth, and evident acidity. Completely natural. Riesling Alte Reben 2016, 10% skin-fermented for 6 weeks: It’s light yellow; flowery, fruity (but also some mineral); in the mouth it’s textured, rich. A nice take on a riesling.

Red line denoting no additions

Riesling PUR 2015 is a wine with 100% skin-contact for 3 weeks: Golden colour; a bit waxy, appley, with ginger and some honey; full in the mouth, textured and with a good acidity. Lastly the Zweigelt Blauburger 2018, an “Austrian merlot”, as Matthias called this second variety (a cross between blauer portugieser and blaufränkisch, noted for colour, not tannin or acidity). The grapes were grown on clay (the zweigelt), loess and schist soil. The wine is blueish; smells of red berries, some green components (pepper), herbs; it’s clean, soft, luscious and also crispy.

Stay on this channel for more from the first restaurant.

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