Out of the whole raft of wine that the Eguren guys make, I think this is my favourite. What gets me with this wine is the aromatic nose that only seems to get better as the wine ages. If you are drinking these wines young, make sure you decant, or at the very least open the bottle a couple of hours before drinking. I tried a couple of wines made from Tempranillo Pluedo (hairy Tempranillo) while in Rioja, and they all had this very aromatic quality. There are only 4 wines that I know of made with this clone, so who knows if this is typical or not…
Another quick note. A rose made from 50% Merlot and 50% Cabernet. Interestingly, 10% of the wine gets to ferment in wood and a bit of lees action. It’s a quality rose, in the more traditional rose style (as opposed to the style that is more white wine like).
I got straight to ordering some of this wine when I got back from Spain. I’d seen the 2005 a couple of times in Spain and had read great things at about the 2004 on El Mundo Vino, so I just had to have a look this vintage. Now there is lots of talk about which vintage is better, 2004 or 2005 (even 2006 is entering this argument now) and after talking to many of the wine makers and tasting the wines, I would advise that you need to look at each wine on it’s own merrits. They are both excellent vintages and it’s down your own judgement on which you prefer. In this case, it’s the 2004 for me.
It’s hard to know what to call these guys, they have a number of different brand, 3.5 bodegas (one is being built) and they are a huge family (there are Egurens making wine all over Rioja). But whatever they are called they make a diverse range of wines ine Rioja Alta and Alvesa. We kicked off our visits in Rioja with a look around Vinedos de Paganos where the vineyards and bodega for El Puntido and La Nieta are located, then a quick drive over San Vincente to have a look at the bodega for San Vicente followed by a tasting. One habit I could used to is tucking into some fine jamon y queso after a tasting…
Moristell is a native variety in Somontanto, high up on the Spanish side of the Pyrenes . Given the name, it sounds like just another synonym for monastrell, but this is actually a very old variety that has a lighter structure but is packed with plenty of flavour.
I’ve had a bit of holiday from wine over the past coule of week since Easter, interrupted a quick trip up to Rutherglen to look at some of Australia’s best fortified wines. Stanton & Killeen have done some amazing stuff with their vintage port (or whatever it’s called these days), they must have the oldest [...]
I haven’t had a lot of experience with the wines of Somontano, which is a small region in between Catalonia and Navarra in Aragon. It is know for a couple of rare indigenous varieties, Moristel, Parraleta, however most of the important wines from here seem to be made from International (read as French) varieties. I have three reds, a white and a rose to look at from Broadway Liquor over the next little while….
This is another wine that has had the magic hands of Mariano Garcia on it. He must be a busy guy with consulting gigs all over northern Spain. Anyway, this is mencia in it’s most elemental form, or as a joven wine if you will. 20 year old vines, planted very high up (up to 2400 feet above sea level) fermented in stainless steal and bottled unfiltered. It’s quite a cracking wine, and after tasting a couple of reds from Chinon in the Loire Valley on Sunday night I can see the link people have made to Cabernet Franc (DNA tests have now proved there is no relationship apparently).
This is a fairly cheap and very cheerful wine from the Symington group, who you might know as the makers of ports like Dows, Smith Woodhouse and Warres. A blend of Tinta Roriz (60%) and Touriga Franca (40%) from the hot 2003 vintage. As far as I can find out, there is no oak treatment here, and to be honest I don’t miss it at all.
Torres started making wine in Priorat a couple of years ago, they aren’t just buying some grapes and renting some space, instead they built a new winery, bought some vineyards and have kept very true to the style and nature of this tiny region. This is the first release, it is cracking value. A blend of garnacha, syrah, carinena, and cabernet sauvignon bunged in new french oak for 9 months. This is much less structured and tannic than many wines from this region, otherwise all the trademark characters are there. Personally, I think it’s good to see the softer side of Priorat from time to time.