A quick one today. A very handy wine from Ce Soir, I had the 2004 a while ago, a lovely wine. Just like the 2004, this is made from 80% Tempranillo, 10% Graciano, 10% Mazuelo, 12 months in, what I’d guess is older American wood.It’s a classic formula, so why change it? In fact, this perfectly shows some of the things that are going on in Rioja at the moment, it’s modern, yet traditional, well packaged and good value..the binary labels of modern or traditional thing just doesn’t apply in most cases.
I have a bunch of notes for samples that importers have sent in over the past 6 months. Poor form on my part for not writing these up soon, but they’ll all be up over the next couple of weeks…To be honest, I don’t know a hell of a lot about this wine and it’s story. It is one of the most popular and written about Albariños around however, and a bloody good drink.
Last year was a write off in terms of blog postings, but it’s almost the new year and time to get back on the horse…I had hoped to see this wine in tank when I was in La Rioja in Feb last year, but alas the snow and conflicting schedules got in the way. Now it’s in bottle and here in Australia, I’ve a very happy boy indeed
After a good dinner and a bottle of Muga Reserva 1990 a couple of years ago, an older friend told me his philosphy on cellaring wine: stock up on the classic wines that age well, the kind of stuff that goes well with food, and you’ll always be happy with your cellar. Sure, buy a bottle or two of big, expensive wines in good vintages, but concentrate on the mid range wines from excellent producers. Stuff like classic Riojas, Chiantis, lesser growth Bordeaux, red and white village Burgundy, Chablis, Victorian and Hunter Valley Shiraz. Sound advice.
Calo 2008A cheaky little joven Tempranillo from Rioja Alavesa. While tempranillo is generally a fairly tannic grape, the wines from the most elevated, northerly regions tend to be a little more tannic. A good thing in my book. I’m not going to bang on about this one, enjoyable and good value….
After a fairly indulgent Christmas/New year period and start of a new year, I usually think it’s time for a couple of weeks of detox. Well not detox really, just a couple of weeks to a month of not drinking. Given I’ve got almost a month of eating and drinking in Spain coming up in a couple of weeks, it seems like the wise thing to do. So it will continue to be fairly quiet here at Tinto y Blanco for a couple of weeks…
This is another wine that shows the differences between the 2004 and 2005 vintages in Rioja. Both are great vintages in my book, but they are so for very different reasons. 2004 is a very long lived vintage, but it isn’t really giving a lot of joy at the moment. Its full of promises, but those bottles will have to survive the late night, drunken cellar raids and ‘I just want to see how it’s travelling’ trials. The 05 on the other hand is just a joy to smell and drink at the moment, but it has a long and full life ahead of it too.
I’ve got a couple of entry level on the tasting bench at the moment, this is the first. This was a big hit for me last year, a wine from Priorat at this price level and quality was quite rare at the time. But now wines in the $40-$60 price bracket are the must have item for many importers. And who’s complaining, seeing as the top wines from the region are going up again this year? There doesn’t seem to be one style at the price point, some are big rounded, easy drinking things, others are a bit tighter and focused. This falls into the later camp…
The kitchen renos are almost done, as you can see in the photo the tiling still needs to be finished off. But at least I’m not cooking in the lounge room any more…The guys use a lot of sorting to get these wine in this shape, both on the vine and in the winery. 15 months in a mix of french andamerican oak, most of it older barrels up to 3 years old. I like this kind of forumla, you get the great fruit and the benifit of oak, but not a huge impact.
This is a note that has been in draft mode for about 6 months now. Not because the wine is bad or anything like that, its just an increadbly hard wine to describe. Reading an article in the NY Times, I thought it was about time to post it. I bought this bottle after coming back from Rioja and visiting López de Heredia and literaly being overwhelmed by how these people make this crazy wine. By all logic is should be well past it by the time it’s released, I mean who has heard of white wine kept in casks for nine and a half years then in bottle for another 13 or so years before its released? The people who make it say the secret is the acid, and you can clearly see that when you taste it. It looks oxidized, but tastes like it could do another 10 years standing on it’s head. It sounds like it should be musty and mouldy, but its fresh and floral.