Classic wines from Rioja – the train station district

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In the introduction to the blog on classic vs modern wines we talked about the different profiles that a wine can acquire depending on the way it’s made. Among these two major classifications we can refer to a wine’s profile as being either classic or modern, and one of the wine regions where you can differentiate these profiles is Rioja. Here the arrival of the railway marked an important milestone in the development of the region.

Before the beginning of the D.O. the important area where quality wine was produced was in the Haro train station district. This happened due to the arrival of the train in this town and the consequent ease of reaching this area, whose characteristics are similar to those of Bordeaux. In 1859 after the powdery mildew devastated the harvest, and later the phylloxera, the French wineries began to buy wine in the area and later to produce it. In 1877 Mr. Rafael López de Heredia built his own winery, located a few meters from the station. Subsequently in 1879 CVNE, in 1890 Gomez Cruzado and La Rioja Alta and in 1901 Bodegas Bilbainas also established their wineries near the station. After the arrival of phylloxera in the Rioja region, Muga was created in 1932 and lastly, in modern wine-making times, Roda was created in 1987.

In this way they came to form a compendium of wineries that are distinguished by the most classic methods of preparation learned by the French winemakers, with long periods of aging in barrels where the wine is stabilized naturally with the passage of time, giving the wine subtle brick-red colors, tertiary and slightly spicy aromas and an elegant and complex palate. Great fine wines with the Rioja name.

Here are some typical classic wines:

Viña Tondonia Blanco Reserva: a wine that is causing quite a stir today, despite being misunderstood for many years. Nowadays it has become a cult wine. Produced mainly with the Viura variety and aged for 6 years in old 225 barrels, its main characteristics are the complexity that the slow oxidation gives it and the great liveliness that it maintains over time.

Rioja Alta 904 Gran Reserva: This 904 is one of the standards of classic winemaking. It remains in barrels for 4 years with continuous racking to clean the wine. A fine wine, with a clear mastery of the tertiary aromas and with an enormous storage capacity.

Cune Imperial Gran Reserva: This wine represents the winery’s oldest style. Produced from vineyards from the different subzones that are perfectly combined in order to support 2 years in barrels and 4 years in the bottle before being put on the market. A wine with a somewhat fruitier character than its neighbors but which preserves that fineness that is typical of the fine wines of the area.

Muga Prado Enea: Muga arrived a little later than its neighbors, but adapted perfectly to the production methods adopted by nearby wineries. A great wine that gains in finesse year after year. A style that is classic and at the same time very Burgundian. Tertiary and slightly fruity aromas that give the wine an excellent complexity.

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We visit the Best Wines of Spain Show 2018, Peñín Guide

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As we mentioned last year, we have again visited the Show organized by the Guide in its 19th edition for wines rated by Peñín; an event not to be missed for benchmark wineries from the Spanish wine scene and for the leading representatives from the world of wine. The event was once again a success in terms of those attending and as a meeting place for professionals.

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On this occasion we were able to continue enjoying the traditional wines, and best of all for us, discovering new wineries and wines that we will gradually incorporate into our catalog. Among others, we should highlight:

Artuke: Artuke continues to improve year after year. They have introduced three new wines, from two different pagos, which are incorporated into the Fincas de los Locos range. Their names are “La Condenada”, “El Escodallero” and “Las Mañas”, in which the Tempranillo grape prevails. The three are expressed differently, although they have a common denominator – their fineness.

Bernabeleva: The repertoire of wine, both white and red, that the 2016 Bernabeleva vintage offers, is impressive. Fine, light and filled with nuances by the thousand. Among the whites “Navaherreros Blanco de Bernabeleva” stands out, and in the reds “Carril del Rey” is notable for its fluid complexity.

Contador Winery: Benjamín Romeo continues his commitment to concentrated wines, although each time the tannins are gentler in their youth; something which his second market vintage “Colecciones” demonstrates. “El predicador”, his entry in the range, is included in this new philosophy of the winery, resulting in a wine that has volume but without losing the ‘long drink’.

Telmo Rodríguez wine company: We wanted to check how the Telmo Rodríguez plots in La Rioja have evolved. This is a winery that gets better and better, year after year. The second vintage from its new plots didn’t disappoint us: Tabuerniga, La Estrada and El Velado, which have improved in terms of both quality and precision.

Dominio del Águila: It’s always a pleasure to taste this winery’s great wines again. Its “Peña Salada 2012” wine is expected to have a great aging capacity. We should also highlight the “Picaro del Águila 2015” claret for its structure and depth.

Diez-Caballero: A small winery located in El Ciego that we wanted to try and that didn’t disappoint us. Aged and reserve wines produced in a classical way, with great respect paid to highlighting the fruit. You’ll be able to try it soon in Decántalo.

Hacienda Solano: A winery that has only recently been included in the Decántalo catalog. Toni Sarrión, an oenologist from Mustiguillo, also advises on the production of its wines. Here he stamps his personality, while respecting the fruit more than the aging at all times.

Hacienda El Ternero: A winery located in the Burgos part of La Rioja, standing out for its aged wines and light reserves. The aged wine is one of the freshest in the region.
Fento wines & Zárate: This winery has no limits, and vintage after vintage demonstrates this. In this edition we were impressed by “Carralcoba 2016”, due to its straightness, depth and salinity.

Soto y Manrique: Located in Cebreros, Ávila, it produces a very tasty Grenache at an unbeatable price (what more can you ask for?). As a novelty, this year the winery has created a very fresh and drinkable albillo.

Terra d’Uro: A winery pertaining to the Denomination of Origin Toro is one of our favorites from the DO. It keeps its balance in a region where wines tend to have a high concentration. “Finca la Rana” is true to this style, maintaining the optimum point of structure, accompanied by spicy notes.

Marques de Murrieta: An indispensable Rioja winery, as attested by its great wines; from its reserve to its “Castillo de Ygay”, all filled with elements that are typical of the winery and its territory.

Suertes del Marqués: The new vintages that we were able to taste points the way towards wines that are deeper, more open and more fluid. Its “El Trenzado” white wine proves this.

It has been a pleasure once again to have been invited to this unmissable Spanish wine event. Until next year!

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Wine rating: Who’s who

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At Decántalo we’ve introduced several new scores in order to reflect the different criteria of the main consumer motivators worldwide. We present the people behind these ratings and their different ways of reflecting the scores.

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Wines rated by Parker: Robert Parker Jr became the most influential man in the world of wine by writing and publishing The Wine Advocate from his hometown of Maryland. From his home he managed to refute the view of the great critics of the time by insisting that the 1982 vintage in Bordeaux was one of the greatest in recent times. Since then he has achieved a worldwide reputation where his scores have succeeded in influencing millions of consumers and even winemakers, by adapting the wines to the personal tastes of Robert Parker Jr. Today the person in charge of tasting Spanish wines is Luis Gutiérrez, a great connoisseur of the various wine regions and a person who likes to examine the vineyards at first hand and get to know the people behind each of them.

From 96 to 100: An extraordinary, deep and complex wine which retains the classic attributes of the area.
From 90 to 95: A wine with exceptional complexity and character.
From 80 to 90: From the 80s upward it would be an average level wine up to 89, which would be a very good wine.

Wines rated by Suckling: James Suckling is originally from Los Angeles. Since the beginnings of Wine Spectator in 1981 he has been a contributor to the publication. Due to the expansion of the magazine he moved to Europe, where he was in charge of all tastings at a European level. Since then he has had a close relationship with all the European producers. He estimates that he has blind-tasted more than 200,000 wines throughout his career. In 2010 he decided to set up his own publication www.jamessuckling.com and now has a large team of collaborators who cover the most famous wine-producing areas around the world, including Spain.
Their scores are also awarded using the American 100 points method; where they are built up based on these parameters: Color 15; Aromas 25; Structure on the palate 25, overall evaluation of the wine 35.

Wines rated by Peñin: José Peñín has been the pioneer in rating Spanish wines for more than 25 years; an extensive history of tastings that has discovered a great many wines for amateurs and professionals. The scoring scale is similar to the American system, scoring out of a 100

From 95 to 100: A positive rating in all senses, and with an exceptional intensity.
From 90 to 94: Wine with values ​​similar to the exceptional ones but with less intensity and fewer nuances.
From 85 to 89: Wine in which nuances of its type and wine-producing area stand out.
From 80 to 84: Wine with minimal nuances with regard to its type and wine-producing area.
From 70 to 79: Does not present any remarkable factor.
From 60 to 69: Nuances that may have defects are observed.
From 50 to 59: Defective bottle.

Wines rated by Decanter: Decanter is a British publication founded in 1975, and is the oldest wine magazine in the country. Its expansion has continued non-stop, and it is now published in over 90 countries.
Since 1991 the magazine can also be read on its website https://www.decanter.com/, and is one of the most visited on the planet. Their ratings are scored out of 100, and are translated into different medals.

From 98 to 100: An outstanding wine – Gold medal
From 95 to 97: An excellent wine – Gold medal
From 90 to 94: Highly recommended – Silver Medal
From 86 to 89: Recommendable – Bronze medal
From 80 to 85: Praised

Wine rated by Tim Aktin: This British journalist and Master of wine, is one of the most influential consumer motivators in the English-speaking market and a co-chairman of the International Wine Challenge, one of the most prestigious competitions worldwide using the blind tasting method. He writes contributions for important publishers such as Decanter or Drink Business. The scoring parameters are similar to those of Decanter.

And lastly, our own point scoring system, which we explained in a previous post and are recovering here.

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Decanting

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Decanting is the action of separating liquids from solids. Described in this way it seems to be a simple and mechanical operation, but if we’re talking about decanting in the world of wine, then we’re referring to something that is almost an art.

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Decanting in wine basically involves transferring the wine inside the bottle into another container, in this case the decanter. From here onwards we can find different types of decantation according to its purpose, and there are many types of decanters created exclusively to aid this operation.

The aim of classic decanting is to separate the deposits that may have formed in those older wines that have been bottled for a long time, and for this a decanter with a narrow neck and wide base should be used, so that the wine slides delicately around the neck and when it gets to the base it rests quietly and begins to breathe, thereby revealing all its long-confined virtues. An ideal decanter for this type of decanting is the Riedel Ultra Decanter. With its academic lines, it is the decanter used by the great sommeliers.

Another type of decanting would be the one required by young, full-bodied wines and reduced natural wines, which are austere and not very expressive at the outset . Here the Riedel Cabernet Decanter is ideal for these types of wines. With its sober design, and wide opening and base, it allows the wine to be poured in energetically, causing the necessary oxygenation, while softening its tannins and allowing it to reveal all its character and personality.

There are other types of wine that need to be decanted gently in order to open up and express all their character, such as white wines and sparkling wines with lengthy aging. For this task the perfect decanter is the Riedel Cornetto Single. With its stylish neck and wavy shapes, the wine slides delicately in it until it reaches the base, where it can breathe calmly. Here each wine takes the time it needs to reveal its entire personality.

Decanting times need to be taken into account in all this, for instance, old wines and wines with a long aging will need more resting time than young wines with body and wines that display some kind of reduction.

Here you can see the different types of decanters we have for sale.
You’re sure to find yours :)

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The new wave of Spanish producers

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We are lucky to have a crop of producers eager to recover areas, varieties and a viticulture that respects the environment. Well-travelled people and eager to rescue the authenticity of the past. We present a number of producers from the new wave who are sure to surprise you:

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Alvar de Dios Hernández: A few years ago Alvar started his personal project in his hometown of Pego in Toro, while working in the Marañones winery. One of his grandfather’s old vineyards was the starting point, and the result is called Aciano. A Toro red grape from pre-phylloxera vines that has found its balance in an extreme climate, from a preparation that pampers the landscape. Its portfolio has grown, making a young red containing material called Tío Uco, which comes from different vineyards in the area and Vagüera, a white from a small plot containing 10 different white varieties. He has taken another step by making wine in the small denomination of Arribes, where he has found the fluidity and freshness that he likes so much with the native varieties of the area.

Manuel Moldes / Fulcro Wineries: within Rías Baixas there are large processors who flee from the commercial profiles of the area and seek to make the best use of the Atlantic climate and to produce deeper and more austere wines. One of them is Manuel Moldes in the subzone of Salnés. Their wines perfectly reflect the granite soils and a great salinity capable of emulating great Sancerre wines, and Fulcrum is one of them.

Curro Barreño / Jesús Olivares: Fedellos de Couto: These individuals are more than prepared. They met in the Sierra de Gredos where they worked in different wineries and also later in Ribeira Sacra. This time they have joined Luis Taboada, a native of Pazo do Couto in the Bibei Valley, where they have managed to bring out some of the most original and fragrant wines in the area. Try them!

Paola Medina / Williams & Humbert : In Jerez there is a new trend with the desire to boost the wines of the area again. In this new wave is Paola, an oenologist/manager for the winery. In her effort to differentiate the winery’s best wines, the crianzas are made in a static way, without mixing vintages and with the objective of taking out the greatest potential of the year. His latest release is a fine organic vintage. Unmissable

Beatriz Herranz / Cornet Boat: Beatriz began her journey in a small garage in la Seca, in the Rueda area. He started to vinify a family vineyard with a 500l barrel. From there she began to understand better the main variety of the area and to get to know old vineyards that would give her wines of Barco del Corneta that special character. Now Felix has joined the project, a great, longstanding friend with whom she shares interests.

Iago Garrido / Fazenda Agrícola Augalevada: Iago is a lover of Biodynamics, and practices it in his Ribeiro vineyards. This young man has opted to carry his passion into his way of life. He has planted and pampered the vineyards in the town of Cenlle, Ribeiro. His curiosity and his desire to convey the landscape has no limits, and this is reflected in the Ollos de Roque wine, a deep wine rooted in the soil.

Oriol Artigas: Oriol has entered the ​Alella area to provide some fresh air. He has started to play with the different vineyards and microclimates of the area along with their different soils, granite, slate, etc. … His method of preparation is based on zero use of chemical products both in the vineyard and in the winery. His wines are original and authentic, seeking the purest Mediterranean fragrances and from the territory.

Javier Revert: he is passionate about his place of origin, Font de la Figuera, in the Terres dels Alforins subzone of Valencia. This young vine grower who started and continues his career within Celler del Roure. His small personal project began with the family vineyards in the area. Rescuing varieties and vinifications used by his ancestors, such as Micalet, a wine made in 1000-liter clay jars.

And so a large group of new products that we will expand in subsequent blog entries. Long live fresh air!

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Can you help us fund a major new project?

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First of all we’re delighted to announce that, thanks to everyone’s collaboration, we’ve succeeded in achieving 100% of the funding that the Global Humanitaria association needed to carry out the project entitled “Assisted therapy with horses for people with disabilities“, a project for helping children with physical problems to improve their quality of life by promoting their self-reliance and encouraging the stimulation, rehabilitation and reeducation of those functions and motor skills that have been altered.
On our part, we’d just like to say … Thank you all for your collaboration!

Yet this doesn’t end here. We’re launching a new collaboration and we’d like to ask for your help.
A new project that we believe is really worthwhile. This is the “Sharing food resources” campaign. A campaign organized by Nutrición Sin Fronteras aimed at protecting the universal right to food for people in a situation of poverty.

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Taking advantage of the fact that Barcelona is a tourist city, with a significant number of hotels, Nutrition without borders is launching this project to take advantage of the surplus of food cooked in hotel kitchens. Nutrition without borders is responsible for collecting and distributing this food in meal centres, while ensuring optimal hygiene and food safety conditions throughout the transportation process.

This project’s ultimate goal is for 50 people to benefit directly, by receiving a balanced and nutritious daily meal for a month and a half.
We look forward to your help in getting this project funded soon. When you place your order, you can check a box in the shopping cart to make your contribution. You can collaborate with as little as € 1.

You can see the follow-up for the funding of this project on the of Worldcoo website by following this link: http://www.worldcoo.com/en/projects/sharing-food-resources/

Thank you all in advance!

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Pairing mushrooms and wine.

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With the arrival of autumn and its first rains, the high season for mushrooms begins. Mushrooms, like wine, are a product deeply rooted in the land, and with a very important culinary tradition in Spain.

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Mushrooms are an extraordinary complement in casseroles and stews, with meat or fish, and a delight as the main ingredient in rice and pasta dishes. There are as many types of mushrooms as ways to cook them. All these combinations provide us with a range of flavors and textures that give us a lot of scope when it comes to pairing.
Here we offer you a selection of the best pairings that are sure to captivate you.

Viña Pedrosa Crianza 2015: a Ribera del Duero classic that combines with all kinds of mushrooms thanks to its tertiary aromas provided by aging in the best woods, and its notes of humid earth, humus and undergrowth.

Losada 2016: this silky and full-bodied Mencía del Bierzo is the perfect companion for casseroles and stews where the mushrooms provide all their characteristic aroma and flavor.

Castillo de Monjardín Chardonnay Reserva 2014: we can pair this white wine with wood perfectly with a cream of mushrooms thanks to its toasted aromas and its lactic notes, while leaving our mouth clean with every sip.

Jhana 2017: a fantastic rosé wine with a short aging that gives it the right body to perfectly accompany pasta dishes with delicious mushroom sauces, such as those made with boletus edulis.

Lindes de Remelluri Viñedos de Labastida 2014: a Rioja with its distinguished barrel aging that goes hand in hand with all kinds of mushrooms cooked in a pan, grilled or braised.

Roger Goulart Gran Cuvée Gran Reserva 2011: this long-aged and well-structured cava is the perfect pairing for the typical risotto with mushrooms. Its elegant aromas of aging in the bottle and its freshness in the mouth combine with these delicious rices in terms of flavor and texture.

Vilosell 2016: the flagship of the esteemed oenologist Tomás Cusiné, this is a full-bodied wine, elegant and with marked notes of spices, and one that will pair with the characteristic spicy flavor of mushrooms such Grey Knight or Horn of Plenty.

Joan Rubió Essencial 2016: This natural white wine, made with xarel·lo with a gentle aging, gives us just the right fruit needed to further enhance the sweet and fruity flavor of mushrooms like Chanterelle.

Callejuela Amontillado: This typical sherry wine, with body and structure and with its toasted notes of nuts such as hazelnut, combines perfectly with the fleshy flavors and textures that such delicious mushrooms as Caesar’s Mushroom (amanita caesaeria) give us. A pairing that is as bold as pleasurable.

Artadi Viña El Pisón 2015: We could not finish this post without mentioning this luxurious mushroom, the truffle (Tuber melanosporum), with its refined aroma, merits wines of the highest class like Pisón, one of the great wines of La Rioja.

Welcome to autumn, enjoy!

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Grape-picking in Comando G: Fine wines / high class work

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We’ve set off for the Sierra de Gredos to pick grapes for a few days with Fer and Dani, components of Comando G and Daniel Landi a winery devoted to fine precision work. Grenache wines from grapes grown in impressive places, full of different microclimates, soils and types of exposure. A kaleidoscope of variables that seek to obtain a fruit at just the right point of ripeness capable of giving the wine a long life and fineness.

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All the work done throughout the year in the vineyard comes to a head in these months of September and October. So these are times for sampling and observing. In the winery the work is meticulous. A lot of human labor goes into selecting the best bunches and grapes, with well-selected cement and wooden tanks, in the search for different properties, and very little machinery. All this to ensure that the work with the grapes is as craftsman-like as possible.

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The work is planned the previous afternoon, by carrying out samplings of different plots to organize the teams of pickers. That afternoon we went to the vineyards of Rozas with Fernando, while Dani went to Avila to sample the Cantos del Diablo and Fin del Mundo plots. Our tour focused on analyzing the small vineyards that make up Rozas 1 Cru. a tour aimed at discovering the general condition of the vineyard and collecting samples to analyze in the winery. When evening fell we went to the Grand Cru Las Umbrias, with the sunset bathing the vineyards in the last rays of the sun. A magical place, high up and surrounded by olive and chestnut trees. A soil made up of degraded granite, with some clay and quartz. Solitude and nature in its purest form. The vineyard was in a perfect state of health, although it still lacked a certain maturity. The slow evolution provides the perfect conditions for the grape to develop more complex aromatic components and also gain complexity on the palate.

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Back in the winery, all the samples are analyzed using a chemical and organoleptic analysis. All the grapes from the different plots and their musts are tasted in order to assess the whole vineyard in a scientific and sensorial way. All this to ensure that they are harvested at the perfect moment, with the only requirement being to accompany the grape in its process, to ensure that it becomes a great wine.

With the results obtained, the alarm went off. Cantos del Diablo, a Grand Cru by Dani Landi, needed to be harvested the very next day. Emotion and butterflies in the stomach for what was awaiting us the next day. At dinner we drank the 2016 Cantos vintage so that we could imagine the intentions and the goals they have to squeeze as much as possible out of this plot. Honesty, a light structure and tints of great classic wines that emulate the Burgundian winemakers.

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The alarm clock rang at 6:30 in the morning, and still in the dark we drove through several valleys and communities, Madrid, Ávila and Toledo on a route that took about 35 min. The heart of Gredos is easily divided between these 3 communities. It was still dark when we arrived at the vineyard located in the Tietar Valley, and with the first rays of sun we began the harvest. Moments of concentration followed, in order to ensure that nothing could go wrong, and an excellent atmosphere due to the perfect sanitary condition with which the site was harvested. While we continued cutting, the full boxes were transported to the winery for a meticulous selection. The selection lasted 12 hours. Little by little during the afternoon the winepress kept filling up while Dani treaded it as it went along, and the work in the cellar continued while Fer and Dani returned to the ritual of sampling and listening the different places. The day ended around ten o’clock at night, with the last boxes of Cantos del Diablo coming in.

Harvesting time is experienced at a frantic and passionate pace in Cadalso. A host of variables, and many pieces that need to come together so that each day matches the field work with the winery. Comings and goings through the different valleys that make up Gredos, and culminating in an excellent dinner, with the whole team uncorking bottles and becoming a family ready to face another day. Step by step, seeking to make the best grenaches in the world.

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10 wines you need to try this autumn for under €10

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We are enjoying the last days of summer and autumn is about to start. Gastronomically speaking, it is a great season. Temperatures start to fall and food tends to be more elaborate and warm, so we tend to look for wines that have more structure and substance. These are the wines we suggest for autumn, and they also have a great value for money:

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Cullerot 2017: This wine produced by Celler del Roure is a clear example that warmth is not at odds with freshness. The ageing of part of the grapes with their skins gives this wine an interesting structure. A great wine for this time of the year.

Herencia Altés Garnatxa Blanca 2017: The White Grenache has a good complexity when it comes to aroma and taste. It is therefore perfect for this season: volume, a bitter touch and a fresh finish.

La Maldición Malvar de Valdilecha 2017: Marc Isart is a great connoisseur of the local varieties of Madrid. On this occasion, we present the Malvar grape, a variety that makes for aromatic and fresh wines, and to which Marc adds extra complexity macerating it with the skins a few days.

LZ 2017: LZ 2017 proves that ageing in cement deposits can add complexity to the wine without making it lose its freshness. Furthermore, if it is made with some of the more tannic varieties such as Tempranillo and Graciano, along with the touch of Telmo Rodríguez, this wine is a must.

El Inquilino Crianza 2014: Viña Zorzal has taken one step forward and has moved to La Rioja to offer us this wine from the Najerilla Valley. It adheres to the same philosophy, but it adds Tempranillo and Grenache from the area, a fruity part, and another part of tertiary aromas thanks to its 12 months of ageing in barrels that gives it that warm touch.

Prima 2016: the entry wine of Mariano García in his Toro winery, Maurodos. A must if you want to taste the one of the greatest of this winery. Round and juicy tannins from the Tinta de Toro and its subsequent ageing.

Petit Pittacum 2017: Pittacum produced this Mencía wine with a short ageing that gives it very elegant velvety tones. Ideal to be paired with autumn aperitifs in good company.

Mineral del Montsant 2016: Mediterranean essence bottled with the local varieties Grenache and Carignan. A good wine to get to know the Montsant thanks to renowned oenologist Tomàs Cusiné.

Llàgrimes de Tardor 2015: As its name suggests, these autumn tears (llàgrimes) will perfectly fill your senses. Carignan and Grenache from the area of ​​Terra Alta aged for 12 months in barrels. Capricho de otoño.

Vizcarra Roble Senda de Oro 2017: Year after year, the Vizcarra family manages to better interpret the Tinto Fino variety and the places that surround it. They pay attention to every detail to offer us the best of the area, as is the case of this Senda de Oro, the youngest of the wine family, but cherished nonetheless. A good Ribera wine at an excellent price.

Come in, have a drink and enjoy autumn!

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International Grenache Day #GrenacheDay

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Taking advantage of the International Grenache Day that is celebrated around the world on September 21 (the third Friday in September), we want to recommend different red wines made with Grenache, one of the most popular grape varieties in the world and the second most common in Spain.

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This Mediterranean variety has perfectly adjusted to the different soils and climates of a large part of the Iberian Peninsula, resulting in a wide range of wine profiles, and greatly enriching the national wine scene.

Throughout the Spanish geography, we find light red wines made with Grenache, and not only in cool areas. For example, this Rafael Cambra Soplo 2014, made in Valencia, with a slight maceration, a short ageing in used barrels and a calm stay in concrete deposits, shows us a more juicy and fruity profile. Another example is Envínate Albahra 2017, a Red Grenache (Garnacha Tintorera) from Albacete, with a good acidity and freshness thanks to its production in cement deposits with a percentage of the stems. A light and very drinkable wine.

In Aragon, with a continental climate of Mediterranean influence, we mainly find a more concentrated and robust wine profile, especially in Campo de Borja and Calatayud, where the Grenache is the main variety. A classic like Borsao Tres Picos 2016 shows us with strength and elegance the intensity of the wines of this area. Also in Campo de Borja, Fernando Mora makes As Ladieras 2015, looking for the most refined side of these truly expressive Grenache grapes.

The freshest and most delicate profile of the Grenache in Spain is found in Gredos. Here, at a high altitude and on granite soils, Comando G produces its delicious Grenache, plot by plot. Rozas 1er Cru 2016 ,vinified with native yeasts, gentle macerations and ageing in large barrels, is a juicy wine, deep and very refined. To the east of the mountain range Sierra de Gredos, Daniel Landi makes Las Uvas de la Ira Vino del Pueblo 2016 with the same goal: to show the freshest and most distinguished side of the Grenache, in vineyards cultivated organically and biodynamically, with the utmost respect in the vineyard and just enough intervention in the winery.

We cannot talk about the Grenache variety without going through Priorat. Here we find the first wine to obtain the classification Gran Vi de Vinya Classificada (great wine from classified vineyards): L’Ermita 2015 by Álvaro Palacios. An exceptional Grenache of more than 100 years, from a single 1.44-hectare vineyard, shared in a very small percentage with Carignan and white grapes. L’Ermita majestically expresses all the personality of the Grenache in a precise and honest way, without hiding the character that its unique terroir gives it. An ample and intense wine that caresses the palate with roundness and its long-lasting finish.

As you can see, the Grenache variety provides us with wines for all kinds of occasions. Let’s celebrate #GrenacheDay in the best way!

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