Friday Sips
FRIDAY SIPS
Spain Off The Main Plain
June 17 from 1:30 - 6:30
Spain Off The Main Plain
June 17 from 1:30 - 6:30
Lots of character and excitement is occuring througout Spain these days but it all is happening off of the normal grid. Drop in this Friday to taste an array of wines from Spain from up and coming or lesser known regions than the already established likes of Rioja, Ribera del Duero or Priorat.
2014 CARA NORD
CONCA DE BARBERA NEGRE
$16.99 BTL./$203.88 CASE
CONCA DE BARBERA NEGRE
$16.99 BTL./$203.88 CASE
The region of Conca de Barbera has absolutely nothing to do with the Barbera grape or conking someone over the head with the bottle. Located in central Catalonia, this is an interesting growing area featuring diverse terroirs along with lands that are flat or just rolling then reaching up to 600 meters all with varying temperatures.
Cara Nord is a producer with vineyards averaging 15-80 years in age all located in the Sierra Prades section of the region that is teeming with limestone and slate under a topsoil of clay. 52% Grenache, 34% Syrah and 14% of the very rare Garrut grape, this wine is quite compelling and a ridiculous value. Instantaneous, stunning aromas that seemingly come from the berry patch leapfrog from the glass! Boysenberry, blueberry & raspberry combine with thyme and anise scents and then follow through to a palate that is crowd-pleasing, lavishly deep and complex. Ample built-up muscle and minerality around the edges giving a colloquial iron-fist in the velvet-glove character that widens on the ruggedly handsome and persistent finish. This is a wonderful wine to pair with braised lamb shanks over the next 4-6 years.
Cara Nord is a producer with vineyards averaging 15-80 years in age all located in the Sierra Prades section of the region that is teeming with limestone and slate under a topsoil of clay. 52% Grenache, 34% Syrah and 14% of the very rare Garrut grape, this wine is quite compelling and a ridiculous value. Instantaneous, stunning aromas that seemingly come from the berry patch leapfrog from the glass! Boysenberry, blueberry & raspberry combine with thyme and anise scents and then follow through to a palate that is crowd-pleasing, lavishly deep and complex. Ample built-up muscle and minerality around the edges giving a colloquial iron-fist in the velvet-glove character that widens on the ruggedly handsome and persistent finish. This is a wonderful wine to pair with braised lamb shanks over the next 4-6 years.
2012 FRANCOIS CHIDAINE
BULLAS TINTO 'P,P,P"
$19.99 BTL./$239.88 CASE
BULLAS TINTO 'P,P,P"
$19.99 BTL./$239.88 CASE
What happens when one of the finest Vouvray/Montlouis-sur-Loire producers wants to venture out and make red wine? He heads to Spain, specifically the Bullas region, tucked in the SE corner of the country in the province of Murcia.
Francois Chidaine set out to produce wine in this warm climate area due to the high elevation along with the clay-limestone soils. 50% Tempranillo/50% Monastrell. Half destemmed and cropped at 35 hectoliters per hectare (Grand Cru Burgundy or Chateauneuf yields), this is a detailed, energetic, sophisticated, mouthful of red wine. A full-on attack, permeating with dark chocolate, Asian spice, red, black and blue berries coat the mouth with roasted earth and good structure. Lots of concentration from 45 year old vines presents itself instantly, however, the wine never gets heavy, nor becomes a caricature Spanish wine like so many often do. Drawn-out, toothsome and utterly enchanting with soulful fare from barbecued ribs, yet fresh and vivid enough to pair with paella.
Francois Chidaine set out to produce wine in this warm climate area due to the high elevation along with the clay-limestone soils. 50% Tempranillo/50% Monastrell. Half destemmed and cropped at 35 hectoliters per hectare (Grand Cru Burgundy or Chateauneuf yields), this is a detailed, energetic, sophisticated, mouthful of red wine. A full-on attack, permeating with dark chocolate, Asian spice, red, black and blue berries coat the mouth with roasted earth and good structure. Lots of concentration from 45 year old vines presents itself instantly, however, the wine never gets heavy, nor becomes a caricature Spanish wine like so many often do. Drawn-out, toothsome and utterly enchanting with soulful fare from barbecued ribs, yet fresh and vivid enough to pair with paella.
2012 ADEGA ALGUEIRA
RIBERA SACRA 'CARRAVEL'
$31.99 BTL./$191.94 - SIX PACK
RIBERA SACRA 'CARRAVEL'
$31.99 BTL./$191.94 - SIX PACK
If I had to pick the finest Spanish red wine that I have tasted so far in 2016 it undoubtedly would be this particular offering. One of the most stunning landscapes in Spain is located in the Galician area of Ribeira Sacra (Sacred Banks). This region dates back to the Romans who excavated the many terraces still present today. The most important grapes are Godello, Albariño and Treixadura for white wines and Mencía, Brancellao and Merenzao for reds. Steep vineyards jut into the Sil River. Rocky slabs with little soil comprise these vineyards that are primarily planted with Mencia. The river here adds a vibrant, yet ripe freshness to this plot, cooling the vines during the heat of the day. Adega Algueira is a prominent grower, established in this small region for 30 years. Lately many Michelin-starred restaurants in Spain have claimed discovery of these wines and deservedly so, they are some of the finest and detailed reds that have emerged from not only Galicia but the entirety of Spain. The following are my notes from tasting last month:
The perfume here is of a profound influence. The scents are almost combining a top-drawer Premier Cru from Burgundy and a fine, mid-slope Cote-Rotie. Alluring raspberry, red flower, aromatic herbs, olive, licorice and mineral that arrives after the wine opens. Creamy, seductive texture that goes way deep from the ancient Mencia vines. Literally floats in the mouth and builds upon layer upon layer even in a compact, youthful state. Super-substance on the packed finish. Incredible potential here but certainly not hard or tannic to the point where one couldn’t uncork a bottle now. Drink this beauty through 2025.
The perfume here is of a profound influence. The scents are almost combining a top-drawer Premier Cru from Burgundy and a fine, mid-slope Cote-Rotie. Alluring raspberry, red flower, aromatic herbs, olive, licorice and mineral that arrives after the wine opens. Creamy, seductive texture that goes way deep from the ancient Mencia vines. Literally floats in the mouth and builds upon layer upon layer even in a compact, youthful state. Super-substance on the packed finish. Incredible potential here but certainly not hard or tannic to the point where one couldn’t uncork a bottle now. Drink this beauty through 2025.
2014 VINA MEIN
RIBEIRO BLANCO
$19.99 BTL./$239.88 CASE
RIBEIRO BLANCO
$19.99 BTL./$239.88 CASE
One of the oldest wine regions in Spain, Eastern Galicia's Ribeiro region has been regaining prestige. Located on the slopes of the Avia River valley, Javier Alen planted vines in 1988 and was a leader in revitalizing this inland Galician growing region who has history stretching back to the ancient Romans.
70% Treixadura, 15% Godello, and a 15% blend of Loureira, Albarino, Torrontes and Caino. The aromas and flavors on this wine are scary-good! Fragrant freshly cut flowers, sandstone and granitic tones all enhanced and buffered by white peach and lime. Clean, layered, lovely ripeness and mouth-watering briskness. Very pure flavors that remind one of the shore, although the Treixadura comes through with some engaging spice and roundness in the middle. Briny, saline, bone-dry qualities on the fine, super-long finish. This stuff if sooooooooooooooo undervalued, have it with a plethora of seafood, especially crab.
70% Treixadura, 15% Godello, and a 15% blend of Loureira, Albarino, Torrontes and Caino. The aromas and flavors on this wine are scary-good! Fragrant freshly cut flowers, sandstone and granitic tones all enhanced and buffered by white peach and lime. Clean, layered, lovely ripeness and mouth-watering briskness. Very pure flavors that remind one of the shore, although the Treixadura comes through with some engaging spice and roundness in the middle. Briny, saline, bone-dry qualities on the fine, super-long finish. This stuff if sooooooooooooooo undervalued, have it with a plethora of seafood, especially crab.
