Sunday, December 26, 2010
Maduresa 2006
The wine we opened on Christmas Day is one of the much-discussed in gourmet guides, wine lists, friends, ... but shared one of the most important meal of the year and with the proper pairing, we were quite surprised so many different palates.
This came from the western interior of the province of Valencia, already stands in its presentation, the bottle has a label turn austere but evocative. Size bottle wine standar almost black and white label on which we appreciate a bunch of grapes that is stamped on it, the product suggests we have a different wine or at least different in its presentation.
This came from the western interior of the province of Valencia, already stands in its presentation, the bottle has a label turn austere but evocative. Size bottle wine standar almost black and white label on which we appreciate a bunch of grapes that is stamped on it, the product suggests we have a different wine or at least different in its presentation.
Maduresa is a wine made in the cellar El Celler del Roure, authored by Pablo Calatayud, wine is a varietal that combines native Mandó recovered and Monastrell grapes and others such as Merlot, Cabernet Sauvignon, Syrah and Petit Verdot, all grown at the foot of the Serra Grossa next to one of the most important archaeological monuments of the Iberian civilization: Les Alcusses.
Returning to come tell you that we opened 20 minutes before serving, at a temperature between 14 º and 16 º C degrees, the dilemma was served in glasses, wide-mouth or not, Bordeaux or Burgundy, in the end we opted for a wide-mouth since we assume that the wine would benefit from increased oxygenation, but lose a little nose during the meal.
The wine was presented with a deep cherry red color with orange trim, the result of long aging, robe, shiny and satiny. The nose was quite a sight to find aromas of black fruits such as prunes, figs, blueberries and blackberries but even very mature, shaking the cup is accentuated them out while secondary and tertiary aromas and roasted coffee, black pepper, graphite and very different spices.
Once in the mouth was very silky and soft, wrapped around the palate, inviting a special cream to keep tasting the wine, the tannin was at its height, its role was to clean his mouth after the succulent 'putxero amb pilota' (beef and pork sausage very cooked) we were eating and turn left mouth and tongue soft creamy.
As you breathe through your nose after you swallow, even these were becoming ripe fruits and spicy memories of the wine in question. Finally a wine of good quality and good price, a wine warm, very Mediterranean and perfect for table spoon and cloth we usually prepare this holiday season and perfect for cold are accompanying us in this month of December 2010.
As you breathe through your nose after you swallow, even these were becoming ripe fruits and spicy memories of the wine in question. Finally a wine of good quality and good price, a wine warm, very Mediterranean and perfect for table spoon and cloth we usually prepare this holiday season and perfect for cold are accompanying us in this month of December 2010.
Wednesday, December 8, 2010
Hispano Suizas Cellar
Near from Requena (Valencia), about two km. about the village El Ponton, is one of the wineries that comes to the fore for its wines and cavas high end and under the direction of a group of people well known in the area, has led to the Hispano Suizas Cellar.
The winery is surrounded by vineyards with mixed varieties such as Petit Verdot, Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, Verdejo, Muscat, Pinot Noir, Chardonnay and Bobal, at about 55 ha., a project began in late 2006 and his career starting to see the light now withhigh-end products such as Tantum Ergo cava and wine series Basus, Impromptu and Quod superius.
We took advantage of this rainy day to go to the winery and knowing in this December month open days journeys, we visited the heart of the project by Marc Grin, Rafael Navarro and Pablo Osorio, accompanied by Borja, who kindly taught us the secret to make excellent wines.
Our visit started with the fermentation cellar, where the varieties mentioned are from the field directly to the process, which begins with a cryo-maceration, with fermentation in oak barrels of 400 liters in open and ends on different steel tanks steel and concrete before moving on to be used in the production of champagne or the raising of wines made with time and patience.
The process is quite manual, but still produced 100,000 liters of wine, with Chardonnay and Pinot Noir that used for cava, and the rest for the wines of the range. We had the opportunity to taste 2010 vintages of white such as Chardonnay, Sauvignon Blanc, Muscat and Verdejo and red as Pinot Noir, Petit Verdot, Cabernet Franc and Bobal.
Wines after stabilization will be aging in a French barrels or secondary fermentation in the bottle for cava purpose. The cava Tantum Ergo (Pinot Noir and Chardonnay) and Tantum Ergo Rosé (Pinot Noir) are Brut Nature sparkling, which remain in rhyme at least 24 months and then behead request by hand so that they can serve as fresh as possible to consumers .
The white cava is very sweet to the taste (in the case of a Brut Nature with only 3g sugar), with fine bubbles, with aromas of citrus and tropical fruits, fresh and very soft mouth. Rosé, 100% Pinot Noir, it is also quite aromatic and fresh and feels like taking nectar from red fruits with a hint of spice and vanilla.
We've seen a cava disgorgement, Borja demonstration, the young winemaker has been with us this morning, has been masterful and seen the process that is usually performed (although freezing cold of the bottle neck) in this store to prepare the cava that will be distributed to customers.
And the visit has not given more, stayed on the drawing board to taste wines that the winery produces and on another occasion we will taste to comment on this area of the faithful regular readers that accompany me.
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