|A beautiful albarino leaf|
Tag Archives: Spain
2011 Albarino A2O
Clean fresh very fruit-strong citrus lychee lime. Vibrant fresh fruit, quite tight and some nice sharpness. Looking a little too linear and sharp at the moment, needs to settle a little before bottling.
2011 Albarino Family Estate
More subdued fruit and more floral notes, slightly richer but softer in it’s ripe citrus notes. Fuller texture and ripeness, even a little fruit sweet viscosity. Less sharp, but no less focused. More of a textural extension on the palate.
Val do Salnes 2010
Showing much more minerality, looking slightly tired and fat, but still retaining plenty of freshness and fruit characters. Riper and more viscous and round, matured nicely.
Family Estate 2010
More subtle and complex on the nose, slightly flintier and finer, slightly green and herbal notes. Wonderful lines, crisp straight and pure, zippy yet textured and characterful through the palate. Finesse and brightness with mineral concentration, very slight floral notes.
|Angela and Andrew at Bodegas Castro Martin|
Lovely and flinty, very crisp and fresh, wonderful citrus and dried floral elements, nice purity and life. Nice lines, purity and freshness, quite precise but not sharp, very light.
Seleccion de Anada 2005
Lovely intense nose, showing candied floral, oily and slightly tropical ripe, really opening up. Creamy texture. Some very delicate cheese elements, ripe fruit texture but losing the sweetness on the palate, a little savoury and mealy in the mouth, in fact it has excellent mouth-feel.
Arbastrum Condado de Tea 2011
Grassy green fresh citrus melon citrus apricot. Clean fresh precise, nice ripeness and richness of fruit, some subtle floral elements, kiwi and guava, good texture and depth but over-delivering on the freshness, acids and personality.
Eidosela Albarino 2011
A little brighter and fresher, more floral and fruit sweet, apricots and citrus. Full textured and rich but very light and fresh, textured and very slightly green in a nice way, a bit of bite and zing. Focus and drive on the palate, with a juxtaposition of sweet and green fruit.
Eidosela Albarino Espumante 2010
Nice fine bead, bright yellow green colours. Closed on the nose, but showing potential. Classic albarino fruit character, no yeast autolysis influence, good acids and freshness, really no more than a sparkling albarino. Just with a fine bead.
Seleccion Albarino 2009
Very quiet fruit. Ripe rich and more volume and texture, showing a little sweeter and a little more viscous. Bold yet restrained, not seeing as much fruit on the palate, some very late caramel nut characters.
|Eidosela Albarino 2011|
Valminor Albarino 2011
Lovely grassy citrus notes, slightly floral and perfumed, some depth but just good solid fruit on the nose. Fresh fruits and acidity, vibrant texture and intensity. Great structure and flavours across the palate, fresh and vibrant but not one-dimensional. Body and expression.
Darila Blanco 2011 (albarino, loureiro, treixadura)
Slightly more brooding and intense, interesting character coming from the blend and/or the lees contact, deeper more honeyed notes, less citrus and floral. Finer broader and less fruit-driven, more lean through the palate, less expressive, more minerality and more sea influence.
Villa L100 2010 (loureiro)
Riper and more intense, more grassy and herbal, showing some toasty honey spice notes, along with some very delicate floral aromas. Riper and yet more subtle and soft, more textural but quite light, ripe yet fresh, citrus tropical notes and some very delicate honey sweetness.
Villa M100 2009 (albarino, louriero, caino blanco)
Denser and crunchier, quite noticeable influence from oak. More texture and body, slightly more warmth and crunch, nice partnership with the fruit, not overly expressive, more about the mouth-feel. A tad aggressive for now, perhaps due to vintage and youth.
Villa M100 2007
More golden oily colour. Honeyed maturity, more oily and rich on the nose, ageing a little quickly. Deeper darker notes, but still fresh and very delicate. Oak has softened out and gained some complexity. Very fine and rich wine, but not flabby at all.
|Can you tell I’m missing home?|
What comes to mind when you hear the word sherry? Depending on where you are from, the most likely response is little old ladies of British descent sipping on sweet wine out of small glasses. Considering the history of this particular wine this image is makes a lot of sense, but certainly isn’t 100% accurate. There is a certain irony in the fact that many of the sweet wines in the world were actually heavily targeted towards the British markets of the past, possibly none more so than sherry. They even designed specialty wines for them, most notably cream sherry which is still today the most familiar style to consumers in many parts of the world. Sherry wine as it is today is one of the oldest wine styles in the world, dating back to the Moors who introduced distillation and fortification over a thousand years ago. The British fell in love with the wine after Francis Drake sacked Cadiz and took several thousand casks back to England, and since then the UK has been their biggest market. To maintain consistency a system was devised to always have a constant supply, and this was the solera system. A minimum of four rows of barrels were stacked, and a minimum of three times a year the barrels are filled one-third from the top down. In the past this was done by hand using jugs, but today the wine is transferred to tanks and blended before being passed down. Therefore you can bottle sherry three times a year, which is important for the drier styles which are much better when they are fresh. With the higher alcohol fortification the wine can live longer in the bottle even after opening, which is why it is so common to find really old bottles in your grandparents bars. But the dry styles really need to be drunk within six months of bottling, as they tend to become a bit tired. Not easy for us down in Australia, hence my desire to taste from the solera when I visited. The two producers I visited are some of the oldest and most important in the region.
|The first of many attempts to remove some sherry from the solera|
What motivates people to step away from their comfort zones and start a new adventure in an unfamiliar place? This is a question that I ask myself quite regularly as I make my journey around the world, and encounter people who somehow have ended up somewhere far from their roots, much like myself. In my travels I have encountered viticulturalists and winemakers who are working in a region or country not their own, mostly for the love and challenge of great wine. Everything from Kiwis in the United States, South Africans in Canada, to Swiss in Germany and Spain, and Germans in Italy. And without question there are French everywhere, which is probably to do with the fact that outside of France there are more opportunities to create a reputation for themselves and build something from the ground up. This has particularly been the case in Spain, with at least six wineries I have visited being either founded by a French winemaker or at least employing one.
|A cortijo where moscatel grapes are left to dry in the sun|
|Dreams can come true|
|Sadly it is empty|