Dinner w/Dr. Juan Palomar and the wines of Veleta

Dr. Juan Palomar of Veleta / Dominio Buenavista came to the Anvil Club to present his wines. The format of the event was changed at the last minute to a sit down dinner, which allowed us a unique opportunity to spend some time with Juan and discuss his passion for the wines he makes. Juan has a terrific sense of humor, and was very generous with his time and knowledge. It was a real treat to sit down with Juan and discuss the wines and hear his story. One of which involved how his vineyards came to be. His Cabernet Sauvignon, Cabernet Franc, Chardonnay and Viognier vineyards came from cuttings which were hand carried from Santa Rosa and grafted onto native root stock.

Served with scallop ceviche. The wine spent one month in French oak.

• 2010 Bodega Dominio Buenavista / Veleta Vijiriega 89 Points

  Spain, Andalucía, Vino de Calidad de Granada

  Straw color. Aromas of citrus, grapefruit, florals and minerals. Flavors grapefruit, orange peel, stone and mineral, with tangy acidity. While very nice on its own, it sang when paired with a ceviche starter. 90% Vijiriega and 10% Chardonnay. 89-90 pts.

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Served with salads, the Espumoso is a blend of 85% Vijiriega and 15% Chardonnay.

• NV Bodega Dominio Buenavista / Veleta Brut 89 Points

  Spain, Andalucía, Vino de la Tierra Contraviesa Alpujarra

  Lot 01-08, which means the fruit was harvested in 2008. I asked why it would not then be a vintage Cava. Juan explained that this is due to marketing reasons. Made from the Vijiriega grape using méthode champenoise, including hand riddling. By far the most Champagne-like Cava I've come across, as far as the aromatics are concerned. Notes of biscuit, yeast, toast and apple. Were I tasting this blind, I'd have sworn it was a Champagne based on the bouquet. Much lighter on the palate than I expected given the richness of the aromatics, much more like a traditional Cava than a Champagne. Flavors of citrus, apple and florals with bright underlying acidity; medium bead. Finishes nicely.

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Served with prime strip steak. All of the reds spend 12 months in a mix of American and French oak. The Cabernet Sauvignon has 10% Merlot mixed in. The Tempranillo contains 5% each of Cabernet Sauvignon and Merlot. The Nolados is 40% Cabernet Sauvignon and Cabernet Franc, with 20% Tempranillo. These were wonderful wines which had an elegance about them.

• 2007 Bodega Dominio Buenavista / Veleta Tempranillo 90 Points

  Spain, Andalucía, Vino de la Tierra Contraviesa Alpujarra

  Deep garnet/purple color. Notes of chocolate, raspberry liqueur, balsamic and plum. Medium- to full-bodied with chewy tannins and flavors of dark fruit, plum and hints of blueberry. Long, balanced finish. 90+ pts.

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• 2007 Bodega Dominio Buenavista / Veleta Cabernet Sauvignon 92 Points

  Spain, Andalucía, Vino de la Tierra Contraviesa Alpujarra

  Half of the Cabernet spends twelve months in French oak, the other half in American. Deep garnet color. Aromas of dark fruit- blackberry and plum, also mint. Full-bodied and quite elegant; flavors of red and dark fruit, herbs and cherry. Long finish.

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• 2008 Bodega Dominio Buenavista / Veleta Nolados 92 Points

  Spain, Andalucía, Vino de la Tierra Contraviesa Alpujarra

  Juan's nod to Bordeaux is this blend of Cabernet, Cabernet Franc and Tempranillo. Deep crimson color. Aromas of plum, herbs, currants and black tea. Full-bodied, with firm, dusty tannins and flavors of black currants, cherry, plum and herbs. Long finish. Also quite elegant and very well-balanced.

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Juan's wines were all excellent, and considering they are all priced under $15, they are terrific values. The one thing that stood out was how balanced the wines are.