Spain
Tasted Monday, June 6, 2016 - Friday, June 10, 2016 by nzinkgraf with 469 views
89 days of rain last year (2015). 5ha estate, with some new plantings going in behind us. Mostly granite posts for trellising. 20ha owned plus purchased fruit. 30% of Lagar de Condesa goes into barrel, the rest is in tank sur lie. Minerality from the concrete eggs that they use, there are three of them. 3 ton/ha average yields. 250.000L at Lagar de Condesa winery total. Only 27.000L of the Lagar de Condesa bottling. Kentia is the remaining 200.000+ liters. Everything to tank or barrel via gravity, ferment at 14-16C, 8-10 day ferments, rack off of gros lees, then 4m on fine lees. Kentia 2015 bottled in March, Lagar in April. Lagar=Bodega in Galicia.
Bouza do Rei was a bottle that Nat purchased at the bottle shop around the corner from the hotel we stayed at.
Tues 7 June, 2016
est. in 2008.
Traveled from Green Spain to Red/Brown Spain, we just passed the Esla River, with Luis the winery Mgr. 3 Tempranillo based reds from Zamora and Toro, but they get VdT Castilla y Leon appellation because the winery is not in those appellations. Plus there is Mencia and Prieto Picudo. Pneumatic punch downs, basket press for Rahon and Tridente, Bladder press for EntreSuelos. French and American oak. American per Chris Ringland.
Behind the winery, we're at a 130 year old, dry farmed vineyard, 760m, 5-6 bunches per plant. 40C during the day, 18C at night. They have 100ha total in Zamora and Toro (1989 plantings) 16inches of rain/year around here. No 2013 Rahon has night temps didn't get below 28/30C that year.
Only French oak.
Then we're in Jumilla at the El Nido Vineyard. 12ha, with 5-6 tons total. AKA 0.2 tons/acre. 70-90 year old vines. They hand drilled holes when planting this vineyard. Dry farmed.
Generally around here, 3 people will work a vineyard by hand that brings in 300.000kg, here they have 10 people working with 10.000kgs. Ferments and Malo in barrel. 36 parcels barreled separately. 32ha Monastrell, 12ha Cab designated for El Nido/Clio, other parcels added to the mix as quality dictates. Syrah is working itself into the mix too. They select their own barrels, air dried for 48-54m, as opposed to normal of 36m.
Pepe's ripping out the hondo!!!
Alicante Bouchet - Tienturier variety, Alicante wants higher elevation for quality. Here at 700m. AP John Coopers, Missouri wood, dried and coopered in Australia for 54 months, 'super seasoned.'
In Almansa, Garnacha Tintorera is the main variety, elevation is key. "Doesn't work in Jumilla because of the elevation. ???' 50ha total at Atalaya. Dry farmed at this site. Winery was started by the grand father of Pepe and Paco, didn't have an exact year. Started as home winemaking. The higher elevation sites go to Alaya.
Bodegas Ateca - 2005 they had a contract with the Co-op, then 2008 facility built, 2010 expansion, now 2M bottles. Atteca 10-15.000cs, Armas is 3-5.000b.
Calatayud, 1918 plantings, slate soils, with large stones, iron rich slate, more red slate (vs black slate of Priorat), dry farmed, head trained vineyard. grapes destined for Armas and Atteca
w/ Nuria
2012 Bouza do Rei Rías Baixas Gran Selección
Spain, Galicia, Rías Baixas
(6/6/2016)
Lots of mineral to the palate. 11Euro at the bottle shop next to the Hotel Parador. Doesn't have the freshest step, but still very enjoyable.
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2015 Kentia Albariño Rías Baixas
Spain, Galicia, Rías Baixas
(6/6/2016)
Kentia 2015 is much more acid driven than the 2014 tropical style. Celery seed aromas, 'white flower and lime.'
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2015 Lagar da Condesa Albariño
Spain, Galicia, Rías Baixas
(6/6/2016)
Lagar de Condesa 2015, very floral, doesn't come off as oaky at all. 7-8% concrete egg. Plumper fruit than the 2015 Kentia and none of the herb.
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