The Haro Train Station District Wine Tasting, Part One

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Bordeaux has the Haut Médoc, Burgundy can boast about its terroirs and Germany, the steep terraced vineyards above the Rhine and Mosel rivers. Haro’s historic railway station district is a unique place, too, but not for its vineyards. It’s the only place in the world where you can find five one-hundred-plus-year old wineries within a two hundred yard radius:

López de Heredia Viña Tondonia (1877)

Compañía Vinícola del Norte de España – CVNE – (1879)

Gómez Cruzado (1886)

La Rioja Alta (1890)

Bodegas Bilbaínas (1901)

This small area is also the home of two ‘newcomers’:

Muga (1932)

Roda (1987)

This is a killer marketing opportunity so it might seem odd that an event linking these properties only happened this September. You have to consider, however, that funding for the event came almost exclusively from the wineries’ own pockets, a monumental effort taking into account that their priority is promoting their own brands. Another large expense for the wineries is their contribution to the generic marketing campaigns run by the Rioja Regulatory Council in Spain and abroad. In today’s economic climate characterized by low markups and intense competition, an additional outlay to sponsor a new, untested event was a huge leap of faith. But, judging from this year’s event, it was a spectacular success.

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The first day of the event was for 400 wine writers and the trade. It started with a talk by local ethnographer/anthropologist Luis Vicente Elías about the history of the area. It was an eye-opener. Historically, the wines produced from grapes around Haro had a bad reputation, described as ‘mohinos y violentos’ (sad and violent), but this was before the arrival of the French in the middle of the 19th century.

Luis Vicente Elías and Tim Atkin

          Luis Vicente Elías and Tim Atkin

It’s widely thought that the French went to Haro because of phylloxera in their own vineyards, but Elías pointed out that oidium in the 1850s first brought them to Rioja and other regions in the north of Spain. Phylloxera in France was a later development. It was the combination of the two maladies that forced the French to look to Spain for wine.

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Demand for Rioja grapes which the French encouraged local wineries to vinify according to their requirements caused a boom in vineyard planting. In 1857 there were 34,000 hectares, in 1881 – 47,326 hectares, in 1891 – 68,063 hectares, reaching a maximum of 69,260 hectares, more than the area under vine in Rioja today. In 1892 the Spain-France customs treaty expired, high duties were levied on wine, and demand from France collapsed, forcing winery owners to develop other markets. By then, the French had discovered that grafting shoots onto American rootstock was the only way to stop phylloxera. The arrival of the plague to Rioja in 1899, however, drove companies out of business and forced people to emigrate to make a living.

Bodegas Bilbaínas seen from the Haro train station. (Credit:  Bodegas Bilbaínas)

Bodegas Bilbaínas seen from the Haro train station. (Credit: Bodegas Bilbaínas)

Much earlier, Haro was just a whistle stop on the railway line from Castejón in Navarra to Bilbao. This railway to Bilbao became a reality due to the efforts of  winery owners who suggested building it, industrialists from Bilbao who financed it and English engineers who designed it as a way to ship goods from the Ebro valley, most importantly wine, to the outside world.

Elías explained that the original site for the station was much farther from the city, which aroused the ire of the local wine industry. They finally convinced the engineers to build the station on its current site near the wineries. According to Elías, “if the station hadn’t been moved to its present location, there would be no winery station district and we wouldn’t be sitting here today”. A sobering thought, indeed.

Following Elías’s talk, Tim Atkin MW, led a tasting of 14 wines, half from the 20th century, half from the 21st. The wines were mostly from vintages no longer on the market but in some cases, wines not released yet:

Viña Tondonia red gran reserva 1981 R. López de Heredia Viña Tondonia

Viña Pomal gran reserva 1987 (Bodegas Bilbaínas)

CVNE Imperial gran reserva 1988

Muga Prado Enea gran reserva 1994

Roda I reserva 1994 (Bodegas Roda)

Gran reserva 904 1995 (La Rioja Alta)

Gran reserva 890 Selección Especial 2001 (La Rioja Alta)

Gómez Cruzado gran reserva 2007 (Gómez Cruzado)

Viña Tondonia red reserva 2004 (R. López de Heredia Viña Tondonia)

Roda I reserva 2004 (Bodegas Roda)

Imperial reserva 2010 (CVNE)

Alto de la Caseta Viña Pomal 2010 (Bodegas Bilbaínas)

Torre Muga 2010 (Bodegas Muga)

Gómez Cruzado Pancrudo 2013 (Gómez Cruzado)

I made detailed tasting notes but think it’s more interesting to describe my perception of the evolution in style in the 32 years between the oldest and youngest wines.

Color

The oldest vintages were light brick with some orange, which was to be expected because some color had faded with age. The light brick color was due to the fact that Riojas from these vintages weren’t subjected to today’s aggressive methods of color extraction.

You could easily see the difference between the more traditional styles such as López de Heredia and La Rioja Alta whose color intensity hasn’t evolved much, and the modern style of Roda. More remarkable however was the huge evolution shown in the wines from CVNE, Muga and Bilbaínas. It reminded me of Frank Sinatra’s “I did it my way” by Heredia and La Rioja Alta and the embrace of the international, wine writer-driven style by most of the others.

Aroma

In the traditional Riojas, stewed red fruit showed through as well as delicate spicy notes and good balance between oak and fruit. It was just what I expected. I also remembered that this stewed fruit and spicy character was present when these wines were released. They were the hallmark of Rioja in those days.

The newer vintages showed ripe, and in some cases, overripe fruit notes. Tim Atkin commented at one point that in a blind tasting most of them would probably not be identified as Rioja.

Palate

Here, Rioja has shown, especially with the newer vintages, that wineries have mastered the art of picking when the tannins are ripe. This was not always the case. When ‘markets’ (journalists) began to demand more color and ripeness from Rioja, the wineries complied by producing wines from overripe grapes but with green tannins in the first few vintages. Now, the most important criterion for picking is ripe tannins, with higher alcohol because hang time is longer. I remember hearing Agustín Santolaya, the manager of Roda and a native Riojan talk about chewing on his grapes to see if the tannins were ripe, just like his ancestors used to do.

The older wines in the tasting showed a silky texture with varying degrees of firmness, while those from younger vintages showed ripe tannins with no rough edges and good ageing potential.

One difference I noted was high acidity in the traditional wines (due no doubt to the presence of white grapes to help the wines age). In the newer vintages, the backbone of the wine was tannin-based.

After the group tasting we visited the seven wineries to taste their new vintages.

I especially enjoyed tasting Bodegas Bilbainas’s singular wine collection of white tempranillo, graciano and garnacha, the collection of wines from Gómez Cruzado which I wasn’t familiar with and the Mugas, especially the evolution of Prado Enea (their traditional gran reserva) and Torre Muga, which when introduced a few years ago was a sharp contrast to the traditional style of the rest of the range. Today’s Prado Enea is vinified much more in the modern style than before.

Jesús Viguera, the winery’s export manager, remarked that today the traditional style has become a little more modern, with more color and depth, while the modern style has become a little more traditional, with elegant rather than sharp tannins.

The second day of this experience was open to consumers, who paid 20 euros for a basic tasting ticket of seven wines and three tapas prepared by local bars and restaurants or 40 euros for a VIP ticket to taste 14 wines and seven tapas.

More about that in a future post.

 

 

 

 

 

 

 

 

 

 

 

 

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Seven prestigious Rioja wineries join forces for a historic tasting opportunity

Rioja entered the modern era in the mid-19th century when several innovative wineries adopted Bordeaux winemaking practices, notably ageing in small oak casks. When phylloxera devastated French vineyards, many wineries from Bordeaux and other red-wine producing regions came to Rioja looking for wines to send back to France. Local entrepreneurs took advantage of this circumstance to found wineries, many of which still do business today. The center of this activity was the railway station district in Haro, an ideal location for sending wines to the nearby port city of Bilbao for international shipment.

IMG_1485(T. Perry)

On September 18 and 19, just before Rioja Wine Festival week, wine professionals and consumers will have a unique opportunity to taste wines from seven wineries in Haro’s railway station district, among Rioja’s most historic and most prestigious properties. Bodegas Roda, Bodegas Bilbainas, R. López de Heredia Viña Tondonia, CVNE, Muga, La Rioja Alta and Gómez Cruzado have joined forces to organize a unique tasting experience highlighting their wineries and wines.

BBBodegas Bilbainas seen from the Haro railway station

(vinapomal.com)

On September 18, Tim Atkin, Master of Wine and award-winning wine journalist, will give a seminar and historical tasting of wines from these seven wineries to professionals followed by a day-long open house for an en primeur tasting of recent vintages.

September 19 is open to the general public. Consumers can purchase tickets online that will provide access to the seven wineries, a tasting of one wine at each as well as three ‘tapas’ from a central booth. Throughout the day, surprise activities will take place around the winery district.

Further details and ticket information is available at

http://www.lacatadelbarriodelaestacion.com/en

Inside Rioja will cover this event so watch these pages for an extensive recap of this important event in the Rioja tasting calendar.

GCBarrel ageing cellar at Gómez Cruzado

(haroturismo.com)

IMG_1158A selection of the range from La Rioja Alta(T. Perry)

the central courtyard at CVNECentral courtyard at Bodegas CVNE

(T. Perry)

IMG_1476Wooden fermentation vats at Muga

(T. Perry)

_MG_5181Viña Tondonia white reserva

(T. Perry)

RodaCellars at Bodegas Roda

(roda.es)

 

Homage to an unknown wine brand

In the world of food and wine, nowadays everybody’s talking about specialization. The world’s top restaurants are making names for themselves with revolutionary prep and cooking techniques while wineries are making wines from rare or newly discovered varieties and aging them in innovative ways in oak from the four corners of the world. Anything goes as long as it’s original.

The other day however, we ate at a small neighborhood restaurant in Santander where we were served everyday Spanish home cooking: beef stew, meatballs, grilled sardines, and salad, washed down with a chilled bottle of unlabeled red wine mixed with ‘gaseosa’, a fizzy, sugary bottled water whose closest equivalent outside Spain is Seven-Up.

A no-name wine with 'gaseosa'

A no-name wine with ‘gaseosa’

It was delicious (and unbelievably inexpensive – 24 euros for two), reminding us of meals in Madrid in the early 1970s when we used to go to the same local restaurant every day for lunch and served hearty portions of home cooking with unlabeled wine in carafes or bottles, two courses, dessert, wine and coffee for next to nothing. I vividly remember that the restaurant served a different main course every day, every week. I don’t remember the exact days, but it was something like chickpeas on Monday, beef stew on Tuesday, fried eggs, rice and fried bananas smothered in tomato sauce (arroz a la cubana) on Wednesday, paella on Thursday and fish, usually breaded fried hake fillets on Friday.

There was nothing pretentious about the food. No novelty, no experiments, just good, filling comfort food like people ate at home. And when you’re on a tight budget like we were, big lunches like those tided you over until the following morning.

Pochas, or white bean stew - the perfect comfort food.

Pochas, or white bean stew – the perfect comfort food.

Back then people would take their empty bottles to the corner tavern where the bottles were filled from a big vat with a spigot. The first year I lived in Spain was in a boarding house and the housemother used to ask any boarder who happened to be around before lunch to go out with a couple of bottles to fill. Restaurants would have this kind of wine wine delivered in large dame-jeannes called ‘garrafas’ where they were decanted into bottles or carafes.

A typical Spanish 'garrafa'. (Photo credit:  todocoleccion.com)

A typical Spanish ‘garrafa’.
(Photo credit: todocoleccion.com)

I never knew where this wine came from – it could have been Valdepeñas, La Mancha or Gredos west of Madrid – it was certainly from an area near Madrid – and didn’t have an appellation of origin. It didn’t even have a label! However, when chilled and mixed with ‘gaseosa’ it was the perfect accompaniment to simple, cheap, tasty, filling meals.

You might be wondering why everyone mixed the wine with this fizzy water. It wasn’t because the wine was undrinkable by itself but rather because we guzzled it like water. Moreover, in the summer, with temperatures almost always over 100º F (38ºC) it was the only way you could drink wine.

La Pirula, a local family style restaurant in Santander.

La Pirula, a local family style restaurant in Santander.

'Who drinks well, lives well'.

‘Who drinks well, lives well’.

The next time you’re in Spain, try one of these local restaurants, called tascas, tabernas or casas de comida where you can get a menú del día for as little as 10 euros. Try the house wine with gaseosa. No visit to Spain is truly fulfilling without this experience.

Bodegas de La Marquesa: five generations in Rioja Alavesa

In the Rioja region, all but a handful of wineries are family owned and operated. Most of the recently created companies were founded by vineyard owners who decided to vinify their grapes, bottle and sell wine rather than merely sell grapes to cooperatives or other wineries. Some of these small companies even age their wine in barrels. This has been made possible by the Rioja Regulatory Council’s decision to allow wineries holding fifty-225 liter barrels and a total of 33,750 liters of wine to use the official Rioja back labels, giving them legitimacy in the marketplace. Thirty years ago, the minimum was 500 barriques, and later, 100.

It’s too early to say how many of these newly created wineries will withstand the rigors of the wine business over time, but history shows that a number of family owned and operated Rioja wineries founded in the 19th century have flourished and some have become real powerhouses in the industry.

Probably the most famous of these is Marqués de Riscal, whose official name in English is ‘Wines of the Heirs of the Marqués de Riscal’. Although Riscal’s capital is no longer held 100% by the family, one of the founder’s descendants has a share in the company,  sits on the board. His son is a member of the winemaking team.

Other examples are R. López de Heredia Viña Tondonia, founded in 1877 and run by the fifth generation of the family; Bodegas Faustino, managed by the fourth generation of the founding family that started as a vineyard owner who built a winery in the mid-20th century and are now the leading producer of gran reserva Rioja; and Bodegas Martínez Lacuesta, founded in 1895.

The oldest Rioja winery continuously in the same family hands is Bodegas de La Real Divisa, founded according to the owner, in 1367. This makes it several years older than the venerable Antinori in Tuscany, that has produced wine since 1385.

There are, of course, quite a few Rioja wineries that are still in business over a hundred years after their founding but they’re no longer in the hands of the original owners: Marqués de Murrieta (1852 by some accounts), Rioja Santiago (1870), Berberana (1877), CVNE (1879), Bodegas Riojanas (1890), La Rioja Alta (1890), Bodegas Franco-Españolas (1890) and Federico Paternina (1896).

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I recently visited a fifth generation family owned and operated winery in Villabuena de Álava – Bodegas de la Marquesa. The winery was founded in 1880 by Francisco Javier Solano y Eulate, the Marquis of La Solana who owned a large holding of vineyards in Villabuena in Rioja Alavesa. Solano was inspired by the teachings of Jean Pineau, the winemaker at Château Lanessan in the Médoc who had been hired by the regional government of Álava to teach wineries how to make wine following the Bordeaux philosophy (better vineyard husbandry, destemming grapes before fermentation, fermenting in closed vats and aging in small oak barrels).

A stroll through the streets of Villabuena.

A stroll through the streets of Villabuena.

The family’s current holdings are the original 65 hectares plus ten additional hectares owned by friends of the family but managed by the winery. These vineyards yield about 400,000 kgs of grapes that produce about 400,000 bottles. About 80% of the vineyards are planted to tempranillo, and the remainder to the other traditional Rioja varieties: mazuelo, garnacha, graciano and viura.

The winery has made a strong bet on the virtues of aging in oak barriques (2,500). All ten wines in the current range have spent time in oak.

The barrel aging cellar

The barrel aging cellar

The winery itself is built on the original 19th century property with underground cellars with the fermentation vats and most of the barrel aging area above ground. The family is in the process of restoring the old cellar.

Down the stairs to the underground cellar.

Down the stairs to the underground cellar.

We tasted four of the most popular wines in the range:

Valserrano white 2013. (Valserrano is a valley between the villages of Villabuena and Samaniego where most of the family’s vineyards are located).

100% viura. Fermented four months in oak. Beautiful balance between the fruit and the oak (something that a lot of white Riojas don’t get right).

Valserrano crianza 2011. 90% tempranillo, 10% mazuelo. The first impression was a little mustiness that I thought was probably due to ‘closed bottle syndrome’ – confirmed after a few minutes when the wine opened up to reveal dark fruit and good structure.

Valserrano reserva 2009. 14,5% alcohol. Medium garnet; acidic fruit that reminded me of cranberries, with good structure and round tannins on the palate with potential to further improve in the bottle. (We bought a case.)

Finca Monteviejo 2010. A single vineyard wine made from tempranillo (95%), mazuelo and graciano (5%). Medium garnet; dark fruit with noticeable oak; round on the palate. Ready to drink now.

The winery and its wines are well known in Spain and are gaining a lot of international exposure through affiliation with ARAEX, an export consortium specializing in wines from Rioja Alavesa. They are definitely worth searching for.

Our tasting

Our tasting

Bodegas de la Marquesa isn’t open to tourists yet. The four members of the family have their hands full with the vineyards, winemaking, sales in Spain and administration . Our host María Simón promised us, however, that the winery would be ready once remodeling of the old cellar was finished.

After our visit we repaired to the nearby Hotel Viura, an avant-garde boutique hotel located in the center of Villabuena. Much like the Marqués de Riscal hotel in Elciego, visitors are surprised by the sharp contrast between the light stone buildings in the village and the gleaming metallic structure of the hotel . Since Villabuena is built on both sides of a steep ravine, you can drive straight through the village without even seeing the hotel. You have to look out for the sign.

The day we visited the hotel there was an exhibition of photographs and posters of actresses from the mid to late 20th century wearing dresses designed by Cristóbal Balenciaga, the Basque designer of haute couture. By the way, there’s a Balenciaga museum in Getaria in the Basque province of Guipúzcoa, near San Sebastián that’s worth a visit.

Ava Gardner in a Balenciaga evening dress.

Ava Gardner in a Balenciaga evening dress.

Next to the hotel there’s a well-stocked wine bar where we had a pre-lunch drink.

Bodegas Montecillo: A First Class Wine Tourism Destination

Aretha Franklin nailed it when she sang, “All I need is a little respect”. In the Rioja wine business, respect has historically been in the hands of small boutique wineries, coddled by wine writers and magazines for their handcrafted wines while large wineries have been derisively dismissed as factories pumping out millions of bottles of mediocre plonk.

Respect has come to larger properties here because of their efforts to cater to visitors and one of the keys to their success has been accentuating the advantages of a large organization – access to the latest technology, marketing muscle, well-qualified staff and the power to put product on shelves and wine lists. If Rioja is a well-known international brand today, it is probably  due more to the presence of big, ubiquitous brands than to small wineries boasting 95+ Parker and Wine Spectator points.

One of the newcomers to wine tourism in Rioja is Bodegas Montecillo, founded in 1874 in Fuenmayor as a family winery but since the 1970s owned by Osborne, the well-known sherry, brandy and more recently table wine and Iberian ham producer based in Puerto de Santa María, in southern Spain.

Osborne brings a wealth of wine tourism experience to Montecillo. According to ACEVIN, the Spanish Wine Route Association, over 400,000 wine tourists visited the Sherry region wine route in 2013, more than twice the number visiting Rioja. Osborne has an active wine tourism department responsible for showing visitors around their wineries in Puerto de Santa María and Malpica in Toledo as well as Cinco Jotas, a leading producer of Iberian ham.

Montecillo is reaching out to Rioja wine tourists with two estates: the original Fuenmayor property, a lovingly restored stone winery with several underground niches 12 meters below ground that will be used as a visitors’ and events center, and the nearby winery built in 1975.

the entrance to the 1874 winery in Fuenmayor

the entrance to the 1874 winery in Fuenmayor

Group wine tourism director Carolina Cerrato explained during the opening ceremony of the Fuenmayor winery that Montecillo is the third oldest winery in Rioja. The original owner, Celestino Navajas, learned the wine trade in France and his winery was one of the first to adopt the Bordeaux system of winemaking here. The winery boasts that it has made wine since the creation of the Rioja Regulatory Council in 1926 and has a stock of old wine that hasn’t been moved from its niche for over one hundred years. Is the wine drinkable? Apparently, yes. In 2000 a group of experts from Christie’s, the British auction house opened a number of bottles, selecting the 1938 and 1945 vintages for auction where one bottle fetched £ 834.

One of the niches with hundred year-old bottles

One of the niches with hundred year-old bottles.

the arched ceiling of the 1874 winery

the arched ceiling of the 1874 winery

The winery in Navarrete is proof that a large property is capable of producing great wines. My own experience in Campo Viejo and El Coto proved to me that large wineries, with their financial clout, give them access to the latest technology as well as teams of highly qualified vineyard and winery managers who are able to produce a ‘house style’ year in and year out. This technology was evident at Montecillo with the use of Ganimede fermenters, racking by gravity, two aging cellars with a total of 38,000 barriques from different suppliers featuring an ongoing experiment to follow the evolution of wine from the same vintage aged in different types of barriques.

a scale model of the Navarrete winery

a scale model of the Navarrete winery

Montecillo has made a strong bet on gran reserva. We were shown a cellar with 600,000 bottles of gran reserva 2008 waiting to be labeled and shipped. That’s a lot of wine and a healthy investment if you take into account that Montecillo has financed the cost of the wine, barrels, bottles, corks, bottling and warehousing for seven years before selling a single bottle!

One of Montecillo's barrel aging cellars.  In the foreground, a selection of barriques made of different species of oak from different suppliers.

One of Montecillo’s barrel aging cellars. In the foreground, a selection of barriques made from different species of oak from different suppliers.

One of the bottle aging cellars with 2008 gran reserva.

One of the bottle aging cellars with 2008 gran reserva.

Our tour ended with a stop at the well-stocked shop where you can buy wine from the group’s wineries as well as tee shirts, ties and other souvenirs featuring the Osborne bull.

A selection of ties with the Osborne bull logo in the wine shop in Navarrete.

A selection of ties with the Osborne bull logo in the wine shop in Navarrete.

The bull is arguably the most recognized symbol of Osborne in Spain and has an interesting story behind it. About twenty years ago, the Spanish government forbade the use of roadside billboards, among them, those featuring the Osborne bull. Osborne successfully argued that the bull was not primarily an advertisement for their brand but rather, a symbol of Spain (a well-known euphemism for the Iberian peninsula is ‘la piel de toro’ – ‘the hide of the bull’). The company was allowed to keep the billboards.

The Osborne bull, a symbol of Spain. (Photo credit:  Osborne)

The Osborne bull, a symbol of Spain.
(Photo credit: Osborne)

Alternativa-al-toro-de-Osborne-600x250(Spanish humor:  Driver: “What about the Osborne bull?” Passenger:  “They decided that this is more typically Spanish.”)

Montecillo doesn’t boast an avant-garde, architecture award-winning winery but the visit they offer wine tourists is first-class and the wines are seriously good.

Bodegas Montecillo

Historical 1874 winery

Ctra. Fuenmayor-Navarrete, km. 2

26320 Fuenmayor (La Rioja)

Bodegas Montecillo

Polígono Industrial Lentiscares

Ctra. Fuenmayor, km. 3

26370 Navarrete (La Rioja)

Website: www.osborne.es

Visits: montecillo@osborne.es

Photo credits , except for the Osborne bull:  Tom Perry

Rioja’s iconic Bodegas Marqués de Murrieta reopens after nine years of remodeling

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Bodegas Marqués de Murrieta, one of Rioja’s most iconic 19th century wineries, recently reopened after nine years of much-needed renovation. It was well worth the wait.

The Cebrián family, owner of the property since 1983, put a lot of thought into both the renovation of the winery and its wine tourism package. Although from the outside, the winery, with its stone façade, looked fine, the inside was in dire need of repair. I remember visiting in the mid-1980s and vividly remember the vast underground cellars with their sand-covered floor filled with old barriques, huge wooden fermentation and storage vats and endless dusty and mold-filled niches for bottle aging.  It was as if time had stopped in the early 20th century.

One of Murrieta's vineyards

One of Murrieta’s vineyards

Murrieta’s approach to wine tourism is a refreshing change from most wineries where visitors are led through a vinification and aging cellar where the history of the company and winemaking practices are explained and a quick tasting is given, followed by a visit to the winery shop. Murrieta entertains small groups and spends lots of time with them. I’m sure this personal touch will pay off.

Here, the visit starts in the vineyard, highlighting the ‘château’ philosophy brought to Rioja by Luciano de Murrieta from Bordeaux. The original 168 hectares planted by Murrieta were added to by Vicente Cebrián, who planted 132 hectares on property adjacent to the already existing vineyards. The winery’s vineyards provide 90% of the its needs, with the remaining 10% purchased from suppliers with whom the winery has worked for years. Murrieta remains faithful to the traditional Riojan varietals of tempranillo, garnacha, graciano and mazuelo for reds and viura for white. There is, however, a little cabernet sauvignon in their brand Dalmau, according to the tasting sheet provided by the winery.

The visit then moves to the inside of the original winery, a lodge-like structure about 90 meters long. This is the visitors’ center. On the left side, there are two tasting rooms, one at each end of the building, with a glass wall that overlooks several restored wooden fermentation vats in the first underground level.

Restored fermentation vats as seen from one of the tasting rooms

Restored fermentation vats as seen from one of the tasting rooms

Downstairs, the visit highlights the history of the winery with several displays showing documents such as deeds to the property, brand registrations, letters written to and by Murrieta, newspaper clippings from our local newspaper LA RIOJA with the Marquis’ obituary as well as photographs from the 19th and early 20th century.

an early 20th century stand at a wine fair

an early 20th century stand at a wine fair

Other displays showed bottles from significant vintages in Spanish history including the first wine bottled by Murrieta in 1852, a collection of labels dating from the late 19th century, filters, bottling and corking machines and other memorabilia.

an 1852 Murrieta

an 1852 Murrieta

We also saw, behind an iron gate, niches filled with historical vintages including all bottlings of Castillo de Ygay from 1892 to the present.

one of Murrieta's 'sacristies' with old vintages

one of Murrieta’s ‘sacristies’ with old vintages

At the end of the visit we were shown a room with pictures of the remodeling process as well as a video interview with the foreman of the crew of Galician stonemasons hired to rebuild the winery.

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Following the visit to the cellars we were led to one of the tasting rooms, where Miryam Ochoa, the winery’s PR director, explained at great length Murrieta’s winemaking philosophy in Rioja, based on long periods of aging in oak and bottle followed by a tasting of three wines: Pazo Barrantes, a 100% albariño from a property owned by the Cebrián family in Rías Baixas, Marqués de Murrieta reserva 2009 and Dalmau reserva 2009. My tasting notes follow.

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Pazo Barrantes 2013. D.O. Rías Baixas. 100% albariño. 13,5% abv. 13,95€ /bottle RRP in Spain.

Brilliant straw yellow. Closed on the nose at first but soon opening up to aromas of wildflowers and baked bread. Silky texture, balanced acidity, longlasting on the palate. I thought it was really good, without the overpowering tropical fruit aromas present in many other whites from Rías Baixas.

Marqués de Murrieta reserva 2009. D.O. Ca. Rioja. 90% tempranillo, 4% mazuelo, 3% red garnacha, 3% graciano. 14% abv. 1.000.000 bottles produced. RRP 19,95€ in Spain.

Medium black cherry. An aroma that reminded me of cherry liqueur, well-integrated oak and some spicy notes. Round, ripe tannin, medium mouthfeel, persistent.

The Cebrián family’s philosophy has always been to make ‘modern classics’ at Murrieta and this reserva is a good example. It reminded me of the Murrieta wines of the past with understated elegance but without the stewed fruit and pronounced dry, iodine-like nose that I always used to unfailingly identify as Murrieta.

I thought it was excellent.

Dalmau reserva 2009. D.O. Ca. Rioja. 74% tempranillo, 15% cabernet sauvignon, 11% graciano. A single vineyard wine from the Canajas estate.

19.000 bottles produced. 45€ RRP in Spain.

Intense black cherry. Minty and floral nose, powerful but at the same time elegant. Juicy, elegant, longlasting.

Dalmau was created by Vicente Cebrián Jr. (whose middle name is Dalmau) soon after taking over the winery when his father died unexpectedly. This was in the midst of the market’s reaction to traditional Rioja led by the Parkerites. Dalmau, like other ‘modern’ Riojas produced around this time (the early 1990s), tried to express fresh, ripe fruit, high alcohol and powerful tannins but were criticized both in Spain and abroad for being unbalanced. The 2009 Dalmau was still juicy and powerful but with much better balance than the wine I first tasted in London twenty years ago. Not my style but very well made and surely with a big following among fans of modern Rioja.

It was a thoroughly enjoyable visit and tasting. We spent three and a half hours there, an unheard-of amount of time compared with visits to other Rioja wineries.

Rather than give visitors and extensive tour of the winery, Murrieta has wisely decided to concentrate on its history and a detailed tasting that could have served as an introductory tasting course. Even though our group was made up of locals along with several people with extensive experience in the Rioja wine business, both the visit and the tasting were extremely enjoyable and informative.

Murrieta has an attractive wine shop on the premises as well as a wine club whose members regularly receive special offers.

I encourage you to plan a visit to this winery. You can request a booking at the following website:

http://www.marquesdemurrieta.com/

Bodegas Marqués de Murrieta

Carretera de Logroño-Zaragoza km. 5

26006 Logroño (La Rioja)

T-941 27 13 70

(All photos by Tom Perry)

Rioja discovers natural wines

Last week La Tavina, one of Logroño’s most popular gastrobars, organized a tasting of ‘natural’ wines, an event that guaranteed that a collection of young Turk Rioja winemakers and local wine geeks would fight for the 25 available seats. I was one of the lucky ones. Luis Gutiérrez – Robert Parker’s Spanish wine taster – and Luis Alberto Lecea, president of the Rioja Regulatory Council, himself a grape farmer and small winery owner also attended, a good indication of the interest in these wines.

Rioja has never been a trendsetting region. We would rather see how new ideas develop elsewhere before adopting them. Consequently the most forward-thinking Rioja winemakers are only beginning to think about wines with little or no added sulfur dioxide.

Andrés Conde, the owner and sommelier of Bodega Cigaleña, a restaurant in Santander, led the tasting. His restaurant has one of the largest collections of wines in Spain, especially of older vintages. Conde’s wine knowledge is encyclopedic, and he entertained us with personal anecdotes about the characteristics of each of the wines, the terroir, grapes, aging and winemaking practices based on his visits to the wineries and conversations with the winemakers.

Andrés Conde

Andrés Conde

It was interesting that Conde didn’t mention the word ‘natural’ once during the tasting. He preferred to describe the wines as ‘poco protegidos’ (slightly protected).

Five wines were on the menu:

Sin Rumbo 2013. D.O. Rueda from Nieva in the province of Segovia. 100% verdejo. Produced by Ismael Gozalo who describes himself as an ‘independent winemaker’. The vineyards are located at 900 meters above sea level and farmed biodynamically. Fermentation and a short period of ageing in 500 liter barrels.

Color: not brilliant, a little veiled. A subtle floral nose. Round with a lower level of acidity than what I’m accustomed to but nonetheless very attractive. It was paired with a pea, fava bean, tomato and caramelized onion salad with a touch of olive oil and vinegar. I thought the pairing was good. The wine, however, didn’t hold up well in the glass compared to the others by the end of the tasting.

Sin Rumbo

Sin Rumbo

L’Anglore 2012 rosé. AOC Tavel. Grenache and Monastrell. Producer Eric Pfifferling. Aged for 18 months in barrique, required by the AOC Tavel.

Color, darker than my benchmark, a Rioja rosé, more like a light red. Not a very pronounced aroma when I first tried it. Later it opened up to spice and cherry, with noticeable notes of oak. Mouthfilling and a taste that reminded me a little of maraschino cherry liqueur. The pairing was a poached egg with pieces of ecologically farmed young hen with cauliflower cream and truffle oil. I can’t figure out how this pairing was thought up. The wine overpowered the food, a little unusual given that almost all the wines tasted were elegant and understated.

IMG_2541

Saint-Joseph 2012. AOC Saint-Joseph. René-Jean Dard & François Ribo. Tain-L’Hermitage. A northern Rhone red, meaning syrah. A long discussion led by Andrés y Luis Gutiérrez ensued about the defining aromas of Rhone syrah (black olives, smoked bacon and asphalt) and for these two experts, the only ones at the tasting with anything but a passing knowledge of syrah from the Rhone, this wine had it all. It was definitely not the trademark minty nose of an Australian shiraz, which most of us had tasted in the past. (Tom:  make note to self to look out for more wines from the northern Rhone!)

Medium ruby. To me, acidic fruit and a little bit of burnt rubber. Really pleasant acidity on the nose. Elegant. It was paired with a dish of monkfish and deboned pigs’ trotters, green beans and carrots. Good.

St.-Joseph 2012

St.-Joseph 2012

Cuvée Florine 2012. Côtes du Jura. Producer Jean-François Ganevat. 100% chardonnay, with 15-16 months in barrique. Andrés Conde remarked that Ganevat only added a little SO2 just before bottling.

Straw yellow, buttery with chamomile and barrel notes. Really low acidity (pH 2,8). According to Conde, this wine has characteristics of a textbook Burgundian chardonnay ‘from the old days’. It was an interesting comment but sounded pretentious because, apart from Conde and Gutiérrez, none of us had much experience with today’s chardonnay from Burgundy, let alone one from the old days. I liked it a lot and was glad to taste a wine from Jura, one of today’s ‘hot’ wine regions.

The food pairing was a filet mignon with warm, fresh foie gras and a reduced Port sauce. It went very well with the wine.

Cuvée Florine 2012

Cuvée Florine 2012

Antoine Arena Grotte di Sole 2011. AOC Patrimonio red from Corsica. Mainly nielluccio. A totally unknown appellation and grape variety for me.

Medium intensity. Very spicy, notes of overripe grapes and possibly a little brett. Powerful tannin. It was paired with chocolate ice cream and olive oil.

Grotte di Sole from Corsica

Grotte di Sole from Corsica

A sixth wine was introduced as a surprise. A deeply colored red with very intense fresh fruit aromas. Juicy fruit, good acidity and powerful tannin. No clue was given about its origin. I attempted to apply my WSET tasting experience, trying to figure it out by process of elimination. I was still thinking when other clues started to be given. “A blend”. No help. Then “Spain”. “OK”, I thought. It didn’t seem like a Priorat so maybe it was prieto picudo from León. I kept quiet. The last clue was “tempranillo and graciano”. Then Andrés and Luis waved their heads toward Abel Mendoza, one of the winemakers attending the event. It was indeed a ‘slightly protected’ Rioja made by Mendoza. It blew my mind, nothing like any other Rioja I had ever tasted. So much for process of elimination!

Luis Lecea, president of the Rioja Regulatory Council answering a tricky question from Abel Mendoza

Luis Lecea, president of the Rioja Regulatory Council answering a tricky question from Abel Mendoza

The tasting completely changed my view of natural wines. I had only tasted one previously: a red made by the Arambarri family (Vintae) in Navarra. It had really low intensity, coming up short in aroma and flavor. The wines tasted at La Tavina were all elegant and very well balanced, with the possible exceptions of the wine from Corsica and the Rioja because of the level of tannin. They all showed very attractive aromas and were really tasty. I thought they had a kind of purity about them but maybe because I knew that they were natural wines, it was my imagination. In any case, they really got my interest.

12/2014, a natural wine from Navarra with the "drink before" date on the label

12/2014, a natural wine from Navarra with the “drink before” date on the label

The only disappointment was when we asked Andrés where we could buy the first five wines. “They’re all presold before release, so impossible”. I guess I’ll have to find other natural wines to taste but at least I have a benchmark of some of the best.

(All photos by Tom Perry)