Saturday, April 20, 2024

Meet the producer: Alcardet, Toledo, Spain

A family company founded in 1972, Alcardet is an up and coming vineyard that focuses on organic wines. Located in the region  of Toledo, south-west of Madrid, it combines some interesting experiments with more classic production associated with the region.

Cepas Viejas 2019

Almost extinct Moravia and Tinto Velasco grapes, very limited edition aged in oak for 6 months. A rare gem from Castilla.

A fruity, balanced wine with medium body. Smooth tannins. Ready now. I paired with pasta that I had prepared with a sweet tendency sauce. I also tried roasted chicken and peas, and would not recommend a steak as red meat would have too much structure for this delicate wine. 

Score 90








371+52 =323 Correcto

Verdejo 100%

A floral nose with latent white peach and a smooth unpretentious wine. Moderate length. An easy drink to pair with a salade niçoise or mozzarella. Score 86




Correcto red wine

tempranillo 199%

A simple tempranillo, with fruity notes and moderate complexity and length, produced with the same "randomness" philosophy as the previous wine. 
Score 86


Natura Brut

Chardonnay, macabeo and airén

This organic brut presented an intense fruity nose and a moderately complex, balanced palate with fragrant notes. We paired it with a hearty English lamb pie. 

Score 89



Riesling Sescueras

Riesling 100%

This can be considered an interesting experiment, one does not find many riesling in southern Spain. This is an easy entry level wine, perhaps the warm climate prevents the full development of this variety. 
Score 80.




Real Gana brut Reserva 

Airén 100%

Their top of the line bubbly, this traditional method from Alcardet in Spain is very fresh without being aggressive, pleasant lemon zest. Moderate complexity and length. I paired it with mushroom ravioli, the acidity contrasted perfectly with the filling and fatty sauce. Score 89









Friday, April 12, 2024

Trade tasting of Monastrell wines from Spain

Thanks to the UK Sommelier Association and Monastrell Spain (a non profit dedicated to promoting this variety) for a unique masterclass on this relatively unknown grape from southern Spain. It is known elsewhere as Mourvedre, but here in Spain it finds a terroir that results in wines that are markedly different from those in France.

Spanish Monastrell sold about 16m liters of wine in 2022, the last year for which data is available. Of this, roughly one third is red, 25% is white and the rest is split between rosé, sparkling and liquor.

Four bottles out of five are consumed domestically in Spain, with a bit less than 20% exported, mainly to Germany, United States, Poland, the Netherlands and the UK. China's thirst is growing for this like for many European wines and it is already importing well over 100k liters.

In Spain Monastrell is the 6th most planted variety, with some 4% of total vined area, a percentage which rises to almost 8% if only red grapes are considered.

In terms of geographical distribution, Monastrell is planted mostly in the south-east of the country. Murcia captures almost half with 16k hectares, followed by Castilla-La Mancha (40%) and Comunidad Valenciana (15%). It used to be more widespread across the country before the phylloxera plague of the XIX century, but during the XX century it fell out of favor in the central and northern parts of the country. The reason for this is that this variety has turned out to be particularly well suited to hot and dry climates as one is likely to find in southern Spain.

Over the last one hundred years or so, it has been planted in considerable amounts in Australia and in the US.

The name Monastrell comes from the Latin and it indicates the important role played by monasteries in the development of viticulture especially after the definitive eviction of the Arab invaders from the Iberian peninsula.

We tasted recent vintages and in my opinion all these wines are ready to drink now with limited aging potential.

The masterclass was let by well known Master of Wine Peter McCrombie with his usual verve.

Ready, set, go Monastrell!

Here below are my tasting notes of the wines proposed to us in this masterclass:

Seven months in French oak.
A fruity wine with moderate intensity. Rough corners that may be smoothed out with a few years in the bottle. Score 85

Similar to the previous wine, red fruits and herbs organic production. Score 85

Biodynamic production. An intense start gives way to a balanced and long wine. High altitude (900+ masl) and calcareous soil. 14 months in old wood. Score 89

Fifty-seven-year-old vines produce a complex, perfectly balanced wine with a long, smooth ending. Twelve months in old and new Allier barrels help as well. Sore 90.

Ungrafted very old vines, over sixty-year-old, and organic production at 800 masl. American oak helps make for a smooth wine with lingering fruity notes. Score 90

70% Monastrell, 30% cabernet sauvignon
Deep ruby red, high concentration, complex aromas and almost jammy at end. High abv (15.5%!) Twenty-four months in oak. Score 88

Biodynamic, 43yo vines at 850 masl. One year in new Allier oak. Intense, balanced and complex. The best wine today. Score 92

Fruit with a touch of sweet. Moderate structure and balance. Moderate length. Score 90


Tuesday, April 9, 2024

Mountainous Macedonia, Epirus and Central Greece


Insightful masterclass delivered by Sofia Perpera for Westbury Communication. This has become a notable and pleasant tradition on the London wine scene. Here below are my main takeaway points. 

Greece did not make the oldest wines in the world, but Greek cities (there was no such things as "Greece") produced the first sophisticated culture of wine. The Symposium was a fundamental contribution to western culture: a social gathering following a banquet to pursue the pleasures of wine and music. A far cry from what we think today of a symposium: a gathering of experts to discuss a subject matter at a sophisticated or scientific level.

Greece also developed the first kind of "controlled denomination of origin" by legislating that producers had to use different kinds of amphoras depending on the type of wine. Heavy fines were imposed on rule breakers!

I mentioned there were older wines around the world (Georgia, Mesopotamia) but perhaps the oldest in Europe was indeed Greek, and the oldest known press is to be found near Knossos, on the island of Crete.

The Greeks drank their wine diluted in water, a habit that the Romans would later copy just like they copied (and often improved) on so much of Greek culture. Three parts of water to one part of wine was the accepted ratio, probably because it would make the wine more drinkable and hide its inevitable faults. (The Romans were known to mix wine and water also for the opposite reason: to allow alcohol to at least partially disinfect drinking water.)

Wine continued to develop in Greece long after the classic period but it suffered during the many centuries of Turkish occupation as it was perceived contrary to the precepts of islam.

One had to wait until the 1990s to finally see a revival of quality production. Greek winemakers went abroad to study, mainly in France but also in italy and the US, and vineyards invested in state of the art technology. A school of oenology has been active in Athens wince 1980.

Membership in the EU after 1981 also helped a lot, with the Common Agricultural Policy providing much needed funding to increase investment and the EU authorities regulating production to improve quality.

Today, some 65,000 hectares of land are planted with vines (though the exact number is now known, the cadastre is less than totally accurate) and this still not much, less than 2% of vines in the EU as a whole. Two thirds are devoted to produce white wine and one third red.

Germany and the USA are the main export markets.

The great news of recent years is that, while at the beginning of the quality revival in the 1990s producers preferred international grapes, mostly from France, now they devote special attention to plant local varieties, at least where this can be made to optimize quality.

Tasting notes:

1. Jima Winery, Super Girl 2022
Debina
Citrus, fresh and long, moderately complex.
No price given. Score 86.

2. Ktima Gerovassiliou, Malagousia 2023
Malagousia
Apricot, complex and long, perfect balance.
RRP £24. Score 89.

3. Ktima Pavlidis, Emphasis 2023
Assyrtiko
Structure, balance and length. Excellent value.
RRP £16. Score 90.

4. Wine Art Estate, Plano 2023
Assyrtiko
Similar to previous wine, slightly rounder.
RRP not given, Score 90.

5. Domaine Hatzimichalis, Alepotrypa Vineyard 2023
Assyrtiko
Round, soft sensations prevail.
RRP £ 16. Score 86.

6. Ktima Biblia Chora Areti White 2022
40% Assyrtiko 60% sauvignon blanc
Fresh, chalky like its land, zesty.
RRP £ 26. Score 88.

7. Nico Lazaridi Wines, Evil Eye Rosé 2022
Xinomavro
Fresh, structured, slight bitter ending.
RRP £ 27. Score 90

8. Domaine Costa Lazaridi, Château Julia 2021
Agiorgitiko
Strong tannins, a bit rough on the palate, maybe it needs more time.
RRP 15. Score 80.

9. Samartzis Estate, Papanikolas 2021
Mouhtaro
Fruity wine but alcohol predominates
RRP £ 37. Score 82.

10. Alpha Estate Ecosystem reserve vieilles vignes Barba Yannis 2020
Xinomavro
Fruity, complexity, will improve with rounder tannins in a couple of years. 
RRP £37. Score 85

11. Noema Winery Invicta red 2020
Xinomavro
Also fruity with alcohol too much front and center, a touch of sweet.
RRP not given. Score 82.

12. Diamantakos Winery, Naoussa 2020
Xinomavro
Fruit and structure, moderate complexity and length.
RRP £ 30. Score 87.

13. Kir-Yanni Estate, Ramnista 2019
Xinomavro
Fruit and structure, perfect balance and good length. Ready now.
RRP £25. Score 92

14. Boutari Wineries, Naoussa Grande Reserve 2013
Xinomavro
Complex and long, balanced, the best wine today.
RRP £25. Score 93.

15. Kechris Winery, Tear of the Pine Retsina 2022
Assyrtiko
Good structure and balance, a typical new generation high quality retsina wine.
RRP not given. Score 89.