Today we celebrate the old and the new
Our first wine is a 1994 Rioja from family owned, organic producer Urbina. It is rare to try a wine with such age as this and it really is a stunning example. Parker gave it 92 pts and recommend a drinking window from now until 2025 (and if not longer!) Made from 90 % Tempranillo, 5 % Graciano y 5 % Mazuelo. This wine comes from the best grapes from the Estate, all from vines over 20 years. Fermentation at 28 º C and macerated the last 28 days, followed by 24 months in oak and 48 months in bottle.
Garnet-red color, splendid maturity, complexity on the nose, the palate is seen in the harmonious and balanced oak and fruit tannins, elegant and velvety soft, and wonderful length.
Our second wine is a much more modern interpretation of Spanish wine making. Bodegas Pittacum was first established in 1999 by six friends who saw the quality coming out of the Bierzo region (bordering Galica and Castill y Leon) and the need to rediscover its native grape, Mencia. A few years down the line and renowned producer Terras Gauda realised it was a project out to produce high quality wines and so got involved. Made right in the heart of Bierzo, we have chosen the Petit Pittacum 2016 as we were so impressed last week after trying it on a Thursday afternoon. If you drink it a little cooler, it is perfect for these sunny evenings. Made from the Mencia grape from small plots of organically grown 90 year old vines situated in the foothills of the mountain range that makes up the Bierzo region. The vines are grown in clay soils on steep slopes and benefit from the cooler Atlantic climate. Following a reasonably short 15-day fermentation the wine is aged in oak barrels for 3 months. This makes for an expressive red that would also be perfect for a barbecue!
A bright cherry-red in the glass. A nose of blackberries, strawberries and glace cherries. On the palate, fresh and juicy with an excellent acidity and expressive red fruit flavours. The tannins are discreet and the finish lingering and bright. Great with a warm lamb salad with pea, mint & feta cheese dressing, Botillo del Bierzo - smoked pork rib cooked with chorizo and vegetables - or braised partridge in a dark chocolate sauce.