A delicious Aussie Shiraz with a bit of age – what’s not to like? First a quick overview of its home region, Adelaide Hills, followed by an introduction to its producer, Lonview Vineyard, and finally some tasting notes.
Adelaide Hills
Adelaide Hills is the coolest region within South Australia, the biggest source of quality wine within Australia. Climate change has made its precious altitiude even more vital. The majority of plantings are varieties which thrive in cool climates – Sauvignon Blanc, Pinot Noir, Pinot Gris – but also those which are happy across different climatic conditions, especially Chardonnay, and as we have here, Shiraz.
Credit: wineaustralia.com
Adelaide Hills only became a protected Geographic Indication (GI) 25 years ago, which shows that it is a relative newcomer compared to South Australia’s internationally famous regions such as Coonawarra and the Barossa Valley. Its cool climate is partially from its relative proximity to the Southern Ocean, but even more than that due to its elevation. The hills to the east of Adelaide form part of the Mount Lofty Ranges (yet another super original Australian name!) There are two official sub-regions, Lenswood and Piccadilly, the latter of which is particularly renowned for its Chardonnay.
Longview Vineyard
Notice that the name includes Vineyard, singular? I had to catch myself from adding an ‘s’, but the moniker is deliberate as the property consists of a single vineyard. As Longview was founded in 1995 it predates the GI, though the first vintage wasn’t until 2001. Admittedly it’s a large vineyard at 65 hectares, and reaches up to 410m at its highest point. Ownership is in the hands of brothers Mark and Peter Saturno; their Italian heritage is supported by the inclusion of Italian varieties Nebbiolo, Barbera and Pinot Grigio.
The current range extends to around twenty wines, of which five are currently available in Ireland:
LV Shiraz Cabernet
Vista Shiraz Barbera
Devil’s Elbow Cabernet Sauvignon
Yakka Shiraz
The Piece Shiraz
Among those not available here are those in the Macclesfield Range which they call “our collection of premium, small-batch wines that reflect the unique geology and climate of Macclesfield.” Interestingly one is labelled as a Syrah rather than Shiraz. Perhaps we might see some of these up here in the future?
Longview “The Piece” 2016
Before we even get into the wine itself, a few words on the label and packaging. Yes, in the end it’s “the juice” that counts, but if a label or a container helps to catch the eye of a wine lover browsing the shelves, I have no problem with that. Innovation should be encouraged!
The 2016 bottling of The Piece has a grafitti theme, and came in a container looking like a spray-can. I particularly liked the “Shiraz Gloss” label just above the vintage label. The theme arose as a tribute to Longview’s “The Piece Project” where Australian street artists compete to have their work featured on the label.
Now, onto the wine! Grapes for The Piece are a very small part of the estates Shiraz production; the best rows in the best blocks are harvested separately from the surrounding vines. Alcoholic fermentation is temperature controlled, after which the wine is transferred to old French oak hogsheads and puncheons. Malolactic fermentation takes place there, and the wine is left to mature for another year and a half. There’s then a final selection of the best barrels – ten in the case of the 2016 vintage, but as few as five for 2019.
The wine team aim for “cool climate spice” as one of the key attributes of this wine, and it really shows on the nose – it’s like Christmas cake without the icing; sweet, confected fruits with spice and treacle. The palate also has sweet berry fruit, though it’s rich and appealing without being sugary. The finish has fine tannins and a balancing streak of acidity. Overall this is a well-made, nicely balanced wine.
Astrolabe’s winemaker Simon Waghorn is a master of his trade. Speaking to him recently, I was reminded of a chef who can make Bib gourmand bistro-style food but also Michelin-starred fine dining – though without the airs and graces.
As you move up the Astrolabe Sauvingon Blanc range the wines go from tasty all-rounders to increasingly complex; the fruit sources move from the whole region, to sub-regions, to single vineyard. For example, the Awatere Valley bottling is a real showcase of tha sub-region’s style, with leafy and herbal notes developed over a longer growing season, but some of the fruit from the Awatere also goes into the Province Sauvingon Blanc. Similarly, fruit from the Taihoa vineyard is bottled on its own – as below – but also with other Kēkerengū fruit as the Kēkerengū Coast Sauvignon Blanc.
I tried the 2017 vintage of the Taihoa a few years ago and was very impressed, so was keeen to try the current vintage: 2020.
Astrolabe Taihoa Vineyard Sauvignon Blanc 2020
It is not well appreciated by folks up here that the Marlborough Wine GI actually extends down the coast to include the Kaikōura District as well as the Marlborough District itself:
Credit: Jonathan Harker
Plantings are much more scarce compared to the main three sub-regions and farming is often mixed
The Taihoa Vineyard is on the Kēkerengū Coast, just over the administrative border into Kaikōura District. The vineyard is owned by Paddy and Anna Trolove and consists of two small blocks on flat terraces close to the sea. The influence of the sea extends the growing season in both directions; budburst arrives early yet the cold winds from the south delay full ripening until after the rest of Marlborough.
Unlike in central Marlborough, grapes from the Taihoa vineyard are hand-picked. Fermentation is in barrel with indigenous yeasts, followed by maturation in French oak barrels. These practices impart significant body and texture to the wine, as well as additional aromas and flavours.
In the glass this 2020 vintage is lemony-gold, just a fraction darker than the more modest Sauvignons. The nose is very expressive, with lots of rich lees character coming through on top of typical Sauvignon notes of grapefruit, lemon and passionfruit. The mouthfeel is what really sets it apart, with an almost chewy texture. The lees influence is still prominent on the palate, along with tropical fruit and nutty notes
This is Astrolabe’ top Sauvignon Blanc and retails for a little over twice the price of its Regions Marlborough Sauvignon. Is it worth the money? It really depends what you’re after; it’s a weekend treat rather than a weekday sipper. At O’Briens it’s €0.50 more than Cloudy Bay, and as good as Cloudy Bay is, I find the Taihoa Vineyard much more interesting. I think I’ll treat myself!
ABV: 13.5%
RRP: €39.45
Source: tasted at O’Briens Wine Festival #obwinefest
Whereas Chianti has a long and storied history of making wine, its neighbour in Tuscany Montalcino is a more recent newcomer, at least at any scale. The soil around Montalcino is generally poor so few crops were grown and the land mainly given over to woodland and sheep pasture. While some grapes were planted and vinified for local consumption, it was Ferruccio Biondi-Santi who created the first “modern” Brunello and founded the house that still carries his name.
Despite the renown of his Brunello wines the area remained under-utilised. A lawyer from Rome, Gabriele Mastrojanni, bought the San Pio and Loreto estates in 1975 and turned them into vineyards. Mastrojanni followed Biondi-Santi’s lead and planted Sangiovese Grosso grapes, aka Brunello. He planted them in such a way that tractors could be used in the vineyards when desired, but still at a high enough planting density that competition between vines forced them to send down deep roots and not produce too much foliage.
Mastrojanni currently make eight wines:
the Brunello is made most years apart from poor harvests such as 1992 and 2002
a Rosso is made with similar care but with shorter ageing for earlier drinking
a well-established single cru Brunello di Montalcino Vigna Schiena d’Asino, a single hectare vineyard
a new single cru Brunello di Montalcino Vigna Loreto, also made only in exceptional years
a new wine made with the rare variety Ciliegiolo
another new bottling Costa Colonne from the new DOC Sant’Antimo
a Super-Tuscan Cabernet Sauvignon-Sangiovese blend, San Pio
a botrytised dessert wine
Mastrojanni Brunello di Montalcino 2015
2015 was a renowned vintage in much of Italy, so I had high hopes for this wine. On pouring – from a half bottle – it was just above medium intensity, with a ruby, somewhat watery rim. Dense black fruits dominate the nose, with black cherry and blackberry to the fore, with notes of exotic spice at the periphery. The palate is powerful and viscous, almost thick in the mouth. Voluptuous black fruits are joined with more savoury notes of black olive, leather and black liquorice. The tannins are ripe so it’s down to the acidity to provide structure and keep everything fresh.
This is a succulent, tasty wine. I hear the 2016 is even more highly regarded, so that would be a special treat to enjoy this winter.
ABV: 14.5%
RRP: €37.95 (375 ml) / €69.50 (750 ml)
Source: sample
Stockists (2016 750 ml): Baggot St Wines; Blackrock Cellar; The Corkscrew; Clontarf Wines; Deveneys, Dundrum; D-SIX Off Licence; Grapevine, Dalkey; Lotts and Co, Terenure; Martins Off Licence, Fairview; Michael’s Sutton; Nectar Wines; Redmonds of Ranelagh; Pembroke wines @ Roly’s Bistro; Saltwater Grocery; Sweeney’s D3; The Winehouse – Trim
Porta 6 – literally “Door No. 6” – is produced by Vidigal Wines which is headquartered in central Portugal. They produce a substantial number of different wines made in Lisbon (from 450 hectares) and across the country: Tagus, Douro, Alentejo, Dão, Beiras and Vinho Verde. Vidigal is majority family owned and run by António Mendes who has transformed the company’s operations since he took over around 25 years ago. Vidigal export 90% of their production to over 30 countries; Porta 6 is one of their key wines available in Ireland.
Porta 6 Lisboa Red 2019
Porta 6 is an everyday-drinking style red wine made from traditional Portuguese grapes: 50% Aragonez (aka Tempranillo), 40% Castelão and 10% Touriga Nacional. It is available in traditional 750 ml glass bottles but also in 1.5 litre and 3.0 litre bag-in-box formats – great for parties and lowering the wine’s carbon footprint by making for a lighter package to transport.
On pouring it’s nearly opaque black in the glass, with a bright purple rim. The nose is fantastic with ripe red and black fruits: think blackberry, black cherry, plum, redcurrant and cranberry, along with some exotic spices. Perhaps it’s just the coming season (no I’m not going to say the “C word”) but it’s almost like smelling a mince pie just before you take a big bite.
In the mouth it is smooth, with a whole winter fruit salad (if such a thing exists…and if it doesn’t, it should) hitting your mouth on the attack. The fruit slips away as you swallow it, leaving some fine grained tannins and a dusting of spice. There’s lots of pleasing fruit in this wine but no jamminess.
This is not a vin de garde or a highly complex one, but with oodles of fruit presented nicely and decent balance, this is worth stocking up on, especially at €10!
Gai’a is one of the best known Greek producers in these parts, primarily due to their magnificent Wild Ferment Assyrtiko; this brilliant wine has featured several times on Frankly Wines going back as far as My Top 10 Whites of 2014. They also make a simpler Assyrtiko called Monograph which was one of My Top 10 Value Whites of 2017 Monograph is made in Nemea which is more famous for reds based on Agiorgitiko, an indigenous Greek variety. Indeed, Gai’a make a number of different Agiorgitiko-based wines, many of them single varietals but also a few blends.
Gai’a was founded just in 1994 by locals Yiannis Paraskevopoulosan and Leon Karatsalos. They decided to focus on Greece’s top red and white varieties and locations, namely Assyrtiko from Santorini and Agiorgitiko from Nemea, with a winery subsequently built in each location. For the latter they chose Koutsi, a high altitude location with poor soil fertility to give cool nights and well-drained root systems.
As well as the reds made in Nemea Gai’a also produce three rosés. The first was 14-16H, so named as the juice spends between 14 and 16 hours in contact with the skins. The second rosé in the Gai’a range is the 4-6H; it isn’t stated but I therefore infer that the 4-6H spends between four and six hours macerating on the skins.
Gai’a 4-6H Nemea Rosé 2020
The Agiorgitiko (literally: St George’s grape) vines for this rosé are between 15 and 30 years old and are grown on at an altitude of 450 to 550 metres ASL. The soil has a shallow clay layer over free-draining limestone subsoil and has a 15% slope (so I would imagine hand-harvested!)
The 4-6H rosé is on the pale side but not quite the virtually colourless pale wine that is currently in fashion. The nose is joyously fruity with lots of red fruit notes. The palate is…simply delicious! The finish is crisp but not sharp. If tasted straight out of a domestic fridge this is still fruity but on the redcurrant and cranberry side; as it warms up a little the fruits move across the red spectrum yet remain fresh and tasty. When left out even longer it could even double as a light red.
This wine is modestly priced but is the most enjoyable rosé I have tried this year. I could see it pairing well with a wide variety of foods but most importantly it is extremely gluggable all by itself.
Which makes better Sauvignon Blanc, the Loire Valley or Marlborough?
The Loire versus Marlborough debate about which region makes the best Sauvignon Blanc will rumble on for years to come, with each side proclaiming victory. The Loirists can point to the fact that they have the original home of Sauvignon Blanc and the famous duo (amongst others) of Sancerre and Pouilly-Fumé. Marlboroughites may boast that very few people even knew what Sauvignon Blanc was before they started making it a world famous variety, and no other region can rival their Savvy’s aromatics.
Domaine Henri Bourgeois and Clos Henri
On the sidelines we have Sancerre based producer Domaine Henri Bourgeois, now in the capable hands of the tenth generation of winemakers, who has ventured down to Aotearoa to establish their own take on Marlborough Sauvignon, Clos Henri. It was set up in Marlborough’s most popular subregion, Wairau Valley, which has greywacke (whence Kevin Judd’s outfit takes its name) soil, essentially gravels and pebbles laid down over millennia by the wandering Wairau river. Viticulture is practising, but not certified, organic
Clos Henri has six wines, three whites (Sauvignon Blanc) and three reds (Pinot Noir) with three labels each:
Clos Henri Sauvignon Blanc: 8 – 13 year old vines on greywacke
Bel Echo Sauvignon Blanc: 9 – 13 year old vines on clay
Petit Clos Sauvignon Blanc: 3 – 7 year old vines on greywacke and clay
Clos Henri Pinot Noir: 8 – 13 year old vines on clay
Bel Echo Pinot Noir: 8 – 13 year old vines on greywacke
Petit Clos Pinot Noir: 3 – 7 year old vines on clay and greywacke
Note how greywacke is the optimum soil for Sauvignon and clay for Pinot.
Clos Henri “Petit Clos” Marlborough Sauvignon Blanc 2019
As you can ascertain from the information above, Petit Clos Sauvignon Blanc is made using young vines predominantly grown on greywacke soil. Following Sancerre practices, vines are planted close together to make them compete for nutrients and encourage them to focus their energy on producing fruit more than foliage. Clos Henri is fermented and aged in stainless steel tanks to best preserve aromatics, but it also enjoys three months of bâtonnage which both helps preserve the wine and gives it a creamy, rounded texture.
The noses shows grassy aromas (harking back to Sancerre again), plus citrus notes such as lime and grapefruit. These continue onto the palate where they are joined by some lighter tropical notes – pineapple and passionfruit. This wine has a dry finish and excellent length. It is far more elegant than the vast majority of Marlborough Sauvignons, and that’s where the Bourgeois family’s Loire expertise comes into play – it really is the best of both worlds.
I recently got to try a really tasty Spanish red from a little known region of Catalonia. Before we look at the wine itself, we have to look at: Where is Montsant? and What are Montsant wines like?
Montsant
Map of Priorat (dark centre area) and Montsant (light outer area)
Montsant is an under-appreciated wine region in Catalonia, almost completely surrounding the more famous Priorat. It was formerly part of the Falset subzone of the Tarragona DO and only appeared on labels from 2002. Montsant has prospered under its own name, increasing from 28 Bodegas in 2002 to 55 in 2020. In contrast, the Priorat DO was created in 1954 and upgraded to DOQ (under Catalan regulations, anyway) from 2000.
Montsant production focuses on red wines which account for 94% of the total made. Grapes used are a combination of local and international varieties: Garnatxa Negra, Carinyena (Carignan), Ull de Llebre (Tempranillo), Syrah, Merlot, and Cabernet Sauvignon. The small amount of white wine mainly uses local varieties: Garnatxa Blanca, Macabeu / Viura, Moscatell d’Alexandria and Xarel·lo…plus the omni-present Chardonnay.
As might be expected in a region with “Mont” in the name, elevation ranges significantly: vineyards are planted between 200 and 700 metres. There are three main soil types: chalky clay, granitic sand and slate, each rendering a different profile to wines made thereon. Many Montsant wines are powerful in both body and alcohol, in a similar style to Priorat wines, especially if made with old Garnatxa and / or Carinyena vines.
Celler Coca i Fitó
The Coca i Fitó winery is owned and managed by Catalan brothers Toni and Miquel Coca i Fitó. Toni is a well established winemaker and is Technical Director at the Celler Cooperatiu de Gandesa in the nearby DO Terra Alta; in fact, the co-ops facilities are used to make some of the brothers’ local white wines (see below). A variety of fermentation vessels are used: stainless steel tanks, concrete eggs, amphorae, standard and large format oak barrels.
Although the contents of each bottle are the key, the labels of each are specially designed by Oriol Malet and Jaume Coca:
Each design has been created to convey the essence of the wine by describing the sensations that they provoke, whether it be freshness, typicity or other sensorial experiences.
The company’s wine ranges (in addition to olive oil!) are:
Coca i Fitó: the company’s flagship wines, including blends, varietals and special wines from DO Montsant and DO Terra Alta
Jaspi:more accessible wines from young(er) vines in DO Montsant and DO Terra Alta
Samsara Priorat: a joint venture with Eva Escudé and the Vives brothers, creating a modern style of Priorat
Tocat de l’Ala: a joint venture in DO Empordà with Roig Parals
Tolo do Xisto: a joint venture in DO Ribeira Sacra with Andrea Obenza
Aloja: a new range of softer wines from DO Montsant and DO Terra Alta
Coca i Fitó Negre Montsant 2012
Even smelling the cork was enough to let me know that this wine was going to be special – a rare occurrence. Perhaps the eight or so years maturing in bottle helped. The blend for this wine is 50% Syrah, 30% Grenache (both from 60 – 70 year old vines) and 20% Carignan (from 20 – 30 year old vines). The grapes are picked from a single vineyard with limestone soils. After fermentation the wine is aged between 12 to 14 months, vintage dependant, in new French oak (90%) and American oak barrels (10%)
Despite its age this wine almost opaque in the glass; quite fitting for a wine called “negre”. The nose shows lifted aromatics of dark black fruits and spices, with strong hints of oak ageing. The palate is powerful, rich and voluptuous, with sweet blackberry, cassis and plum fruits to the fore. This 2012 is only just hitting its straps and has many years left to go. At this price it’s a real bargain.
Marlborough Sauvignon Blanc is an international success story, much aped by other wine regions to differing levels of success. Of course the wines are not a homogenous whole, with quality and style varying from producer to producer. So how do you find a good one? Of course you will get good advice at your local independent merchant, but there are also some crackers outside that. Whitehaven’s “Greg” is one of the best I’ve tasted in recent years, but first some context:
Marlborough and its Subregions
Marlborough has three main subregions:
Wairau Valley – mainly flat with gravelly soil, this is archetypal Sauvignon Blanc country. Meets the ocean to the east at Cloudy Bay, so eastern vineyards have more of a maritime influence.
Southern Valleys – as the plural suggests, this is a collect of several small valleys: Omaka, Fairhall, Brancott, Ben Morvan and Waihopai Valleys. Steeper sites, especially those on clay soils, are prized for Pinot Noir, Chardonnay and other varieties.
Awatere Valley – the furthest south of the three with cooler, often elevated sites that produce some Pinot Noir but especially a distinctive style of Sauvignon Blanc – easily distinguishable in a blind tasting.
Whitehaven Wines
After hauling anchor in Marlborough Sounds while weather a storm on their yacht, Greg and Sue White decided to set down roots and plant a vineyard in Marlborough. Whitehaven was therefore stablished in 1994 and was run by the couple until Greg’s untimely death in 2007. From that year the “Greg” label was affixed to special releases of Sauvignon Blanc and then Pinot Noir.
Whitehaven’s grapes come from 30 vineyards totalling 575 hectares across the three subregions. They can be classed as three different types: estate owned, estate managed and contract growers. The estate owned and managed vineyards are just under 40% of the total.
Since Greg’s passing Sue has been supported by a team of winemakers, viticulturalists and office staff. Peter Jackson (no, not that one) is Chief Winemaker, Diana Katardzhieva is Senior Winemaker & Production Manager, Rowan Langdon is Winemaker and Jess Wilson is Viticulturist. Sue and Greg’s daughter Samantha joined the firm as Process Improvement Manager with her husband Josh as Sustainability Manager. Whitehaven therefore remains very much a family affair.
Whitehaven Wine Ranges
Whitehaven make four distinct ranges, all from Marlborough fruit. Wines in blue and bold are available in Ireland from O’Briens.
Mansion House Bay
Named after the place where Greg proposed to Sue, these are fun, everyday drinking wines.
Sauvignon Blanc
Chardonnay
Pinot Gris
Pinot Noir
Pinot Noir Rosé
Kōparepare
Named after the Māori for “gift” or “contribution”, these wines are made by Whitehaven in partnership with LegaSea, a “non-profit organisation that works tirelessly to protect and restore New Zealand’s coastal fisheries.”
Sauvignon Blanc
Lighter Sauvignon Blanc
Chardonnay
Pinot Gris
Pinot Noir
Pinot Noir Rosé
Whitehaven
This is the senior full range of wines which are “a powerful, elegant and consistent expression of Marlborough’s classical wine styles”.
Whitehaven “Greg” Awatere Single Vineyard Sauvignon Blanc 2020
How special a single vineyard wine can depend on the size of the vineyard – some are mahoosive! However, in the case of Greg Sauvignon Blanc the grapes are sourced from the Peter family’s Alton Downs Vineyard, just off the Awatere Valley Road. The vines are all mass selection clones in East-West row orientation are were machine-harvested on the evening of 30th March 2020. Note that harvesting by machine is preferred for Sauvignon Blanc as it tends to promote better quality.
Once picked the grapes were destemmed and pressed gently to minimise contact with the skins. The juice was left to settle at low temperatures then cool fermented – with specially selected cultured yeasts – in stainless steel tanks.
In the glass this wine is a very pale straw yellow with green tints. The nose is complex, with green notes of grapefruit, gooseberry and fresh (not tinned!) asparagus, along with herbs, mangetout and a mineral streak. The aromas continue through onto the palate which is beautifully balanced, poised between fruit sweetness, tangy green notes and fresh acidity. This wine was the absolute standout at an Aromatics virtual tasting I held with friends a few months ago and is destined to be a regular tipple chez Frankly Wines.
White Rioja gets far less attention and plaudits compared to red Rioja, mainly due to the fact that white varieties only account for 10% of the total vines in the region. However, when one particular white Rioja recently received a glowing review from Tim Atkin I thought it would be interesting to try. I subsequently saw that Tim had given an early vintage of the same wine his “Wine of the Year” tag in 2017. Before we look at the wine itself, we start with a refresher on the Rioja wine region and a brief background on the producer, Conde Valdemar.
Although Rioja is Spain’s most famous wine region, there are differences between the area of the DOCa and the administrative divisions of the area. There have also been a few name changes over time, confusing things further. To sum up, the wine region extends into four administrative areas:
La Rioja (formerly Lagroño)¹
Álava/Araba: a province in the Basque country
Navarra: historically part of the Basque region, but not currently included in the Basque Autonomous Community²
Burgos:just a tiny part of Burgos for a single vineyard: Hacienda El Ternero³
As can be seen from the map above, the bulk of the Rioja wine region is within the Autonomous Community of La Rioja. The sub-regions are partly based on politics, partly on geography:
Rioja Alavesa: 17 municipalities, entirely within Álava from whence it takes its name
Rioja Alta: literally “Upper Rioja” consisting of 80 municipalities of La Rioja and 1 in Burgos
Rioja Oriental (formerly Rioja Baja): literally “Eastern Rioja”, nowadays preferred to “Lower Rioja” which has intimations of low quality, consisting of 42 municipalities in La Rioja and 8 in Navarra.
Structure of Rioja wine trade and 21st century innovations
Although there was a lot of influence and interest from Bordeaux producers in the later part of the nineteenth century, at a high level the Rioja wine trade is more like that of Champagne than Bordeaux; there has long been a distinction – or even divide – between small grape growers and large wine producers.
Wines often consist of several different grapes from across different sub-regions; Rioja Alta tends to be somewhat reserved due to its altitude, Rioja Alavesa is a bit more generous while higher in acidity and Rioja Oriental can be very high in alcohol though a little less elegant. A blend of the three is often the best compromise, though the wine can lack a sense of place and exceptional plots may ended up being blended away.
Two innovations in Rioja this century have had a small affect so far but will be increasingly important in the region. The first has been the addition of new permitted grape varieties in 2007: Maturata Tinta (Jura’s Trousseau), Maturana blanca, Tempranillo Blanco, Turruntés, Chardonnay, Sauvignon Blanc and Verdejo. Of course it will take time for these varieties to be planted in the places most suitable for them, but in my opinion this is a good initiative – particularly for the white grapes – as Viura can be too neutral and some of the new grapes have more recognition among customers.
The second initiative is much more recent; in 2017 the Rioja wine authorities announced new label indications including Single Vineyard (Viñedo Singular), Zone and Village names. The hope is that the cream will rise to the top and more top quality wines will emerge.
Conde Valdemar
Family and History
The story begins with Joaquín Martínez Bujanda who began making wine in 1889. His son Marcelino then grandson Jesús both followed into the family business. It was the third and fourth generations – both called Jesús – who set up Conde Valdemar itself in 1985. Today the winery is in the hands of fourth generation Jesús plus his son and daughter Jesús and Ana; the fifth generation are spearheading the family’s fortunes in Valdemar Estates in the USA.
The family has gradually expanded their holdings over the years, and bottles wines from their own estates separately. A notable addition was the 1982 purchase of Finca del Marquesado which is now planted with over 180 hectares of vines.
White Rioja has consistently been championed by Conde Valdemar; they were the first to plant Viura in Alto Cantabria in 1975 and the first winery to make a 100% Tempranillo Blanco wine in 2005. In between these vineyard firsts they were also the first winery to make a 100% barrel-fermented and -matured Spanish white wine in 1988.
Conde Valdemar Wine Range
There are five distinct wine ranges within the Conde Valdemar portfolio; three in Rioja, one in Ribero del Duero and one in Washington State. Unusually for Rioja, Conde Valdemar only produces wine from its own grapes.
Conde Valdemar
Valdemar Lands / Estate Wines
Finca del Marquesado
Fincas Valdemacuco (Ribera del Duero)
Valdemar Estates (USA)
Details of the wines in each range are given at the bottom of this article.
Finca Alto Cantabria
This map (Credit: Conde Valdemar) shows the three grapes planted on the 23.3 hectare site: Viura, Tempranillo Blanco and Tempranillo, with the first accounting for 8.6 hectares. The vineyard is at 489 metres above sea level, 114 metres above the River Ebro. The steep inclines at the edge of the site and strong winds help to avoid frosts and humidity which leads to disease pressure. The soils are a combination of limestone and sandy loam.
Conde Valdemar Finca Alto Cantabria 2019
So here we have a wine from a high altitude vineyard which is particularly suited to white grapes and has been classified as a “Viñedo Singular”. As mentioned above this is a 100% Viura wine, but the excellence of the site helps it to exceed the limitations of the variety; a longer growing season means that the grapes can develop fantastic aromas and flavours by the time sugar maturity is reached.
After being hand harvested into shallow boxes the grapes are first temperature stabilised before being pressed. Fermentation of the free run juice begins in stainless steel tanks before being transferred into French oak barrels. The wine matures in barrel for six months with weekly lees stirring.
In the glass this wine is a mid straw yellow. On the nose, oak dominates initially but then gives way to citrus and stone fruits with enticing blossom notes. The palate is complex and smooth, full of ripe fruit and nutty notes, succulent and viscous, rich ripe and vibrant.
This is among the top few white Riojas I have ever tried and represents exceptional value for money.
ABV: 13.0%
RRP:€26 – €27
Stockists: wineonline.ie; The Wine House, Trim
Source: media sample
Conde Valdemar
These are the Bodega’s original wines:
Reds:
Conde Valdemar Tempranillo: 100% Tempranillo, made using a blend of carbonic and traditionally fermented grapes
Conde Valdemar Crianza: 90% Tempranillo, 5% Garnacha & 5% Mazuelo, matured in American oak barrels for 19 months
Conde Valdemar Reserva: 80% Tempranillo, 10% Graciano, 5% Maturana [aka Trousseau, Bastardo] & 5% Garnacha, matured for 27 months in American (65%) and French oak (35%) barrels
Conde Valdemar Gran Reserva: Old vines; 85% Tempranillo, 10% Graciano & 5% Garnacha, matured for 36 months in French (50%) and American (50%) barriques
Conde Valdemar Edición Limitada: a modern style Rioja made from 60% Tempranillo, 25% Maturana & 15% Graciano, matured for 24 months in French (60%) and American (40%)oak barrels
Whites and Rosés:
Conde Valdemar Rosé:75% Garnacha & 25% Mazuelo
Conde Valdemar Blanco: A traditional white Rioja blend of 60% Viura, 25% Tempranillo Blanco & 15% Malvasía.
Conde Valdemar Tempranillo Blanco: 100% Tempranillo Blanco
Conde Valdemar Finca Alto Cantabria: 100% Viura from a single vineyard – further details below
Valdemar Lands / Estate Wines
These are very limited edition wines made from specific single vineyards and single varieties
La Recaja Tempranillo: 100% Tempranillo from a two hectare portion of La Recaja vineyard in Rioja Alavesa, matured for 16 months in French oak barrels
Las Seis Alhajas Graciano: Named “The Six Jewels” after six different clones of Graciano planted as a trial in 1991 to bring the grape back from the brink of disappearance. Matured for 29 months in new, fine-grained American oak barrels.
Balcón de Pilatos Maturana: A revival of the Maturana grape which had disappeared in Rioja during the phylloxera crisis, matured for 13 months in new, fine-grained American oak barrels
Finca del Marquesado
An estate in the east of Rioja, yet at a considerable altitude of 600 m.a.s.l., particularly suitable for Garnacha:
Finca del Marquesado Rosado: 75% Garnacha & 25% Mazuelo
Finca del Marquesado Crianza: 75% Tempranillo & 25% Garnacha, matured for 13 months in American oak barrels
Finca del Marquesado Selección: 80% Tempranillo, 10% Graciano & 10% Garnacha, matured for 12 months in French and American oak barrels
La Gargantilla Garnacha Single Estate Wine: 100% Garnacha from La Gargantilla vineyard, matured for 7 months in French Allier barriques
La Gargantilla Tempranillo Single Estate Wine: 100% Tempranillo from La Gargantilla vineyard, matured for 15 months in French (60%) and American (40%) fine-grained oak barrels
Fincas Valdemacuco
Wines from the Valdemar family’s new outpost in Ribero del Duero:
Fincas Valdemacuco Crianza: 100% Tempranillo from selected vineyards in the area of Nava de Roa (Burgos), matured for 4 months in French (70%) and American (30%) oak barrels
Fincas Valdemacuco Roble: 100% Tempranillo from selected vineyards in the area of Nava de Roa (Burgos), matured for 5 months in American oak barrels
Valdemar Estates (USA)
The family’s newest venture in Walla Walla, Washington State. This was driven by Jesús and Ana Martínez Bujanda
Valdemar Estates Klipsun Vineyard Cabernet Sauvignon: 100% Cabernet Sauvignon from the Klipsun Vineyard in the Red Mountain AVA, matured in French oak (60% new, 40% 3 years old) for 18 months
Valdemar Estates Dubrul Vineyard Chardonnay: Barrel-fermented Chardonnay from the Dubrul Vineyard in Yakima Valley, matured for 12 months in French oak (22% new, 78% 3 years old)
Valdemar Estates Blue Mountain Syrah:100% Syrah from the Blue Mountain Vineyard in Walla Walla, matured for 12 months in neutral French oak
¹ The initial letters of Lagroño, Álava and Navarra were the origin of the name of Bodegas LAN, a well known producer.
² The Rioja DOCa extends into the south west part of the Autonomous Community of Navarre, separate from the Navarra DO which is further north.
19 Crimes is an Australian wine brand with a range of inexpensive, everyday wines that are available at supermarkets and other multiples. This isn’t the normal type of wine that features on Frankly Wines, but as it’s so popular I thought it worth trying to see why so many people buy it.
I don’t know if the owners of 19 Crimes – Treasury Wine Estates (TWE) – set out to deliberately compete with the likes of Yellowtail and Barefoot, but that’s what they appear to be aiming at. The brand is built around the story of certain crimes which were punishable by deportation from Britain and Ireland to Australia in the late 18th and 19th century.
Each bottle is sealed with a cork – unusual for Aussie wine nowadays – with one of the 19 Crimes written on it. Encouragement to collect them all? The front labels each feature a famous convict; eight from transportation times plus Calvin Cordozar Broadus Jr. aka Snoop Dogg in a celebrity tie-in.
Also of note is the innovative use of a proprietary app which makes each label “come alive”. Fair enough, this might be something of a gimmick, but wine needs innovative packaging and marketing for the mass market.
.From 29th April to 19th May the 19 Crimes Red Wine and Sauvignon Block [sic] are included in SuperValu’s wine offers. Here are my notes on the former:
19 Crimes South Eastern Australia Red Wine 2020
This Charming Man
So, enough about the label and branding, what’s the wine like? It pours a medium intensity cherry red, implying that this is no blockbuster red. One website I found listed the varieties as Shiraz, Pinot Noir, Grenache, and Cabernet Sauvignon, and it’s the middle two grapes which give it the lighter hue.
The nose initially hits you with sweet vanilla, under which blackberries and fudge compete for attention. The palate is rich, full of vanilla and toasty oak, cherries, chocolate, dark berries, spice and caramel. I don’t have a tech sheet but the richness is obviously partly due to a good dose of residual sugar.
Similar to the Dada Art Series 1 I reviewed back in 2017, this is a wine made for pleasure and designed to match what many people actually like drinking. Most wine drinkers – especially in the Irish market – will swear blind that they only like dry wines, but if there’s an off-dry finish to a red wine like this they won’t complain if they’re not told and don’t notice themselves.
For my personal taste, this wine is a little too confected and clumsy. But I’m not the target market, and I suspect that most people who buy it will like it – which is exactly the point!
ABV: 13.5%
RRP: €14.99 down to €10 at SuperValu from 29th April to 19th May 2021
Marlborough has three main subregions:
