Learning About Spain

The Wine Academy of Spain, an educational organization run by Pancho Campo (Spain’s first Master of Wine) stopped in San Francisco last week as part of a US tour currently wrapping up in Washington DC.
I joined a group of Spanish wine enthusiasts for the three day seminar that covered all of Spain’s regions, grapes and winemaking styles. I got to brush up on my Spanish wine knowledge and tried many new wines as well as some familiar favorites.
Esteban Cabezas and his crew did a fabulous job of squeezing a ton of information into a short space of time. I gleaned all sorts of tidbits of information that I will be sharing with you in the days and weeks to come.
My thanks and appreciation go out to The Wine Academy of Spain and to Catavino for sponsoring my attendance to the seminar (I won the scholarship for my why-I-love-Spanish-wine blog entry). Hopefully I passed the exam and in a few weeks will have a handsome Spanish Wine Educator certificate to hang on the wall.
I retried a few wines at the Wine Academy of Spain course that are making a repeat appearance here as a result of a good showing at the seminar. Check out this week’s wine notes for the Aria Brut Cava, Gramona Imperial Cava and the red Fra Guerau Monsant. They are now back in stock and drinking beautifully.

Espelt Vailet 2007 After my recent trip to the Empordá region of Spain (up along the French border on the Mediterranean side) I have been eagerly buying all the wine from this little known, rocky, sparsely populated corner of the globe. A few weeks back we featured the red from Espelt as well as the rosado. The white wine from Espelt has just come back in stock and I recommend it this week as a new option for those seeking bright, fresh white wines with distinctive character. The blend is 60% Garnacha Blanca and 40% Macabeo (Viura for you white Rioja fans). Crisp minerality is supplemented here with a bit of green herb and citrus character. $12.99
Aria Brut This Cava has been a well loved favorite and is finally back in stock here in Berkeley. This frothy blend of the three traditional Cava grapes (Macabeo, Xarel-lo and Parellada)presents a fresh, balanced side of Cava with a bit of green apple fruit adding counterpoint to the mineral foundation. $10.99
Gramona Imperial 2004 For those who appreciate the complexity of long aged Cava, this vintage sparkler is always a welcome sight. 3-4 year of cellar age gives this wine a very Champagne-like character. Adding 10% Chardonnay to the blend of 50% Xarel-lo and 40% Macabeo adds to the similarity with French bubbly. Yeasty brioche aroma, an elegant mineral backnote and a bit of brandied fruit on the finish. $31.99
Fra Guerau 2003 This was one of the first wines that caught my attention back when I started with The Spanish Table. I recently retasted Fra Guerau and was reminded of the pure pleasure that comes from this blend of numerous grapes (Syrah, Garnacha, Cariñena, Merlot, Cabernet Sauvignon, Tempranillo, Monastrell) from the Montsant region. Dark garnet color, sweet berry fruit character and well integrated barrel character (thanks to several years of bottle age) make this an easy wine to pair with all kinds of food. $13.99
Zaumau Priorat 2008 Carlos Escolar make miniscule quantities of wine in DOC Priorat. Old vine Garnacha and Samsó (the local name for Cariñena) are blended here in an unoaked red that expresses the rocky terruño of the region in a pure, darkly colored, ripely fruited style. Foregoing the barrel ageing regimen brings the price down significantly for this wine from a region not known for bargains. $17.99
Viña Lanciano Reserva 2001 Nothing says ‘Spain’ quite like a slowly matured Tempranillo from Rioja. This wine,from the superlative 2001 vintage, is composed of the best estate grown fruit from Bodegas LAN. Two years in the barrel followed by 5 years resting in the bottle in the cellar have created an elegant, traditional wine that blends tannic oak with tart cherry fruit character. Aromas of fresh earth, cured meat and wood smoke add depth and nuance to this excellent example of old school Rioja. $28.99

TapasWalk In The News

Last Sunday the San Francisco Chronicle ran a feature on the Spanish wine & food walking tour that I do called TapasWalk. Using my tour as an example, Janet Fletcher wrote a detailed piece on the burgeoning tapas scene now happening in downtown San Francisco. “In this new little world straddling North Beach, the Financial District and Russian Hill,” Fletcher wrote, “a Bay Area tapas enthusiast with good walking shoes can do the sort of bar hopping that many Spaniards enjoy nightly.” She included a lexicon of useful terminology for those less familar with Spanish cuisine as well as a few recipes for traditional tapas that you can make at home (with a few ingredients from The Spanish Table, of course). If you missed it in the paper last week you can still read the article online here.

Txakolí Wisdom

In tandem with last week’s San Francisco Chronicle article by Janet Fletcher about the downtown tapas scene, Jon Bonné put together a detailed and up-to-date summary of the current state of Basque Txakolí wine. If you have yet to experience the distinct joy of Txakolí, this article tells you all you need to know to get started. We carry all the Txakolí wines and (just between you and me) we even have some of the elusive Txakolí rosado still in stock.

Txakolí Etiquette

If you have visited San Sebastian in Spain’s Basque Country you probably noticed how the local bartenders pour the Txakolí wine with an outstretched arm from high overhead. Now our good friends from Vinos Unico have made an instructional video that shows just how to pour Txakolí like a pro. Check them out here:

Strike

It happens every time I travel in Western Europe. Soon after arriving (sometimes even during the flight over) I discover that whatever plans I have made for a certain day will require significant alteration because of one of several varieties of huelga de trabajo (labor strike). Sometimes it’s the bus drivers or garbage collectors and other times it’s the museum ticket takers or other less than crucial service providers, but still it always comes as a surprise to me the visiting foreigner and has a way of messing up my plans. Of course it could also be a Saint’s birthday, bank holiday or other state mandated day off that brings everything to a full stop, leaving us hapless tourists to wander aimlessly in search of amusement, which helps explain why the local residents never seem too put out by the break from routine. They are used to it.

At present, truck drivers in several EU countries are staging protests over the cost of fuel. Unlike the ‘vacation surprises’ that don’t make much news over here, these current strikes are being felt far and wide. The effects are particularly noticeable in the world of imported wine. Suppliers here are running out of certain products and have no estimate on when they will receive new shipments.

So what are wine drinkers to do in this moment of uncertainty? Fear not, I say, for we have plenty of options and choices still available. While the flood of new products is experiencing a temporary lull, we still have hundreds of wines in stock from all across Spain and Portugal (Argentina and Chile too). If your favorite brand is momentarily missing from the shelf, take this opportunity to try a neighboring wine with similar characteristics. It is just like being on a trip to Spain and realizing that you have to change you plans because the trains are not running or your favorite restaurant has abruptly closed for a month long vacation (a month? what must that be like?) leading you to try some alternate place that can often turn into a wonderful new experience.

Speaking of new experiences, this Sunday, June 29^th, Berkeley will host the 3^rd annual International Food Festival. The Spanish Table will be cooking up a big paella and handing out samples right here in the store starting at 1 pm. This has been one of the big hits of the festival in previous years and will be a tasty introduction to any of you that have yet to experience the fun and excitement of paella first hand.

I will be demonstrating a simple and delicious tapa recipe at 3:30 pm on the Kitchen On Fire cooking stage in the bank parking lot down the street from The Spanish Table. Here is the recipe I will be doing. Come see me on Sunday and get a taste of this quick and easy appetizer, and then take this recipe home and make this for yourself.

I’ll see you at the fiesta!

 

Olivada and Piquillo Montadito (makes about 35-40)

 

1 lb. pitted olives (green or black)

1 sml can of anchovies (55gr./2 oz. net weight)

1 clove garlic

1 sml. Jar piquillo peppers (185 gr./6.5 oz. net weight)

1/2 cup Extra Virgin Olive Oil

3 ‘baguette’ style French bread

 

Pit olives if necessary. Slice peppers into thin strips. Slice bread into 1/2 inch rounds. Finely mince garlic and combine with olives, anchovies and olive oil in a food processor. Process until mostly smooth. Add a bit more oil if it seems too chunky (it should be spreadable). Spread one teaspoon of olivada on each slice of bread, edge to edge. Garnish with one strip of pepper. Serve.

 

While we await new products, here are some ‘greatest hits’ from recent newsletters:

 

Luis Pato Espumante Bruto This is the first Portuguese sparkling wine to arrive here at The Spanish Table. Luis Pato, the celebrated and somewhat controversial wine maker works in the Beiras region of Portugal. This sparkling wine is made mostly from the Maria Gomes grape and (starting with this bottling) also includes 5% Arinto in the blend. Lean toasty aroma and tart, leesy fruit character combine with frothy effervescence to create a uniquely refreshing wine. $15.99

 

Bereziartua Apple Cider At last, it has arrived! Many of us have been waiting for years to get our hands on some genuine Basque sidra. This hard cider is unfiltered, cloudy, lightly effervescent and only barely sweet. Yeasty aroma and tart fermented apple flavor are what you want from this most ancient of drinks. In the Basque Country they drink it straight from the barrel from harvest time through the winter and then in spring and summer they drink the rest from bottles like those we have just received. When this stuff becomes wildly popular, remember, you heard it here first. $8.99

 

Raventos Perfum de Vi Blanc 2005 This wine comes from Raventos i Blanc, the makers of one of our best Cavas. This blend of 60% Macabeo and 40% Muscat from the Penedès region in Catalunya has exchanged its youthful boldness for mature spiciness. Aromas of wintergreen, allspice and green herbs add unusual complexity to this unoaked white wine, underscoring what I perceive as a bit of ginger ale-like flavor (store manager Caty says she tastes “afri-cola”) on the palate. Intriguing! $8.99

 

Nuevomundo Cabernet/Carmenere Reserve 2005 This Chilean blend of organically grown Cabernet Sauvignon and Carmenere from the Maipo Valley is dark and spicy with underlying complexity from 14 months of oak barrel ageing. The more firmly structured Cabernet Sauvignon makes up 60% of the blend and finds counterpoint in the spicy Carmenere which accounts for the other 40%. $11.99

 

Viña Catajarros Élite Rosado 2007 The Cigales region in northern Spain is, along with Navarra, the traditional home of many excellent rosado wines. This particular wine (the first 2007 rosado to arrive from Spain) is produced mostly from Tempranillo with, interestingly, 10% white Verdejo added to the blend. Vivid rose pink color and strawberry aroma blends well with watermelon fruit character and a racy jolt of acidity (from the Verdejo) that maintains the bright, refreshing quality of this wine. $12.99

 

Tio Pepe The best known Fino on the planet is back with a new distributor after a brief hiatus. Gonzalez-Byass makes Tio Pepe from the Palomino Fino grape in the Jerez region of Southern Spain. This dry, nutty wine is ubiquitous in Andalucia and is a perfect accompaniment to toasted almond, olives, cured meats, cheeses and other salty foods. The price has gone down too (how often do you hear that these days), so try some for yourself and see what the fuss is all about. $16.99

 

Valentine Wines

When I was a little kid at Briar Vista Elementary School in Dekalb County Georgia, Valentine’s Day was celebrated by all the school children decorating paper lunch bags with red and pink paper hearts and taping them up in ‘home room’ on the radiator by the window to collect the mostly pre-fab Valentine’s Day cards that would be purchased by the parents at the local drug store for all us children to distribute amongst our classmates.

These days, I like to concentrate my Valentine sentiments closer to home by cooking a special meal for my wife. Some fresh flowers set the scene. A few thoughtfully chosen courses and an excellent wine express my feeling better than words. A nice dessert rounds out my culinary love letter.

If this is your idea of a good way to spend Valentine’s Day, read on. We have a fabulous selection of special wines to woo your sweetheart with, and a simple recipe for a classic Spanish dessert (with a touch of my southern heritage) that will endear you to whomever you make it for.

 

Kevin’s Buttermilk Flan (serves 4 or 2 with leftovers)

6                              large eggs

1 & 1/2 cups       Buttermilk

½ cup                   heavy cream

1 tblspn.               Mexican Vanilla concentrate

½ cup                   sugar

1/2 tspn.              salt

 

Divide the sugar in half and add ¼ cup to a 9” clay cazuela. Place the cazuela on the stove and heat over a medium flame without stirring until the sugar has melted and turned a dark caramel color (it will start slow at first but do not walk away lest you burn your sugar). Turn off the heat and let the cazuela cool. You will have a hard caramel coating on the inside of the cazuela when you are done.

Beat 4 whole eggs and 2 egg yolks together in a bowl with the sugar and salt until blended. Add the vanilla, buttermilk and cream.  Mix well and strain through a fine sieve. 

Preheat your oven to 350 degrees. The flan needs to cook in a hot water bath, so place the caramel coated cazuela in a larger oven proof container (I use a 10 inch cake pan) and set on the middle rack of the oven. Fill the cazuela with the flan mixture first, then fill the outer cake pan with boiling water to surround the cazuela with gentle moist heat (do this in the oven so you do not have to carry the sloshing flan and hot water bath to the oven). Cook for 30 minutes and check for doneness. The flan should still be jiggly but not liquid when fully cooked. If still undercooked, allow ten minutes more in the oven (take the flan out of the oven before it sets completely or it will be dry and grainy).

Remove the flan filled cazuela from the water bath and allow to cool completely (refrigerated over night is best). To serve, run a sharp knife around the edge of the flan to loosen it and invert the cazuela on a serving plate. Serve the finished flan with sliced seasonal fruit and a nice glass of sweet wine.  

 

Mont Ferrant Brut Rosado Cava $14.99 I talk about this wine a lot, but now is the perfect moment to serve this sparkling rosado. It’s pink and bubbly, which may be all you need for the occasion, but this is also a deliciously berry scented yet still dry and refreshing cava that not only looks great in the glass but also offers up classic cava aroma and flavor at a reasonable price.

 

Can Vendrell Brut Reserva Cava $17.99 One of my favorite Cavas is back in stock! This classic blend of traditional Cava grapes (Macabeo, Parellada, Xarel-lo), from organic vineyards, with extended ageing on the lees and low dosage is a dry wine with great depth and nuance. This is rich enough to serve with food, but dry enough to serve as a cocktail.

 

Reymos Espumoso de Moscatel $11.99 Sweet sparkling wine from D.O. Valencia. Rich Muscat grape scent, honeydew melon fruit character and light but persistent bubbles. A mere 7.5% alcohol makes this the perfect end-of-meal wine. Serve alongside buttermilk flan (recipe above) for a nice change of pace.

 

Don PX Gran Reserva 1979 $27.99 (375ml)  One of Spain’s most distinctive wines. An extremely rare aged wine made from Pedro Ximénez grapes that are partially sun dried before fermentation. The wine is dark and thick as molasses, with concentrated sweetness and flavors of figs, raisins and baking spices. Amazing depth and complexity. This is another perfect match for the flan recipe above.

 

Dolç Mataró $33.99 (500ml) The long forgotten Mataró grape, a relative of the better known Monastrell is used to produce tiny quantities of this sweet dessert wine. Super-ripe late harvest Mataró is hand selected, crushed and macerated in its own juice to extract the maximum of color and flavor from the skins. After fermentation the wine ages for a scant few months in barrel before bottling with minimal filtration in stylish 500ml bottles.  The final result is a sweet wine with opaque purple color, the aroma of fresh violets and a sweet fruit character that for all its intensity still possesses a certain delicacy.

 

Azua Reserva 2003 $12.99 In the Manchuela region of Castilla, just southeast of Madrid, the big, dark, juicy Bobal grape is traditionally used in many of the hearty red wines from this underappreciated part of Spain. Azua Reserva uses 100% old vine Bobal, aged in oak for 12 months and in bottle for an additional 24 months before release. This dark abundant wine is, amazingly, only 12.5% alcohol by volume, making it perfect for those of us who love abundant flavor but tire of the boozy high proof wines that often fit this profile.

 

Riolanc Vendimia Seleccionada 2006 $10.99 Our newest Rioja is this young wine from the Rioja Alavesa sub-zone, made from 100% old vine Tempranillo. Whole bunch fermentation is used here to create a wine with great freshness and bright fruit character. This is an excellent choice for weeknight suppers now. When the weather warms up a bit I’ll be pouring this one in the back yard by the paella fire.

Holiday Wines, Version 1.0

Yes, my friends, it is that time of year again. The eating season is fast approaching, so it’s time to start thinking about big family meals, gift giving and general holiday merrymaking.  Thanksgiving is just two weeks away, with the rest of the annual end of year festivities following close behind.

At this time of year visiting family, friends and business associates all demand more than just your time and attention. They also want to be fed, and alongside something tasty to eat they will want a refreshing glass of something festive with which to toast your hospitality.  With this scenario in mind I offer you version 1.0 of our holiday wine buying guide. As the season progresses we will offer updates and new suggestions, always with the aim of supplying you with the best wines for whatever holiday plans you may have.

This week we focus on some basic requirements for the season; sparkling Cava and top shelf reds.

Cava is such a welcome and well priced wine that I feel it would be a disservice to you if I do not suggest that you pick up a mixed case of this Spanish bubbly to have on hand for organized as well as impromptu holiday get togethers. The prices are right and the wines go with just about anything.

Also popular at this time of year are rich red wines from top notch producers. Few gifts are as welcome as a great bottle of excellent red wine and bosses, clients, coworkers, friends and family members will well remember your thoughtful generosity long after the bottle is empty. And, if you work it right, you may even get to share in the joy of consuming these critically acclaimed celebrity wines (I suggest showing up for dinner with the wine in hand).  

Meanwhile, here is a little recipe from my new favorite cookbook to get you warmed up for even more fun in the kitchen as the season progresses.

 

Calabaza Rehogada-Fried Pumpkin (adapted from 1080 Recipes by Simone & Inés Ortega)

Serves 6 as a side dish

 

3 medium sized leeks

3 lb. pumpkin or butternut squash

1 cup extra virgin olive oil

3-4 slices of bread

3 cloves garlic

Salt

 

Cut leeks into 1 inch pieces and rinse well to remove sand. Peel and deseed pumpkin and cut in 1 inch cubes. Tear bread into 1/2 inch pieces. Cut garlic cloves in half. Simmer pumpkin in salted water until tender. Heat oil in large cazuela and fry bread until golden brown. Remove bread from oil and drain. Pour off all but a few tablespoons of oils and reheat cazuela. Add garlic and fry until brown (but not burnt). Remove garlic from oil and discard. Add leeks, pumpkin and fried bread to cazuela and cook over medium heat stirring often until leeks have softened and pumpkin starts to brown. Remove cazuela from heat, adjust salt and serve.

 

 

Cava:

Mont Ferrant Brut Rosado $14.99 I’ve said it before, but it bears repeating. Few wines make as welcoming and attractive a cocktail as a tall crystal flute full of this dark ruby colored wine. This rosado cava is a Brut wine so it’s quite dry, but a residual aroma of fresh berries adds youthful liveliness to this wine from one of the oldest Cava producers in Spain.

 

1+1=3 Brut $14.99 A traditional blend of Parellada, Macabeo and Xarel-lo grapes creates a crisp sparkling wine with yeasty aroma and bright citrus fruit character. This wine with a funny name is a bit richer in fruit than some (though still a dry wine) which makes it particularly well suited to serving with food.

 

Montsarra Brut $15.99 You may be familiar with this wine as served by the glass since it has long been a favorite of local restaurant and bar owners (they know quality when they taste it). This traditional Cava offers rich, leesy complexity at a very reasonable price. Assertive bubbles, toasty aroma and bright acidity are what you want in a top notch Cava and this one has them all in abundance.

 

Big Reds:

Alto Moncayo 2005 $43.00 Garnacha is the most widely planted red grape in Spain but you won’t find many as good as what Alto Moncayo makes in D.O. Campo de Borja just south of Rioja. Deep ruby color, extracted aromas of ripe berries and a bright, spicy character that is a perfect match for red meat.  Parker gave the 2004 a 94 point score, but has not yet reviewed the new vintage. Tanzer gave the 2005 a 92(+?) point score.  Her at The Spanish Table we don’t do point scores, but we do rate this one as muy tasty.

 

Alion 2003 $75.00 Vega Sicilia Unico is THE iconic Spanish wine from D.O. Ribera del Duero, but with the current 1996 vintage clocking in at $387.00 many of us will never try it. On the other hand, Vega Sicilia also makes Alion, and the new 2003 vintage of this wine is stunning. It’s rich. It’s earthy, it’s complex and powerful and balanced.  Parker gave this wine 94 points and Tanzer gave it 91. You can decide for yourself since we just got the wine last week.  It’s waiting for you.

 

Termanthia 2005 $195.00 This has to be one of the biggest of the big reds of the season. The 2004 vintage received a perfect 100point score from The Wine Advocate, a publication known for its appreciation of big red wines. The 2005 has just been released and, due to high demand, we got just a precious few bottles for our modest little store. Think single small parcel of 100-150 year old ungrafted Tinto de Toro, miniscule yields, extensive barrel age (20 months) in new oak and you start to understand what’s going on here. The 2005 vintage produced just over 4000 bottles of this wine, so demand will be high and quantities will be scarce. Act now if you want some.

Ca N’Estruc for Everyone!

In our never ending search for new wines at great prices we sometimes come across interesting wine stories that are big news in other parts of the world but are not necessarily on everyone’s minds here in our corner of the globe.

The Ca N’Estruc wines from Can Dez Mas have not yet made a significant impression on many American wine drinkers, but are very much on the minds and in the glasses of the Spanish press and public.

The winery and its 65 acre vineyard, located near Barcelona in a little village called Esparraguera, date back to the 19^th century. In 1996, owner Francisco Marti along with celebrated winemaker Álvaro Palacios and Barcelona wine merchant Quim Vila re-tooled the blends and lowered the prices to attract the local market. The wines were well received by the public as well as the press and now are well known throughout Spain. The Ca N’Estruc red and white wines are just becoming available here in our market. These intriguing blends are delicious, well made and well priced.

Also, this week we offer some new wines in our ‘under $15’ section as well as some new choices for our ‘house wine’ selections. In case you missed our earlier description of these fabulous values, it goes something like this:

“We have created a special section of youthful, traditionally styled wines (like what you would get in a typical Spanish bar) that retail for $6.99. These wines don’t demand too much attention, don’t cost too much yet are versatile and flavorful. They are cheap enough to buy by the case, but good enough to drink on a regular basis.  Individually these wines are already inexpensive. The standard 10% discount for full case purchases would normally bring the price down to $6.30 per bottle.  With these particular wines we will offer a special discounted price of $5.99 per bottle with 12 bottle purchase.”

 

Vino Blanco:

Palacio Menade RS Cuvee 2005 $6.99 Our latest ‘house wine’ is this D.O. Rueda region white, a blend of 80% Verdejo, 15% Viura and 5% Sauvignon Blanc. Bold floral aroma encounters bright acidity to create a citrusy wine with flinty background. Excellent value!

 

Ca N’Estruc Blanc 2006 $9.99 A crisp, herbaceous blend of 83% Xarel-lo, 12% Macabeo and 5% Chardonnay. The Peñin Guide said this about the 2005 vintage. “Straw colored. Fruity nose with musky notes and hints of fresh fruit, herbs. Powerful palate, fresh and flavoursome, with excellent varietal character, good acidity. 87 Points.” (I should mention that a score of 87 in Spain is like a score of 90 here)

 

Ca N’Estruc Idoia Blanco 2006 $16.99 We do not carry many barrel fermented white wines. This one is definitely worth investigating.  The blend here is 40% Xarel-lo, 30% Macabeo and 30% Chardonnay. The Peñin guide described the 2005 vintage as “Straw coloured. Fresh, fruity and smoky nose, elegant, fragrant herbs (lavender, apple). Fresh palate with fruity and varietal expression, flavoursome with bitter traces, alcohol and acidity well balanced. 91 points.”  I didn’t know that apple was an herb, but they sure do like this wine, as do we.

 

Artadi Orobio Blanco 2005 $10.99 (was $14.99) This delicious dry white Rioja is now an excellent value as well. Made from the Viura grape, this lean citrusy white displays aroma of fresh herbs and a firm mineral foundation.  An excellent wine to serve with cheese.

 

Vino Tinto:

Tikalo Rubens 2005 $9.99 was $11.99 This traditional unfiltered Tempranillo displays youthful character and ripe fruit as well a dry earthy quality that is typical of the La Mancha region where it is produced. Serve Rubens Tempranillo with burgers on the grill to turn the simplest of meals into a sublime experience.

 

Luan Equis $8.99 was $10.99 This wine is an unfiltered blend of 40% Bobal, 20% Merlot, 10% Syrah, 10% Garnacha, 10% Cabernet Sauvignon, and 10% Tempranillo. Equis combines dry, earthy foundational aromas and flavors with bright, youthful fruit character. An excellent, very Spanish tasting bargain.

 

Ca N’Estruc Idoia Negre 2004 $16.99 A blend of several grapes including 50% Syrah, 40% Cabernet Sauvignon and 10% mixed Petit Verdot, Tanat and Merlot. Structured and spicy with wild herb aromas and flavors. The Peñin Guide awarded this wine 91 Points (few wines in the Peñin Guide ever get over 90 Points). They said “Intense cherry. Aroma with good fruit expression (fresh fruit, varietal character) and fine toasty notes. Medium-bodied, fresh palate with fine toasty flavours and excellent acidity, easy drinking, elegant and very fruity with toasty oak.” Oh, and did we mention toasty?