White Wine – Spain
Bioca Godello 2015, Bodegas Maria Teresa Nuñez Vega, Valdeorras, Galicia (13.5% abv)
Another one of Xamie Quiroga’s finds from Galicia and it won a silver medal at the 2014 Sommelier Awards back in May 2014—good stuff—we all really enjoyed this one when we tasted recently. Fragrant and minerally, this has a fresh, vibrant and youthful approach, with stone fruits, green apples, citrus zest and some almond notes on the nose. Well balanced and good value, with a fruity, refreshing finish.
Albariño 2015, Quinta de la Erre, O Rosal, Rias Baixas, Galicia, (12.5% abv)
Yet another one of Xaime’s. This single vineyard albariño is made by Jose Santiago from handpicked grapes grown in 50 separate plots, the first of which were planted over 40 years ago. Jose uses a blend of modern and traditional practices and is an advocate of minimum intervention – i.e. chemicals are used sparingly if at all. The wine has notes of citrus, lime, lemon, herbs and aromatic white flowers. It is well balanced with fine acidity.
Navaherreros 2013 Blanco de Bernabeleva, Bodegas Bernabeleva, Castilla y Leon, (14.0% abv) uncertified Organic
Made from 60% Albillo and 40% Macabeo grapes, by wine maker Marc Isart this wine is a rich golden yellow colour, with a ripe stone fruit bouquet. It is powerful and very complex on the palate with peachy fruit, superb minerality and great balance. The wine is aged sur lie in French oak barrels and is neither stabilized not filtrated. Although not certified officially Bodegas Bernabeleva follow organic production practices. It’s gorgeous, something really special – just try it – fab!
Issué “2012” Ribeiro, Albariño, Galicia, Organic
2011 Issue comes from 3 vineyard plots in Remoiño, Arnoia, Ourense which total just over 2 hectares of clay, sand and granite soils. Issue is made from three almost forgotten grape varieties: Lado, Silveriña and Verdello. The plots go beyond normal organics and in addition to no chemical use at all, Bernardo Estévez follows the natural agricultural principles founded by Masanobu Fukuoka in Japan – completely natural, ‘hands off’ farming in order to impart the most natural re-creation of the soils in to his wines. The wine remains in oak for 10 months before being transferred to bottle for a minimum of 12 months. “Green notes such as fennel, juniper and tips of ripe white fruit on the nose. The palate is a cluster of sensations that are distributed in a balanced way across the palate, where especially the creaminess, flavour and acidity are the protagonists”.