Perth Area Wine Tasters
Previous Tasting
presented the following Spanish wines.
Bodegas Escudero - Cava Rosado
100% Organic, not certified
Manual harvest, sorting at vineyard & winery with only a very light press 7 free run juice
30-65 year-old vines, 50% Viura, 50% Garnacha
Rosado is a Semi Seco 12-17g/l sugar
Pate, Blue Cheese, Desserts all match well alongside simple aperitif purposes.
Heredad Ugarte Viura 2012
Unoaked, 100% Viura, also known as Macabeo, standard of White Rioja, often blended with Malvasia
Only light fruit crushing
Fruity, citric, delicate and hints of white flower
Typical Spanish lunchtime wine.
Heredad Ugarte Cosecha 2010
Cosecha literally translates as harvest. Basically means wine of the year of. The most basic form of Rioja. Can also be labelled as Joven, Joven Roble or just Rioja
Red fruits leading more towards liquorice and oak
Tertiary characters showing due to age
80% Tempranillo - very high percentage for Cosecha - allows the ageing capacity (20% Garnacha)
4 months American oak ageing
Bodegas Escudero Bequer de Autor 2009
Cosecha in a Crianza style, 70% Tempranillo, 30% Garnach with 40 year-old vines
Gravity pressing & maceration beyond the fermentation for colour, tannin and flavour
Native yeasts from within the vineyard
8 months in American and French oak then 1 year in cellar
Dark fruit, savoury tannins and spices, great with aged cheese, stews and roasts
Heredad Ugarte reserva 2008
95% Tempranillo, 5% Graciano
Vines over 50 years old
12-15 months in French and US oak & 24 months in bottle
Black fruits, more intense smoke and spices
La Rioja alta Gran Reserva, 2004
2004 - 96 points Parker. 90% Tempranillo (40 year-old vines minimum) and 10% Graciano
4 years on old US oak and a further 4 years in bodega
Balsamic, coconut, chocolate
and truffle alongside candied fruits, silky tannins, long finish of coffee and spice.
Valsacro Dioro 2004
Valsacro is a traditional Vidau blend (which means 70-80% Tempranillo and the remainder Garnacha,Graciano and Mazuelo from 70-100 year-old vines
Over a month of skin maceration then fermentation, 17 months on oak, very light filtration
Balsamic, mineral, leather and vanilla
Lamb, beef, pork, blue cheese, game
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