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Comparing 2 Bodegas Robles Finos

We have been privileged to have had some fantastic experiences in last 13 months with Francisco Robles of Bodegas Robles in Montilla.

Our 1st experience of Bodegas Robles was in May 2016 when we visited with Inma from Bacus Travel. We returned in September last year and were invited to visit the 100% organic vineyards at Villargallegos to see the harvest and pasera followed by a return to the bodega in Montilla. You can read about our visit here.

So when we saw the 100% organic Piedra Luenga Fino in Montilla during our March trip we had to buy it then following that we purchased the Fino Patacula in Madrid. An opportunity to try

Fino Patchula

This fino has spent 4 years biologically ageing under a layer of yeast “velo de flor” in a solera and criadera system. Made from 100% Pedro Ximénez grapes, it is recommended to be served at 8 to 10ºC.

Our thoughts:

Nose: Slight honeydew melon, nuts, mandarin with feint yeast and almonds in the background.

Palate: Lemon with a hint of pear. Slight nutty almond finish with cardamon, subtle spice and honey.

Fino Piedra Luenga 100% Organic

From the Bodegas Robles website:

“In order for a vineyard to be classified as organic, we must be able to prove which vine the grapes come from, later the CAAE certifies the vineyard as organic and from that date the ecological practices began”.

This fino has spent 2 years biologically ageing under a layer of yeast “velo de flor” in a solera and criadera system. It is made from 100% certified organic Pedro Ximénez grapes and is recommended to be served cold at 10ºC.

Our thoughts:

Nose: Sweet floral with slight green apple. A hint of salt with fruity raspberry notes.

Palate: More character on the palate with raspberry and slightly salty melon.

It was very interesting to compare a convential Montilla Fino in the Patachula versus the organic Piedra Luenga.

For a fino that is half the age of Patachula, the Piedra Luenga displays fantastic aromas and a surprisingly long finish.

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