Thursday dawns and it’s another one where we have nothing concrete planned.
So we decided to doorstep Inma Luque at Bodegas Alvear who we had met by chance earlier in the week.
What we had planned as a wee catch up ended up with a fantastic impromptu tasting session including some new wines we have never tried before.
1st up was a Vino Joven, the Marqués de la Sierra 2016. At 12 % this 100% Pedro Ximénez wine was made with grapes from “Casilla del Hospital” plot in the Sierra de Montilla.
Next was a red wine from the Single Estate vineyard near to Badajoz in Extremadura owned by Alvear in the Ribera del Guadiana , the 2014 Palacio Quemado Los Acilates. It is made from Tempranillo and Syrah, aged for 12 months in 500 litre French oak casks and then 12 months in the bottle.
Then onto one of our favourite finos, the Fino Capataz Solera de la Casa which is 15% ABV and has spent 10 to 12 years under flor. We reviewed it back in March 2017 here.
4th on the agenda was the Criadera /A. At 16 % this 100% Pedro Ximénez wine has around 13 to 14 years biological ageing. It could be described as the Fino Capataz’s big brother. We purchased a bottle to bring home to review which will appear on the web site soon.
The Pedro Ximénez Dulce Viejo 2000 vintage followed. It is 16% ABV with 490 grams per litre of sugar. It has spent 6 years in oak casks then 12 months in bottles before release.
Wow – what a couple of hours we ended up having. We can’t thank Inma enough for taking time out to share these wonderful wines with us and look forward to catching up again next week.
After a relaxing afternoon and early evening we decided to go out to one of our favourite restaurants in Montilla, Taberna Bolero for dinner.
Laura decided on a cheese salad and Erik beef cheeks with a D.O. Montilla-Moriles Oloroso reduction. This was us warming up in for Vin Arte which we will write about in our review of Day 7.
Our wine choice was the Piedra Luenga organic Amontillado from Bodegas Robles.
Another fabulous meal and it was also great to meet and spend some time with Manolo, the chef, after the meal. We are looking forward to returning in the forthcoming days.
As usual the people and hospitality of Montilla-Moriles never fails to amaze us.