Transcript:
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Hello and welcome to your new Bonner Private Wines video. Welcome to your new presentation of our latest wine collection. Some of the best wines that we could find, selected and cherry picked and imported from a country that I adore. I love all wine countries, but this one is special for me as I currently live really close by just a few miles away, and I lived in the heart of it for several years.
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I'm taking you today to Spain. We're going to be exploring and lying down on the coast of Catalonia, near Barcelona, and with a glass of wine on hand. But we're also going to go more inland in the country where the flagship Spanish wines made from the iconic tempranillo grape that makes some of the best Spanish wines and vinos is best grown.
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We're going to go to Rioja, Ribera del Duero and even to Toro, with a special sparkling bonus at the end. Stay tuned and let's go!
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And we're starting with what we expect is going to be the lightest style of red wine in today's Spanish selection. And in fact, this is a pretty unexpected grape indeed for Spain, as Pinot noir is not grown very extensively at all there. But perhaps part of the explanation is in the bodega’s history, or even in the name of the bodega.
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The winery's name is called Hispano+Suizas, the Hispanic or Spanish plus Swiss winery because it was started in 2006 by three friends, two Spaniards and one Swiss, and Pinot Noir is indeed grown in Switzerland. What is great in this story is that all these three men have all it takes to start a winery; Rafael Navarro is the viticulturalist by trade.
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Pablo Ossorio is the winemaker, and the Swiss guy, Marc Grin, runs the trade and marketing. They bought an old farm and vineyards that they renovated in the the Utiel-Requena appellation near the Mediterranean coastal city of Valencia, which we talked extensively about in another video. If you want to learn more, you can watch it here. What's great here is that they we are on an elevated plateau, so it's cooler elevation and you can grow successfully characterful and acidic enough Pinot noir like you would in the Napa Valley, for example, or the coolest parts of Napa Valley or the Willamette Valley of Oregon.
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So for this wine, after harvest, during the cooler mornings to get really cold grapes and traditional fermentation, this wine was aged in oak barrels.
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We have here a Pinot Noir, which is quite a dark, intense solid color intensity. It's not super dark or dense, it's a pinot after all but it boasts a shiny bright red with deep orange hues that makes it look really structured. Just by looking at it, you can tell it's going to be a solid pinot. But let's smell.
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Wow, very, very interesting. In wow. So tempting indeed. So salivating just to sniff at it. I'm loving the feeling of sweetness that shine through because it smells like brown caramel. Very subtly sweet. A delicate sugary scent which complements very herbal notes. Extremely well. Notes of garrigue, as we say in French, wild herbs, you could say like thyme or rosemary, bathed in an ocean of blond caramel.
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On the background, you can smell the sour cherry or the cherry seeds. That is one of the signature, signatures of Pinot noir with a touch of vanilla, a little oak, the clove, the licorice. All of this add some complexity. So salivating. Sweet but complex to smell at all at the same time. But let's taste.
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Oh, yum. Wow. The sensation of smoothness at first is terrific. It's so soft and smooth and silky on your palate. It makes you want to love this wine instantly. But then the wine appears much drier, in fact, than anticipated. The nose made me think that it was going to be quite sweet tasting, but it's actually bone dry. Not dry in the sense that it dries your mouth.
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No, it's soft and mellow, but dry as in there is no sugar or apparent sweetness whatsoever. Quite the opposite, in fact. The flavors that shine through and that are really intense are savory ones. And it is strong. Licorice, a bitter clove, a sour cherry liqueur, and bitters liqueur, too. But that's really remarkable. What's remarkable is that all the bitterness and herbalness is well balanced by enough fruit and caramel and vanilla to the background that it doesn't taste or render austere at all.
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Sure, it's more Pinot noir on the savory side then a sweet fruit bomb expression, but it's still mellow and delicious and easy to appreciate. It somewhat reminds me of an aged grand cru from Burgundy, a high end pinot from Bourgogne in France. As with aging, those wines develop these earthiness and herbal notes, but they do so with harmony.
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The age increases the flavor intensity but never damages the overall balance. Since that's what we got here. The result is that piano. This pinot has a remarkable depth and complexity of perfect food friendly, food loving pinot, one that is fascinating to taste on its own because it's got so many facets before a meal or with snacks, but one that can visually be paired with anything all your entrees that you can think of, the salads white or red needs, or the white fish even, throw anything at it, it’ll deliver.
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it's so balanced and composed. Drink now, or within 4 to 5 years.
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Let's move on to a completely different area of Spain, to the famous wine region, with a midsize winery, relatively small for this area, that can count with some huge producers. The Bodega Casado Morales was founded some 80 years ago, back in 1925, and has been run by the same family for three generations. Everything is still run by the family, with an emphasis on respecting their terroir and the environment.
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We're in a part of Rioja called the Rioja Alavesa, that is often considered as the most qualitative part of Rioja, because it's a little higher in elevation and it has the soils that are the richest in limestone, allowing to produce grapes with greater freshness and finesse. What is super interesting here is that this wine is made from 100% mazuelo, well known in French as carignan or carignena in other parts of Spain. While the region normally produces wines largely based on their iconic Tempranillo, mazuelo, like Grenache in Rioja is normally just a small component to a blend.
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They normally blend this with Tempranillo, but with this, any wine that's the name of a wine meaning the M wine M for my love. They loved these Carignan vineyards so much and what it can produce that they decided to bottle it on its own. Only 3500 bottles ever produced for this vintage to showcase how good mazuela can be in Europe.
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And it was aged in oak barrels for a little over a year. That's nearly ten years ago. 2015 vintage.
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Nice. We have a wine here with a really dense and dark appearance you can't see through its black. The rim features some orange hues, but not too much. Still vibrantly red. Considering this is a nearly ten years old wine, still looking remarkably youthful and mostly black. But let's smell. Oh, nice. Nice. I'm loving the burst of dominant dark chocolate aromas that you get instantly.
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Yeah, it's found in deep, dark cacao, a little dark roasted coffee, perhaps a little toffee, very toasted and refined. Only when you do agitate the glass do you get access to and get rewarded with all the aromas. Notes, notes of rich red berry fruits, very ripe, and liquor like berries. It's somewhat reminds me of an old vintage port.
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In fact, all of the richness and the opulence of powerful ripe berries. It's quite smoky as well, and a little earthy, so quite intriguing and mysterious to smell at first. Although complex already, I suspect a little decanting or aerating will allow it to bloom even further and actually, let's give this glass ten minutes to open up and I'll get back to it in a second to taste it.
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Yes. So about ten minutes later, it's important to follow a wine's own pace and rhythm, but now let's definitely dive in.
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Ooh la la la la. Oui, oui. This is a wine with a huge personality. Not that it's huge or big or explosive, but it's huge in intensity, huge in flavors, and very unique. Where do we start? First of all, it's got a three. A flavor profile that resembles a kirsch cherry liquor. So sour cherry, so really quite bitter and sour cherries with some granulous tannins.
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It really tastes like the terroir that it was growing on, quite salty, in fact, and mineral dry and rather raw overall. There are touches of mixed berry jelly and the finish leaves you on the tongue a dark cacao flavor. But like we detect it on the nose, it's got more than that. You really feel after tasting that you've just had a piece of fine dark chocolate.
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It's the same sensation as after you've tasted delicious fine chocolate. You do taste the sandy soil in there, the minerality and the salinity from the limestone of a wine without artifacts. I would say just the raw expression of old vines of Carignan that are full of personality, quite dry and a little or stiffer. But this wine is so characterful, has so much personality and personality, which is rare at this level of density.
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This is a wine that will certainly demand to be paired with rich foods. I would say with some fat that will compliment it so well. This is in fact the perfect wine to have with a Spanish cured ham, which Spain is so famous for. A nice plate of shaved jamon Iberico, which is a type of Spanish ham which is delicious, or chorizo, or an Italian prosciutto.
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If you can find a Spanish one, this is also be your go to wine with a cheese platter. The minerality, the dryness would make absolute wonders on those type of fatty foods. I'll add, it'll add another mineral dimension of dried dimension. that will be so, so delightful. Bon appetit.
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And now we are flying back to the Mediterranean coast and the area of Penedès, it is near Barcelona in Catalonia. You can watch my video here about this fascinating wine region near one of the most beautiful city in Spain. The story or even the history of Mas Vilella. The winery and the name of the producer revolves around a family and an old 16th century farmhouse in the surrounding vineyards.
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It all started in 1914 when a man, the grandfather of the Jané family, that's their surname, named Albert, founded a winery in the area, making steel wines and sparkling cava. His son Benjamin, with his wife Maria, continued the legacy of winemaking, while the grandson, now also named Albert after his grandfather Albert Janni, came back to bring the business to another level after his parents, after he had acquired more experience in nearby wine areas like Priorat, and he complete fully restored his grandfather's farmhouse, which he now lives in.
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This wine just named Mas Vilella, which is the name of the winery, and the name of the old farmhouse is their flagship wine, and it combines Cabernet Sauvignon with a rare unknown local grape variety called sumoll. In principle, this small, rustic small grape should add some earthiness and some interesting dry herbs characters and spicing up, let's say, the Cabernet for a more unique character.
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Let's find out. This has indeed a really nice color. You will recognize the familiar hues of Cabernet, these really vibrant in tinting red hues. It stands. It's quite dark but shiny and very, very lively overall. Let's smell. I'm loving the minerality. Yeah, Cabernet. But I love the minerality that comes through.
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At first it smells like chalk to me, how to describe it? Like wet chalk, which seems a bit curious. Maybe you can picture that in your mind, but it gives it a smooth, aromatic profile, especially because the soft meets minerality is surrounded by a ton of powerful, deep aromas. You have some good cocoa and coffee, you have a touch of signature cassis of blackcurrant from the Cabernet, but more importantly, it smells like a dark, toasty gingerbread.
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Definitely what it smells like to me. It got this caramelized intensity of baked honey infused with spices. It's kind of hard to describe overall. It's a bit elusive, but it's there and it's sweet smelling, but also profound, intriguing and, tempting at the same time. Let's see if the palate, reveals what this is all about a bit more.
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It's mysterious at this point. I can't wait to taste.
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Wow wow wow. It certainly does reveal itself on the palate. The sheer power of a very rich and very ripe Cabernet is finally is finally there. Detectable the huge burst of cassis, the explosion of ripe berries. This is a massive wine with big tannins that are dense and soft. A ton of power from the ripeness of the fruits and the toasty honey and spices.
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The gingerbread combined with the dark cocoa, the oak, the toasted hazelnut, all the clove, the nutmeg there is so much going on in the chalky minerality to the background as well that allows it to have finesse. So it's a big and bulky wine, but it's so packed full of complex flavors in this reminiscent chalky background gives it composure and a bit of a calming effect.
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So it's both an explosive, huge, fruity, Cabernet. But it's got a big je ne sais quoi of complexity as well. You taste the extremely ripe grapes that it was made from. Also the skillful winemaking that ensued, afterwards, such a delicious wine. This is going to be one that is going to impress, your guests, because they can detect the cabernet, but it's got its own unique expression of Cabernet that you won't find anywhere else.
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So wine for tasty dishes. I'd love this on a roasted piece of lamb, which the Spaniards are totally fond of or a rich, meaty paella. Oh, paella. man, that would be so good. So Spanish and so delicious. It's perfectly ready to drink now already, but it will age for ten years or more if you want.
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The name Alonso del Yerro, our next winery, has rapidly become a staple and a prestigious name in the famous Ribera del Duero region of Spain, known for producing some of the finest wines in the country from the iconic Tempranillo grape. We’re back to the northeast of Spain, now a little south from Rioja, where we were before, here a couple, some 22 years ago, in 2002, decided to leave everything behind and leave their their home in the capital city of Madrid to buy a 40 acre, a wine estate near the historic city of Borgos in the countryside.
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Essentially, husband Javier and wife Maria simply combined their respective surnames Alonso and Yerro to name the project Alonso del Yerro, and they've made their names famous for the quality of their wine production in the area today. One of their sons, Mel, is the winemaker and the managing director. A family operation essentially this wine is their flagship, simply named Alonso del Yerro, just like the winery. Made from 100% Tempranillo, which is what they’re usually doing the Ribera del Duero, aged for 12 months in French oak barrels.
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Very traditional wine making, a selection of blend selection and blend of different plots from their estate to achieve the best possible balance, or from their own Santa Maria estate.
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Would you look at this? The Ribera del Duero wines from that area can be quite dark looking, but this one is one that is on the very intense looking side. Extremely dark you can't see through. Basically it's black to the core, a nice purple ish hue to the rim. It looks youthful, which it is, with a solid blue intensity in the color, which is probably why it looks so dark indeed.
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Let's smell it. Oh, this is this is. Yeah, this is a bit of an introverted wine at this point. It smells like it's young and it hasn't been aerated quite enough yet. It smells like it wants to keep a lot of the aromas for himself at this point. And at that time, an aging will allow it to express it more.
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But at this point you detect some deep notes of blueberry liqueur. It smells ripe and powerful. A nice, ripe, well integrated oak, but, as some very dense wines, young wines do, it feels like it wants to keep all of the aromas within its really compact, tannic structure. So that doesn't allow the aromas to get out. It's so packed full of tannins and structure that the aromas don't want to get out of the liquid in the glass.
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The palate should be more telling though. Let's dive in.
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Wow. Wow. Superb. Here is a perfect example of what we call a gran vin a grand wine in French. A wine that is built to perfection with the perfect balance at every point in the tasting, from the start of the palate, when you just put the wine into your mouth to the very end when you've just swallowed it, it makes you salivate.
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Every second is perfect. It's soft enough to be enjoyable, but it's dense and grippy enough to show how powerful it is. That's a solid wine with a structure built for aging. It's fresh and acidic enough at the same time, but it's also ripe and punchy enough. There's no gap on your palate whatsoever. A sustained and constant intensity delivered with perfect steadiness.
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You have fresh berries, like blueberry, and riper ones at the same time, like dark black berries or the dark cherries. You have a little oaky element, but it's really so perfectly balanced that you could not even notice it. It's dense, perfect harmony. Perfect example of why Ribera del Duero region is so famous. An all from considered the finest wine in Spain because it's one of the most complex, complete expression of Tempranillo.
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This is like the Spanish Bordeaux, if you wish, dense, compact, harmonious and built to age for decades. This is a young wine at this point, but one that you can sell for 20 years if you want, or if you probably should, opening a bottle every every few years to see how it changes and how it evolves and how you like it with a bit more age.
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A wine for selling a collector item, I would say to pair it with refined gastronomy. So high end restaurant type of gastronomy. Oh, this will fit so well.
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And finally, for our last red for this collection, let's move just a little south from where we were, just before to the village, an area that is really dear to my heart called Toro. Yes, it means bull in Spanish. As I worked there as a winemaker for a few years. We love Toro at the club because it reminds us somewhat of the wines from Salta Argentina.
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You've got similar rough, rugged landscapes. They're also big but elegant wines, although wines from Toro are made from Tempranillo, no Malbec, just like in Rioja or Ribera del Duero. Now the Vetus project, not “Vetus”, “Betus”, Vetus project was born in 2003 when Toro, which was a very traditional and old appellation in Spain, but one that was left a bit behind.
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Modern winemaking times. In the 2000s, many wine makers and critics recognized how good the wines from Toro could be. you can watch my video about the most expensive Spanish wine in the world, in fact, which is actually from Toro, if you want to learn more about the appellation. But this is a relatively small winery with its own 49 acre estate, one large single vineyard with extremely old vines.
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they make all their wines from this estate. this is their flagship cuvee. Again, the selection of the best plots in the vineyard, made with the local Tempranillo, that is called here “Tinta de Toro”, which is a just a local variation of Tempranillo. they added a splash of Garnacha or Grenache to just loosen it up a little.
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And it was aged for 12 months in French oak.
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And this is another dense and dark looking Tempranillo, perhaps not as compact as our previous wine; Toro wines tends to be a little looser, but more explosive and bigger tannins. So we'll find out about this. Still dark and a really youthful looking. This is 2019, so it is young. Let's smell. excellent. Excellent. Here we have a wine that is quite expressive,
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but that also keeps some secrets, to itself. In fact, you smell very intense and deep notes of ripe dark cherries, strawberry jelly, dark blackberry, some raspberry that is crisp as well. So it's packed full of super ripe red fruits. I love how it smells a little like, rubber as well. Like tire rubber. There's a touch of that.
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The signature, one of the signatures, of Tempranillo, especially in Toro. It’s a little tarry, if you wish. Like the Barolos in Italy are too. It's subtle and not bothering here. I don't know, not in a negative way, because it's just a delicate note, part of the overall aromatic profile. But it's there, and it gives a bit of the character unique trait from Toro.
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I love the very subtle vanilla that it's got as well. A touch of woodsmoke to the background. The toast and elements of oak are very well integrated. It's all very well balanced, to the nose, but let's taste.
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Oh, God, this is so good. Okay, I have to admit, I am a little, perhaps very biased, when it comes to Toro wines. Because I live there and made wine there for a few years. And so when I taste a very good example, which I don't get to do often enough, I'm just overwhelmed with memories of how good wines are there and how much I love this style of wines.
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Some of it is me, my own personal subjectivity. But objectively try this wine and tell me it isn't reasonably, absolutely spectacular. Tannins are big and powerful and very dense. The wine imposes a huge presence on your palate. It's solid. It's like a punch into your taste buds. So firm and assertive. It's a little grippy, but not at all aggressive.
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I would say just imposing. To me Toro wines, if I can allow myself this comparison, they’re like a tank or a beautiful semi truck, other wines, other appellations, are like sports cars or race cars or pickup trucks or convertibles. You name the type of vehicle. They all have their tricks and features which are great. The Toro wine is the king of the road.
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Huge, it's the most massive, it's there and it's big and it can be beautiful if you can appreciate that sort of wine. What I love is that yes, it's massive. It's the biggest expression of Tempranillo grape in the world. But because it is Tempranillo, it's a subtle grape that makes very fine wines. The finest wines in Rioja or Ribera del Duero.
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And so it's got this elegance and the composure in the way it speaks to you. It's not just blows and whistles, it's imposing, but utterly composed at the same time. And this Vetus is a famous bodega in Toro, the known for being one of the best, in fact. And I'm not disappointed. And also we have here a big tannic wine, ripe berries, tons of complex flavors, as well as as described, on the nose.
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All the spices and the oaky, you will have to taste it for yourself to fully understand, I would say I could go on talking about it, but being so balanced yet potent, it's perfect to taste on its own with snacks and with entrees, but also extremely versatile. All types of meats, charcuteries, all types of cheeses, grilled meats, powerful meats, lean meats, anything.
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It's also be good to age for nearly a decade or maybe 15 years, if you feel so inclined. Because it's big, it's balanced. It's a good wine. It's delicious.
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And finally, after exploring all the joys of Spanish red wines, it needs to be acknowledged that Spain can also produce outstanding sparkling wines too. It is not hugely well known or recognized internationally that Spanish sparklings exist, like the French wines or the Italians that everybody knows about. This sparkling, stunning Spain, known as Cava, is one of the staple traditional sparkling wine styles of the world.
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It's in the heart of the historic cava production around the city of Sant Sadurní d’Anoia, near and Barcelona, again in the Penedès wine region, in this area is this incredible family of producers and winery that traces back its family history of winemaking to 1395. Yes. You heard this right. 23 generations since the great grandfather Mark, of this family, the 100th, 100th anniversary of whose death was in 2004, is a local hero, in fact, and even has a statue of him in the local city.
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As he helped with replanting vines after the phylloxera plague of the 19th century, and somewhat he saved well, he helped saving this poor area from local despair. So Torello, the name of the producer, is a family winery focused on high quality sparklings so high, in fact, that they abandoned the somewhat well-known appellation named cava to go with a new one, Corpinnat, created for a small, limestone rich area within this appellation that delivers better minerality and finesse near the historic Sant Sadurní d’Anoia city.
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This cuvee in particular is a super small production unique microvinification, combining the quality of two vintages, 2018 and 19, using only local grapes, Xarel-lo, macabeo, and parellada, traditional grapes for sparklings in this area, grown on their own Can Martí estate, fermented in this very bottle right here. It's bottled, fermented and aged for 36 months. Yes, three years on the lees, which is quite a long time for sparkling wine.
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It's like the top champagnes only spend this long maturing in the bottle. This one has spent three years.
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Well, this is a nice, nice bright lemon yellow color, which does include some delicate golden hues. This makes it look more shiny and sophisticated. The bubbles are also remarkably fine looking. Super, super small and they come up with great elegance. Not that often that you see this, nice looks, I would say sparkling wine. Your looks are beautiful, but let's smell.
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Oh, wow. Nice, nice. The smell is instantly satisfying.
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Yeah, you get this pure, buttery brioche smell that is so nice in those good, bubblies that are matured on lees for a long time. Intense and pleasing, like the smell of freshly baked bread. But you also have some zingy limes, some zesty lemon, some delicate sweetness. It essentially smells like a nice buttery lemon tart topped with meringue and a little fresh hazelnut.
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A touch of toasted hazelnut as well. Fresh herbs, full complexity, super satisfying. Looks expensive, as we say, but it also smells expensive from all these buttery brioche. let's let's taste. I love how this smells. Wow. The composure of this sparkling is astonishing. It's so smooth and mouth filling at the same time.
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The texture is oily and coating, the bubbles are incredibly smooth and fine. Usually when with many sparkling eyes, when you just pour the wine into your glass and you taste, it becomes all for the in your mouth. And the bubbles grow big on your tongue and overwhelm your taste buds. This one. The bubbles are so fine and delicate they just add a little texture and a ticklish feel, but you can still taste the wine perfectly and that's so enjoyable.
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You can still sense the oily texture caressing your taste buds. It's incredibly delightful to taste, and the flavors are complex and balanced as well. It's dominated by these subtly toasted hazelnuts. It's got these slightly herbal notes, herbal notes of fresh hazelnut that's not too toasted, a bit herbal hazelnut, right, but also the toasted hazelnut. It's got a bit of blond caramel and buttery brioche, as we said, a big but composed burst of citrus flavors as well.
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Mixed citrus, citrus, lime, bergamot, lemon or zesty citrus combined. You could go and also identify some tropical fruits in there. A touch of military and pineapple. I get stone fruits as well. Fresh apricot and peach. Peach. So, it's incredible. And I think you get the point. I must stop talking about it now. There's just a ton happening here, but no one of those single flavors is dominated or dominating at all.
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The complexity is delivered absolutely smoothly and with harmony. I know some cavas can reach really high levels of quality, just better than some champagnes, but it's not that often that you will not every day that you actually happen to experience one, because they're not all that common or you can't get them, with this one you will. Got the minerality and the freshness that sticks into my mind once I've swallowed.
00:37:41:01 - 00:38:04:21
And it's remarkable how zingy it is. The absolute perfect wine for cheering with your friends. Superb to taste on its own because it's so balanced, but it'll also go, pair, with anything; your cocktail, snacks, to your entrees or even cheese if you want to spend the whole dinner, tasting this wine and see how it matches different foods.
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A perfect, really perfect spot.
00:38:14:06 - 00:38:51:04
And here you have it. Your new Spanish wine collection from the club. And we have had outstanding Spanish wines before, but perhaps this is one of the best Spanish selection that we've made so far. If you asked me every single one of these bottles, I mean, what's in the bottle is a real gem. They're all small family producers, but when you taste the wines, they appear to be so skillful people, so conscious of what makes a good wine; the balance, the power, but also the harmony, the complexity of flavors.
00:38:51:04 - 00:39:24:22
All of these smooth details are in there. It feels like every vine grower involved here, every winemaker too, has understood what it takes to grow healthy, ripe, gorgeous grapes at first, they thought about the blending harmoniously. The different plots for every wine to have for a better balance. They thought about their wines not being too aggressive. They thought about their wines needing to be able to age and to get to even higher levels of finesse.
00:39:24:24 - 00:39:56:19
They thought about everything. When I've tasted each of those, I really thought, there's a lot of thoughts gone into those wines and work. Honestly, every one of them is really well executed, fine, refined, yet each have their individual own personality. From a vibrant, the dry and Pinot noir to a huge Toro wine, a Cabernet based the Carignan from Rioja and this outstanding Ribera del Duero.
00:39:56:24 - 00:40:22:02
We have a lot of different flavors to explore. You're going to be able to explore all those different expressions of Spain. It's a large, it's a big, it's a beautiful wine country and you have such a wonderful selection here. Have fun, santé and I will see you soon in the wonderful world of wine. Cheers!
00:40:22:04 - 00:40:44:19
Here you have it. Your new Spanish wine connection. Connection? Okay.
