{"id":2204,"date":"2015-01-16T11:45:48","date_gmt":"2015-01-16T11:45:48","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=2204"},"modified":"2015-01-16T11:45:48","modified_gmt":"2015-01-16T11:45:48","slug":"16th-october-2014-calpe-restaurant-abiss","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/16th-october-2014-calpe-restaurant-abiss\/","title":{"rendered":"16th October 2014 – Calpe – Restaurant Abiss"},"content":{"rendered":"

The Society used the Restaurant Abiss for the first time in October of last year and it was found to be so good that we returned again this year to taste the wines of Celler el Maroig.\u00a0 Prior to the tasting, members enjoyed Freixnet Extra Cava in the champagne bar adjacent to the restaurant.\u00a0 \u00a0The tasting was attended by 65 members who listened to Vicente Montfort, the Alicante agent for Celler el Maroig, introducing the bodega and presenting the wines.<\/span><\/p>\n

\"016\"<\/a> \"017\"<\/a> \"020\"<\/a><\/p>\n

Founded in 1917, Celler el Maroig is one of the most important wineries in the Priorat region.\u00a0\u00a0 It encompasses approximately 500 hectares of vineyards, all under the Montsant Denominaci\u00f3n de Origen.\u00a0\u00a0 The harvest is 2.5 million kg spread between the main grape varieties of Carignan, and Grenache.\u00a0\u00a0 The white grapes grown are Macabeo and White Grenache. \u00a0\u00a0The ground is predominantly red clay, an important factor that influences the quality of the vintage.\u00a0\u00a0 The dryness of the summer, the poor fertility of the terrain, the mountainous landscape and the Mediterranean climate are also all key influences.\u00a0 70% of the bodega\u2019s wines are exported to 22 countries. The average points scored by members for each wine are shown in red.<\/span>\u00a0<\/span><\/p>\n

\"President<\/a>

President Gordon introduces the speaker Vicente Monfort<\/p><\/div>\n

 <\/p>\n

The first wine tasted was Sol\u00e0 Fred Blanco 2013, made from 75% Macabeo and 25% White Grenache.\u00a0\u00a0 The wine was a pale yellow with a nose of tropical fruits and Mediterranean herbs.\u00a0\u00a0 It was very fresh and round on the palate.\u00a0\u00a0 It has an Alcohol by Volume (ABV) of 12.5%, costs 2.95\u20ac and the Gu\u00eda Pe\u00f1\u00edn gave the 2012 vintage 85 points and exceptional value for money.\u00a0\u00a0 Members scored the wine as 81.9<\/span>\u00a0points<\/span><\/p>\n

The second wine tasted was Sol\u00e0 Fred Rosat 2013, made from 90% Grenache, and 10% Syrah which underwent traditional fermentation in stainless steel vats at 16\u00baC.\u00a0\u00a0 Pink in colour it has fresh fruit flavours and is fresh and elegant on the palate and has a long finish. It has an ABV of 13.5%, costs 2.95\u20ac and the Gu\u00eda Pe\u00f1\u00edn gave the 2012 vintage 86 points and exceptional value for money.\u00a0\u00a0 Members scored the wine as 84.3<\/span>\u00a0points<\/span><\/p>\n

\"Speaker<\/a>

Speaker Vicente Monfort introduces the Rosat<\/p><\/div>\n

 <\/p>\n

Then came three red wines.\u00a0\u00a0 The first was Sol\u00e0 Fred 2013 a blend of 90% Carignan and 10% Grenache, which has undergone traditional fermentation in temperature controlled steel vats.\u00a0\u00a0 A young red with intense colour, very aromatic and well balanced with a flavour of ripe fruits.\u00a0\u00a0 It is fresh in the mouth, full bodied with a long finish.\u00a0\u00a0 The bodega states it is a perfect example of Carignan from the Montsant region.\u00a0\u00a0 It has an ABV of 14.0% costs 2.95\u20ac and the Gu\u00eda Pe\u00f1\u00edn gave the 2012 vintage 86 points and exceptional value for money.\u00a0\u00a0 Members scored the wine as 84.2<\/span>\u00a0points. \u00a0<\/span><\/p>\n

The next red was Castell de les Pinyeres 2011 a blend of 50% Grenache, 40% Carignan and 10% Cabernet Sauvignon, the grapes all coming from old vines.\u00a0\u00a0 Traditional fermentation was followed by malolactic fermentation in barrels and then ageing for 12 months in French, American and Hungarian oak.\u00a0\u00a0 The wine is also aged in the bottle.\u00a0\u00a0 It has a very intense colour with aromas of red fruits and spices, lots of flavours in the mouth, balanced, intense and long.\u00a0\u00a0 It has an ABV of 14.5%, costs 5.00\u20ac and the Gu\u00eda Pe\u00f1\u00edn gave the 2010 vintage 91 points and exceptional value for money.\u00a0\u00a0 Members scored the wine as 90.8<\/span>\u00a0points.<\/span><\/p>\n

 <\/p>\n

\"John<\/a>

John Sloggie proposing the Vote of Thanks<\/p><\/div>\n

Finally we tasted Les Sorts Sycar 2011 a 60% Carignan, 40% Syrah blend which expressed the mix of the tradition with old Carignan vines and the modernity with Syrah.\u00a0\u00a0 After\u00a0traditional fermentation, malolactic fermentation was done in barrels with 12 months ageing in 80% French oak and 20% American, followed by ageing in bottle.\u00a0\u00a0 It is a natural wine that is not filtered.\u00a0 The wine was a dark cherry colour, with deep very expressive aromas of violets, tobacco and red fruits.\u00a0\u00a0 First taste is smooth with character and the after taste is long and pleasing.\u00a0\u00a0 It has an ABV of 14.0%, costs 6.24\u20ac and the Gu\u00eda Pe\u00f1\u00edn gave the 2010 vintage 93 points and exceptional value for money.\u00a0\u00a0 Members scored the wine as<\/span> 88.2<\/span>\u00a0points.<\/span><\/p>\n

A vote of thanks was proposed to the speaker by John Sloggie<\/span><\/p>\n

 <\/p>\n

\"Members<\/a><\/p>\n

\"Members<\/a><\/p>\n

\"The<\/a>

The President’s Table<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

The Society used the Restaurant Abiss for the first time in October of last year and it was found to be so good that we returned again this year to taste the wines of Celler el Maroig.\u00a0 Prior to the…<\/p>\n

Read more \u2192<\/a><\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/2204"}],"collection":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/comments?post=2204"}],"version-history":[{"count":1,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/2204\/revisions"}],"predecessor-version":[{"id":2205,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/2204\/revisions\/2205"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=2204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=2204"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=2204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}