{"id":5026,"date":"2017-01-23T21:02:04","date_gmt":"2017-01-23T21:02:04","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=5026"},"modified":"2017-01-23T21:02:04","modified_gmt":"2017-01-23T21:02:04","slug":"tasting-20th-october-2016-restaurante-abiss-calpe","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/tasting-20th-october-2016-restaurante-abiss-calpe\/","title":{"rendered":"Tasting 20th October 2016 Restaurante Abiss – Calpe"},"content":{"rendered":"

Dehesa del Carrizal \u2013 Vino de Pago<\/strong><\/span><\/p>\n

\"Pre-dinner<\/a>

Pre-dinner drinks in the Champagne Bar<\/p><\/div>\n

Another great Wine Tasting thanks to the wines presented by Juan Jos\u00e9 Tarud (Head of Sales at Dehesa del Carrizal) and all the team at the Abiss Restaurant in Calpe as planned by Colin & Sue (CBWS Menus & Venues).<\/span><\/p>\n

The evening started with a champagne reception at the associated \u2018Champagne Bar\u2019, which has a really great setting overlooking Calpe Bay and the Pe\u00f1\u00f3n de Ifach but regrettably the heavy rain obscured our view.<\/span><\/p>\n

\"VP<\/a>

VP Paul Nicholls opening the tasting<\/p><\/div>\n

Vice-President Paul Nicholls hosted the night standing in for President John Sloggie.\u00a0 He welcomed the 60 CBWS members and guests and then was very pleased to introduce Juan Jos\u00e9 from Dehesa del Carrizal <\/strong>\u00a0and that we were all looking forward to the opportunity to taste their Pago Wines from the Toledo area of Spain.\u00a0 Whilst the CBWS had visited this area on the May 2016 Wine Trip it hadn\u2019t included a visit to their winery.<\/span><\/p>\n

The cost of each wine, where it can be purchased and average score given by members is shown in the list of wines tasted in 2016, which can be found by\u00a0<\/span>clicking on\u00a0\u201cWines tasted in 2016\u201d.<\/a><\/span><\/p>\n

\"Juan<\/a>

Juan Jos\u00e9<\/p><\/div>\n

Juan Jos\u00e9 explained that the Dehesa del Carrizal estate is placed in the middle of the Montes de Toledo, near the Caba\u00f1eros National Park, between Tajo and Guadiana basins.\u00a0 It owes its success to the \u2018Terroir\u2019 \u2013 the genetic patrimony and combination of soils, climate and the human factor.<\/span><\/p>\n

Dehesa del Carrizal<\/strong> is a Vino de Pago, the highest category according to Spanish wine law. It is a DOP (Denominaci\u00f3n de Origen Protegida \u2013Protected Designation of Origin) reserved for those few wineries and vineyards which carry out the whole process \u2013from the grape to the bottle\u2013 within the limits of the Pago or estate. The unique location, soil and climate are the key to obtaining exceptional wines.<\/span><\/p>\n

The first wine was a Chardonnay 2013 <\/strong>(only 6893 bottles produced), 13.5%, and Pe\u00f1\u00edn <\/strong>gave the 2012\"cas-table-p1000509\"<\/a> vintage 92 points.\u00a0 The bodega had experimented to move away from a previously \u2018Oaky\u2019 taste to a more easy-drinking wine.\u00a0 It has a bright and intense greenish yellow look, with white fruit aroma together with some honey and pastry notes. Fresh, light, and pleasant in the mouth with a long finish.<\/span><\/p>\n

It is the result of a careful production process: harvested in September to allow for full ripening with fermentation in new French oak barrels at controlled temperature and three-month on fine lees in similar barrels. Afterwards, the wine is kept in the bottle for at least 6 months to produce an aromatic and soft white, best tasted between 10\u00ba and 12\u00baC.<\/span><\/p>\n

The second wine was Syrah, 2012 <\/strong>(20178 bottles produced), 15%, and Pe\u00f1\u00edn <\/strong>gives this vintage 90 points.\u00a0 The bodega uses concrete tanks in their production process, with further malolactic fermentation taking place in new large French oak barrels. It spends another year in 250 litre French oak barrels + 18 months in the bottle before being released for sale.\u00a0<\/span><\/p>\n

\"cropped-pennys-table\"<\/a>This results in an amazing cherry red coloured wine with purplish rims. On the nose it is very intense and presents a mix of ripe fruit jam, black olive and toasted notes. It\u2019s big and robust and yet still retains a perfectly exquisite finish. Optimal enjoyment at 16\u00baC.<\/span><\/p>\n

The third wine was Finca Caiz Cerrizel Petit Verdot, 2013 <\/strong>(only 9676 bottles produced), 15.5%, and Pe\u00f1\u00edn <\/strong>gave the 2012 vintage 90 points.\u00a0 They now perform the Malolactic fermentation in concrete tanks as they strive to produce excellent wines for their Pago.\u00a0 This is a difficult process as everything has to be perfect \u2013 they can\u2019t just go and get a load of grapes from another source if they don\u2019t get it right! \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\"cropped-webbs-table-p1000500\"<\/a><\/span><\/p>\n

The Petite Verdon grape is deep-rooted in Bordeaux which, due to its long ripening, fits perfectly into this winery\u2019s particular climate. \u00a0This is our youngest grape but they expect it to have a long and excellent future ahead.<\/span><\/p>\n

This wine presents an intense cherry red colour with hints of blue.\u00a0 On the nose, it reveals notes of berry, liquorice and also balsamic notes. On the palate, it\u2019s fresh and smooth but later the concentration of ripe tannins leads to a long and full finish, with graphite, the main mineral characteristic in Petit Verdot, being present all the way through.<\/span><\/p>\n

It can be kept in the cellar for up to 15-20 years and, to experience all its nuances, is best served between 15\u00ba and 16\u00baC.<\/span><\/p>\n

\"cropped-rods-tablep1000503\"<\/a>\u00a0<\/strong>The fourth wine was their \u2018Colecci\u00f3n Privada\u2019 <\/strong>(only 3320 bottles produced), 15%, and Pe\u00f1\u00edn <\/strong>gives this vintage 93 points.\u00a0<\/span><\/p>\n

It is their \u2018signature\u2019 wine with a blend of Syrah, Cabernet Sauvignon, Petite Verdot and Merlot.<\/span><\/p>\n

A cherry red coloured wine with youthful tones, a complex nose with floral notes, mineral spice, balsamic hints and berries. \u00a0On the palate it proves powerful, full-bodied, very tasty and well balanced with a great personality offering a long and complex finish – the aftertaste brings back the fruit and minerals, joined by black chocolate, toffee and toasted nuances. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\"cropped-pauls-table-p1000518\"<\/a><\/span><\/p>\n

The different varieties are vinified separately, then aged in selected new French oak barrels with the blending being adjusted to reach a perfect balance. This pursuit lasts for 18-20 months and only the best vintages and the best barrels from that vintage are released. \u00a0It is best served at 16\u00baC.<\/span><\/p>\n

\"glenns-table-cropped-p1000497\"<\/a>The fifth wine was a Finca Caiz Cerrizel Syrah Vendimio Tardie 2005 \u2013 a (\u201clittle bit sweet\u201d) red wine<\/strong>(only 1840 50cl bottles produced), 14.5%.<\/span><\/p>\n

It appears that the owner in 2005 asked the wine maker \u201cCan you make me a sweet wine?\u201d.\u00a0 The answer was \u201cYes\u2019 and they harvested late (in December) and put it in oak barrels for 12 months.<\/span><\/p>\n

This wine just stayed in the cellars until Juan Jos\u00e9 \u2018discovered\u2019 it and saw the earning\/sales potential.\u00a0 They plan to make more of this wine but won\u2019t be able to every year as it depends on the autumn\/winter temperatures.<\/span><\/p>\n

A vote of thanks to the bodega and in particular to Juan Jos\u00e9 for his presentation and to the Restaurant Abiss was given by Hugh Epsom.<\/span><\/p>\n

Text and Photos by Paul Smithard \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Oct 2016\u00a0<\/span><\/h3>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dehesa del Carrizal \u2013 Vino de Pago Another great Wine Tasting thanks to the wines presented by Juan Jos\u00e9 Tarud (Head of Sales at Dehesa del Carrizal) and all the team at the Abiss Restaurant in Calpe as planned by…<\/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\/5026"}],"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=5026"}],"version-history":[{"count":1,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/5026\/revisions"}],"predecessor-version":[{"id":5027,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/5026\/revisions\/5027"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=5026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=5026"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=5026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}