{"id":5270,"date":"2017-05-24T11:37:47","date_gmt":"2017-05-24T11:37:47","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=5270"},"modified":"2017-05-24T11:37:47","modified_gmt":"2017-05-24T11:37:47","slug":"wine-trip-toledo-do-mentrida-2nd-5th-may-2016","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/wine-trip-toledo-do-mentrida-2nd-5th-may-2016\/","title":{"rendered":"Wine Trip, Toledo & DO Mentrida 2nd – 5th May 2016"},"content":{"rendered":"

Monday, 2nd<\/sup> May, 2016:\u00a0 Bodegas Mart\u00fae<\/strong><\/span><\/p>\n

After a prompt start at 08.00hrs, and a slightly longer coffee break than planned we arrived at just before 14.00 hrs at Bodegas Mart\u00fae to be met by Manuel and later by his mother Marta (nicknamed Matuela, hence the name of the bodega) who looked more like his sister!<\/span><\/p>\n

\u201cOur biggest competitor in Spain is beer, so we try to focus and look at our competitors\u2019 bottles to compare and compete\u201d<\/strong><\/span><\/p>\n

\u201cAt Mart\u00fae, the grapes are like babies – we like to see them grow\u201d<\/strong><\/span><\/p>\n

\"Manuel<\/a>

Manuel and the group<\/p><\/div>\n

The Manuel\u2019s grandfather was the local doctor;\u00a0 Marta came from the wine business and so, when father got the land in 1988 they started planting vines.\u00a0 Manuel can remember helping out when he was aged 5.<\/span><\/p>\n

The land is a rather windy 700m above sea level \"A2<\/a>and they don\u2019t like irrigating, preferring to make the plants work harder.\u00a0 They harvest at night when it\u2019s 15 – 18\u00b0C (as it\u2019s 50 \u2013 55 \u00b0C during the day) so that fermentation starts in the tanks.\u00a0 They get around 2.5 \u2013 3kg of grapes from each vine, such as this 10 year old Petite Verdot.\u00a0 The vines in this area were so sturdy that they withstood the 19 Century Grape phylloxera because the insects couldn\u2019t \u00a0bore in to them.<\/span><\/p>\n

Harvest starts with the Chardonnay in the 1st week of August, other grapes start in the 2nd<\/sup> week of September on vines planted in an East\/West orientation.<\/span><\/p>\n

They have around 1000 barrels costing around \u20ac800 each, last for around 4 years and sell for \u20ac50.\u00a0 They use 80% French Oak as they like the spices created and \u00a0want fruity wines that are good with food.<\/span><\/p>\n

\"Wine<\/a>

Wine Quality Triangle<\/p><\/div>\n

They bought out more land as people moved to the cities and in 2000 they stopped selling grapes and started to bottle their own. \u00a0 they are justly proud of their status of ‘Vino de Pago’, which is shown on their bottles\u00a0<\/span><\/p>\n

\"Mat\u00fae<\/a>

Mat\u00fae bottles tasted<\/p><\/div>\n

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The picture shows the wines in the sequence we tasted them.<\/span><\/p>\n

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1st<\/sup> wine:\u00a0 Mart\u00fae Chardonnay\u00a0 (2015 @ \u20ac6.00 bottle) \u00a0\u00a0<\/strong><\/span>This had \u201cgreen apples, vanilla and minerals, designed to be easy drinking\u201d.\u00a0 Grown from old vines at 900m in the mountains near Madrid.\u00a0 (40,000 bottles p.a.)<\/span><\/p>\n

2nd<\/sup> wine:\u00a0 Blanco Nieva Pie Franco Verdejo\u00a0 (2015 @ \u20ac7.80 bottle) \u00a0\u00a0<\/strong><\/span>This was more complex, fruity and creamy having spent some time in Oak Barells.\u00a0 (20,000 bottles p.a.)<\/span><\/p>\n

3rd<\/sup> wine:\u00a0 Mart\u00fae Tinto (5 varieties)\u00a0 (2015 @ \u20ac6.00 bottle) \u00a0\u00a0<\/strong><\/span>Designed to be an \u2018agreeable\u2019 wine.\u00a0 It\u2019s their most famous wine with production of 350,000 bottles a year.<\/span><\/p>\n

4th<\/sup> wine:\u00a0 Mart\u00fae Syrah. (2011 @ \u20ac13.00 bottle) \u00a0\u00a0<\/strong><\/span>Only produced during their best years (i.e. not 2015), can last or up to 22 years and is matured in new French Oak for 15 months.\u00a0 (13,000 bottles per year<\/span><\/p>\n

They export 40 \u2013 45% of their production, mainly to Germany as the UK is such a difficult market.<\/span><\/p>\n

Monday, 2nd<\/sup> May, 2016:\u00a0 Hotel Hacienda del Cardenal, Toledo<\/strong><\/span><\/p>\n

We stayed here for all 3 nights and it had a great location, lots of character and relaxing side rooms, albeit with quite a few steps.\u00a0 After a pleasant reception drink in the hotel courtyard, the evening meal was served with Lune 2014 wines \u2013 Rueda Verdejo and Ribera del Duero Tinto Roble<\/span><\/p>\n

\"Hotel<\/a>

Hotel Courtyard<\/p><\/div>\n

\"Hotel<\/a>

Hotel sitting\/games room<\/p><\/div>\n

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Tuesday, 3rd<\/sup> May, 2016:\u00a0 Bodegas Canopy. \u00a0\u00a0<\/strong><\/span>This was a \u2018boutique bodega\u2019 but in buildings that looked more like an industrial shed from the outside and fairly basic inside.\u00a0 However, with the enthusiasm and skill of Belarmino & Alfonso it seemed to make it even more special (well done wine team!).<\/span><\/p>\n

\"Outside<\/a>

Outside of the building<\/p><\/div>\n

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\"Alfonso<\/a>

Alfonso and Belarmino<\/p><\/div>\n

Alfonso became the focus of attention of at least 1 of our ladies and was very entertaining and informative.<\/span><\/p>\n

\u201cA lot of wines in Spain are boring \u2013 we try to look for different wines.\u00a0 We are not too concerned about the colour, so long as it looks clean and clear\u201d<\/strong><\/span><\/p>\n

\u201cWe still tread our grapes (3 times a day) at the harvest\u201d<\/strong><\/span><\/p>\n

\u201cMy English is bad but my wine is good.<\/strong>\u00a0 Don\u2019t lose the illusion of drinking great wine with great food\u201d<\/strong><\/span><\/p>\n

\u201cWe like to drink, not work.\u00a0 That\u2019s why they started the bodega – and we could drink for free!\u00a0 However, now we work more and drink less\u201d.<\/strong><\/span><\/p>\n

They started in 2003 and both are multi-functional, being (I think) the main workers.\u00a0 Their wine is highly rated by Parker and is grown over parcels of land all over the area but all vines are 50+ years old in mainly granite soil at 300 \u2013 900m high \u2013 \u201cthe secret to the wine is the grapes\u201d.<\/span><\/p>\n

Their philosophy is ecological, focus on pruning & taking away the little green shoots to help create good grapes which are put in boxes and transported in refrigerated trucks.<\/span><\/p>\n

\u201cA hectare in Australia will produce 25,000 kg of grapes; in Spain generally it\u2019s 12,500kg but in their bodega it\u2019s 2,500kg.\u201d\u00a0 \u201cThere\u2019s more Garnacha in Spain than anywhere else in the world\u201d.<\/span><\/p>\n

\"The<\/a>

The five bottles tasted<\/p><\/div>\n

The wine names reflect their sense of humour:<\/span><\/p>\n

1st<\/sup> wine:\u00a0 Loco (= mad) with a straight jacket sleeve.\u00a0 (2014 @ \u20ac16 bottle) \u00a0\u00a0<\/strong><\/span>2500 bottles per year, no oak and said to taste of fennel.\u00a0 Garnacha Blanca.<\/span><\/p>\n

2nd<\/sup> wine tasted:\u00a0 Castilla de Belarfonso (remember their names) (2014 @ \u20ac5 bottle) \u00a0<\/strong><\/span>20,000 bottles a year with a castle (but theirs is blow up!) on the label and other similarities to a famous French wine.\u00a0 Old vine Garnacha.<\/span><\/p>\n

3rd<\/sup> wine:\u00a0 Tres Patas (3 partners) (2014 @ \u20ac10 bottle) \u00a0 \u00a0\u00a0<\/strong><\/span>Their first wine produced, but now there are only 2 partners.\u00a0 Paul Nichols has noticed the 3-legged chair on the label = \u2018Legless\u2019!<\/strong>\u00a0 More complex and fermented with the stalks and will last a long time.<\/span><\/p>\n

4th<\/sup> wine:\u00a0 Malpaso.\u00a0 Translation = \u2018to trip when you walk\u2019<\/strong> (2014 @ \u20ac10 bottle) \u00a0\u00a0<\/strong><\/span>Just the Syrah grape and will keep for around 8 years.\u00a0 Will taste better when left in the glass to breathe.<\/span><\/p>\n

5th<\/sup> wine tasted:\u00a0 Kaos.\u00a0 Chaos!<\/strong> (2010 @ \u20ac25 bottle) \u00a0\u00a0<\/strong><\/span>1200 bottles a year.\u00a0 Garnacha \u2013 \u2018black fruit\u2019<\/span><\/p>\n

Tuesday, 3rd<\/sup> May, 2016:\u00a0 Bodegas <\/strong>Marques de Gri\u00f1\u00f3n. \u00a0\u00a0<\/strong><\/span><\/span><\/p>\n

\"Group<\/a>

Group having tapas<\/p><\/div>\n

\"Dining<\/a>

Dining Room<\/p><\/div>\n

\"Marques<\/a>

Marques de Grinon wines<\/p><\/div>\n

There was no \u2018presentation\u2019 of the wines but we had the 2010 Rueda Verdejo (\u20ac7) and Symma Varietalis (mainly Syrah @ \u20ac16) 2010 whilst having a welcome tapas outside. \u00a0<\/span>Then inside to a superb restaurant for a delicious meal and 2 more wines;\u00a0 a 2011 Syrah having 15 months in French Oak (\u20ac21)\u00a0 and their 2008 \u2018Emeritvs\u2019 brand having 24 months in French Oak, mainly Cabernet Sauvignon @ \u20ac44. \u00a0<\/span>They export to many countries, including Germany, Switzerland, UK, Japan & China.<\/span>\u00a0<\/strong><\/p>\n

Wednesday, \u00a04th<\/sup> May 2016:\u00a0 Hacienda Agrovillarta<\/strong><\/span><\/p>\n

We were met by Raul (the oenologist) who had just returned from a London Wine Fair.\u00a0 They have 650 hectares of land – some is for cereals, their Turkish oak forest provides for hunting and 150 hectares is for wine \u2013.mainly Garnacha.\u00a0 Started in 1999 with a capacity of some 2.5 million litres, they consider themselves small\/medium producer compared to La Mancha bodegas who can produce 300 million kg of grapes a year!<\/span><\/p>\n

\u201cThe UK (including its world-wide influence), USA & Australia controls the world wine market\u201d<\/strong><\/span><\/p>\n

\u201cWe try to take the mystique out of wine so that more people feel comfortable drinking it\u201d<\/strong><\/span><\/p>\n

\u201cThe BOTTLE is the most important as you can spend years making the wine and then people don\u2019t buy it because of the bottle(&label)\u201d <\/strong><\/span>\u00a0<\/strong><\/span><\/p>\n

\u201cWe used to make strong wines but people said it was too powerful and they ran away from the wines.\u00a0 Now we make drinkable wine\u201d<\/strong><\/span><\/p>\n

\u201cBuy a bottle and drink it! \u2013 be careful about keeping\/storing your wines at home\u201d<\/strong><\/span><\/p>\n

They harvest about 1 million kg of grapes but they only bottle 150,000 per year out of the 700,000 litres of wine produced.\u00a0 The rest is supplied in bulk, mainly to France and elsewhere in Spain.\u00a0 Raul felt that the Castilians did not have a culture of \u2018selling\u2019 but were getting better \u2013 already witnessed in their Olive Oil v Italian.<\/span><\/p>\n

\"Barrel<\/a>

Barrel room with metal structure<\/p><\/div>\n

Their barrel room was built by the owner, who had a \u2018construction\u2019 background as can be seen by the elaborate racks and arched ceilings.\u00a0 The half-barrel of water in the picture is needed to keep the humidity up at 80%, the whole room is under 2m of sand to keep the temperature at a constant 15 – 19\u00b0C and the \u2018angel\u2019s share or evaporation works out at around 5%.<\/span><\/p>\n

Twice a year they take all the wine out of the barrels (all done in situ thanks to the wheels in each rack) to mix it up and put it back \u2013 otherwise each barrel of wine would be different.\u00a0 This process takes 15 days and \u201cis much more work than is done outside on the vines\u201d. \u00a0\u00a0<\/span>They keep their barrels a long time as they don\u2019t want a strong oak flavour.<\/span><\/p>\n

A rough wine can get better in the bottle and screw-tops are now essential for the UK market.\u00a0 They do use cork, but these are made from small pieces, steamed and glued so they don\u2019t breathe much.<\/span><\/p>\n

Their main market is export to middle sized shops and restaurants in Germany, UK, USA, Poland and Finland but not to supermarkets because they are not big enough to supply their volume.<\/span><\/p>\n

\"The<\/a>

The four wines tasted<\/p><\/div>\n

1st<\/sup> wine:\u00a0 Besanas Blanco Chardonnay (65%)\/Sauvignon Blanc (35%)\u00a0 (2015 @ \u20ac2 bottle) \u00a0<\/strong><\/span>They have been experimenting with this wine for 9 years and now mix and ferment together so the blend becomes more perfect.<\/span><\/p>\n

2nd wine:\u00a0 Rosado (2015 @ \u20ac2 bottle) \u00a0\u00a0<\/strong><\/span>Made from Garnache and Petit Verdot red grapes with as short a time as possible in contact with the skins.\u00a0 Garnacha does not have much colour and white & Rosado wines take a lot of work (but no barrel work) because they are delicate. \u00a0\u00a0<\/span>We tasted the 2014 as well, which many thought had lost its lustre.<\/span><\/p>\n

3rd<\/sup> wine:\u00a0 Besanas Crianza Crianza\u00a0 (2011 @ \u20ac5.50 bottle) \u00a0\u00a0<\/strong><\/span>50% Tempranillo with Cabernet Sauvignon & Syrah.\u00a0 20 months in oak (but it\u2019s old\/used barrels) and longer in the bottle.<\/span><\/p>\n

4th<\/sup> wine:\u00a0 Besanas Tinto Reserva\u00a0 (2009 @ \u20ac6 bottle) \u00a0\u00a0<\/strong><\/span>Tempranillo, Cabernet Sauvignon & Syrah.\u00a0 Well rated by Parker.<\/span><\/p>\n

\"Juanjo<\/a>

Juanjo keeping the bus clean<\/p><\/div>\n

\"Tim<\/a>

Tim in prison<\/p><\/div>\n

We found our REALLY GREAT & HELPFUL driver (Juanjo) keeping the bus clean for us and then Tim just didn\u2019t want to (or couldn\u2019t?) leave!<\/span><\/p>\n

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Wednesday, 4th<\/sup> May, 2016:\u00a0 Afternoon\u00a0 Tourist Train and evening meal at L\u2019Azotea roof-top restaurant.<\/span><\/strong><\/span><\/p>\n

We all enjoyed the trip around Toledo, with some great views back to the Old Town.<\/span><\/p>\n

\"F1<\/a><\/p>\n

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\"Tourist<\/a>

Tourist train<\/p><\/div>\n

\"Rooftop<\/a>

Rooftop restaurant in the old city<\/p><\/div>\n

The Tourist Train was an experience but the evening meal had FANTASTIC \u00a0Spanish cuisine in a really superb roof-top setting in the old town.\u00a0 One of our group called it a \u2018FIRST CLASS\u2019<\/strong> restaurant. \u00a0\u00a0<\/span>Whilst in the restaurant, one of our members was heard to say:\u00a0<\/span>\u201cI don\u2019t know what the kids think we do on these wine trips, but I bet it\u2019s not THIS!\u201d<\/strong><\/span><\/p>\n

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Thursday, 5th<\/sup> May 2016<\/span>:\u00a0 Pago Finca Elez \u2013 Vi\u00f1edos y Bodega Manuel Manzaneque<\/span><\/strong><\/p>\n

\"Manuel<\/a>

Manuel Manzaneque feature table<\/p><\/div>\n

We were met by the Sophia, the daughter of the owner, who had travelled up from Madrid to be with us.\u00a0 She explained that the bodega\/wine came from the love of the family and the father had been an actor and a theatre director (hence this trophy table) who had always been interested in wine and cellars, particularly because he came from the country and had worked on the land with his father.<\/span><\/p>\n

He had looked for land that was high, and this bodega is at 1018m above sea level and is very special as it has a lot of sun, wind and poor soil so the grapes mature very slowly.\u00a0 Juan, the wine maker, explained that they had a Continental climate, can do everything ecologically, have 300 hectares of which 40h planted with vines in 4 separate parcels<\/span><\/p>\n

Started in 1990, with first wines in 1992 and now produce 90,000 bottles per year.\u00a0 The CBWS (including Hilary, Pam & Sandy) had been here before in 2004.<\/span><\/p>\n

They use the Phenolic Process to produce their wines, with the natural yeast requiring that each of their 8 grape varieties be treated differently.\u00a0 The \u2018hat\u2019 in the tank has all the colour, sugar and carbon dioxide.\u00a0 They have a special horizontal tank (with a membrane) for white wines which allows for the most contact of the skins with the wine to give it the best flavour.\u00a0 They use natural cork to allow the wine to breathe and keep developing.\u00a0 All barrels have a different level of \u2018toasting\u2019, modified each year to match the grapes of the land.<\/span><\/p>\n

\"Special<\/a>

Special horizontal tank<\/p><\/div>\n

\"The<\/a>

The group by the tanks<\/p><\/div>\n

\"The<\/a>

The restaurant<\/p><\/div>\n

\u201cWe use all French Oak, as it produces more elegant wines\u201d<\/strong><\/span><\/p>\n

We had a great meal at the bodega, including the wine tasting of the following together with a wider selection of all their wines over the meal.<\/span><\/p>\n

\"Manual<\/a>

Manual Manzaneque wines<\/p><\/div>\n

1st<\/sup> wine:\u00a0 Chardonnay Joven\u00a0 (2015 @ \u20ac4.50 bottle) \u00a0\u00a0<\/strong><\/span>A taste of apple & white flowers & may last 2 years.<\/span><\/p>\n

2nd<\/sup> wine:\u00a0 Chardonnay Barrica\u00a0 (2012 @ \u20ac10.50 bottle) \u00a0\u00a0<\/strong><\/span>As above but \u2018oaked\u2019 so we could compare.\u00a0 Not too much oak and should last 5 \u2013 6 years.<\/span><\/p>\n

3rd<\/sup> wine:\u00a0 Fina Eliz Crianza.\u00a0 (2009 @ \u20ac7.00 bottle) \u00a0\u00a0<\/strong><\/span>18 months in the barrel, tasting of red fruit and the mineral from the land from Tempranillo, Cabernet Sauvignon and Merlot.<\/span><\/p>\n

4th<\/sup> wine:\u00a0 Nuestra <\/strong>Selecci\u00f3n (<\/strong>2006 @ \u20ac12.50 bottle) \u00a0\u00a0<\/strong><\/span>The older brother of the 3rd<\/sup> wine, more complex with tastes of fruits, chocolate, tobacco & spices.<\/span><\/p>\n

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\"Group<\/a>

Group photo<\/p><\/div>\n

Thursday, 5th<\/sup> May 2016:<\/span>\u00a0 Journey back to Javea<\/strong><\/span><\/p>\n

We arrived at around 8.00 p.m. and it then took about \u00bd hour to unload all the wine & luggage.<\/span><\/p>\n

Thanks:\u00a0 \u00a0\u00a0<\/strong>to Tim & Sandy Fawle + John & Shirley Sloggie for a really GREAT Wine Trip.\u00a0 Incredibly well organised, fantastic Bodegas\/Wine and superb food. \u00a0\u00a0<\/span>Thanks also to Peter Webb for \u2018communications\u2019 and to Ron Watson for making sure we were able to photograph all the bottles tasted.<\/span><\/p>\n

A BRILLIANT TRIP<\/strong><\/span><\/p>\n

Text and Photographs 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 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 May 2016<\/h5>\n

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Monday, 2nd May, 2016:\u00a0 Bodegas Mart\u00fae After a prompt start at 08.00hrs, and a slightly longer coffee break than planned we arrived at just before 14.00 hrs at Bodegas Mart\u00fae to be met by Manuel and later by his mother…<\/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\/5270"}],"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=5270"}],"version-history":[{"count":1,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/5270\/revisions"}],"predecessor-version":[{"id":5271,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/5270\/revisions\/5271"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=5270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=5270"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=5270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}