Restaurante Abiss \u2013 Calpe<\/b><\/p>\n
The Restaurant Abiss in Calpe was a new venue for the Society.\u00a0\u00a0 Although small, it was well appointed and the good food a worthy complement to the excellent wines offered for the tasting by Bodegas Bleda from Jumilla.\u00a0\u00a0 The wines were introduced by Antonio Bleda the winery manager and fourth generation of the Bleda family and our old friend Luis Reynolds, the export manager.\u00a0\u00a0 All the wines tasted during the evening were available for purchase on the spot, and Luis pays regular visits to Moraira (Los Leones), bringing pre-ordered wines with him.<\/p>\n
The first wine tasted was a Pino Doncel Sauvignon Blanc 2010, a young white\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 wine with French oaking.\u00a0\u00a0 With a pale shiny colour and a complex aroma, it was fresh and fruity with tropical notes.\u00a0\u00a0 It had an Alcohol by Volume (ABV) of 13% and could be purchased for 4\u20ac.\u00a0\u00a0 This was followed by a Castillo Jumilla 2012 Rosado made from 100% Monastrell.\u00a0\u00a0\u00a0\u00a0 It had a strawberry pink colour, a clean powerful bouquet with an intense aroma of fresh fruit.\u00a0\u00a0 The purchase price was 3\u20ac with an ABV of 13%.<\/p>\n
The first red wine was an ecological Flor del Carche 2012 with an ABV of 15% made from 100% Monastrell.\u00a0\u00a0 A dark cherry red colour, this wine had a bouquet of mature red and black fruits, very intense and complex. Then came the piece de resistance, a Pino Doncel \u2018Cinco Meses\u2019 (5M) 2012 made from 50% Monastrell, and 25% each of Syrah and Petit Verdot. Each grape undergoes separate fermentations under controlled temperatures between 20\u00ba C and 26\u00ba C. it was then aged five months (5M) in both French and American oak.\u00a0 The wine obtained the Gran Baco De Oro 2013 as the best red 2012 vintage wine of Spain and the Berliner gold Medal at the Berliner Wein Trophy 2013.\u00a0\u00a0 It had a 14.5% ABV and cost 5\u20ac.<\/p>\n
A Divus 2012 made from 100% Monastrell grown on 50 year old vines was tasted next.\u00a0 \u00a0The grapes underwent a long skin maceration of 25 days and for the ageing process, the wine was kept in new French Allier oak barrels with different toasts for a minimum of nine to ten months.\u00a0\u00a0 It had a very intense and deep cherry red colour with purple and violet glints with bright nose aromas of spices, red and ripe fruits.<\/p>\n
The final offering was Amatus 2011 a premium sweet red wine made from 100% old vine Monastrell.\u00a0\u00a0 The grapes were subjected to a delicate cold maceration process for six days. It had a dark red cherry colour with violet borders and a powerful aroma. It tasted creamy with plenty of sweetness and intense fruit concentration.\u00a0\u00a0 It has an ABV of 17% and cost 8\u20ac for a 375ml bottle.<\/p>\n
Rod Anderton proposed the vote of thanks to the speakers.<\/p>\n