Bodegas Lavia – true expression of Monastrell

In the continuing saga of the Adventures of the #OleWinos, who are visiting the wineries of the luxury wine group MG Wines Group, we meandered around southern Spain to the DO of Bullas.  The Bullas DO is located in Murcia, and is known in particular for it’s young red and rose wines from the local Monastrell grape.

This time, we are headed to Bodegas Lavia, in the DO of Bullas.  This area has been producing wine since at least the 13th century, when he Christians invaded and pushed the Moors out.  The modern wine industry wasn’t developed, however, until the 1980s, when the bulk wine industry was supplanted by modern equipment and smaller winery investors.  In 1994, it officially became a Denominacian de Origin.With MG Wines’ focus on wineries that share a philosophy of coaxing the essence of Bodegas Lavia Bullasthe grape out, Lavia fits this culture perfectly with it’s dedication to the finer points of Syrah and Monastrell.

Bodegas Lavia was founded in 2003, when a a like minded group of wine lovers and winemakers became enamored of the possibility of creating a winery that produced wines from organically grown grapes, crafted in to wines with the maximum expression of the grape.  Here at Lavia, everything has a purpose and is done with great care and consideration – from the gravity flow winery, to the focus on Syrah and Monastrell, the wines are expressive and clear beacons of the Bullas DO.

Located in Venta del Pino, Bodegas Lavia is at approximately 800 meters above sea level.  With Monastrell vines averaging 40 years old or more, younger Syrah plantings are intermingled, giving Lavia it’s distinct flavor profile.  The use of native yeast further adds tot he overall terroir of the wines, and it’s slant towards lower tannin, elegant, and fresh Monastrell-Syrah based blends.  With 2,500 hectares planted to 80% Monasrell, a bit of Tempranillo, a bit of white, and the rest Syrah, the wines are an icon of the very small Bullas DO.

Bodegas Lavia Bullas

With his eye on a more Burgundian expression of the grape, winemaker Sebastien Boudon (who also makes the wines of Bodegas Sierra Salinas) strives to make fresh and elegant wines, in a different style from Sierra Salinas.  By using only 500 liter barrels instead of the standard 225 liters, oak is a very light hand and is primarily a storage vessel versus a flavoring component. Bodegas Lavia’s wines are all elegant and complex, and very different than Sierra Salinas even though the primary grape used in both houses is Monasrell.

 

2010 Lavia is 80% Monastrell, 20% Syrah.  The rocky soil produces fruit with thinner skins, helping to create a lighter colored wine with a more translucent color.  Flavors of rich red fruit, cherry and raspberry burst out of the glass, followed by floral notes, smoke and plum.  This fresh and light style of Monastrell show a bright acidity on the finish, with a touch of pink peppercorn.
2006 Lavia +this 100% Monastrell gem is a deep brick color, primarily due to the age, and was fermented 50% in wooden tanks, 50% in 500 liter neutral barrels.  The juicy red fruit, strawberries and cherries have kept it’s vibrancy, almost 10 years later.  It is a zesty and fresh wine that is still youthful and zippy.2012 Lavia + Finca Paso Malothis is the top of the line flagship is also 100% Monastrell, from a single vineyard and hand selected.  It is classic and lean, with bramble berries, wild blueberries, and campfire notes.  This special wine is only made int he best years, from a 50 year old vineyard with hard, clay soils.

 These two examples of bodegas that produce Monastrell are a spotlight on what MG Wines has at their heart – wines that express the local terroir, native varietals, and modern winemaking. Even thought they are less than 100 kilometers apart, Sierra Salinas and Lavia couldn’t be more different, unique, and expressive of the wines of this part of Spain.
Bodegas Lavia

The #olewinos

From Bullas, we traveled by train and car to get to the opposite tip of Spain, where, we explored Mencia and the charms of Bierzo with Telenus!

 

Bodegas Sierra Salinas – Discover the Magic of Monastrell!

Sierra SalinasBodegas Sierra Salinas was founded in the year 2000, by the longtime viticultural family Castano.  Here, old vineyards were revitalized, in this corner of southern Spain tucked between Alicante and Murcia.  Sierra Salinas is committed to making artistically expressive Monastrell, the classic, dark grape of this region that is bound to tradition and culture.  Castano however, is dedicated to mixing old with new, and has created a modern wonder of a winery, in this classic culture of winemaking.   In 2013, when MG Wines Group acquired the property, there were already far ahead of the game.

The vineyards of Sierra Salinas are located in the mountainout region of the same name, in the town of Villena, which is in the inland area of teh Alicante DO.  Here, with the diverse altitude that only mountain regions can bring, along with the dry, almost desert like landscape, there are a large number of microclimates playing with grape growing.  With it’s dusty lunar landscape, and high mesa and plateaus, one might think they had been transported to the Arizona desert.  In fact, this region is well known as an area where Spaghetti Westerns were filmed, with the Arizona like landscape, cold winters, and hot hot summers.  And yet, with the Meddeterrean so nearby, the climate can be Continental and Medeterranean, with a large diurinal swing helping to keep acids high and sguars in balance.

 

Sierra Salinas

 

soil at Sierra SalinasThe soils of the region are an interesting factor as well, with large, loose stones, Caliza, and soil strata at Sierra Salinaslimestone all impacting the terroir.  The 30-60 centimeters of loosly packed topsoil is high in iron content, giving it it’s distinct red color.

 

 

 

 

IMG_8760Winemaker Sebastien Boudon, French by birth and Spanish by passion, emigrated to the region because he saw new horizons in winemaking.  The state of the art winery features a gravity flow winery, to avoid unneccesary pumping, and small tanks for batch vinification to exact measures.

 With 70% of the property planted to Monastrell, Sierra Salinas specializes in this variety.  Another 20% if planted to the local Alicante Bouschet (known locally as Garnacha Tintorero).  This place is history ina  glass, with the oldest vines being 70 years old, and the newest babies only 15.  These ancient vines have rootsystems so deep, that they penetrate the limestone layer, some 15-20 feet thick!

 

Sierra Salinas specializes in organically grown wines that are treated with care; from hand harvesting, to custom fermentation tanks featuring adjustable, self sealing lids – everything is carefully thought out and designed.  The wines we tasted on this day clearly showed this passion for the region and for Monastrell, as they were each different expressions of the same, delicious grape with slight variations.

  Sierra Salinas
35 year old Monastrell, blended with Cabernet Sauvignon, and Garnacha Tintarero, with a hint of Syrah.
Dark purple, with strong spice notes sprinkled on top of dark cherry, ripe plum, blackberry, and tobacco.
Chewy and dense with blue fruit and cigar box.  Mo is an excellent choice for a BBQ, party, or just a good steak.  At ~$10, it’s a steal!
70% Monastrell, 10% Cabernet Sauvignon, 15% Garnacha Tintarero, 5% Petite Verdot
This is a stronger, darker, sexier version of Monastrell, with a richer profile and denser fruit.  It’s inky and chewy, with chocolate covered blackberries, brown sugar, and a surprising kick of acid on the finish that Monastrell is so well known for, after feef jerky and black pepper tease your palate.   If you want to impress your friends at your next dinner party, pull this ~$15 beauty out with the main course instead of a Napa Cab!
60% Monastrell blended with Cabernet Sauvingon and Garnacha Tintarero
A chew plum with more weight than Mo or Puerto Salinas, it has a nutty note that makes it very well balanced and pleasant in the mouth.
The 1237 is the flagship blend of Sierra Salinas, so named for the vineyard that lies at 1237 meters above sea level.
45 Garnacha Tintarero, 33% Petite Verdot, 12% Cabernet Sauvignon, 10% Monastrell
This unique wine spends it’s fermentation in open barriques, adn is aged for 21 months in the same barrel.  Bursting with red fruit, Spanish strawberreis, and blood oranges, the finish has toffee, antise, menthol and eucalyptus.  This is truely a special bottle and while $95 is a splurge, this is worth it!

 

  
vineyards of Sierra Salinas
With most Sierra Salinas wines priced well below $20, these are worth finding.  The nuances that Monastrell can accomplish with a talented “Magician of Monastrell”, as Brix Chick Liza calls Sebastian are amazing.  Monastrell, Mataro, Mourvedre – what ever you call it, go out and find some today!
Currently, Sierra Salinas is seeking representation in the US, particularly on the WEst Coast.  If you are interested in carrying these amazing wines that are a screaing value, please contact MG Wines Group!

 

 

 

 

 

 

Alicante – Southern Spain’s Best Kept Wine Secret

Last month, I was among a small group of bloggers invited to visit some special regions in Spain by the luxury wine group MG Wines Group.  MG Wines focuses on wines of distinction from various regions in Spain, and this fam trip was all about the unique, the sublime, and the special wines that MG owns. From the far southern deserts of Bullas, and Jumilla, to the cold, wet north Bierzo, we visited three wineries that were tied together by their dedication to sustainable agriculture, wine making techniques and culture, and yet very different in style and taste.

I love Spain; each time, I come away more enamored than I was before.  I was excited to be included in this small group of wine writers, not only because they were all good friends and people whom I consider talented writers, but also because it was my first time experiencing Jumilla, Bullas, Alicante, and Bierzo.

We began our trip in the southern Costa Blanca city of Alicante.  More well known for it’s beaches, seafood, and sun seeking Brits than it’s wine, Alicante is a bustling town newly connected to Madrid with a high speed rain link that makes travel a breeze.  Nearby, there are several wine producing regions that focus on Monastrell (Mouvedre) and Alicante Bouchet (known as Garnacha Tintarero here), and are delicious alternatives to the more widely known Rioja.

As you might have guessed, Alicante gives it’s name to Alicante Bouschet, the red skinned, red fleshed grape that was so popular in Italian field blends in California’s wine history.  BUt this wine is so unique that you pre-concieved notions will go out the window.  Alicante is it’s on DO, or Spanish Demoninacion de Origen, and is currently in ti’s 75th year as a DO, even though winemaking traditions can be traced back to the Roman times.

Here, Monastrell and Alicante are king among the bold, dark red wines that are growing in popularity and elegance.  After settling in to our hotel in Alicante, the intreped Ole Winos cast out for a tapas crawl on the waterfront.  While it was still late winter / early spring, we bundled up and enjoyed some local wine, cava and delicious eats before our adventure began in earnest the next day in Jumilla, home of Bodegas Sierra Salinas.  Stay tuned for more on that one of kind experience!

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