15th November – Ca La Iaia – Moraira

members enjoying pre tasting drinks

President Paul Nicholls welcomed 64 members and guests to Ca La Iaia and introduced the speaker Alejandro Ramos Pezanco the commercial manager from Bodegas Vinicola Real S.L. , Rioja.  The Bodega was founded in 1989, by Miguel Ángel Rodríguez in Albelda de Iregua, (south of Logrono) a town with a remarkable history whose roots go beyond the medieval era. Vinícola Real practices a traditional viticulture, focused on a specialized wine production. It achieves wines of small quantity but of great quality. The winery also works with organic fertilizers

Tim Fawle translating for the speaker

and without chemical treatments. As Alejandro only spoke Spanish, Tim Fawle provided the translation.   The cost of each wine and where it can be purchased and average score given by members is shown in the list of wines tasted in 2018, which can be found by clicking on “Wines tasted in 2018”.

Unusually the first wine was a Vermouth, Vermut San Bernabé, the name coming from the battle of San Bernabé which saw the defeat of the French in 1521. They invaded Spain and tried to conquer Logroño by laying siege to the city. The Vermouth is made from old Rioja red wines aged for 3 years in American oak barrels and then macerated for 6 months with 49 botanicals (herbs, roots and citrus). It has a red ruby colour and on the nose aromas of fruit, wild herbs and citrus predominate. On the palate it is well structured being balanced between the sweet, the acid and the bitter.   The Alcohol by Volume (ABV) is 17%

The second wine which accompanied the first starter was Urbión Cuvée an elegant and

Speaker Alejandro

refreshing red wine aimed at a niche market between Joven and Crianza.  It is made with a selection of the best Tempranillo and Garnacha grapes from the estate and has a 10 month ageing in French and American oak barrels.  The harvest is done manually and the grapes transported to the winery in 15kg boxes. The wine has a cherry colour with purple and scarlet edge, fresh aroma of red fruit. On the palate it is fruity, tasty, and persistent if slightly harsh.   It has an ABV of 13%..

Wine number three which was tasted with the second starter was Urbión Cuvée Blanco made from a unique blend of white Garnacha, Viura and Verdejo.   80% of the must is fermented in stainless steel tanks and 20% in French and American barrels, although it has no subsequent ageing. The wine has a very deep straw colour, tastes like green apple, nectarine, with slight astringency and has a short, tart finish. 

Mary Anderton proposing the vote of thanks

A return to a red, for the fourth wine Urbión Crianza 2014 which accompanied the third starter.  It is a blend of Tempranillo with a small proportion of Garnacha from a selection of the highest vineyards in Rioja Alta. It ages for 15 months in French and American oak barrels of different

ages.    One third new barrels, one third barrels one year old and one third two years old.  The wine has an intense cherry colour; it has a powerful aroma, toasted and spicy with notes of roasted coffee.   On the palate it is tasty with ripe tannins marked by wood and a very good acidity.   The ABV is 13%

The final wine tasted with the main course was Cueva del MONGE Tinto 2013, made from 100% Tempranillo.   The harvest is done manually and the grapes are transported in small 15kg boxes to ensure that they are in the best condition when they reach the winery.   The fermentation process lasts 12 days at a temperature of 28 degrees.   The wine is aged for 10 months in American and French Oak barrels.  Intense in colour with garnet hues and a lingering and complex nose with red berry aromas.   On the palate it is long, meaty, round and well balanced with soft tannins.   It has an ABV  of 13.5%.

A vote of thanks to the speaker and to Tim for translating was given by Mary Anderton

Members and guests at the tasting
Text and photos by Gaby Ferenczy                                                                                                                                                                                                                    November 2018