21 February – Restaurant Amanecer – Jávea

members enjoying pre tasting drinks

The President, Maureen Holliday welcomed 44 members and guests to the restaurant

Maureen introducing the speakers

Amanecer.   The last time the Society used this restaurant was February 2011.  Maureen then introduced the bodega of Francisco Gomez from DO Alicante who were presenting five of their wines for the evening’s tasting and welcomed the representatives who were Antonio Gazquez, Eliseo Gimenez and Coral de la Rosa Valero, who did the translation.. 

Francisco Gómez took over from the ancient La Serrata winery where wine had been made as far back as the 18th century. He then carried out the necessary renovations to turn it into a shining example of what can be achieved in Alicante in the field of agricultural production and innovation. The farm, which covers over 3,500 hectares – 250 of vines and 350 of olive groves – is today a modern industrial concern which is performing the same work it did a thousand years ago. Tradition and Revolution go hand in hand. They are the two sides of the same coin. 

Their theme of “Tradition and Revolution” demonstrates the great wines that are coming out of this DO.   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 2019, which can be found by clicking on “Wines tasted in 2019”.

The first wine was Fruto Noble Blanco 2017, an ecological wine which was 100% Sauvignon Blanc.  It is a fresh, young white wine, which exhibits an attractive bright, clean, greenish-yellow colour. It has very complex aromas on the nose with tropical fruit coming to the fore and freshly cut grass scent.   It is structured, round and long and deliciously flavoursome and powerful on the palate with a touch of acidity that brings lovely freshness in the finish. It has an Alcohol by Volume (ABV) of 13% and scores 88 points in the Guía Peñín.

The second wine was Fruto Noble Rosado 2017 a blend of Monastrell and Syrah. It has an attractive raspberry pink colour, is clean and bright with predominant aromas of ripe red fruit with notes of violets.   The palate is sweet and fresh, with good acidity and good after taste.   Harvested in 2017, the Guía Peñín gives it 88 points.   It has an ABV of 13%.

Wine number three was the first tinto a Fruto Noble Barrica Organic 2017, a blend of

Andrew Johnson gives the vote of thanks

Monastrell and Syrah, which had spent four months in French Oak.    It is high to mid depth in colour with vivid ruby hues.   Aniseed aromas appear with the ripe fruit fragrances, toffee and vanilla notes. It is sweet and pleasant in the mouth.   This wine is certified by the European Vegetarian Union as suitable for vegetarians.  It has an ABV of 13.5%

The fourth wine was Boca Negra 2017 a blend of Petit Verdot and Syrah with an intense cherry

red colour; with violet tones and shades.   With a high and covered layer, it is clean and bright. Presents a nose of great intensity; finding aromas of ripe red fruit that are linked with spicy and balsamic notes.   Tasty and intense, in the mouth it is powerful; ripe tannins appear which causes this wine to have a great final persistence.

The final wine was also a tinto, Francisco Gomez Serrata Selección Especial 2011. This wine was a Crianza which had spent 18 months in new French Oak barrels.   The wine is a blend of Merlot, Petit Verdot Cabernet Sauvignon and Monastrell.   Ruby in colour, it is clean and bright and on the nose it presents a great complexity and elegance; with toasted background, wet earth and smoke. Its spicy and mineral aromas stand out in aftertaste. The palate is fleshy and powerful with sweet tannins.   It scores 90 points in the Guía Peñín and has an ABV of 15% of                                             

A vote of thanks to the presentation team was given by Andrew Johnson. 

members enjoying the tasting
Text and photos by Gaby Ferenczy                                                                                                                                                                                                                                                                                                          February 2019