Enjoying pre tasting drinks
President Paul Nicholls welcomed 56 members and guests to the May tasting at Punta Negra, MR Les Rotes, Denia. The speaker was Nani Ramon a member of the family who own and run Bodega Edetària and he introduced a selection of six of their wines. The Society visited this bodega on last year’s May wine trip and were very impressed with their wines and Paul felt that they deserved introducing to a wider audience in the society. This rather boutique bodega claims to be the “winery of reference in Terra Alta”. It was established in 2003 with 30 hectares, now expanded to 50 and has been in the family for four generations. Historical references to vineyards in the region date from 1185 when Count Ramón Berenguer IV ordered the area to be replanted with vines. Archaeological finds, however, suggest they existed in the Iberian Pre-Roman tribes. The cost of each wine, 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.
The first wine presented by Nani was Via Terra Blanc 2017. This wine is made from 100% Grenache Banca. It is a combination of two harvests, an earlier harvest provides all the the freshness and fruit flavours and a second harvest bout two weeks later provides the Grenache structure to the wine. After fermentation, the wine is aged on its own lees. It has aromas of fresh fruit, pear and melon and is creamy and fresh with a fine and elegant aroma. The finish is soft and long. It has an Alcohol by Volume (ABV) of 13%.
Next came a Rosado, Via Terra Rosé 2017 made from DO Terra Alta’s indigenous grape Grenache Peluda from Edetària’s youngest vineyard. The grapes are handpicked in 15kg boxes and cooled for 4 hours, followed by destemming and the skin contact is allowed at 5ºCfor a few hours. Cold maceration takes place for 48 hours, then after bleeding the must, fermentation occurs at 16ºC. The wine has a subtle salmon colour with fresh zesty fruit and mineral aromas. The wine tastes elecant, fresh and complex with a great balance of creaminess and acidity. The ABV is 13%.
Then we tasted the second white, Via Edetana Blanc 2017. This wine is from 40 year old vines and is made from 70% Grenache and 30 % Viognier. After fermentation, half of the wine is aged in 500 litre French oak barrels for 4 months. The other half of the wine is allowed to work with its lees in the tanks. A golden yellow the wine is powerful and lush in the mouth with a creamy texture and a very fresh and mineral finish. It has an ABV of 13.5%
The first red was Via Edetana Red 2016 made from Grenache Fina and Grenache Peluda 60%, Syrah 30% and Carignan 10% from 20 to 40 yea old vineyards in different terroirs. After fermentation each wine is aged by grape variety for around 12 months in 300 and 500 litre French oak barrels before being blended and bottled. The wine displays an aroma of ripe red fruits such as raspberries and cherries. It is full bodied, lush, long and with a persistent finish. The ABV is 14%.
The next red was Edetària Selecció Tinto 2015 made from Grenache Peluda 60%, Grenache Fina 30% and Carignan 10%. The Grenache Peluda is grown in the oldest of their vineyards on vines 60 to 90 years old with a yield of 1 kllo of grapes per vine. Ageing is in 500 litre French oak barrels for 12 months. The wine has a deep red colour and displays balsamic and mint aromas. On the palate it is powerful, silky with smooth and well integrated tannins.
Finally we tasted La Personal 2015 a wine made exclusively from Grenache Peluda grapes coming from Edetària’s oldest vines which were planted by the family’s grandfather. Grenache Peluda is a unique grape perfectly adapted to the Mediterranean hot dry summer. Of the 50 hectares of this grape in Spain, bodega Edetària has 7 hectares. The production is only 1,200 bottles. It has the aroma of red fruit and forest berries together with Mediterranean herbs with a balsamic ending. On the palate it displays fleshy red fruit along with a nice texture. The finish is long and elegant and it has an ABV of
The vote of thanks to Nani was proposed by Joan Easter.
Members enjoying the tasting
Text and Photos by Gaby Ferenczy May 2018