5. Muga Aro 2005. From the venerable producer in Rioja this wine is their top of the top. Produce of what their website calls the Aro project, the wine is all-the-way modern. Made from 70 percent tempranillo and 30 percent graciano, only 200 cases of three-packs were made. The grapes are all from vines on hillsides that face south-southeast. It spends 18 months in Tronçais oak barrels. I had tasted this wine once before at a Tempranillo tasting and it is everything they set out for it to be. Clean, fresh, full bodied, intense. But it’s almost robo wine. It’s delicious, but kind of souless. Pancho said it was fruitier and more boisterous a year ago.
6. Finca el Bosque 2005 Vinedos de Sierra Cantabria. Another Eguren label with the same balky website, this Rioja is single vineyard with low yields, 100 percent tempranillo that spent 18 months in French and Hungarian oak. It went throught malo-lactic fermentation in new barrels. I liked this; it was fresh and minty, herbal with medium body and a good amount of acid. Jay Miller gave it a 96. Continue reading →
If anyone has the opportunity to learn about Spanish wine with Pancho Campo, s/he should take it. The first Spanish Master of Wine travels the world with his Wine Academy of Spain promoting Spanish wine. I just finished the two-day class and will take the test tomorrow, which I expect is not designed to be too difficult.
But Pancho’s depth of knowledge and clear delight with his subject is very welcome and overcomes the obvious commercial purpose of the classes.
More wine eduction is available in New York City. Newly minted Master of Wine Pancho Campo will conduct the Spanish Wine Education certification and Spanish wines master class October 21-23 in New York. “The intensive course and tasting features a two-day review of Spain’s diverse wine regions followed by a half-day practical exam. The master class tasting will highlight some of Spain’s most iconic wines. Online registration is available at www.spainwines.es.”
He sounds like a great guy. Spanish wines are hot in the restaurant. Customers want to know about them and the mention of tempranillo is enough for them to pick out the wine from the list.
For paticulars on the course, go here. The cost for all three days is $375.