I’ve brought in all the red grapes that I’ll be bringing in this year, and the white grapes are not ready to be picked yet.
So, what have I got this year?
1. The usual Tempranillo from Carabaña that I’ve been harvesting for the last 9 years! The quantity this year was ridiculously tiny – even more ridiculously tiny than usual! On the one hand, because of the drought (it hasn’t rained properly for about a year) and on the other hand because of the rabbits, who have again eaten more than their fair share of grapes this year, just like they did last year.
So, basically there’s less than 300 litres of juice + skins fermenting at this very moment as I write, which means that there will hopefully just be enough to make 1 barrel (225 l) of Tempranillo Crianza including a few litres for top-ups during the year. I harvested early this year, because I was fed up with making the usual +14% alcohol tinto Crianza! Although there’s never been anything actually wrong with my previous Crianzas, they’ve never been anything exceptional either, imho, and in that of others! Hence the risk of experimenting this year. Maybe it’ll turn out better at 13% or 13.5%. Who knows? But I’ll never know if I don’t try it at least once!
2. Some Garnacha from Gredos. I’m going to be a bit secretive here and save the details for later :) Ha ha! I’ll just say that I’ve got four (4) separate lots of old vine Garnacha that is already fermenting separately. Some in open top old wooden barrels, and some in stainless steel. Two lots are from separate plots in Sotillo de la Adrada (see this previous post) and two lots are from ... somewhere else in the Gredos region! Ha ha!
That’s all there is tinto-wise. This is what there will be, blanco-wise:
1- The usual Airén from Carabaña that I’ve been harvesting for the last 10 years. The grapes are not ripe yet – they were at 11% a few days ago, and there are still quite a lot of green bunches visible. I’d like to harvest this at between 12% and 13%, and make the usual young white that I usually make every year. I’m really happy with the way it’s been turning out, and I think my clients are too. I’m on a little, personal Airén crusade here, I think, because I believe that really good wines can be made with Airén, especially if a better winemaker than me were to put his/her mind and hand to it!
Airén has such a negative cultural and vinous baggage to carry! Sigh! Oh woe, is life not hard enough already without having to shoulder all this negative baggage? :) Ha ha, only jesting! Deep down, I’m really a masochistic cynical bastard who thrives on hardship and albatrosses! Ha ha, jesting again! But seriously, I really do like Airén and really do believe that great wines can be made from it. So I shall make more of the same this year, plus of course I shall do a few experiments. Firstly, as I have all these old barrels available, I’ll do a bit of fermenting in them, in addition to the usual stainless steel. Secondly, I hope to come up with some other experiment to do when the time comes! Suggestions welcome! Here’s an interesting article about Airén by FringeWines:
2. Malvar from Villarejo. Again I’m going to do the same as last year with these grapes. “If it ain’t broke, don’t fix it.” I was really pleased with last years’ wines and experiments. There were three lots of wines last year: Carbonic Maceration, Skin Contact (15 days) (‘orange’), and a straight 5-month skin contact ‘orange’ from an old amphora (tinaja in Spanish), all from the same Malvar from Villarejo. And I think my clients were happy with them too. So this year, I bought another amphora (see photo) so as to make another 300 bottles, in addition to the original 300!
And that’s it, I’m afraid (apart from the older wines from previous years that are still aging). Only about 4,000 bottles in total, I think. I had originally intended to make quite a lot more wine this year, but my best laid plans were rudely scattered to the winds by the great plough of life and circumstances, and will have to be rebuilt next year. C’est la vie!
So now, it’s the calm before the storm, ie just checking the white grapes in the vineyards, and checking on the red fermentations in the bodega.
Lastly, quite a few people have contacted me over the last few months with a view to visiting the vineyards and winery, but I haven’t been able to arrange these visits properly – due to my own inability to deal with emails and to arranging visits, etc. But I really do like receiving visits, so if you’re reading this, please just contact me again and insist harder! I’m not being exclusive or playing hard to get here, it’s just that I can’t cope with everything that I have to do all at once! So the ‘de facto’ or ‘fait accompli’ solution or whatever it’s called, is to tell me that you ‘have to’ visit on such-and-such a day, and then I’ll work all my other tasks and activities and urgent urgencies around the visit! Et violà! Problem solved!
And really lastly, I read somewhere that all posts should have at least one photo, so here it is:
|Ambite vineyard under snow in January 2009!|