The problem of choice. Curious whites and... another Sherry?
Year 12, No. 07
Hello there and welcome to... fall-ish?
We come back from the summer and start out this newsletter with a look at a wine startup that just ran out of funding, but I (and hordes of others who messaged me) have asked, was it even needed in the first place (*)?
The we take a look at a brand new hotel in Priorat. These don't come along often in this rural backwater (albeit one that's only 18km from the coast) so it's something to celebrate!
Then it's down to have a look at Montilla-Moriles, the "other Sherry" region in Andalucía. Don't know it? Don't worry, I take a lengthy look into what it's all about.
Then there's an update on the last lot to be awarded (*) from the Ukrainian charity wine auction and Spain's juggernaut, Família Torres expands their footprint in Galicia.
Of course we have to ask, what's happening with the 2022 vintage so far? And what's the low-down on 2021 Pošip from Korčula, Croatia?
And lastly, a number tasting pieces exploring, Pedro Ximénez from the deep interior of Spain, the varieties of the future for Penedès, eight wines from DO Montsant that you need to know right now, and then a selection of wines from Spain's newest Vino de Pago.
Drink well, be well.
(*) articles are free to read
A wine "discovery engine" startup was officially launched last November. In August, their ample funding was completely exhausted. The founder blames the wine community, but the question needs to be asked, was this "solution" even needed in the first place?
New hotels don't happen often in Priorat, but it appears that there's something of a "boom" at the moment and here we take a look at what that might mean for the region.
A region in Andalucía that's both very similar to the more well-known Sherry, but at the same time, very, very different. This is an in depth look at it along with a full tasting report.
AND NOW THIS
IN THE GLASS
This is the granite-aged, flagship wine from the Galician project of Spanish winemaking juggernaut, Torres. They've just bought a new cellar to expand upon what was a small project initially.
Dried peach with a touch of apricot, very light butterscotch notes, dried floral aspects, and oolong tea. Very high acidity and tremendous length to the wine, with a fresh mouthfeel overall that manages to stay crisp which at the same time carrying a good deal of weight. Still developing.