Yet, as great as each of these estates are, if we were to name Spain's greatest winemakers, we would probably focus most upon Peter Sisseck (Ribera del Duero's Pingus should require no asterisk) and Alvaro Palacios of Priorat. While it was scooped up by luxury house LVMH a bit more than a decade ago, nobody knows precisely what the cost was, and nobody's talking. On that elevated, ideal plateau lies Numanthia and its beating heart of a vineyard, Teso de los Carriles. Spain's most widely planted red grape, Tempranillo, has at least one more critically acclaimed DO to its credit, Toro. Torre Muga is likely the pinnacle of modern expression. And probably equal amounts of Bodegas Muga where both styles freakishly coexist. I have a bit more Lopez de Heredia, where the ancient style is ensconced and protected as the historical monument it is. Artadi occupies a chunk of my cellar, alongside my bottles of Aalto. Mariano brought not only his space pod like stainless steel fermenters (he believes they improve Tempranillo's tannic character) but his considerable experience from decades at Spain's most lauded winery.īut there are other Spanish riches I could recommend: Artadi is one of the most modern of Rioja producers, and that's not a criticism. I met Javier Zaccagnini, the future owner of Aalto, and we hit it off immediately.Īalto was a bit under the radar for a time, but when people finally tasted Aalto PS (it's on the Benchmark Wine Group list, don't you know?), things got rather busy for Javier and his partner, the legendary Mariano Garcia, only recently departed from Vega Sicilia. For instance, Bodegas Aalto in Spain's Ribera del Duero – my first visit was around the winery's founding in 1999. That's still a sizable list for me, but it helps to have a history with some of these producers. So, when you're ready to purchase something, you should go where your heart leads you to the wines that make your palate purr. With a list as long and as rich as the wines Benchmark Wine Group has on offer, there are plenty of options. But, as my friend would say, don't invest your money and, even more, your time laying a bottle down that doesn't have a better than even chance of turning into something wonderful. "But it was really frickin delicious when it came out," and he replied (with a look of sad pity), "I didn't make it to age." Some wines don't, and that doesn't make them less than. I'm not calling out any particular bistro, but you get the idea.Īnother quick story: the late great winemaker Greg Upton once castigated me for pulling a ten-year-old Franciscan Merlot from my cellar. He opens more bottles daily than most bistros, and 100% of them are interesting. He wasn't badmouthing everyday wines, far from it. Join us as we explore everything from his love of Spanish wines and his current endevours in the Walla Walla Valley.Ī friend of mine told me some time ago that I shouldn't put bottles in the basement that weren't great. This month on The Somm Set, we’re excited to feature Doug Frost, Master Sommelier & Master of Wine. Each month we’ll be sitting down with a guest sommelier and uncovering their guilty pleasures, cellar staples, and everything in between! Follow as they hand-select their favorites from our warehouse, giving you the inside scoop on cellar must-haves! Welcome to our newest series, The Somm Set.
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