February 22, 2019 – Spanish Wine Tasting!


Tastings / Friday, February 22nd, 2019

Come this Friday to taste and explore the flavor of Spanish wines!!
We will have open 4 wines from 3 different regions:
A white blend from Catalonia
A red Mencia grape from Galicia
A red Monastrell from Alicante
A red blend from Catalonia

Tasting time: 6:00 to 9:00pm

See below for full wine information:

Xipella Red Clos Montblanc

Grapes: 77% Cariñena & 23% Syrah
Appellation: Conca de Barberà

The Clos Montblanc winery is located in Barbera de la Conca, very close to two symbolic locations in the history of Catalonia, the fortified town of Montblanc and the Monastery of Poblet. It is an area steeped in history and tradition. Here the Cistercian monks settled, nearly a thousand years ago, with their firm goal of finding the way to perfection. Their ethos survives in the hearts of the local people today a nd can be clearly seen in the way in which they go about their daily work. From a geological point of view, it is an area with a rich, well-balanced soil which is grey and limey, full of variations, and has the optimum natural qualities for viniculture. The essence of the Clos Mont Blanc cellar is a pride in the land to which it belongs and a working system based on a thousand-year-old tradition.
Xipella from Clos Mont-Blanc is named after a dialect of Catalan spoken in the wine’s home, Conca de Barberá. The wine is a blend of Carignan and Syrah aged 16 months. It shows pronounced aromas of ripe fruits red and blue fruits with notes of mineral and wood spice. On the palate, it is gentle and smooth with fine well-integrated tannins and a long and persistent finish.
Xipella Red 2014


Xipella White  Clos Montblanc

Grapes: 40% Macabeu, 40% Parellada, 20% Sauvignon Blanc
Appellation: Conca de Barberà

Xipella white is a blend of Macabeo, Parallada, and Sauvignon Blanc from vineyards located just below the Miramar mountains at 400 m in Conca de Barberá. It shows orchard fruit (pear and apple) with zingy citrus notes. Delicious as an aperitif or paired with seafood!

Xipella White 2017


Tilenus Roble Mencía (Bierzo)

Tilenus roble from Bodegas Estefanía is one of many wines from the legendary winemaker Raúl Pérez in Bierzo. It is a blend of predominantly Mencia with other indigenous varieties interspersed in the vineyards (perhaps Garnacha Tintorera, Trousseau, Brancellao, or some Caíño). Anything is possible in the old vineyards of Bierzo!) The grapes are sourced from 200 small parcels of bush trained vines from both slate soils on the higher slopes and sandy soils on the lower valley. The wine shows perfumed red fruits (strawberries, black cherries, and raspberries), with floral notes and a hint of balsa wood and earthiness. The wine displays soft medium tannins and bright acidity that keeps the wine lifted and balanced.

Image result for Tilenus Roble Mencía (Bierzo)

MO Salinas Monastrell

MO is a blend of 80% Monastrell with 10% Garnacha Tintorera (Alicante Bouschet) and 10% Cabernet Sauvignon.

Bodegas Sierra Salinas was started in the early 2000s by the Castaño family in the village of Villena (Alicante) and then purchased by the Miñano and Gómez families (owners of MGWines Group) in 2013. They have 104 acres of vineyards at elevations of 2,000-2,780 feet above sea level on the slopes of the Sierra Salinas mountain range, all organically grown and dry farmed. Dry farming forces the roots to go seek moisture deep in the soil and produces grapes that are more intensely flavored. The altitude ensures cool breezes and nights which maintain acidity and freshness in the fruit. The climate can be both Mediterranean and Continental – it has cold winters and hot summers. Apparently many spaghetti westerns were filmed around this region of Spain because this dry dusty lunar landscape can look like the American Southwest. Soils here are stony and poor in organic matter. The grapes are hand harvested around September. After 2 careful selections, grapes are fed into the modern, 3-floor gravity-fed winery (no pumping necessary), fermented in stainless steel, and then aged in French oak for 4 months.

Image result for mo monastrell alicante