The Bomb Box
May ‘23
feat. a tantalising, rich expression of verdejo from La Seca, Spain, a wild and punchy red from the small, old vine vineyards of La Rioja Alavesa, Spain, and a herbaceous and unique white made from red grapes produced in the Alentejo region of Portugal.
Barco del Corneta, Verdejo
Region: Castilla-Leon, ES
Grape: Verdejo
Ageing: 8 months in French oak barrels on lees.
Vinification: 24 skin maceration before ferment with natural yeast in french oak barrels.
Farming style: Organic
Soil: Sandy with large limestone pebbles
Vine age: 15 years
Notes: This is the flagship aged verdejo from Beatriz Herranz’s project, Barco del Corneta, that proves the myth that quality, complex wines can be produced from this often under-estimated grape. This wine is full and rounded with chewy acidity and notes of melon, and fresh cut grass! You will never see verdejo the same way again!
Pairing suggestion: I had this with a lemon and burnt aubergine risotto and it was great! Other than that, veggie dishes, something cheesy or even spicy food would go well.
Tentenublo Wines, Tentenublo
Region: La Rioja Alavesa, ES
Grape: Tempranillo, Garnacha, Viura
Ageing: 11 months in used French Oak
Vinification: Whole bunch ferment with native yeast in steel tanks
Farming style: Organic with minimal intervention
Soil: Sand and loam soils
Vine age: 15-100 year old vines in small parcels
Notes: Tentenublo is the project led by Roberto Oliván in the Rioja Alavesa which seeks to break away from the mould set by the big producers of this famous region. Minimal intervention techniques are employed to give wines that are vivacious and wild. In this case the wine is bold and structured with notes of spice and lively red fruit.
Pairing suggestions: This is a lively red with a medium to heavy body so best to go with something on the heavier side. A summer bbq would be superb as well as some roast veggies.
Outeiros Altos, Branco de uvas tintas
Region: Alentejo, PT
Grape: Aragonez, Alfrocheiro
Ageing: N/A
Vinification: Free run juices from press fermented in steel tanks
Farming style: Organic
Soil: Schist
Vine age: 15-20 years
Notes: Outeiros Altos are the pioneers of organic farming in the Alentejo region, starting in the year 2000 near the town of Estremoz. This wine is a unique take on white wine being made with two indigenous grapes Aragonez and Alfrocheiro. The grapes are harvested and transported to the winery where they are loaded into the press. The grapes, however, are not pressed but left to drain with gravity providing the pressure. The ‘free-run’ juice, which is clear, is collected and used for this wine. The rest of the grapes are then pressed to make rosé or added to red ferments. This way of making white wine gives a unique expression that is deep and complex with exciting notes of herbs and tea infusions.
Pairing suggestions: This is a lighter style so nothing too intense or you risk overwhelming the wine. It goes really well with a tasty summer salad, I’m thinking strawberries and goats cheese. It’s also goes well as an afternoon aperitif with some light snacks.
Pairing