Screaming Eagle winemaker Nick Gislason wears many hats – he is also the Technical Director of Lopez Island Community Fireworks and co-founder of Hanabi Lager. FONDATA's Gavin Lucas caught up with the busy man to discuss how these dichotomous ventures have more in common than you might think.

Screaming Eagle's Nick Gislason on winemaking, beer brewing (Hanabi Lager) and designing fireworks (Island Community Fireworks)

FONDATA: Curiosity & Wonder: Magic’s Secret Ingredients 

Curiosity and wonder: magic’s secret ingredients

Spain didn’t know what we had or that we were able to make world-class wines…we are still not sure what we have, what we can do. It is a super exciting time. Just 15 years ago Spanish wine collectors just bought French and Italian wine, now today we have a real variety of fine wines coming from all over Spain.” But Spain’s history has been a little less than smooth. Whilst Spain might have the highest quantity of vines planted in the world it has one of the lowest consumption rates in Europe. This disconnect with its own produce is one of the reasons behind Spain’s slow uptake in a more qualitative approach to winemaking. 
Wine as nourishment: days of hardship Luis recalls his grandfather used to drink wine for nourishment. Following the struggles of civil war and dictatorship, most of the country lived under extreme hardship. A lack of fresh drinkable water meant wine would often be mixed with water. Wine offered the cheapest means to nutrient intake.  At this time there was also a huge disconnect with the wineries and grape growers in Spain. The wineries in Spain were operating at an industrial scale, producing masses of cheap wine. There was almost no relationship between growers and producers and no concept of quality, when quantity was the benchmark of economic viability. During this time, even these cooperative wineries struggled to survive.   The vignerons' relationships with herbicides is a good example of just how much things have changed in viticulture, not just in Spain but the whole of Europe, over the last century. During this difficult period, herbicides were the only viable way to produce wines under such economic hardship, and an educated workforce in the vineyard was a luxury most could not afford.  It was thanks to herbicides that the wine industry effectively survived through this period, despite its negative long-term consequences, acting as a poison to the soil. Luis contrasts this with today’s richer Spain where a qualitative approach has taken hold with a more long-term sustainable future in which herbicides are no longer necessary nor appreciated. The survival of the iconic wineries of Spain Despite the difficulties of the times, there were historic / iconic qualitative producers that existed throughout this period, iconic wineries of Vega Sicilia, Marques de Murrieta and Marques de Riscal for example. But according to Luis most of these survived simply because the wine production was not their main source of income.  These historic estates survived on incomes from elsewhere as landowners and property developers. Luis identifies how the 1925 Ygay Rioja was not bottled until 1964 and not released onto the market until 1973, stating this is not the sort of business plan that could sustain a business without other income! 
Spain reaches out to Europe in search for identity But when democracy arrived in Spain and the country became less isolated and wealthier, history of circumstance again stifled Spain’s wine industry. For many producers who looked
to Europe for inspiration chose to copy rather than invest in its own indigenous grapes varieties and traditional wines. Instead in regions like Navarra all the indigenous old vines were uprooted and French varieties of Cabernet Sauvignon, Merlot and Syrah were planted. For those producers who took the qualitative approach Luis recalls how they took all the excesses of modern winemaking fashionable in the 1990s and threw them all at their wines with little reflection on the consequences. Picking grapes super ripe, over-extracting them, ageing them in 200% new oak. Whilst these wines hit the headlines in some respect, for Luis, it did little to recapture the essence or identity of Spanish wine. Luis states how some of the wines that are most praised today in Spain were unsaleable during this time. For instance Lopez de Heredia, one of the most traditional producers in Rioja, who never swayed under the pressure of fashion during this period and who continued to only ever release their Gran Reserva 20 years after harvest.  However, during the mid-90s, these wines were so out of fashion amongst Spanish wine drinkers and collectors they could barely sell a single bottle. Due to the economic restraint that this put on the winery they were forced to stop producing their flagship Gran Reserva from the mid-nineties. So today we have one of Spain’s now most celebrated and respected wineries unable to release their top cuvee, since they were not able to make the wine 20 years ago. Their last release of the Gran Reserva Red was the 1995 vintage, released in 2015. Their next release will be their 2001, due for release in 2021. Luis recalls a similar story with Vega Sicilia. Their much praised 1970 vintage remained unbottled at the winery for years, simply because there were no orders for it. Therefore, these wines became known for their super long élevage often remaining in barrel and tank for years due to lack of interest rather than for qualitative reasons! 
The global success of Rioja Rioja is an interesting anomaly in Spain’s fortunes as a region heavily influenced, first-hand, by Bordeaux. Following the outbreak of phylloxera in Bordeaux many Bordelais travelled south to Rioja to reestablish their wine businesses. They introduced the use of small oak barriques to mature the wine. Traditionally, Luis recounts, Rioja was made using carbonic maceration and no oak. The use of American oak became adopted, more likely due to its lower cost. This positive influence from France saw Rioja become a hugely successful brand in itself and an export success for Spain’s struggling wine industry. However, fast forward 100 years and now the “Rioja” brand is in some ways its biggest issue. This, Luis states, is a broader debate over how the DO classification system in Spain has become outdated. What was good for the region when it was initially created in 1926, is not good for it now. Back then Spain was poor and isolated. In order to create a wine for export it had to create an overall brand – Rioja.  “Everyone was on the same train” and “it was a way to open up markets”. But today the language of wine has changed. A similar issue has happened with Cava too. Luis states that wine from Rioja and Cava is not all the same and if there is wine of poor quality associated with that name then it can become a liability to a producer who is more focused on a qualitative approach. Not all wines are great under a DO, not all vineyards are the same quality. The DO now needs more differentiation. Luis looks to the Burgundy model as a guide. Here there is differentiation, something a collector can grasp and decipher. But it is not just “terroir” but also better winemaking. We discuss the comments made by Robert Parker who attacked producers for using the phrase “terroir” to hide what was effectively bad winemaking. Now there is so much more communication between
winegrowers, thanks first to the country being less isolated, but perhaps more importantly the world of information opening up thanks to the internet. Luis remembers winemakers he met in Spain who didn’t even know what malolactic fermentation was. They were just not educated on modern winemaking concepts and techniques. Today this is not the case and terroir has started to mean something more tangible than merely a distraction attributed to bad winemaking. Luis states “wine is so complex. We know so little about it but we have never been so connected and that has helped enormously in bringing confidence to winemakers in Spain, bringing courage for them to rediscover their own indigenous varieties and trust in their unique terroirs.” Spain’s Renaissance Spain in the last few years has become tremendously exciting as a fine wine region with great variety, seemingly from every corner of the country, rich with a sense of identity, authenticity and uniqueness. Asked what the catalyst was for this Luis believes it has been a gradual change over the last 25 years following Spain coming out of its political isolation. We are a result of our history.  “It created an inferiority complex that has been part of our DNA, especially the last 80 years, when Spain was an isolated country after a civil war. It took a long time to believe in ourselves. There was a tendency to think that the stuff around us was better than our own. Now we have a new generation of producers who have a belief that their indigenous varieties and their terroirs can produce wines as fine as anywhere else in the world." This Luis states has also been helped by consumers becoming more adventurous and open to discovering new regions, new styles. This quality revolution as “a phenomenon that has really accelerated in the last ten, and perhaps perceived globally in the last two.” Be in no doubt the top wines of Spain being produced today stand head to head with other fine wine regions around the world and deserve a place in everyone’s collection. Explore more Editorial 

We speak to one of the world’s leading wine critics, a specialist in Spanish wine, Luis Gutierrez about the cultural history of wine in Spain, the reasons behind today’s renaissance and why it has taken so long to arrive.

One of the world’s leading wine critics, Luis Gutierrez on the cultural history of Spanish wine and the reasons behind its renaissance 

Luis Gutierrez on the Spanish wine renaissance

The Spanish Renaissance: a rediscovery of its roots

“Meet my girlfriends,” calls Telmo Rodríguez down the phone, laughing as he flips his camera to show two enormous shaggy-haired mutts. The skies are crisp and blue on the other side of the screen, the sun beating down on Remelluri, his family estate in Rioja Alavesa. The camera swings across the horizon as he introduces me to one of his team before rushing indoors to sit down for our call. There’s an almost frenetic energy to Rodríguez – and that energy is what in many ways defines the maverick winemaker, who has been one of the transformational forces in Spanish wine.  His parents purchased La Granja Nuestra Señora de Remelluri – a farm that has been home to vines since at least the 14th century – in 1967. Growing up on this special property, young Rodríguez went off to study winemaking in Bordeaux, then trained at properties including Cos d’Estournel, Domaine de Trévallon, Chave and more. He returned home inspired and excited to use his new-found knowledge on the family property in the early 1990s. But his father didn’t welcome Telmo’s ambition: the market didn’t want great or even good Rioja, he told his son – the market wanted cheap Rioja. Although he wasn’t allowed to make changes to the red, Rodríguez was given free rein to create the property’s first white wine. And that wine rocketed him to fame. White Rioja has always been niche (today just 9% of the vineyard area is planted to white grapes), but in the 1990s its future was looking uncertain – with the traditional, oxidised style of wines such as López de Heredia’s Tondonia Blanco fallen from grace, and many producers had given up on making these wines (as with CVNE’s Monopole Clásico, which has since been revived). Rodríguez wanted to create a wine of place, rather than a wine of style, and used complex field blends planted at higher altitudes to do so. Fermented and aged in a combination of tank and oak, Remelluri Blanco was unlike any other wine in the region. Robert Parker wrote of the 1996 vintage that it was “the finest white wine [he had] ever tasted from Spain”. The multi-variety blend doesn’t include the region’s trademark white, Viura, and is technically illegal – a fact that perhaps has only increased its appeal.  But Rodríguez was frustrated by his father, by the limitations put on him and his wines. Restless and with a rift in the family forming, he flew the coop to focus on his own project. In Bordeaux he had become friends with a fellow Spaniard, Pablo Eguzkiza, who had been working at Pétrus, and together they had already started making wine – beginning with an old-vine Garnacha from Navarra in 1994. With that wine, Compañía de Vinos Telmo Rodríguez was born.  Their vision was to make real Spanish wine – the wines that had been made before, as they saw it, France started to sway the industry. When the deadly louse phylloxera had swept through France in the late 19th century, killing its vineyards, the nation looked south, across the Pyrenees to Spain. Producers travelled there to make wine and feed demand, and Rioja in particular saw an influx of business and money – but this uplift also came with French influence. In Rodríguez’s view, this was the ruining of the trade – Rioja, which had once been a wine of site, became a wine of oak. And soon, across Spain, the variety that once defined its many regions was being over-written with international varieties. Spain became known for cheap wine – and producers were racing to the bottom.  “The worst are the British,” says Rodríguez. “They say they know Rioja and they know Sherry, but, in a certain way, the British market killed Sherry and killed Rioja because they are very happy to have a cheap Reserva for a few pounds.” The dominance of what he describes as “industrial brands”, the larger houses that buy in fruit from across the region, aged in American oak for “traditional” styles, and French for “modern”, is abhorrent to him.  “I’m sorry, you don’t know anything about Rioja. Tell me one village. Tell me one taste. Tell me one landscape. Tell me one mountain. Nobody knew anything,” he says. He explains how Labastida – a village neighbouring Remelluri – was once the Vosne-Romanée of Rioja, home to 330 different wine producers in 1680. But over the years, that history has been blended away.  Together, Rodríguez and Eguzkiza set out to uncover and reveal the Spain of yesteryear, working with old vines, native varieties and traditional methods to champion what they saw as the true Spanish wines. From their beginnings in Navarra, they looked to Arribes del Duero, to Rueda, to Málaga, to Aragon and back to Rioja, then Ribera, Toro and Sierra de Gredos.   “Now we are showing what is real,” Rodríguez tells me, with a sense of satisfaction. In Rioja, for example, they created Bodegas Lanzaga in 1998, looking to focus on the terroir around the town of Lanziego. The Consejo (regulatory body), however, didn’t allow them to use the name of a village on the label until 2017. For almost two decades they protested this rule, featuring the name on the label, but redacted (inspired in part by the art of Jenny Holzer). Today, there is a clear, and growing, movement of producers looking to focus on single-site expressions of Rioja’s best vineyards, shifting away from cross-regional blends and the dominance of oak. This echoes what is happening elsewhere in Spain, as producers focus on indigenous grapes and identifying what makes each of its varied regions unique. It’s a revolution – one that Rodríguez has been at the forefront of. It's easy to think of this rockstar duo as flying winemakers – having so many projects scattered around the country, only touching down briefly to sign off on blends before they’re off to their next event. While inevitably their schedule is intense, their focus is firmly in the vineyard and on reflecting each individual place and site – rather than crafting a range that speaks of their influence. “It’s a very honest approach to a place,” Rodríguez says. The references throughout our conversation only emphasise this: Burgundy, the ultimate “terroir” wine, is where he finds his inspiration; while the Super Tuscans are repeatedly scorned for their internationality.  Matallana is quite possibly Telmo Rodríguez’s most ambitious project to date. He and Eguzkiza first made wine in Ribera del Duero in 1998, and have slowly built up 21.5 hectares of vines around the region.  “My dream was to do a very good Vega Sicilia. I wanted to do the Vega Sicilia that I used to drink in the past,” explains Rodríguez, talking about bottles from the 1940s, ’50s or ’60s. Back then, he says, it wasn’t an estate wine but fruit was sourced from around the region. For him, Vega Sicilia is now too “Bordeaux-style”. He argues that while in Rioja the soils are quite consistent, Ribera del Duero is incredibly varied. They have chosen to work with a range of vineyards across five villages – Sotillo de la Ribera, Roa, Fuentecén, Fuentemolinos and Pardilla – ranging from quartz-rich or pebbly soils reminiscent of Châteauneuf-du-Pape to chalky albariza and clay-heavy sites. This diversity is what helps bring complexity to the wine, with each one producing a different expression of Tinto Fino.   The work involved in each of the Compañía de Vinos Telmo Rodríguez projects is painstaking, tracking down special parcels, reviving soils and replanting or grafting where necessary, working organically and biodynamically, to achieve the quality they’re looking for. For Bodegas Lanzaga, for example, it was over a decade before they produced the first vintage of their top wine, Las Beatas, from a 1.9-hectare plot of the same name (first made in 2011).  For Matallana, they wanted to track down the region’s very best, historic vineyards in each of the five villages. But it’s not been easy. All too often they’d been abandoned, some needed re-planting entirely, or otherwise re-grafting with massal selections, and serious work to bring the soils back to life. They wanted to work with unirrigated bush-vines and field blends – vineyards farmed as they might have been in the 19th century. And then there’s the complex ownership: to buy just six of their 21.5 hectares took seven years, purchasing tiny plots from 40 different families.  Although they’ve been making wine here since the 1999 vintage, it wasn’t ready until relatively recently – and Rodríguez considers the 2014 the first “real” vintage of the project. Before that point they had made three wines, a selection of fruit from the oldest vines that went into the “Grand Vin” Matallana, a second wine M2 and the unoaked Gazur from younger plots. “They were prototypes, we were learning,” explains Rodríguez. From 2014, there is only one wine, with a change in the label to reflect the shift.  As with the older vintages from Bodegas Lanzaga, the label shows a list of redacted vineyard names – which are still not permitted to feature on the labels in Ribera del Duero. “All those vineyards are the guarantee of the purity of our wines,” says Rodríguez. In fact, the label is embossed, so beneath the censored text, you can feel the names of these terroirs. He’s moved to reduce the oak, using some foudres and tinajas (amphorae), while also acknowledging that the wine needs movement and oxygen to polymerise the tannins. The result, however, is a more delicate wine. At the end of the day, he says, “We don’t care about the winery… our wine is the landscape, is the soils.” The difference between the “new” and “old” Matallana is striking. The 2020 is pure, vibrant – a mineral wine with crystalline fruit that speaks of place.  “I don’t want to be pretentious, but we want to create another iconic wine from Ribera del Duero,” says Rodríguez. There’s no shortage of ambition here – and they’re looking to increase production to around 40,000 bottles a year (up from around 25,000 currently). “It took us 25 years… but we knew we were doing something rare, different.” The latest move has been to partner with Jean-Guillaume Prats (currently of Ch. Léoville Las Cases, previously of Ch. Lafite Rothschild and Cos d’Estournel), and start distributing the wine via La Place de Bordeaux, to bring the wine to an even bigger audience.  Rodríguez is now 61 – but there’s no sign of him slowing down. “People say that I’m too old to plant vineyards,” he says, clearly finding such a thought absurd. He’s just planting three hectares he tells me – vineyards that will be amazing, he feels, maybe in 15 years’ time. On the day we talk, he had five local youths coming to meet his team, the children of local viticulturalists in Labastida; they’d be making wines together with the best 2,000 kilos from each of their family’s plots – a project that has been going four years. There’s no looking back from this vigneron, whose eyes are firmly on the horizon, as he continues to push boundaries and forge a future for those that will follow him.  Explore all wines from Telmo Rodríguez and Matallana or read more Editorial 

Telmo Rodríguez is one of Spain’s most famous names. Since the 1990s, he has been a controversial figure, fighting for the nation’s vinous heritage. We caught up with the relentless revolutionary to talk about his journey, the real Rioja and his most challenging project to date

Telmo Rodríguez is one of Spain’s most famous winemakers. We caught up with him to talk his journey and his most challenging project to date, Matallana

Telmo Rodriguez – the eternal battle

Telmo Rodríguez: the eternal battle

Bodegas Penalba Lopez

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mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti.

Disponibili per la vendita — gli articoli conservati con {name} sono idonei per essere inseriti nel marketplace.

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Ci riforniremo di questo articolo al prezzo garantito dalla nostra rete di fornitori e organizzeremo una spedizione rapida a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma in genere per un approvvigionamento rapido sono 2-4 settimane.
 Una volta confermato l'ordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato all'arrivo dal nostro team di esperti e le fotografie sono disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Bodegas Penalba Lopez

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