I departed from Philadelphia at 5pm the day before, enjoyed a slight wine-drunk layover in Boston then landed without much sleep at 7am in Madrid. We drove immediately 4 hours to Rioja and spent the entire morning and afternoon at the extensive Bodega Muga. Intoxicated, full and delirious, we were off to Finca Allende. I apologize for my lack of notes and pictures… until I learnt a One Michelin Star restaurant would be in the house.
Pictured above is the bodega, mostly for visitors. The fermentation room and barrel aging room were in another warehouse across (pictured below). The bodega was built in 1675, and still has bullet holes from the Spanish Revolution. In the past 10 years, Finca Allende has remodeled the building. I wish I took pictures of the amazing modern interior.
We were met by Miguel Angel de Gregorio, Owner and Winemaker, and Nathalie Leboeuf, a French woman from the South and Export Director.
Allende owns 170ha on vineyards North of the Ebro river with red clay, gravel and limestone.
A few wine notes:
- Allende 2007 Tinto – 100% Tempranillo. Aged 14 months in French Oak. Unfiltered and Unfined.
- Allende 2006 Calvario – Single Vineyard. Planted in 1945, about 5 acres in the South East. 8,000 bottles produced.
- Allende 2007 Aurus – 85% Tempranillo 15% Graciano. 500 cases produced.
The table where we’d embark in a Michelin starred dinner by Venta Moncalvillo, one of only two Michelin starred restaurants in Rioja.
A server first started us out with Gran Torello 2007 Cava… until I realized this was no server. Carlos Echapresto would personally take care of us throughout the entire meal. A few of Carlos’ accomplishments:
- Best sommelier in La Rioja 2008, given by Regulator Council of La Rioja’s Designation of Origin.
- Finalist in the National Award as Best Sommelier in Spain of 2013.
- Best Habano sommelier in Spain in 2008 and one of the finalists in La Habana’s Best Habano Sommelier Award.
1st Course : Crayfish carpaccio with diced tomatoes, ham powder and soybeans.
2nd Course : Bass hook with potatoe flavoured with garlic, thyme and diced tomato.
3rd Course : Smoked venison tenderloin grilled with cocoa, mushrooms and autumn fruits.
Miguel Angel de Gregorio brought out a bottle for dessert that he said is only for friends and family. A 100% Viura sweet wine. I’ve never tasted nor even heard of such a wine! It was truly one of the best wines of my entire trip.
4th Course : Black chocolate barrel with white chocolate and hazelnut praline.
Pictured Miguel Angel de Gregorio looking more serious than he actually was. Spanish winemakers like to drink, and drink a lot. Miguel was most excited about his new Harley motorcycle which was arriving later in the week. This night I first experienced the Gin & Tonic after-dinner cocktail, which was a consistent theme throughout Spain (American’s drink them before dinner).
Like any Export Director, Nathalie Leboeuf keep pointing her finger stating “
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