|Bullas Wine Museum
Similar to Bodegas Sierra Salinas, very gentle treatment of the hard won fruit is employed to make the wine. Monastrell from Bodegas Lavia is unique. The land here produces a grape that lends itself more toward a Burgundian style of vinification. The goal is a fresh and elegant wine that speaks of its own place. The production facility is set up to use gravity to gently move the juice. The production is small allowing them to use manual pigeage. With all that hand (and foot) work, the Bodegas Lavia people from all departments form a close knit team, where everyone pitches in to do what is needed, whether that is marketing, stomping or swabbing.
Native yeast start the fermentation. Cold fermentation is done at 8 celcius to preserve color and aroma, and also to minimize the extraction of tannins. Balancing all these is important to all wines, but especially to this interesting blend of Monastrell and Syrah. Some of the high end wines are fermented in big wooden foudres or tuns.
|Barrel room. Just add growler #ready
Bodegas Lavia is a relatively recent purchase for the MGW Group. While we wait for Sebastien Bouton's wines to be released, we were treated to the current selections and well as a preview of upcoming wines in the barrel room.
Built in 2003, Bodegas Lavia is named for the nearby mountain. Lavia started as a passion project meant to produce very small lots of very high quality wines as a hobby. This laser focus on quality was perfect for MGW Group's goals and so they acquired it. The property is lovely and modern and one of the best appointed tasting rooms I have ever seen. With a view of the grapes from all the windows and personal sinks for all, there is no need for a spit cup, though the wine is so delicious only the desire to retain my faculties to better appreciate the wine made me spit. Although for full disclosure, I wasn't that successful.Does it taste good though? Answer is most definitely yes!
80% Monastrell and 20% Syrah. The fruit for this wine comes from deep soil with rocks and stones. This produces fruit with thinner skins, less color and tannin, and more aromatic notes of black cherry and raspberry. It has a lovely perfumey nose balanced with with more vinous elements. Complex flavors that confirm the nose. Tasty.
Lavia +, 2006 ,
Plus is 100% monastrell. More brick in color and aromas of red fruit along with tomato confit and an interesting element of postage stamp. Sprightly acidity, which is an important part of aging. Flavors led by vinous elements. Mouth feel had texture of rustic linen to its tannins. The briary finish had a sprinkle of cinnamon.
|Photo Credit MGW Group
Only made in good years, this luxury wine ($50-60) showed gorgeous bright garnet color, delicious blackberry flavors and had a pleasant grip to its tannins. The lovely finish has touch of smoke. The Finca Paso Malo is a single vineyard named for a dry creek bed with old rep for flash flood danger. This vineyard is 50 years old with sturdy clay soils that can hold up even a blogger who's been wine-and-snacking-24x7 for
|Finca Paso Malo Vineyard
|El Mago de Monastrell making magic in the vineyards
|#OleWinos (L2R) DrXeNo, JamesTheWineGuy, Sebastien Boudon,LusciousLushThea, DallasWIneChick, BCL