Tuesday, December 18th, 5pm-7pm
Come to Campus to meet Ariana Rolich and taste through some delicious wine she’s importing through her new endeavor, AR Wines.
Notes from Ariana:
RUBEN DIAZ (SIERRA DE GREDOS) Rubén Díaz is a proud son of Cebreros, the historic heart of the Sierra de Gredos, and a vital connector between the region’s most important producers and top vineyard sites. Díaz is the leading force in the Gredos for sustaining local winemaking traditions (in particular, his vinos de tonel, raised both oxidatively and biologically, some dating back to the 1800s) and for pushing the limits experimenting with the region’s unique white varieties and forgotten zones of old-vine, high-altitude red Grenache. His white wines, made from Chasselas Doré and Albillo Real, exhibit a range of styles: fresh and light, skin-macerated, sous-voile, oxidative, and many combinations thereof. His reds are pure Garnacha grown on granite and schist that exhibit the power and precision for which Sierra de Gredos is gaining fame.
Rubén Díaz 2016 Sierra de Gredos Cebreros “Finca La Coronilla” Albillo + Chasselas DoréAlbillo Real and Chasselas Doré grow side-by-side in Finca La Coronilla, a 70-year-old vineyard planted at 630m on decomposed granitic sands in the historic village of Cebreros. In 2016, a long and rainy spring gave way to a very hot summer. Albillo Real was picked first for this wine, with 7-8 days on the skins before being pressed to a single used French barrel. After 12-13 days, the Chasselas was added, following five days of skin maceration.
Rubén Díaz 2015 Sierra de Gredos Cebreros “Fiorel-la” Albillo Crianza Biologica (Saca 2017)Fiorel-la is 100% Albillo Real from two vineyards planted on decomposed granitic sands in the village of Cebreros: one is 70 years old in a zone called Las Dehesillas; the other (contributing a mere 60L of wine) is a tiny, even older vineyard in a zone called Vamoscoso. Fiorel-la was fermented with five days of skin contact, then raised in stainless steel under a light layer of flor until September 2016, at which time 300L of wine was racked into barrel to age in a special cellar that Díaz devotes to his vinos de tonel. The remaining 400L (the part that became Fiorel-la) was returned to stainless steel, where its thin veil of flor resumed. In essence, this Fiorel-la bottling is a freezeframe of one of Rubén Díaz’s long-aged vinos de tonel in its youth.
ORLY LUMBRERAS (SIERRA DE GREDOS, RIBEIRA SACRA,RIBEIRO) A sound engineer by training, Orly Lumbreras’ passion for music infuses his wine labels, his analogies for farming, and his winemaking processes alike. When Lumbreras was learning to make wine, Alfredo Maestro was his first cellar mate, and it was Maestro who introduced him to the austere, highest-elevation, outer reaches of the Alto Alberche winegrowing zone in the Sierra de Gredos. He operates on instinct in adopting vineyards, which commits him to farming extremely challenging sites in virtually untouched corners of the Gredos, including long-abandoned vineyards that may never yield fruit again. Most recently, this instinct has led him to take on the nearly impossible task of learning to farm organically in Galicia, where he collaborates with friends in Ribeira Sacra and Ribeiro to make some of his most interesting wines yet from Mencía, Sousón, Caiño, Treixadura, and more.
Orly Lumbreras Viñador 2016 Sierra de Gredos Navalmoral de la Sierra “MilaGritos” Garnacha100% Garnacha from three parcels (60-75 years old) planted on decomposed granitic sandy soil at 1000m altitude in Navalmoral de la Sierra (in a zone called Navamelque). Harvested at the end of September, 90% destemmed, fermented in concrete vats with soft foot-treading during the first few days, and thereafter merely keeping the cap moist. Macerated for 3-4 weeks then pressed a few days after completion of alcoholic fermentation to fourth-use 225L barrels for five months before blending and bottling. (25mg/L total SO2)
Orly Lumbreras Viñador 2016 Ribeira Sacra (non-DO) “Vertixe” MencíaVertixe (“Vertigo”) is 100% Mencía from 60-year-old vines planted on slate soils at 600m altitude, on a slope leading down to the river Sil in the village of Trasmonte (population: 11 people) in the Ribeira Sacra. Viticulturist José Aira has always worked this vineyard organically. Since meeting Orly Lumbreras in 2015, he has started incorporating biodynamic methods as well. Harvested on September 24th, fermented with 30% stems in open vats, foot-trodden, with four months in used barrel (third-use). (39mg/L total SO2)