Thursday 21 September 2017

Table Wine Bodegas: Luis Pérez

Luis Pérez’ scientific qualifications and achievements are far too numerous to list here, but suffice it to say he is highly qualified and experienced in wine chemistry. He taught at university and worked at Pedro Domecq’s research department before starting his own bodega in 2002 with the aim of recuperating and diversifying wine production in the Marco de Jerez. He bought the 25 hectare Hacienda Vistahermosa in the Pago del Corchuelo just outside Jerez with its XIX century casa de viña, and built a modern bodega powered by gravity with underground barrel storage.

Here he planted 14 hectares with Syrah, Petit Verdot, Merlot, Tempranillo, Tintilla and Cabernet Sauvignon which are cultivated organically on albariza soil. He also planted various other varieties (19 in all)  for further study. Everything Luis and his son Guillermo “Willy” Pérez do is geared to low production of the highest quality with the maximum expression of the vineyard. They firmly believe that the wine is made in the vineyard.

Thanks to family connections Willy, who is now the chief oenologist, gained access to the old 30 hectare El Corregidor vineyard in the Pago Carrascal, which once belonged to Sandeman, and this brought new possibilities. Being planted with Palomino 84, the clone in use before the California clone took over because of its higher yield, it gave him the chance to go for his dream of making unfortified Sherry. This involved rejecting many grapes and harvesting two or three weeks later than normal, but it worked and the 2013 vintage was released with two years of crianza, called Fino Barajuela. The butts were filled slightly fuller than the normal 5/6 to reduce the possibility of flor consuming too much of the alcohol he had worked so hard to achieve. There is now also an Oloroso Barajuela.

The rejected grapes are not wasted; instead they are briefly sunned to raise their sugars and the fermented juice is sent for distillation in Tomelloso. The resulting holandas are sent back and aged statically, and will ultimately produce a 100% Jerez Brandy. There have been other innovations too, like wine aged under the sea.

The wines are:
Garum: a Merlot, Syrah, Petit Verdot blend aged 12 months in French and American oak
Garum Submarino: 100% Tintilla aged 16 months in new French oak, bottled, put in an amphora and aged a further year under the sea.
Samaruco: Syrah, Merlot, Petit Verdot, Tempranillo and Cabernet aged 1 year in French oak
Petit Verdot: 100% Petit Verdot aged in new French oak
Tintilla: 100% Tintilla aged in new and used French oak for 16 months.
El Triángulo: 100% Tintilla with 5 months in oak
El Muelle de Olaso: The firm’s only white table wine to date, 100% Palomino
Marismilla: Rosé made from Tintilla
Fino Barajuela: Carrascal Fino de añada, unfortified
Oloroso Barajuela: Carrascal Oloroso de añada, unfortified

No comments:

Post a Comment