For this month’s Hyde Park Wine Club selection, we have three awesome wines from Spain. Spanish wines reflect the warm climate of this region and range from bright, crisp whites to aged reds. To highlight the different wines of Spain, we offer a natural white wine made from indigenous grapes, a classic Rioja, and a unique Monastrell blend.
Bernabeleva Camino de Navaherreros Blanco 2023
In 1923, Dr. Vincente Álvarez-Villamil purchased land outside of Madrid with the dream of growing grapes and producing quality wines. Unfortunately political upheaval and the Spanish Civil War put those dreams on hold. Decades later, Vincente’s great-grandchildren finally helped realize their ancestor’s dreams and began tending the vines and making terroir-driven wines. The estate name, Bernabeleva, means ‘the bear’s forest’ or ‘path of the bear’, and is a tribute to the ancient Celts who once lived on the land.
The Region: Madrid
The Vinos de Madrid DO (Denominación de Origen) covers the vineyards around the capital city of Madrid. Winemaking here dates back to at least the 8th century and grew substantially under King Felipe II (when Madrid was established as the capital). In the last thirty years the area has undergone a period of modernization with a push to produce quality over quantity.
The Grape: Albillo Real
Albillo is a white grape variety native to Spain. It has mild, neutral flavors and light perfume aroma. With a high glycerol content, it adds smoothness to wines.
This beautiful red wine from Bodegas las Orcas is a true ‘Crianza’ made with Tempranillo and a little Graciano. It has intense aromas of ripe black fruits accompanied by balsamic touches, with a spicy hint of coconut and licorice. A powerful and structured wine, it has a long and fruity finish. The wine spent 14 month in French oak and was bottle-aged for four years. Pair with roast lamb.
The Producer: Bodegas las Orcas
Bodegas las Orcas is a small, family-owned and operated winery in the Rioja Alavesa region of Spain. The winery dates to 1900 when the family wines were made in their traditional cellar underneath the town. Today, the vineyards are tended naturally without the use of artificial fertilizers or pesticides, and the wines are fermented using native yeasts and minimal filtration. They make exceptional Rioja wines that bring together historic practices in the cellar, while taking advantage of modern techniques, all while offering a great value.
The Region: Rioja Alavesa
Rioja Alavesa is the smallest subregion within the famed Rioja region. It is situated north of the Ebro River near the Basque Country. The vineyards here are sheltered by the Sierra Cantabrian Mountains to the north and by the waters of the Ebro River to the south. It is an exceptional area for wine production with a Mediterranean climate, nice altitude of the vineyards (between 500 and 700 meters), quality clay-calcareous soil, and sufficient rainfall.
This bold red wine is a blend of Monastrell and Bonicaire. The grapes were fermented primarily as whole clusters for 12 days before pressing. The resulting wine is refined, elegant, and so bright. Aromas of spice, fresh brambly berries, and fennel-heavy licorice lead to a balanced and soft palate with a long and complex finish. Pair with hearty meat ragù pasta.
The Producer: Can’ Leandro
Can’ Leandro is a passion project between two brothers who wanted to restore their family heritage and begin a winery. Alberto and Gabriel Sanchis began in 2013 with the goal to bring the local terroir and grapes together, in harmony with the environment, to make a winery that offers a taste of their home. Almost to the point of obsession, they have focused and repaired old vineyards with nearly extinct grape varieties. Can’ Leandro gives the best this region has to offer, being close to the Mediterranean but with higher elevations and a climate that gives personality and style to what lands in the glass.
The Region: Valencia
Valencia is a province located at the center of Spain’s sunny east coast. Archaeological evidence suggests that winemaking in Valencia dates back more than a thousand years, but the region has never held a particularly prominent place on the world wine map. There is no single “Valencian” wine style, although the gradual move towards quality in recent years has revolved around rich, fruit-driven reds made from Monastrell.
The Grape: Bonicaire
Bonicaire (pronounced Boh-nee-ki-ruh) is also known as Trepat and is a red wine grape indigenous to the Iberian Peninsula. It is frequently used in sparkling rosé wines.
