Published 27 October 2011
What: Spanish Wine Tasting: Pazo de Señorans versus Can Ràfols dels Caus
When: 19th October 2011
Where: Chiltern Street, London, W1
Organised by: DillonMorrall
It was a lovely sunny day when I hopped to Baker Street for a head-to-head Spanish “wine-off” between two producers. I didn’t know either producer and I only realised it was a 100% white tasting upon arrival.
There were good examples in all of the 4 styles. My favourite was the Can Ràfols dels Caus El Rocallís, which had incredible aromas of fireworks, gunpowder or flint. But the 2005 and 1999 Pazo de Señorans, 2005 Gran Caus, 2003 La Calma were all noteworthy.
Here’s a summary of my tasting notes:
Pazo de Señorans
All of these wines are made from 100% Albariño. This grape is described by Wikipedia as having a “distinctive aroma, very similar to that of Viognier, Gewurztraminer, and Petit Manseng, suggesting apricot and peach. The wine produced is unusually light, and generally high in acidity”.
2010: Pale/medium yellow colour. Powerful aromas of stone fruit, leading to (pleasant) chlorine. Full flavours of fruit, leading to aniseed. Very low acidity.
2009: Low/moderate aromas. Flavours of nectarine with a fresh acidity (more acidity than the ’10). IMPRESSED
2006 [bit warm]: Medium aromas of (slight) sweet cheese, leading to sticker glue/gum. Low flavours with low/medium flavours of peach. Low acidity.
2005 [nicely chilled]: medium/full aromas with more tropical/peach flavours. More acidity (good) with flavours of fruit (green apples?), leading to blue cheese. More substantial body than previous wines. IMPRESSED
2004 [well chilled]: Slight petillance. Low/moderate aromas of peach. Good acidity. Good length. Slightly cloying.
2002: Good medium/full tropical fruit aromas (pineapple). Good acidity, tropical flavours, low acidity, medium length.
2000: Cork? Chlorine? Aromas of (unpleasant) cheese. Brettanomyces? AVOID
1999: Distinctively deeper/more golden colour than previous vintages. Medium aromas. Rounded, tropical flavours. Good acidity. Medium/long length. IMPRESSED
1997 [well chilled]: Golden yellow colour. Full aromas. Medium flavours. Good acidity (maybe slightly too much). Long length (with slightly bitterness in the finish).
1996: Golden colour. Low/medium aromas. Long length. Good acidity.
Can Ràfols dels Caus – Gran Caus
50% Xarel-lo, 30% Chenin, 20% Chardonnay.
2009: Greenish colour. Stone fruit and steamed fruit aromas. Flavours of pear drops, leading to cheese in the length. Good acidity.
2007: Slightly greenish. Aromas of plimsole. Flavours of pear drops. Medium/long length. Unbalanced (excessive acidity).
2005: Wide watery, yellow rim. Full aromas (still slightly of plimsole). Medium/full flavours. More balanced than the ’07 (maybe even too little acidity this time). Medium length.
2003: Greenish (more so than the ’05). Medium aromas. Powerful flavours. Biting acidity. Slightly unbalanced. AVOID
1996: Golden yellow colour. Sweet (madeirised) aromas/wet leaves. Pretty undrinkable. Flavours of wet leaves, unbalanced with excessive astringency. AVOID
Can Ràfols dels Caus – La Calma
100% Chenin Blanc.
2007: Slightly greenish/yellow. Variety of changing moderate aromas (including cow/dog poo, cherry drops, pear drops, [unidentified]). Medium/long length. A bit like an aromatic rainbow. INTERESTING
2003 [well chilled]: Greenish/yellow colour. Very slight petillance. Low aromas (almost undiscernable). Good acidity/balanced. Peach flavours. Medium finish (with acidity in the length). IMPRESSED
1999: Golden with slight greenish tinge. Low aromas, leading to powerful aromas of peach/stone fruit. Medium/long length.
Can Ràfols dels Caus – El Rocallís
Crossing of Riesling and Pinot Blanc.
2007: Yellow/slightly green colour. Aromas of fireworks/gunpowder/flint and raspberry(?). Flavours of peach. Good acidity, leading to slight bitterness. Medium length. INTERESTING & IMPRESSED
2002: Yellow/slightly green colour. Slight aromas of gunpowder, etc, that experienced in the ’07. Tropical fruit flavours. Good acidity. Medium/long length.
1999 [too warm]: Golden colour. Flavours of wet leaves (madeirised). AVOID.