Bodegas Forlong, La Fleur, Cádiz, Andalucia, Spain (50cl.), 2015
The veritable new kids on the block, Bodega de Forlong have only been selling their wines since 2014 and are shaking up the staid world around Jerez.
The only organically certified operation in the area they cultivate tiny parcels of Palomino, Pedro Ximinez and Tintilla Rota. Mixing it up with some Merlot and Syrah they are creating something fresh and vibrant from this most traditional of regions and it is immediately noticeable as soon as you see the quirky labels that the wines are anything but boring.
The only organically certified vines in El Puerto de Santa Maria in Jerez (Cádiz), Bodega de Forlong focus solely on quality and not quantity of the indigenous Palomino, Pedro Ximinez, Tintilla Rota and international varietal grapes such as Merlot and Syrah, taking great care with pruning to manage the yield. They employ biodynamic, natural and sustainable methods to manage the albariza rich soils and vines in the vineyards, including using the cuttings from pruning as fertiliser and the use of ground cover crops to re-introduce nitrogen back into the soil and to stress the vines to compete for nutrients. This also provides a suitable habitat for insects that will manage the harmful pests in the vineyard.
Once the grapes are manually harvested, they are exposed to the sun for about 48 hours, utilising a method known as ¨asoleo¨ (exposure to the sun). With this method, they dehydrate the grapes which concentrates the sugars, acids, aromas, etc. This ancient technique was used, in the Sherry -producing region, up until the 1970´s. Its purpose was to reach an optimum alcohol-content potential within the grape, thereby eliminating the need to add any alcohol spirit later in the winemaking process. It is a costly technique due to the requisite intensive manual labor, as well as the lower production provided by the sun-exposed grapes. However, it results in a more concentrated wine which allows for longer ageing. Once the grapes are pressed, the must is disgorged and is introduced into Jerez-type casks where fermentation occurs naturally. This was yet another technique which was used in the Sherry production region during the 19th century, as well as in the first part of the 20th century. After fermentation, the wine is aged under la flor, (it is not aged using the solera and criadera system), for a period of two years in Jerez-type casks (500 to 600 litre barrels).
Type: Sherry Oak Casks (American)
% wine oaked: 100
% new oak: None
An amber yellow colour, and a little turbidity due to bottling unfiltered. Intense aroma's of almond and pastry and glazed fruits. The pastry and brioche continue on the mouth with plenty of acidity and length.
An intensely flavoured wine that can match strong flavours such as pickles, nuts, paella, but just as good with seafood and chicken.
6 x 50cl