Spanish Wine Tasting
Made from 97% young vine Tempranillo, with a little grenache and Viura in the mix, Chulato Abecia is Rioja made in the youngest, freshest style. This freshness is intensified by the use of carbonic maceration – common for the wines from this area.
Raglan Vine co-hosted a fab tasting of Spanish wines and matched tapas at Cala in October 2025. Carlene from Cult Wines poured and chatted about the wines, their history and the stories behind them while Maurice for Cala served up some delicious bites.
Here’s the notes for the wines we tasted …
By blanketing the grapes in CO2 as they macerate, the winemaker forces a process of intercellular fermentation. Not just does this retain the bright fruit flavours, it adds a slightly candied flavour to the wine.
Chulato Abecia is all bright berries, slightly candied fruit and is incredibly easy to drink. Serve it like they do in bars in Logrono, with a slight chill.
Carlos Serres Crianza is classic Rioja Alta from near the town of Haro. It’s where Carlos Serres, originally a Frenchman, recognised the quality of the grapes grown in the region and the potential for truly world class wines.
Fast forward a century (or more!) and this approachable Rioja shows Carlos was right.
There’s lots of upfront red fruits here, which give way to spice and a core of licorice. Made from Tempranillo and Garnacha this combines the light freshness of a crianza wine with the complexity of its more aged siblings. Delicious with Mediterranean foods of all varieties.
Pares Balta has been making wine since 1790. Now owned by the third generation of the Cuisine family who have been committed to biodynamic and organic farming methods from the beginning.
Parés Baltà’s Brut Cava is a blend of the three traditional varieties of the Penedès: Parellada, Macabeu and Xarel·lo. The Parellada, from the highest mountains of the region, provides the freshness, the Macabeu gives the fruit and the Xarel·lo gives the body.
This all fresh and fruity – apple, orange and lovely floral honey. A vibrant cava – it has spent 12 months aging but has a delightful freshness. This wine is vegan-friendly and perfect as an aperitif.
Located in El Bierzo and right on the Camino de Santiago de Compostella, Bodegas Godelia are making great wines from the grapes of the region.
This Godello is made from young vines and has a youthful freshness. There’s loads of stone fruit on the nose and on the palate plenty of refreshing citrus. It ends with typical Godello minerality.
A great wine for sipping over appetisers and perfect with seafood.
Moristel is an indigenous red grown on a co-op in the Aragon region of Northern Spain. It is a hidden gem for versatility and food friendliness. Moristel is indigenous to this tiny region in the Pyrenees and is one of the world’s rarer grapes.
Almost always used in blends, this single varietal wine is a taste of the history and culture of the region. Subtle tannin balances just enough tart acidity, to showcase flavours of cherry, rhubarb, blackberry, and plum.
The Bodega Pirineos Principo Moristel Somontano is delightfully fruity but with the tannic backbone and a green herb savouriness on the finish. Pleasantly moreish and definitely different from the usual Iberian reds.
Delgado Zuleta Vina Galvana is a stunning, unfortified Palamino and Muscat blend from Sanlucar de Barrameda, just outside the city of Jerez, aged for a short period under flor. It is intensely mineral driven with stunning acidity, chalky texture and soft fruity notes.
There’s the distinctive nutty flavour from the flor – all adding up to an incredibly food-friendly wine.
Perfect as an aperitif or for quietly sipping on a hot afternoon.
Cult Wine
Waikato / Auckland
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Wines mentioned in Tasting Notes are available from Cult Wine, who also specialise in Natural, Lo-Fi and Small Batch wine from NZ and around the world! Championing creativity, diversity and authenticity!