2014 Bodegas Margón "Valdemuz" Léon, Spain

ABOUT THIS WINE

The Valdemuzarra estate, in Pajares de los Oteros, gives rise to Pricum Valdemuz. This estate dates back to the end of the 19th century and belonged to the same family for centuries. It is considered the oldest vineyard of Prieto Picudo that exists in the Denomination of Origin. Clayey soils with pebbles on the surface and a low yield of 800-900 kg7Ha. 100% Prieto Picudo from 120 year old vines. The grapes are de-stemmed and then undergo initial fermentation in oak tanks. 24 months of aging in various size oak barrels followed by 24 months of bottle aging.

ABOUT THIS PRODUCER

In 1995, Eugenio Gonzalez and Raul Perez began a journey together to learn more about Prieto Picudo and Albarin and how to make wines from these grapes in Leon. After about 10 years of experimentation, they began to build Bodegas Margon in 2006. In 2006 and 2007 they purchased 75 plots, totaling 19 hectares of vineyards with vines aged from 90 to over 100 years of age in the area of Pajares de los Oteros south and west of Leon city.

The soils here are clay based and in some areas there is more sand or some limestone. The two varieties they focus on are a white called Albarin, and a red called Prieto Picudo. Albarin is typically confused with the similar sounding and famous variety albarino, which it has no relation to as the two varieties are genetically distinct. To us the resulting wines from Albarin have a very Chenin Blanc leaning characteristic. Prieto Picudo is a red variety that is the same as Alfrocheiro, found in Portugal, mostly the Dao but also a bit in Alentejo, and is also the same as Baboso Negro found throughout the Canary Islands. The variety is often confused with Trousseau (or Bastardo in Spain) and while it is genetically a very close relative, it is considered a separate variety. Prieto Picudo grown in Leon tends to be richly colored with aromatics and flavors of bright blackberries and strawberries. Because the variety naturally has a fairly acidic backbone to it, the wines have great lift and energy.

Raul and the team work the vineyards very responsibly – practicing organic and a viticulture style that maintains the local traditions of very low bush pruning techniques. In the winery, Raul works with native yeasts, no to low sulphur and large old wood. Many of the reds see long aging in wood and, somewhat uniquely, in the cases of the single parcel wines, long aging under flor. This process he feels helps to refine the acids and tannins to produce wines of great complexity and elegance.