|Origin||Spain, La Rueda|
The label is painfully trendy as well as respectfully retro, with a snake or sea monster snacking on a perfectly behaved city gent! There is no illumination on the Màquina website as to why this poor fellow is approaching his doom but it looks rather fun. I can say that this Verdejo, boosted with a touch of Malvasia, is extraordinarily well-made with a firm, mineral, raspy spine enrobed in super-fresh, grippy, vital fruit. There is nothing in this world with which to reference this scintillating wine, but it will fire up your taste neurones like never before. Matthew Jukes, Moneyweek (May 2018)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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Pàramos de Nicasia Blanco 2016, also sold by Lea & Sandeman for just £13.95 a bottle (£12.75 as part of a mixed case), is based on Verdejo with a bit of Malvasia grown in Toro and given a touch of flor. It tastes strongly of green apples but is a bit more mainstream than the white I have chosen as wine of the week.Jancis Robinson MW OBE - www.JancisRobinson.com(Sep 2017)
This is a brighter version of the hugely popular Paramos White. In 2016 Oriol has used older, larger Demimuids for the fermentation and then only letting the wine spend 6 months in cask. There is no Malolactic fermentation either this year. As ever this is fully bio-dynamic from their 50 year old vineyards in Torrecilla de la Abadesa, on the north bank of the Duero River, where the extreme continental climate of the area is slightly cooler and more humid. The soils are sandy with 2-3m deep clay-calcareous subsoil. Delicious, fascinating drinking from these young stars in Castilla y León.L&S(Aug 2017)
The 2016 Páramos de Nicasia Blanco mentions Verdejo on the back label but doesn't have a name to differentiate it from the red and the rosé now available under the same brand. This wine has a new label and is now produced with fruit from Toro but is sold under the generic appellation VdT Castilla y León. It has a faintly reductive and somewhat "natural" nose, with more character than the majority of Verdejo out there. The style has also changed with the origin, abandoning the oak and bâtonnage of initial vintages; this also has some aging under flor, although the characteristics of that are certainly limited, faintly yeasty and nutty. It's a blend of 50% Malvasía Castellana, 45% Verdejo and 5% of other white grapes, with moderate alcohol and integrated acidity. Fermented in oak foudres and 500-liter oak barrels with malolactic, it underwent eight months aging and was kept with the lees in those same barrels, which were not topped up developed a very thin veil of flor yeast for a few months. 9,480 bottles were filled in June 2017. Drinking range: 2018 - 2022 Rating: 91 Luis Gutierrez, www.robertparker.com(Aug 2018)
Biodynamic. Gorgeous nose – a kaleidoscope of pomelo, honeyed wheat beer, yuzu, sorrel, constantly shifting in the glass. Masses of tangy, mouth-filling, vibrant energy. Acidity that whizzes across the mouth, exploding with lemon meringue and warm sour-dough bread intensity. A wine for chicken tagine with pickled lemons, or salmon with a lemon, turmeric and honey sauce, or a Keralan fish curry. GV Drinking range: 2017 - 2020 Rating: 17 Tamlyn Currin - www.JancisRobinson.com(May 2018)
Verdejo and Malvasia grown in Toro and given a little bit of flor. They are trying to get official recognition for Vino de Pueblo but for the moment this has to be categorised as Vino de España. Nutty and tangy and full of fruit – a bit more obviously fruity and slightly more mainstream than the Leonila but still with masses of appeal and lots of distinction. Green apples this time and a lighter flor influence Drinking range: 2017 - 2018 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com(Oct 2017)
Páramos has a bright yellow color. The nose is powerful, with white fruit flowers, yellow fruit and aromatic herbs on a somewhat creamy background. In the mouth it is fluid and juicy, fresh and full, with a long finish.Winemaker's notes(Aug 2017)
Màquina y Tabla
It was an exciting day when we first discovered these brilliant wines, and we are delighted to be introducing them to the UK and share the joy - each wine has an incredible sense of identity and real pow! Yet all done with such charm and restrained style, they just make you smile. Pure, elegant, expressive and so, so drinkable - this is exciting stuff. They look absolutely beautiful too - could this be the perfect package from Spain!?
'Màquina & Tabla' is the brainchild of a dynamic duo - Oriol the winemaker and Susana, who is the creative genius behind the marketing and presentation. They are a tiny family business that began in 2012 in Castilla y León. Their focus is in the details, and they believe in a high quality wine that is always respectful of the land and nature. Their project started from scratch, travelling around the region looking for the oldest and most peculiar vineyards. All their grapes are cultivated bio-dynamically, grown currently in rented vineyards.
Oriol the winemaker describes himself as having been an "oenopath" who, slowly but surely, became more and more interested in winemaking, a passion that turned into a profession during the 2000 harvest in Clos Mogador. Since then as a winemaker he has lead, or taken part in, several projects, including with Vinya l'Hereu, Heretat Montrubí, Els Jelipins and Prieto Pariente. Now, with this project he says he is 'happier than a kid in a candy shop'. Susana comes from the world of arts and entertainment, having been a Creative Editor in publishing, audiovisual and new media for Prisa, Planeta and RBA, while conceptualizing new ideas, she has managed teams and projects, as well as coordinated communication and production for small projects related to art and music. Now she's bringing all of her experience and energy to Màquina & Tabla. The striking label designs by Joan Josep Bertran perhaps need a tiny bit of explanation, and you can read more about them here http://www.maquina-tabla.com/about.
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