BODEGAS FARIÑA
THE MOST PRO-ACTIVE BODEGA IN D.O. TORO?
There are many French wine producers who, if you catch them during a veracious moment, will tell you that it does not pay to keep your head in the sand in the competitive world of winemaking/marketing! Considerable market share was lost by chateaux that did just that as their inert, wholly inappropriate response to the influx of New World wines into Europe in the 80’s and 90’s. Some never recovered.
In Spain it was a different story. Bodegas were happy to listen to new ideas, invest in modern technology and to blend these with their own winemaking tradition. It’s proven to be a winning mix. However as many bodegas did this there was a danger that the status quo, albeit now on a higher level, would remain the same. The trick was to become pro-active rather than re-active if bodegas wanted to move ahead of their national competitors.
In my time in wine (some twenty years now) I’ve not come across a more pro-active person than Nicola, of Bodegas Fariña. Formerly of Bodegas Bajoz (where she and the similarly young team completely turned around the fortunes of this cooperative bodega until, inexplicably, the owners did an about turn), Nicola went to Bodegas Fariña where she was given her head, and where she continues to enjoy such support.
I received from Nicola several wines to taste in this new year and then was delighted to meet her again in Alimentaria, Barcelona. Over several wine tastes (incidentally, with her main distributor from India – demonstrating the strength of the export arm of Bodegas Fariña), we discussed the nature of the business, the wines we were tasting and of course the bodega’s plans for the future. She and Bodegas Fariña remain as forward thinking as ever and their increasing sales, both in the domestic market as well as in exports reveal how it is this attitude that will ensure progress during such troubled financial times.
As long as the wines are good!
Well have no fear, if you like your red wines to be darkly coloured, full of fruit character with wholly integrated oak and mineral notes too, this is where you should look.
The first wine tasted, at home in my office (equipped with various tasting glasses, decanters, vacuvins and assorted wine tasting paraphernalia) was the fresh and fruity Primero 2009, which boasts being made from grapes that were on the vines in September and in the bottle just two months later – Toro Nouveaux!
Beaujolais it’s not, however, and I mean that as a compliment. The French equivalent is made from the far lighter coloured and more delicately flavoured Gamay variety. Primero is made from Tinta de Toro (aka Tempranillo) – which, as the name implies (the blood of bulls!), is a deeper, darker and richer drop all together! And yet the carbonic maceration method by which it is made ensures that it is as fruity as you like – great start!
Next we went for the Colegiata Tinto 2009 – same year, same varieties but not Carbonic Maceration. A different style of wine, fruity for sure, with violets on the nose but a little deeper, even without wood. The Gran Colegiata Tinto Roble 2008, as its name suggests, has had some oak ageing (4 months) but that’s not all – it’s made only from the free run juice, the best juice, obtained before major pressing. Taste this and compare it with most cheap supermarket wines, whose grapes have been crushed, not pressed, mercilessly!
Gran Colegiata Crianza 2006 Roble Frances, has of course been aged in French Oak, in fact for 11 months. The trademark dark colour is enhanced by the concentrated nature of the wine. It’s spicy with elements of burnt wood on the nose and yet in the mouth it’s all fruit, dark and brambly. The Reserva 2001 also has 100% Tinta de Toro grapes but more time in wood, American, and in bottle too. It’s super winemaking as the often exuberant American oak (in-your-face, to put it in American parlance!) is tamed to be an integral, complementing element rather than ruling the roost.
The Gran Colegiata Campus is their flagship wine. There’s a nice link between the ancient Roman name for Toro, Campus, and the fact that Spain’s oldest University, now situated in Salamanca actually originated in Toro, campus and all! The grapes are hand-harvested from 50 – 140(!) year old Tinta de Toro vines and then the selection table is used to sort only the best grapes for the final choice. Taste the wine and you’ll see that all this care is well worth it! A Costa News Top Ten wine, and deserving of the plaudit!
So these are the Fariña wines tasted at home but what of those tasted in Barcelona? Well pro-active is the by-word – Spanish Sons is a brand made in co-operation with an American distributor. The play on the word ‘Sons’ is obvious in one sense, we all talk about the sunshine in Spain, but this is spelt the other way, meaning children, and the artistic label has silhouettes of the three generations that are behind the Fariña business. Made from 50% Tempranillo from the VdlT vineyards they operate and 50% Tinta de Toro from Toro.
Ricardo Sanchez is another joint venture from their VdlT vineyards, but this time with a German distributor. Vineyards of 50 – 70 years of age produce the grapes, some of which are from Pie Franco vines, descendants of the philoxera-resistant vines of another age.
If you have a look in Carrefour you’ll find Fariña wines and also in Mercadonna you’ll see the environment-friendly wines which use less glass and make less of a carbon footprint. All of the above is in the pro-active camp, as I said, but don’t expect Nicola or Bodegas Fariña to let the grass grow under feet. This bodega is at the forefront of innovation in DO Toro, all the time seeking to please the client, both with the quality of the wine and in the way they are made.
