Erre Punto

Remírez de Ganuza, the great Riojan expert in producing fine red wines from Spain, has finally decided to present us, as an act of pure kindness, with his Erre Punto, a wine made with carbonic maceration, obvious from its aromas and flavours. Yet a component has been added that has made it become a more measured, refined wine. Could it be the blending with the inclusion of white grape varieties? A master craftsman, Fernando looks for more than the obvious explosion of red fruit. So then, we’re looking at a wine with an assortment of fresh, naturally-wild colours that, after a good swirl round, appears to have density. I love its elegance tempered by odd notes of strawberry candy sticks, banana, caramel and sugary, mass-produced sweets (strawberry and coca-cola chewy shapes). This unleashed energy is reined in by the gentle fragrance of pure melon and grapefruit juice.

Truly wonderful in the mouth! Despite being the newcomer on the scene, it displays its strength subtly, with more acidity than usual (not typical of carbonic maceration wines) and something else apart from the straightforward impact of red fruit. Is it, perhaps, the sharp freshness of tropical white fruit?

Well done, Fernando! Can we have the recipe, please?