SMOKIN' HOT🔥

What’s up winos,

Well, this January is shaping up to be a lot less miserable than usual, thanks to a raft-load of allocations flying through the doors (and then straight out again). Last week Bornard and Boyer, this week…

*drumroll*

The illustrious return of Iñaki Garrido’s Las Toscas!

A cult wine that probably speaks for itself, but me saying that doesn’t make for very fun reading, does it?

Iñaki is based in Tenerife, having happily stumbled across a plot of stupidly old Listán Blanco vines (some up to 200 years) with original, ungrafted rootstocks, planted at a nice healthy altitude of 1400m. He only makes one wine from these grapes, Las Toscas, made exclusively from free run juice and which he vinifies round his old mates Suertes del Marquez’ place.

‘23 wasn’t the greatest year for Iñaki (was it for anyone?) due to the wildfires in the area which started about 200m from the Las Toscas vineyard and resulted in a big loss of yield and also smoke damage to some of the grapes. As such, there is a little price hike this year - but that’s made up for in spades by the fact that despite all the dramas, Iñaki thinks that the ‘23 bottling is the closest to the vision he has always had for this wine.

Quantities are tight this year due to the aforementioned lack of, well, grapes, but we managed to secure a good few, just 4 u. Get around it here.

Next up, another equally coveted release (lol) - we’re bringing back Wine 4 Dummies for a third round!

After two ‘wildly successful’ (quotation unverified) sessions, we’re back to educate, elucidate and elaborate, kicking off for four consecutive Tuesday nights starting on March 18th. We’ll be finishing up our trip around the (wine) world with jaunts to Australia, Germany, Austria and Hungary before landing back on the shores of ole Blighty, which, thanks to everyone’s favourite unwelcome visitor, climate change, is fast becoming a force to be reckoned with when making grape juice. Then we’ll turn our fuzzy heads to more practical matters - how to pair all of it with that fancy dinner I know you’ve been dying to cook. Defrost that giant gammon joint that’s been hanging out in your freezer for far too long (no? Just me?), coz we’re about to tell you what to drink with it. All you have to do is cook it. Grab a pal (or don’t) and come drink some wine and do some learning. Name a better way to spend an otherwise boring Tuesday in March. I’ll wait.

That’s plenty for you to be getting on with for now!

xoxo

Megan