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A delightful wine from a young Málaga producer with a lot of promise. From a part of Spain more associated with luscious, sweet wine, this spins the same grape varietals into something lifted, breezy and completely different.
Moscatel and Pedro Ximenez, staples of the Málaga DO, at altitude, keeping sugar-ripeness low and acids high. An inviting hazy gold in the glass, the aroma is all waxy lemon and freshly-squeezed grapefruit, with the oiliness of the Moscatel carrying through into the texture of the palate, with a salty hit in the finish. At just 11% finished alcohol this one drinks incredibly easily.
Whilst unconventional for the region it is undeniably a wine that evokes the Andalusian landscape, and we couldn't think of anything better to drink in that sort of setting on a hot summer's evening, alongside a plate of sardinas or chipirones.
A young Samuel Párraga began Bodega Viñeron in 2018, producing wines of utmost purity which express the incredible terroirs of his native Málaga and neighbouring Granada. A breathtakingly beautiful region where the pristine Mediterranean coast gives way to dramatic steep terraced slopes which have been cultivated for centuries with vines, almonds, olives, citrus and now avocados. The region has a deep winemaking history since Roman times and although the Atlantic side of Andalucía has mammothed it in terms of international fame in the wine world, the hills and mountains of Málaga and Granada share similar winemaking traditions. The difference in terrain and climate however is often worlds apart. A humid Mediterranean climate quickly gives way with altitude to more mountainous terrain with a mix of slate, clay, limestone and sand with refreshingly cool evenings as some of Samuel’s vines grow as high as 1300m above sea level.
As well as following the Andalucían traditions of beautiful oxidative whites and dessert wines Samuel also makes exceptionally balanced and bright sparkling and dry wines. He focuses on indigenous varieties such as Moscatel, Macabeo, Pedro Ximénez, Rome, Montua, Calona, and Vigiriego as well as Tempranillo and Petit Verdiot. Farming his fruit with the utmost care and respect for nature and her inherent balance. His winemaking in cellar is light handed and pure. All Samuel’s wines are fermented spontaneously and he has never added any sulphur to his wines. They are exceptionally unique and delicious wines which not only reflect this region but the talent of a young and talented winemaker.