This month we present two amazing but very different wines from the Primitivo Quiles winery of Alicante:  Primitivo Quiles Raspay and Primitivo Quiles Cono 4 - both made from the Monastrel grape (aka Mourvèdre in France).

Your allocation is for one bottle of each. 

Senor Don Primitivo Quiles is one of the great figures of Spanish wine. His bodega in Monovar is the oldest in Alicante (since 1780), and probably in all the comunidad Valenciana.

Located in eastern Spain between the plateau and the Mediterranean Sea, the Alicante DO covers two sub-regions: the hot and humid coastal La Marina which is mainly a source for sweet wines, and the more continental Subzona Classico further inland which specializes in joven and dessert wines.  

Like many of its neighbors in this part of Spain, the last two decades has seen Alicante move away from being a source of cheap, bulk wine to producing modern-style, competitively-priced red and white wines. However, it still produces its beloved, traditional sweet and fortified specialities, the most famous of which is called (locally) Fondillón.
 

Raspay was sourced from estate vineyards averaging 50 years of age and aged for 12 months in seasoned American oak before bottling without fining or filtration. Medium ruby-colored, it offers an old-style perfume of cedar, saddle leather, earth, smoked nuts, plum, and blueberry. This leads to a smooth, velvety-textured wine with mineral, earth, and spice notes followed by a long, pure finish. In the Alicante region along the Mediterranean coast of Spain, Primitivo Quiles is best known for a fortified wine called Fondillon, made from the local Monastrell grape in a style similar to Sherry. The same old vine Monastrell also goes into Raspay, their traditionally styled red wine.  The ruddy, brick red tint and savory tannic aroma give way to dried cherry fruit character. This is no fruit bomb. Lightly oxidized raisiny aroma and flavor give this wine a taste of old Spain. The label art reflects this ‘old-school’ mindset. This is very special stuff.

Cono 4 Made in 80 year old Conofors (think of large tanks but made of American Oak), this wine is filtered by gravity and, following tradition, is made in slighty oxidative style which gives the wine its very unique character. It’s is ripe and lush which is to be expected from Alicante, while still expressing the leathery and tobacco quality that the region’s terroir is known for. If you’re looking for something traditional with a enough fruit and complexity to please all palate types, and a great deal,look no further!Floral blackberry, rose, cracked pepper, and a touch of chocolate on the finish.  Great balance and acidity, to boot.

RECIPE:  Paella Alicante  Serves 6
7    tablespoons  extra virgin olive oil        
3    medium   green bell peppers        
3    Cloves garlic peeled and minced
3    Tomatoes,  peeled and chopped
8    artichokes    tender, young, and chopped
1    pound preferably Bomba or other short grained rice  
1    large pinch saffron        
1    large pinch Spanish paprika        
1    Quart   water        
1    pound pork shoulder/butt diced
      salt to taste

Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside.
In the same oil , fry the garlic , tomatoes and artichokes over low heat.
Add the rice and stir , then add the saffron and paprika.
Add the water and salt to taste.
When it begins to boil , add the pork and let the mixture cook vigorously.
Puree the fried peppers with a little water and add to the rice.
Continue cooking , without stirring , until the rice is half done , then reduce the heat and cook slowly until finished.
The rice should be cooked and dry and the grains should be separate ( rather than stuck together).

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