Aldonia, una de las 6 mejores Garnachas del mundo según The Guardian

Estos días, el prestigioso periódico The Guardian, nos ha mencionado como una de las seis mejores Garnachas del Mundo. Además de estar muy agradecidos por ello, nos impulsa para seguir esforzándonos más cada día para que lo podáis seguir disfrutando.

Six of the best grenaches

Grape vines of all kinds can cope with the most extraordinarily difficult and extreme environments. But few varieties of this tenacious plant are as tough as grenache, aka garnacha in Spain. It can survive, even thrive, in some of the dustiest corners of the wine world, roots plunged many feet deep into inhospitable terrain seeking out moisture.

The wonder of grenache is that the meagre crops of fruit produced by vines which can be anything up to 100 years old create some of the most vivacious wines around: a stream of soft, mouth-filling juiciness, with flavours of bramble jam, raspberry, cherry, tangy plum and paprika. How all this primary-coloured flavour emerges from such harsh surroundings is a wonder of nature on a par with something from a David Attenborough documentary – like one of those desert plants that lie dormant for years waiting for the briefest rain shower to bring them into bloom.

If there’s a better-value red wine style in the world – a better yield of fruit flavour per pound – than the absurdly underpriced old-vine garnachas of the Campo de Borja region of Aragon in northern Spain, I’ve yet to find it. Wines such as Bodegas Borsao Garnacha 2015 (£5.95, and the Co-op’s Gran Vista Garnacha 2015 (£4.99) have so much more about them than the sweetened alcoholic Ribena that so often passes for wine at the £5 to £6 level these days.

Grenache’s reputation has also suffered more than most at the hands of incautious winemakers: leave it to get too ripe and the abundance of fruit becomes a syrupy, alcoholic jamminess.

When it’s good though, it certainly deserves a place at the top table – indeed, over the past decade,it’s made more strides than any other grape variety, with producers developing a much wider palette. It can provide succulent, spicy easy-drinkers such as Honoro Vera Garnacha 2015 (£8.45, Booths) from another Spanish region, Calatayud, or the always-alluring Yalumba Bush Vine Grenache 2014 (£12, Morrisons) from South Australia. Or it can produce lush winter warmers such as Domaine of the Bee 2011 (£27.50,

Most interesting of all, however, is the new wave of grenache made in a more restrained style. The prime movers behind this re-imagining of grenache as the “pinot noir of the south” are Spanish, with the likes of Daniel Jiménez-Landi in the hills of Mentrida, Bodegas Joan d’Anguera in Priorat’s neighbour Montsant, and Bodegas Aldonia in Rioja all conjuring subtly earthy, graceful, light-coloured garnachas from very old vines.

There are fine examples, too, in the New World’s new wave. Producers such as Australia’s Jauma, the Ministry of Clouds and Ochota Barrels, and the likes of Craig Hawkins and David Sadie from South Africa’s trendy Swartland set have all contributed to grenache’s more nuanced 21st-century personality in wines that, no matter how gentle they might feel, are still all about the sun.

Six of the best grenaches

Tesco Old Vines Garnacha, Campo de Borja, Spain 2015 (£5, Tesco)
The winemakers of Campo de Borja are blessed with a wealth of old garnacha vines that provide real depth of flavour at absurd prices, like this delightfully exuberant bargain burst of juicy bramble fruit.

Waitrose Southern French Grenache 2015 (£6.49, Waitrose)
Spicy and supple, with a sprinkling of white pepper and dried herbs adding savoury interest to the brisk raspberry and cherry fruit, this is good-value grenache in light, thirst-quenching, bangers-and-mash-matching mode.

Bodegas Aldonia Vendimia Rioja 2015 (£12.50, Vinoteca)
Having been somewhat eclipsed by tempranillo in Rioja, garnacha has made a comeback in recent years. At Aldonia it takes a leading role, joined here by 40% tempanillo in a fluently elegant, red-fruited, super-silky red.

Chris Williams The Foundry Grenache, Stellenbosch, South Africa 2014 (£12.95, the Wine Society)
Talented Cape winemaker Chris Williams’s Rhône-inspired grenache is perfectly pitched, offering a lively succulence of blackberry and raspberry combined with a nip of tannin and hints of peppery spice and wild herb.

Bodegas Jiménez-Landi Las Uvas de la Ira, Castilla y Leon, Spain 2014 (from £21.50, St Andrews Wine Company; the Sampler)
Daniel Jiménez-Landi is one of a handful of Spanish winemakers to pioneer the more sensitive, subtle side of garnacha, using old vines from the Gredos hills of central Spain. So pretty, floral and subtly earthy – it’s garnacha for pinot lovers.

Ochota Barrels The Fugazi Vineyard Grenache, South Australia 2014 (£28.50, Honest Grapes; Handfords; Prohibition Wines)
From a new-wave Australian cellar that puts the emphasis on fresh drinkability, this is a flat-out gorgeous take on grenache with a core of crunchy black and red berries and a streak of peppered-steak bloody-meatiness.

93 puntos de Steven Spurrier

Aldonia 100 2013 ha obtenido la valoración más alta en la cata del Gurú británico Steven Spurrier, con 93 puntos.

Tasting notes Steven Spurrier:
Fine fresh mid red, very attractive nose of fresh red fruits with good lift from high elevation vines, polished and natural on the palate, great purity of fruit and lovely acidity, elegant for Grenache, full of natural energy. 2016-23. 93/100.

Toca disfrutarlo. Salud!

Aldonia bien valorada en ElMundovino

Se han publicado las valoraciones de las catas ciegas de ElMundoVino y muy agradecidos de las buenas valoraciones que dan a Aldonia. Sin ir más lejos, en la propia introducción se hace la siguiente mención: “Un vino como el Aldonia básico nos ha parecido de una relación calidad-precio muy notable”. Además ha sido el vino del día. 

Aquí el ranking de los 20 vinos


LLega nuestra mejor añada

Ya está aquí: Aldonia Vendimia 2015. Nuestra mejor añada hasta el momento.

Color rojo cereza con ribete violáceo, limpio y brillante. Muy frutal. Aromas a fruta roja escarchada como fresas y arándanos. Ligero toque floral de violetas y sotobosque. Notas de regaliz, naranja sanguina y melocotón sobre un ligero fondo de chocolate y vainilla. En la boca es un vino fresco, jugoso y con estructura. Equilibrado y fácil de beber. Repetirás.

¡Que lo disfrutéis!


Cazuela de Pescado


  • 5 ó 6 tronquitos de merzula (congelados)
  • 3/4 de Congrio (centro abierto).
  • 3/4 de Rape (congelado). Las colas son más sabrosas.
  • 1/2 kg chirlas. Previamente se meten en agua con sal para quitar la tierra y se cuecen aparte para que se abran.
  • 1/2 kg gambas peladas (congeladas)
  • 100 grs. de guisantes
  • 1 cucharada de Maizena o de harina.
  • 1 cucharadita de pimentón dulce
  • 1 cebolla pequeña/mediana
  • Lata de puntas de espárragos
  • Lata de pimiento morrón
  • vino blanco
  • trocito de cayena (guindilla pequeña)
  • 2 dientes de ajo
  • 1 tomate mediano
  • Sal


Se echa en una cazuela grande:

– aceite que cubra el culo de la cazuela.

– la cebolla en trocitos, los ajos y el tomate pelado y también en trocitos

se rehoga todo y cuando esté hecho, se añade la cucharada de maizena , la cayena y el pimentón. Moverlo un poco pero estar pendiente y retirar enseguida porque el pimentón se quema enseguida. A continuación añadir:

– la merluza. Si los troncos son grandes se pueden partir en más pequeños.

– el rape

-el congrio.

se vuelve a rehogar todo y se añade el vaso de vino con un poco de agua que cubra todos los ingredientes. Cuando empiece a hervir se prueba de sal y se ajusta al gusto. Se añade por último:

– las gambas y los guisantes. Como son congelados, lavar antes en agua fría para quitarles un poco la capa de hielo.

-las chirlas abiertas.

Se cuece todo 10-15 minutos. Cuando lleve la mitad de tiempo se añaden los espárragos y el pimiento morrón y se termina de cocer.

¡A comer!