Hello friends. At the value end of the spectrum, one of the most exciting new labels to emerge from Washington in 2011 was Idilico. Our state’s resident Spaniard, Javier Alfonso, launched his sister brand to Pomum Cellars with the intention of showcasing Spanish varietals, grown in Washington.
First came the head-turning Albarino (140 cases; released in May, sold out by the end of June). Then came the single-vineyard Garnacha for less than $20, which only turned heads further.
And now, to complete your noggin’s 360-degree, Excorcist-style turn (hopefully without the projectile vomiting), comes the latest release from Idilico:
What’s not surprising is that it’s Tempranillo (how could any red-blooded Spaniard resist its charms). What is surprising is the price, as most Washington Tempranillos start in the $30s and go up from there. Like the rest of the Idilico lineup, this is priced to attract restaurateurs and somms looking for unique additions to their glass-pour lineup.
And yes, you could certainly find an appropriate tapas joint and pay $14/glass to wash down your croquetas with this beauty.
Or.
You could stay home, enjoy the whole bottle, and make your own croquetas (I discovered a mean Jamon Serrano Croquetas recipe over the holidays; e-mail me if you want it).
Either way, I predict a marked mood improvement, because this is a joyful little bottle of wine. From three different Tempranillo sites (Upland on Snipes Mountain, Airport Ranch in the Yak, and Elerding in the Horse Heaven Hills), this saw only neutral barrels, and the result is a fine, pure expression of Washington Tempranillo fruit. The aromatics have that alluring Temp combination of cherry pit and pipe tobacco, and in the mouth, this has a vibrant, pulsing core of cherry fruit. Surrounding that core is all sorts of nuance: citrus peel, tobacco leaf, wet stone. There is balance here, in both texture (the powdery tannins and juicy acid are proportioned perfectly) and richness (this has generosity without going over the top).
It’s a lovely, polished bottle, and it’s going to go quickly. With just 120 cases produced (less than the Albarino, which lasted two months), reorder prospects are murky at best. But for now, hardly anyone knows about this wine, so let’s have at it. First come first served up to 12 bottles, and the wine should arrive in about a week, at which point it will be available for pickup or shipping during the spring shipping window.
