The wines in the range have intrinsic balance; there is a balance between indigenous Spanish varieties and modern winemaking and with the label design there is a balance between New World dynamism and a more traditional gentility represented by the Alhambra motifs found on the label and capsule .
The lead varietal or varietals in all the wines are always native Spanish grapes which is very important for typicity and integrity. All the wines represent excellent value for money and really show off the areas they come from. Small but significant changes in the winemaking and handling as well as introducing our own excellent American barrels from Barrel Associates, California, the same barrels Bruce’s Flagstone winery uses in South Africa, have resulted in fine, ripe, concentrated wines without some the dryness on the finish that is sometimes evident even in top Spanish offerings.
La Báscula started life with just two wines in the range, both Monastrell based red wines from Jumilla, south-east Spain. La Báscula now offers a full range to cover the whole dinner party with recent additions from Rioja, Rueda, Catalonia and an exquisite dessert wine from near Alicante.
Recently, world-renowned wine authority and Master of Wine, Jancis Robinson, reviewed two of La Báscula’s wines:
Date tasted: 15 May 2014 ¦ Score: 16
When to drink: 2014 to 2017
“Made by Ed Adams MW. 45% Garnacha, 20% Cariñena, 20% Syrah, 15% Cabernet Sauvignon. Mixed sandy, limestone, clay. 500-600 m above sea level. 3,000-4,000 vines/ha. Pruning: mixed bush and guyot. Yields 42-56 hl/ha. Vinified in stainless steel. Four weeks with French oak staves. pH 3.5, TA 6.4 g/l, RS <2 g/l. Annual production 25,000 bottles. Organic production.
Ed Adams and Bruce Jack of South Africa are happy to describe this red as ‘slightly rustic’. I found it mineral somehow, full of life and rather transparently attractive. And the oak character comes from staves not barrels. Good effort.”
Date tasted: 15 May 2014 ¦ Score 16.5
When to drink: 2014 to 2016
“Made by Ed Adams MW. 70% Verdejo, 30% Viura. Mixed sandy, limestone and gravel ‘cantos’. 800-900 m above sea level. 4,000 vines/ha. Pruning: mixed bush and guyot. Yields 60-70 hl/ha. 50% fermented in French and American oak. Four to five months in oak. pH 3.16, TA 5.28 g/l, RS 0.82 g/l. Annual production 15,000 bottles. From old vines.
Interesting notes of bread and vanilla on the nose – fun. Some citrus notes, presumably from the old Viura vines. Much more intriguing than the average Rueda. Well conceived. Great stuff and likely to be great value. GV”
While adding this in a piece in the Financial Times titled “Masters of Wine-making”:
“But the best value perhaps, as so often, came from Spain, in the form of the two wildly superior whites listed below, La Bascula by Ed Adams MW and El Escoscés Volante by Norrel Robertson MW, the Flying Scotsman himself….”