The piquant 2015 Cueva del Monge Blanco is a barrel-fermented blend of 70% Viura, 20% Malvasía Riojana and 10% Garnacha Blanca, with a nose of tangerine, sweet spices, white pepper and peach. The palate is quite ripe but fresh, light and clean. It has moderate acidity. 13,000 bottles were filled in May 2016.

The barrel-fermented white 2014 Cueva del Monge Blanco is a blend of 70% Viura with 20% Malvasía Riojana and 10% Garnacha Blanca, as well as other white grapes; it displayed some aromas of lychee and talcum powder, surprisingly perfumed. The palate is quite fresh and light, clean, modern and with those exotic flavors coming back. 13,000 bottles.

The first white I tasted was the 2013 Cueva del Monge Blanco a barrel-fermented blend of Viura with 20% Malvasia and 10% Garnacha Blanca and other white grapes (it was partly fermented in stainless steel and finished in barrel) that matured and aged in contact with the fine lees for four months in new oak barrels. The oak is in the background with white and yellow fruit and balsamic hints in the foreground. The palate is light, fresh and quite short. It comes in an unusual golden yellow bottle making the wine look much darker than it is. 15,000 bottles.

The 2012 Cueva del Monge shows aromas of cocoa powder and vanilla over the core of ripe black cherries, quite aromatic and expressive. The palate felt polished and with enough fine tannins and good acidity. Powerful and harmonious. 26,000 bottles.

Moving onto the -Monge- range (Monge the Spanish for monks who lived in a priory nearby?200 monks precisely), the 2010 Cueva del Monge Blanco is a blend of 70% Viura, 20% Malvasia and 10% between Moscatel and Garnacha Blanca from 35-year-old bush vines that are interspersed with 70-years old vines that yield about 2kg each. The fruit is handpicked and sorted, then fermented in stainless steel using wild yeasts and raised in new, lightly toasted oak barrels. It has an attractive, resinous, leesy bouquet with faint scents of pine trees. The palate is crisp on the entry with hints of pineapple and passion fruit. It remains taut and focused with a vibrant, peach-tinged finish that demonstrates great persistency with the oak barely noticeable. This is utterly delicious. Drink now-2016. I am thankful that an apoplectic policeman that pulled over our vehicle for a seat belt violation (see introduction) eventually allowed me to continue on my journey to Vinicola Real. That was too minor a transgression to be denied winemaker Miguel Ruiz's excellent wines. He told me that his aim is to produce Reservas and Gran Reservas of great longevity, like his inspiration in Bordeaux. Here, the vines are certified organic. Miguel also has his only personal project: Tierra Antigua (see separate entry) but I will commence with their recently introduced "Urbion" range, where the aim to produce a quality, entry-level Riojas. Importer: Grapes of Spain, Lorton, VA (Monges); The Marfa Group, Texas and HP Selections, NY (Urbion)