The magnificent Montecillo

SIAM WINERY, the Thai wine producer and importer, continues to make great strides in fostering appreciation for fine wines, most recently sharing exemplary samples from Montecillo, one of the oldest wineries in Spain.
The event took the form of a wine-pairing feast at the JW Marriot Hotel’s Manhattan Bar, starring Rocio Osborne, a sixth-generation member of the family behind the 200-year-old Osborne Group, which owns Montecillo Wines, founded in 1874.
Montecillo captures the true essence of the Rioja region, the most renowned of Spain’s grape-cultivating areas. From the sunlit “little hills” that give Montecillo its name, the same family has been growing grapes for 140 years.
The wine ferments in oak barrels specially customised to suit its particular needs, and each barrel – resting in a protected underground cave – is used for an average of five years. At the same time the family deploys cutting-edge technology.
“I am delighted to be in Thailand and to be among Thai wine enthusiasts,” Osborne declared as the evening began. “We are lucky to have very good vineyards for Montecillo that have been growing grapes for more than a century. I sincerely hope our wines will show you the spirit of true Rioja.”
Montecillo red wines are made with carefully selected Tempranillo grapes from Rioja Alta, deemed the best for ageing. Rioja is in the north of Spain, sitting on fertile chalky clay soil and breathing in the breezes from both the Atlantic and the Mediterranean amid mild temperatures and regular rainfall.
Tempranillo is an indigenous variety, known as Spain’s “noble grape” and marked by strong fruit flavours and aromas. The finished wines feature an intense colour, finesse and perfect acidity.
As a Rioja winery, Montecillo has won widespread respect for its passion and regional authenticity, resulting in high customer loyalty.
The banquet at the Manhattan began with Montecillo Crianza in a beautiful red cherry colour, clean and brilliant after 12 months’ ageing in oak. Good underlying acidity provides vibrancy and sweet tannins that open out to fruitiness which made it a perfect match for Boston lobster bisque and artichoke remoulade. Their slight saltiness and delightful savoury and earthy fragrance complemented the wine wonderfully.
Montecillo Reserva, aged 18 months with an additional bottle-ageing before release, shows spicy notes, vanilla and black fruits mingled with liquorice and mint nuances. Perfect for grilled or barbecued red meat, the wine was paired with Maryland crab cake, which was brightened by the fruity, slightly spiced wine.
And Montecillo Grand Reserva, aged slowly for 24 months in French oak and another 36 months in the bottle, sports an alluring and dense ruby-red hue. Perfumed with mature fruit aromas, complex and elegant, its satin-texture body shows fine tannin and a seductive leather and liquorice-tinged finish.
This elegant wine brought out the sweetness and full aroma of the main course, US prime tenderloin in a port-wine jus.