Anima Negra Quibia 2018
The color is an enticing straw-lemon in color with greenish highlights. Quíbia has aromas of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with silky olive oil texture and concentrated flavors of ripe peach, Anjou pear and capers. Crisp, lively and well balanced.
This wine pairs beautifully with bay scallops, langoustines, mussels in a butter broth, and seafood paella.
Blend: 60% Callet, 30% Premsal, 10% other local grapes
Critical AcclaimAll Vintages
I retasted the bottled white 2018 Quíbia that was sulfury and reductive when I tasted it unbottled last time. 2018 produced fresh and balanced wines, and this blend of 45% Callet (red), 30% Prensal and 25% Giró Ros is livelier and fresher than previous years and also the 2019 I tasted next to it, and it feels riper. This has a developed nose with some honeyed undertones denoting some evolution, as I think this white is destined for short-term consumption. The palate is light with fresh and focused flavors, not terribly complex but pleasant and easy to drink with a bitter twist in the finish that I liked. 60,000 bottles produced. It was bottled between January and February 2019.
Ànima Negra was founded in 1994 when two self-taught friends — Pere Ignasi Obrador and Miquelàngel Cerdà — decided that the wines of their native Mallorca weren’t reaching full potential. Taking advantage of some unused milk tanks at the dairy farm owned by Pere’s family, they made two barriques of wine from Callet grapes (a native Mallorcan varietal) they’d purchased from local farmers. The initial results were so encouraging that the friends decided to form a partnership and continue pursuing their newly found passion for wine. Situated in the southeast of Mallorca, Ànima Negra winery produces its wines on the old country estate of Son Burguera, close to the town of Felanitx. The buildings date back to the 13th century, and contain a traditional winemaking area, which historically was used to supply wine for locals living on and near the estate. Ànima Negra sources its grapes from more than 135 carefully selected parcels of land that the partners either own or control. Virtually all of these parcels are within a six-mile radius of the winery, and most of the vines are 50 to 85 years old. Natural farming is prioritized at Ànima Negra. The vines are dry-farmed and are not fertilized, helping to ensure they produce small, concentrated fruit. Chemical insecticides and herbicides are avoided in favor of biodynamic practices, and indigenous yeasts are used for almost all fermentation.The resulting unique, elegant wines have garnered worldwide praise, and earned a loyal following among fine wine enthusiasts throughout the world. In 2010, the Slow Food Movement honored Ànima Negra with induction into the Ark of Taste.
Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.