As if our recent problems with the weather, more specifically hail, weren’t bad enough, we have now suffered a failure in the bodega infrastructure.  A broken underground pipe. There was no apparent reason for this to happen but was probably simply down to it’s age. The problem was that rather than bursting upwards in a fountain, the water was actually seeping out below ground. Unfortunately, because the pipe was just outside our grape reception (at the top of the building), the water eventually appeared in the ceiling of the bodega, dripping into the tank room. (No damage was caused to any wine, as of course, all tanks are tightly sealed). The difficulty, as with many leaks, was that it took some time to find the source, especially as it was well concealed. The only clue we had was that it appeared to be worse when we used a certain tap (that we use for adding water to our treatment tanks). We simply had to start digging! Eventually, we discovered the source and now, having made the appropriate repairs, we wait with baited breath to see if this issue is behind us.

Returning briefly to the hail damage, it would seem that 3 or 4 of our smaller vineyards were hit, with varying amounts of damage. As I mentioned before we will now have to simply wait to see what the flowering and fruit set will yield for 2026. It will certainly be less than usual in some locations, but by how much we don’t yet know.

Yesterday evening our vineyards in and around the village of Barrantes were hit by a storm… unfortunately this included a pretty heavy hailstorm. The main road of the village was partially flooded, and at least 3 or 4 hectares of our vines were damaged by hail. Of course, it is too early to know exactly how much our crop might lost, and we do leave a secondary cane during pruning (as a type of insurance against frost or hail). The problem is that these shoots will, unfortunately, produce a smaller crop. At least some of our vineyards were not touched by the storm, so it is not a complete loss (fingers crossed).

Up until the moment of the storms, the month of April had been largely warm and dry, and following the winter rains our vines had been growing quite vigorously. It seems that May might be more changeable with a mixture of conditions forecast for the coming weeks. We will know more once flowering has passed.

At this time of year it’s mostly about the pruning… and of course, the weather. Unfortunately the pruning has to be done no matter what the weather decides to throw at us. As I have said a million times before…. well, actually, maybe only half a million, our guys that do this job, come rain or shine, are heroes, and it is certainly not a job that I would volunteer to do!

This winter has been especially bad, the last two months of 2025 were wet, and from January until the third week of February there were only 2 or 3 days without any rain at all. The last week of February and first couple of days of March were a little brighter, and on the first sunny weekend in months the locals came out in their droves, just to feel a little warmth on their faces (and I mean just a little warmth – temperatures remained largely below 20°C (68°F), and mostly in the mid to high teens).

Now, on 5th March, it seems like this brief respite is over and the rain has returned. However, there are a few more breaks in the forecast, and temperatures are slowly starting to creep upwards (but not really high enough to provoke too much life in the vines as yet). The days are getting noticeably longer and so it would appear that Spring may finally be on the way.

The last couple of months of 2025 were quite damp, to say the least, but January 2026 was Wet (with a capital W)! OK, we do not have the flooding that they have suffered in the UK, nor do we have the severe cold that swept across Texas and the Eastern Seaboard of the U.S., but we have still had our fair share of precipitation….. and, there are no real signs of it letting up anytime soon.

The first month of any year is traditionally a quiet period, after the Christmas rush. Thankfully we still have a few orders rolling in and our guys are very thankful as it gives them a break from pruning, meaning that they can work inside the bodega for a while, out of the rain! Pruning is absolutely the most miserable job you can imagine when the rain is pouring incessantly.

In the town of Sanxenxo, regarded as one of Galicia’s most exclusive seaside resorts, there was a bit of excitement when a small section of pavement started to slip towards the sea when the ground became totally saturated. In the general scheme of things this was pretty much a non-event, simply the movement of a few paving slabs, but with fairly extensive local press and TV coverage you would be forgiven for thinking that there had been a earthquake, or something similar!

Our usual Christmas family get together was put on hold this year, for one simple reason…. flu. As you will know from the news, there is a pretty contagious flu virus sweeping around parts of Europe, including Spain, and despite pre-emptive injections, it can still leave you feeling pretty bad. Angela, for example, had been vaccinated but still spent a day or two in bed suffering from the effects. Despite our best efforts (masks etc.), this was quickly passed on to our daughter!

It wasn’t until 30th December that everyone had recovered sufficiently to sit down and enjoy a meal. So, after a little replacement shopping we managed to enjoy our planned Christmas menu, washed down by a couple of half decent wines (see photo).

Of course, our bodega has had an extended closure over this period as the country celebrates three holidays – Christmas, New Year and Reyes. Business will resume on 7th January. In the meantime, we wish you all Happy Holidays!

Firstly, and quite simply, a Happy Thanksgiving to our American friends and customers! I hope I do not offend by using a backdrop of NYC, but I have to confess that the majority of our sales in the U.S. are focused around NYC and NJ.

It has been a while since my last post, quite simply because, once the dust has settled from our harvest, there is actually not a lot happening. After this frantic period (and the clean up afterwards), things always seem quite calm and relaxed by comparison. The 2025 wines are resting quietly on their lees, and after a few tastings I am happy to say that we are more than satisfied with the outcome. Outside the bodega, the pruning is now underway, and will probably continue for the next two or three months.

The weather has been probably a bit too mild so far this autumn, with just a handful of cold days in the last week or so. Rainfall has been on and off but mostly light apart from two recent Atlantic storms that produced some days of really torrential rain. Luckily there was no apparent flooding.

So, revisiting my opening line for one moment I would just like to remind you that Albariño goes extremely well with turkey!

The process of wine making demands that you have your wits about you at all times, with numerous tanks all at slightly different stages of their evolution. The progress from grape must to wine is measured by density, which it turn can be speeded up or slowed down by temperature control. Apart from the type of yeast we decide to use (which can affect the style a little), the rest of our quality comes from the grape. It is probably fair to say that we have two different characters in 2025, originating from fruit that was picked before the rain, and fruit picked after. (Fortunately, and quite deliberately, much of our fruit was picked before). However, we will not make too many judgements before our fermentations are over, and even then, it will probably be too soon.

A big difference that we have noticed in the cellar is the disparity in progress between tanks. Normally we would have quite a steady flow of work, moving smoothly from one tank to the next. This year, for example, we have had a period of 12 days from starting the first of our fermentations to the last one, which is not long underway.

The fermentations are fascinating, and often a little different from tank to tank. Apart from measuring the densities, judgement can also be made from the visual aspect, and notes of how a tank actually appears is also recorded. My favourite is what I call the ‘brain’ foam. Take a look at today’s video and you might see what I mean.

After many long hard hours in the vineyards, and now many more hours just beginning in the cellar, the picking has finally come to an end. In one sense we have been lucky in that all our machinery, vehicles and equipment worked exactly as they should. Our experienced team both inside and outside the cellar have worked with both enthusiasm and professionalism, for which we sincerely thank them. Of course the only negative to this year’s campaign has been the weather, with about three and a half days lost to rain; which has made it very frustrating and drawn-out for everyone involved. It’s sometimes difficult to remember that we are just, in fact, farmers, and as such, completely in the lap of the weather Gods. Having said that we have been lucky to dodge the extreme drought and arid conditions of some other parts of Spain, and in the end gathered in a bountiful and pretty good quality harvest. Exactly how good we have yet to see.

At the end of the last day, as always, we have to wait until the last grapes are gathered in before charging the presses. The smallest amount that we can load in any press is about 3,000 kilos; any less would result in serious and expensive damage to the machine. As if it had been planned in advance, the kilos that had actually arrived by the end of the day, were the perfect amount for pressing, and within an hour or two of being hanging on our our vines, the final kilos had been loaded, pressed, and the resulting grape must finally transferred to our tanks. With a collective sigh of relief, the 2025 harvest was finally over. (I can been seen here waving goodbye to yet another campaign!)

Hopefully, we are now entering the last day or two of picking grapes – it has certainly been a long haul this year, seemingly never ending. The forecast for today and the next few days is for blue skies and warm sunshine, so the weather should no longer be an obstacle. Today’s picture serves as confirmation of the much improved conditions!

There is an interesting issue that has arisen in the last day or so; the yields. We have been quite lucky so far, in that, despite the rain, there has been no real sign of any rot….. however, we have noticed that the individual cases that we use for picking are getting heavier. The fruit has now started to absorb more of the rainwater, as it seeps down and finally reaches the roots. Obviously, this problem has only occurred during the last throws of the harvest, but we do at least, know a way in which we can compensate slightly – in the pressing. By reducing, the time of each pressing cycle, and also reducing the pressure that the machine actually uses, we can simply take more of the free run juice and that of the first pressings. In the end, it is simply a shorter more gentle pressing, only retaining the very best juice of each cycle.

At the end of the day, with more tanks filled, we have our fingers crossed that tomorrow could be our final day!

Well, the absence of a post on Sunday was for a very simple reason…. more rain! The light rain that had started on Saturday night continued throughout Sunday, alternating between rain and ‘mizzle’ (mist/drizzle). Enforced, random rain breaks are not only annoying, but throw everything out of sync.  Normally there is a continuous workflow, from vineyard to cellar to vinification: this year it is much more staccato than legato.

Monday, was also slightly problematic, the mizzle continuing until about 10am. In the end we were able to pick for just a half day, starting after lunch at about 2pm and working through. Fortunately, from what we can see, the rain should now be behind us and we should be able to complete the last day or two without any further breaks.

One of the by-products of our production is the grape pomace (‘marc’ in French or ‘bagazo’ in Spanish), These are the grapes skins, pips and stalks left behind after pressing. Until recently, the pomace sold without any problem to distilleries, who paid a few cents a kilo for distillation into aguardiente, the Spanish equivalent of eau-de-vie or grappa. However, with the rapid decline of these spirit sales, we are no longer able to sell our pomace, and now have to pay to have it (ecologically) removed. Today’s video shows our presses (on the upper floor), being unloaded and delivering the pomace directly into containers below, ready to be removed.