La Cosa Maestro Dessert Wine 375ml Half Bottle Alfredo Maestro, natural, funky, low sulphur, artisan, botrytis Spanish sweet white wine, BE AWARE, THIS WINE CARRIES A ‘IT’S PRETTY FUNKY STUFF WARNING!’ – NO REFUNDS ON THE GROUNDS THAT IT TASTES LIKE VINEGAR. It’s rare to come across dessert wines made this naturally, so it’s quite a treat when they do come along! This little Spanish minx is made from 100% Moscatel de Alejandria, affected by botrytis and hung out to dry. The grapes are then pressed and allowed to ferment in stainless steel until the yeasts have had enough. The colour of La Cosa Maestro is generally a murky, deep orange, and the wine is moreishly sweet with a core of rich, aromatic fruit, caramel, spices and so on. Cutting through that is a lovely backbone of acid which stops it from being cloying. Fantastic value for a dessert wine, especially one made with natural methods, but then Alfredo’s wines have always been a labour of love.
See the comments from one of our colleagues who sourced the wine…..
‘The La Cosa Maestro is certainly consistent in its way-outness. Some years we’ve had exploding bottles. Some years we have a wine with very high volatile acidity (VA). VA can come across as a ‘vinegary’ taste. This wine has that extreme sharpness but it is balanced by its sweetness. But I can see how it will be too much for some. I make vinegar at home and regularly sip it, so maybe I’m not the best person to judge VA! The colour is murky and it really is a wild wine. But it is remarkably drinkable. (for those who are well versed in funky natural wines.)
We would not recommend this wine to those people looking for a ‘normal’ sweet wine, for that maybe try Monbazillac Jour de Fruit. We would only suggest La Cosa to those customers who would understand its eccentricities or are simply looking for something really out there.
|Ribera del Duero, Spain
|Muscat of Alexandria
|0 - 5,000 bottles
|Will age for up to 5 years
|On its own