Our last full day took us west for an hour from Valladolid towards Toro and the wonderful Estancia Piedra estate. This domaine was founded by a Scottish lawyer who fell in love with the region while on a cycling holiday and decided he wanted his own winery. Estancia Piedra has now firmly established itself as a pioneer of modern Toro wines, is certified organic, and works very hard to promote all things Toro.
We were hosted by general manager Gonzalo Sanz – who also happens to be part of the Sanz family of Bodegas Menade in Rueda who we visited on Thursday. Gonzalo was very entertaining and informative as he took us for a walk in the vineyard followed by a trip round the cellar where we were all armed with a glass ready for some barrel and tasting. This added a new dimension to the tour as we sipped and sloshed our way through a white and three reds from a mix of tank and barrel. Tasting their Lagarona Blanco 2023 from both vessels was terribly interesting to taste at first hand the effect of the wood. We then finished off with a sneaky taste from barrel of their Paredinas 2016 – an iconic wine at €100 a bottle.
From the cellar, all hopes of a light lunch were quickly dashed as we indulged in croquetas, a platter of roast vegetable, a rice and meat dish and cheesecake. Only 5 hours to recover before dinner.
Dinner at Trasto restaurant in Valladolid was the final task on the tour as we were leaving at 9.30 on Sunday morning. Just like our dinner in June, a magnificent tasting menu was unfurled with seven courses incorporating the most wonderful croquetas, sliced meats, tuna tartar, an incredible lamb tapa that won a national prize, pork shoulder and more cheesecake. All washed down with a variety of Verdejos and Ribera del Dueros.
A fitting end to a fabulous tour.