MÁQUINA Y TABLA, the soul of Spanish wine arrives in Alberta

Their reputation has rapidly grown since their first vintage in 2013. With a deep love of the land and nature, they’ve taken on the nurture of these old vines from their former owners either retired or no longer able to accomplish the laborious farming in such inaccessible and high elevation plots.

Oriol. the winemaker. describes himself as having been an “oenopath” who, slowly but surely, became more and more interested in winemaking, a passion that turned into a profession during the 2000 harvest in Clos Mogador. These last 20 odd years, Oriol has lead or taken part in several projects including Vinya l’Hereu, Heretat Montrubí, Els Jelipins, and Prieto Pariente.

Susana hails from the world of Arts & Entertainment, having been a creative editor in publishing, audio visual, and new media, conceptualizing new ideas in art and music.

Now she’s bringing all of her experience and energy to this fledgling Bodega that has taken old-vine Grenache, Tempranillo, and Verdejo geeks by storm, earning the praise of natural wine diehards and revered gatekeepers alike (various of their cuvées have earned 95’s from Decanter, 94’s from Robert Parker, and 17’s from Jancis Robinson).

Máquina y Tabla in the press

JancisRobinson.com Wine of the Week: Máquina y Tabla

Jancis Robinson MW • 9.22.2017

AB CSPC/SKU # 867989

2020 ‘EL OSO Y LA ALEMANA’ BLANCO

Toro DO, Castilla y León

This opaquely gold, unfiltered, own-rooted, old-vine Verdejo Malvasia is absolutely electric. The nose hums with frenetic energy, bright lines of lemon yogurt, freshly peeled tangerine, a hint of oak spice, and floral notes of lily and orange blossom. On the palate, a touch of grip from the skin contact structures this otherwise rambunctious wine dense with pineapple core and white balsamic and mango notes, further developed by oak tannin and a lees-y roundness on the finish.

• Variety: Verdejo, Malvasia
• Fermentation: Spontaneous/natural fermentation at low temperatures.
• Ageing: Six months in oak on the lees with bâtonnage.
• Vineyard: Own-rooted/ungrafted old vines (80+ years old) in the villages of Morales de Toro, Villaester, and Pego. Farmed biodynamically. Harvested by hand into small 17kg bins.
• ABV: 13%
• Cases Produced: 1000

AB CSPC/SKU # 867991

2020 ‘EL OSO Y LA ALEMANA’ TINTO

Toro, Castilla y León

The red counterpart of El Oso y La Alemana (meaning ‘The Bear & The German’) is a punk rock, skid row, all out thrasher of a wine, full bodied, unencumbered, and proud of its wild side. The nose is unabashedly fruit forward with quieter nuances of roasted vegetables and minty herbs hiding under the bravado. On the palate, a chewy cocoa tannin and an amplified red fruit profile turned up to eleven. This is a party wine if ever there was one!

• Variety: Tinta de Toro (Tempranillo), Garnacha
• Fermentation: Spontaneous/natural fermentation at low temperatures, 10 days maceration.
• Ageing: Six months in oak on the lees with bâtonnage.
• Vineyard: Own-rooted/ungrafted old bush vines in the villages of Morales de Toro, Villaester, and Pego. Sandy. Farmed biodynamically. Harvested by hand into small 17kg bins.
• ABV: 14.5%
• Cases Produced: 833

AB CSPC/SKU # 867994

2019 ‘TERRAZAS DE SERAPIA’ GARNACHA

Sierra de Gredos, Castilla y León

Castilian single varietal old-vine Garnacha is one of my favourite categories in the endless world of wine and the Terrazas de Serapia exemplifies why. You lift this glass to your nose and it’s as if you awake an inner poet and fill their ink well. I find profound notes of bright plum and jelly bean and mint and candied Indian fennel and dried raspberry and fruit leather and so much else. I can’t stop smelling this wine. When I finally remember to taste it, I’m relieved to find the bright, high-elevation acidity is there to balance its almost 15 degree voluptuous body and gentle but ample tannins. The wine is a slow motion cinema of crunchy plum and gentle liquorice and something redolent of breeze swayed grasslands. Truly a wine of place and substance.



• Variety: 100% Garnacha
• Fermentation: Destemmed but uncrushed, whole grape natural spontaneous fermentation with 10 weeks maceration.
• Ageing: 16 months in oak and concrete vats.
• Vineyard: Own-rooted/ungrafted old bush vines from a plot near the village of Navarrevisca in Sierra de Gredos planted on granitic soil terraces at 900-1100m. Natural farming. Harvested by hand into small 17kg bins.
• ABV: 14.7%
• Cases Produced: 400

AB CSPC/SKU # 867996

2020 ‘NICASIA’ BLANCO

Toro, Castilla y León

A remarkable Verdejo showing a separate approach with an oak élevage that introduces nutty and honey’d and sherry like oxidative notes to a palate of ripe stone fruit, citrus, and pineapple supported by anise, almonds, and baking spice. The 10 days spent on the skins adds a touch of grip to the palate accentuating the layers of textured acidity, unctuous body, and leesy roundness.

• Variety: 100% Verdejo
• Fermentation: Destemmed but uncrushed, whole grape natural spontaneous fermentation with 10 days maceration.
• Ageing: Aged in 3000L oak foudres for 10 months.
• Vineyard: Own-rooted/ungrafted old vines from El Pinar vineyard, a 1.5 hectare plot located outside the town of Torrecilla de la Abadesa, just on the north side of the Duero River. 50-60 year old vines. Clay limestone subsoil. Cultivated by hand, biodynamically.
• ABV: 13.0%
• Cases Produced: 216

AB CSPC/SKU # 867998

2020 ‘NICASIA’ TINTO

Toro, Castilla y León

This wine is a worthy evocation of the title Toro, pounding its hoof in the dust, horns gleaming in the Castilian sun. On the nose, a panoply of red fruit both fresh and dried with the savoury salinity of seaweed and marshmallow leaves and freshly tanned hides. On the palate, homemade fruit leather of crushed and dried raspberries and strawberries supported by a peppercorn spice, dusty pastures, and old saddles. With stern tannins and a full body, it’s 94 Parker points are less surprising than its accolades among the Natural Wine acolytes. Drink now or lay down for 4-8 years.



• Variety: Tinta de Toro (Tempranillo), Garnacha
• Fermentation: Whole cluster natural/spontaneous fermentation with 10 weeks maceration.
• Ageing: Aged in 3000L oak foudres for 10 months.
• Vineyard: Own-rooted/ungrafted old vines in the village of Villaester. Sandy. Harvested by hand into small 17kg bins.
• ABV: 14.0%
• Cases Produced: 651