Paso-Primero Blanco | Somontano, Spain

Primo-Paso Blanco is a blend of 60% Macabeo, 34% Chardonnay and 6% Gewurztraminer, vinified separately in either concrete or stainless-steel tanks. A portion of the concrete fermentations are skin contact and use wild yeast but most of the ferments are conventional.

The name Paso-Primero doesn’t quite translate to first step, though the story is of two people who dreamed about making their own wine, but never realised how far their dream would take them.

Tom and Emma Holt’s passion for wine started in their hometown of Shrewsbury and their sense of adventure led them working in wineries in Hawke’s Bay, New Zealand (Pask) and Ontario, Canada (Flat Rock Cellars). The ambition though was always to make wine in the ‘old world’ and Spain was top of the list.

They targeted the Somonato region in the southern foothills of the Pyrenees and met with Batan de Salas, a young, family run winery and found they shared the same winemaking vision and passion for great wines. Together they have revitalised vineyards, focused on unique regional varietals - Alcanon and Moristel - moved towards organic certification and won international awards.

Starting with just one cuvee, 15 years on Tom & Emma are established in Somontano, couldn’t be happier and are now making 8 unique wines. “Our goal has always stayed the same. We simply want to make the kind of wine we’ve always loved drinking. Wine with character and integrity, made with passion and purpose. Wine that represents the personality of the region, the vintage, and the winemakers. But above all else, we want to make wines that make us smile.”