- 6 wines
- 2 styles
A student of his craft creating high-quality artisan wines from select vineyards all over Spain
As a youngster, Tao Platon took a leap of faith when he swapped his degree in Chemistry for Oenology - not knowing what to expect - but science’s loss was winemaking’s gain, as Tao discovered a true passion that he could dedicate his life to.
After finishing his studies, Tao travelled the globe to work harvests in some of the world’s most famous wine regions, including Bordeaux, New Zealand, the Spanish Douro and Burgundy, where he learnt all about different winemaking techniques and approaches. A true student of his craft, he never stopped learning and to this day, when he’s not in the vineyard, you can normally find Tao swotting up for his next big wine test.
With a wealth of experience, meticulous attention to detail, and a special appreciation for unique and rare parcels of fruit, Tao now makes exquisite fine wines in select vineyards all over his Spanish homeland. Your support has given him the opportunity to save more small patches of overlooked grapes and turn them into first-rate nectar.
Tao Platon's Story
Tao Platon's Story
I studied oenology in my city of birth, Palencia. After graduating I traveled following the harvest through various countries to discover the complexity and diversity of the world of wine. This trip took me through Bordeaux, New Zealand, the Spanish Douro, and Burgundy. I achieved the wset diploma in 2016, the same year that I joined Peninsula Vinicultores.Now I am a stage 2 MW student.
I was a brilliant student until I made a mistake in choosing a degree in chemistry. From there I jumped to the degree in oenology without really knowing what I was going to find and I discovered the world that I did want to dedicate myself to.
The thing I love most about winemaking is that it is impossible to fall into a routine in an activity linked to the agricultural cycle. Every moment of the year is different. And I also like to think that I contribute to the best of my ability to make decisions that make the world of wine more authentic and sustainable.
I honestly believe that each and everyone one of my wines has a deep sense of place. My favourite grape is Tempranillo and for many years I thought that Tempranillo was a grape to make style wines, ripe and with a lots of oak or oxidative long aging wines. A kind of work-horse grape. But now I have learned that harvested soon and without overwhelming it with new oak it is capable of expressing the terroir as varieties that are much better considered.
My best moment in winemaking was without a doubt when my son came for the first time to see a vineyard with me. The next day he told school mates that his father's work was very easy, just had to eat grapes and decide when to harvest by taste. I love him the same.
With Angel funding, I would like to give economic viability to all that old vineyard whose grapes are being underpaid. I want to transfer the economic stability that being an Angel-fund winemaker would bring me to conserve all this old plant material that would otherwise be in danger by being lower yielding.