As our December stay in Lanzarote came to an end we decided to return. And so we flew there again on 11 February, this time Club Class.
They gave us two mini-bottles of their 'Lenwood' (easily confused with Zinfandel stars Renwood) Zinfandel/Petite Sirah, a bulk shipped wine bottled in France for BA. Like sweet jam - so we switched to Castelnau Champagne.
Landed on time and got a taxi to the hotel which is only 15 minutes away, and into dinner.
This time our room was on the 5th floor - the highest - with good sea views from the balcony. Though the room was identical to the ground floor one we much preferred the privacy of not having people walking past our window.
Our leisurely routine included watching lifting boats out of the water for servicing.
One day we saw a dinghy being lowered back into the marina by a forklift using a frame with slings.
We booked a tour of three winery's and walked in El Grifo's vineyard to see Malvasia vines which had just been harvested.
El Grifo was experimenting with some vines by pruning in October at the start of winter in order to produce grapes that would ripen in the relative cool of winter in the hope of getting fresher tasting wines.
When planting vines they have to dig through the volcanic deposits to soil below. Overnight and sea mists condense on stones and scarce water drips down to roots.
Stone walls protect vines from wind.
Some vines have walls all round them, such as this ancient Moscato.
We tasted two wines, Malvasia and Syrah at El Grifo before heading to Bodegas Rubicon.
We tasted two wines, Malvasia and Syrah at El Grifo before heading to Bodegas Rubicon.
At Rubicon we toured their exhibition of old stone tanks, presses and barrels and were given our choice of two wines to taste. I had and Amalia Malvasio Sec and Rubicon Tinto made from Listan Negro.
Then to a boutique winery, Bodeguita Vega Volcán, where we sat around a table to taste Arena Malvasi and Listan Negra.
Most afternoons we would sit overlooking the marina's comings and goings, including the Yellow Submarine.
We took the gravel path from the hotel's rear entrance,
and admired the flowers growing along the hotel's wall.
On full-board we could choose from the wine list at dinner, and select from the many foods on the buffet, such as this beef carved from a joint by the chef as I watched, Shame they didn't have any roasties that night. Or hot mustard!
There was frequently a chocolate fountain sometimes with molten brown chocolate,
sometimes with white chocolate.
All too soon it was the 26th and time to fly home. The 'VIP' lounge was full with entrance on a 'one out - one in' basis. A few glasses of Champagne on the flight soothed.
