I don't think I have visited a property that is so fanatical about the quality of their wines. Their dedication and fastidiousness is incredible. The list of things that they do is mind boggling. Firstly the grapes are hand picked with each plot picked at its optimum ripeness. They were fortunate in that they had 90% of the harvest completed by the time the rains came. The selected grapes arrive at the winery where they are sorted on an amazing table de trie designed by Fernando himself. It is separated into three belts. On the first belt any loose berries and grape juice are discarded, on the second the bunches are inspected and any defective bunches are discarded, on the final belt the selected bunches are cut into two parts, the feet and shoulders. They believe that shoulders contain the best quality grapes and they will eventually make the wine destined to become a Reserva, whereas the feet will be used for the young wine vinified by the carbonic maceration method.
Fermentation using natural yeasts takes place in a combination of stainless steel and wooden tanks, these wooden tanks are replaced after two or three years of use, thus when we visited they looked shiny and brand new, which is quite unusual as most wineries keep theirs for years. The wine is put into new oak barrels for the malolactic fermentation and ageing, in fact they only use new oak for every vintage, thus in an average year one third of the barrels are replaced. 80% of the barrels are French Allier, and 20% American, they are even experimenting with larger 500 ltr barrels to see what difference it will make to the wine. All the barrels are regularly inspected and if any require topping up then a barrel from the same lot is sacrificed.
The innovation doesn't end there. For their top cuvee the 'Tras Nocho' the grapes are pressed in an innovative way. They introduce a large bag through the opening of the tank and fill it with water. This means that the grapes are gently pressed by the weight of the water and the juice runs slowly out through the night hence the name of the wine. Finally in their laboratory they rigorously test samples of the yeast and the corks for the dreaded TCA (2,4,6-trichloroanisole) which is the chemical compound responsible for cork taint. As a result of this diligence they claim that currently only 3 bottles per 1000 have a problem.
Per case ex VAT
2001 Rioja 'Fincas de Ganuza'
197.00
2006 Rioja Blanco 'Erres Punto'
240.00
1999 Rioja Reserva (per 6x75cl) A big, expressive, rich, ripe nose. Upfront and fruity with smoky, grilled meat and spice notes, oodles of black/ red fruits and a touch of toasty oak. The palate is without doubt, superb, delineated with nicely intergrated oak. Lots of mouth filling black fruit with earthy/ terroir and mineral nuances, especially noticable on the mid palate. A serious structure, with lovely sweet tannins, soft acidity and a superb length. (CG)
198.00
2001 Rioja Reserva Dense, ripe and expressive aromas of red and blackcurrant/ berry, roasted meats and chorizo along with well integrated spicy oak. Dry, low acidity, low to medium soft tannins. Full bodied and extremely mouth filling with black/ redcurrant/ berry fruit, integrated spicy oak with bacon and mineral notes. Very long with the tannins currently masking the finish. (CG)
410.00
Except where indicated all wines are priced per case of 12x75cl exclusive of VAT and onward UK carriage.
Delivery charges (exclusive of VAT):-
1 case - £10.95
2-3 cases - £9.50
4 + cases - FREE
E&OE. All wines are available subject to remaining unsold.
For export and all customers requiring the facilities of a bond the majority of our wines are available without duty under bond.
Current duty rates per 12 x 75cl,
still wines £17.50
sparkling wines £22.40
fortified wines £23.32
Anniversary Vintages We are frequently asked to source whiskies and Armagnacs for anniversaries and birthday.
So if you're looking for a particular vintage to celebrate a special occasion, look no further. Vintage whisky, armagnac & cognac.
