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Luis Canas Rioja Blanco is made from 90% Viura and 10% Malvasia (60+ years old vines)
Barrel fermented for 3.5 months in new French oak barrels.
Alcohol: 13,5º
Total acidity: 6,5 g./l.
Volatile acidity: 0,25 g./l.
PH: 3,40
Free SO2: 25 mg./l.
Grapes harvested in small boxes to be selected manually on the table, bunch by bunch.
Beautiful golden yellow, with bright lemony highly-luminous reflections. The nose is fine, with great elegance, combined with floral and fruity tones.
The palate is dry with a crisp acidity that gives its freshness and vivacity, a structured and tasty finish of ripe fruit.
We recommend that you taste it at 8°C.
It is appropriate to accompany shellfish, crustaceans and grilled white fish or fish stews. It also blends elegantly with rice, soft cheeses, blue cheeses, all kinds of mushrooms and fresh fruit.
Walt Clos Pepe Pinot Noir is made from 100 percent Pinot Noir.
Deep ruby in color, the wine carries luscious fruit aromas of blackberry preserves and dark cherry, infused with exotic notes of spice, black tea and pomegranate. The palate opens to a dense and velvety texture laced with flavors of barrel char and salinity, leading to a structured and focused finish.
Review:
Big and rich, with luscious spiciness to the plush dark fruit and berry flavors that are supported by medium-grained tannins. There's plenty of creamy and toasty accents on the open-textured finish.
-Wine Spectator 93 Points
Another Sta. Hills release, the 2019 Pinot Noir Clos Pepe Vineyard saw 10% stems and 10 months in 40% new French oak. It's a little more focused and firm, with classic ripe black raspberry, red plum, and cherry fruits as well as orange blossom, spice, and floral nuances. It too is medium-bodied, textured, and beautifully balanced.
-Jeb Dunnuck 93 Points
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