Products meeting the search criteria

Inama Bradisismo is a blend of Cabernet Sauvignon and Carmenere. 

Our Classic Riserva. 1997 was the first vintage of the wine that we called Bradisismo, just like the geological phenomenon that created the territory of the Colli Berici. Since the beginning, this wine revealed itself as having a strong character due to the presence of the Carmenere, which makes it unique and inimitable.
Bradisismo expresses a synthesis between the intense aroma of ripen and concentrated cherry of the Cabernet Sauvignon, together with the vividness of the Carmenere: pepper, cocoa and wild berries.
For Cabernet Sauvignon lovers, this wine is a perfect alternative to a Super Tuscan or a top Bordeaux wine: Excellent quality/price ratio.

The current label was designed at the end of the 1990s when the vineyards were purchased. It offers a view that is rather more linked to the Colli Berici territory.
The drawing by the architect Nicholas Wood, shows the house that exists in the heart of the Lonigo property, surrounded by vineyards, where the Inama family lives.
The dwelling was built between 1600 and 1700, probably on a pre-existing medieval site, and renovated in the nineteenth century.
The house initially belonged to the Venier family from Venice who, in the 1700s, used to cultivate tobacco on the flat areas of the territory. Traces of this activity can be deduced from the “barchesse” that still stand next to the house and that were used for drying out the tobacco leaves.
In those days, all the province of Vicenza was part of the Venetian Serenissima Republic and many Venetian families had property in the Colli Berici area.

Tasting Notes:

The nose displays an intense bouquet of red and black fruit, spices, pepper, ripe cherries and chocolate.
Tannins are balanced and help the wine to age longer.

Review:

A poised and vivid blend of cabernet sauvignon and carmenere. Plums, blueberries, dark cherries, undergrowth, leaves, sweet tobacco and a touch of black olives. Medium- to full-bodied with fine, firm tannins. Structured and textured with dark berries and some chocolate character on the palate. Earthy with hints of spices towards the long finish. Best from 2025.

-James Suckling 94 Points

Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

 Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.

Review:

Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.

-James Suckling 97 Points

Introvert Cabernet Sauvignon AVA CA is made from 100 percent Cabernet Sauvignon. 

A very balanced and refined Cabernet with blackberry, blackcurrant and floral character. Medium-to full-bodied, subtle and complex. Very drinkable and approachable, this wine is sure to be a crowd pleaser.

J. Lohr Cuvee St. E  is made from  80% Cabernet Franc, 20% Cabernet Sauvignon

The 2016 J. Lohr Cuvée St. E captures the ripe but savory side of the Bordeaux varieties. This wine is dark in color with a bright garnet hue. Aromas of red currant, coffee bean and dark chocolate lead to a palate of ripe plum and cassis. Tightly wound tannins are typical in Cabernet Franc and present the greatest reward after a few years of bottle age.

A perfect pairing for filet mignon with a shallot cream sauce or Osso Bucco (braised veal shanks) over a bed of polenta.

Review:

Strong aromas of black cherry, toasted oak, caramel, vanilla, charred coffee bean and milk chocolate make for a heavy nose in this blend. Blackberry and dry elderberry flavors are framed by firm tannins and asphalt on the palate.

-Wine Enthusiast 92 Points

-Decanter 92 Points

James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.

James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.

James Goddard Shiraz is made from 100 percent Shiraz. 

In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.

James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.

Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.

Review:

 “Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”

- Wine & Spirits Magazine, 92 points

Johann Michel Cornas is 100% Syrah

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is from vineyards located on a hillside (16 year old vines on the "coteau"), planted on sandy soils, decomposed granite and some rocks, giving the structure, spiciness and licorice flavors to the blend.
- the other 40% of the final blend comes from the bottom of the slope (40 years old vines on the "pied de coteau"), planted on sandy soils, bringing acidity and balance to the wine.

Expressive, deep, rich, silky and juicy. Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

Review:

"Bright and intense both in color and in aroma. Hyper-fresh, searching berry fruits, this is electric. Rounded, with plump berry fruits that are concentrated and fresh. The tannins are intense too, grippy and strict on the long finish. This is almost painful to taste at this stage, but should be excellent in time. Vines with an average of 35 years of age, from lieux-dits Saveaux, Patou and Les Côtes, all destemmed and then aged in two- to five-year-old demi-muids. - Matt WALLS"

 - Decanter (Rhone 2021 en primeur, October 1st 2022), 96 pts

Johann Michel Cornas is 100% Syrah

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is from vineyards located on a hillside (16 year old vines on the "coteau"), planted on sandy soils, decomposed granite and some rocks, giving the structure, spiciness and licorice flavors to the blend.
- the other 40% of the final blend comes from the bottom of the slope (40 years old vines on the "pied de coteau"), planted on sandy soils, bringing acidity and balance to the wine.

Expressive, deep, rich, silky and juicy. Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

Review:

"Bright and intense both in color and in aroma. Hyper-fresh, searching berry fruits, this is electric. Rounded, with plump berry fruits that are concentrated and fresh. The tannins are intense too, grippy and strict on the long finish. This is almost painful to taste at this stage, but should be excellent in time. Vines with an average of 35 years of age, from lieux-dits Saveaux, Patou and Les Côtes, all destemmed and then aged in two- to five-year-old demi-muids. - Matt WALLS"

 - Decanter (Rhone 2021 en primeur, October 1st 2022), 96 pts

Johann Michel Cuvee Grain Noir is made from 100 percent Syrah

This is delicious. Expressive, deep, rich, silky and juicy.
Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is coming from vineyards located on the hillside (16 year old vines on the "coteau") which is planted on sandy soils, decomposed granite and some roicks, giving the strucutre, the spiciness and the licorice type of flavors to the blend.
- the other 40% of the final blend is coming from the bottom of the slope (40 years old vines on the "pied de coteau") which is planted on sandy soils, bringing acidity and balance to the wine.

Manual harvest, selection of the grapes, 100% destemming, fermentation in tanks for 3 weeks, daily remontage and pigeage. 
Malolactic fermentation in oak barrels and aging on the lees for 12-18 months in barrels (2 to 4 year old barrels) 

Kershaw Chardonnay Deconstructed Lake District Cartref CY96 is made from 100 percent Chardonnay.

Sourced from the western part of Elgin, known as the Lake District, this clone produces wines that are nervous, aromatic, elegant and sharp with slightly lower alcohol and finely balanced, the fruit profile being subtle with hints of citrus/orange peel and peach blossom and with time, some nutty elements. The Cartref soils, a mixture of decomposed granite, pebbles and quartz, adds delicacy and heightens the fruit intensity.

The inspiration for my Deconstructed Chardonnay stems from my belief that the Elgin region boasts credentials that make it world-class. To bolster these regional credentials, I have set out to prove that Elgin has both a signature grape, as well as specific ‘terroirs’ (meso-climates) that reflect intra-regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that make up our region. To elucidate this, I have decided to make these 3 Chardonnay wines, each selected from a specific vineyard and an individual clone. Importantly, this is an ongoing story that will unfold over the coming years.

Vintage notes:

Whilst 2017 experienced a cool winter to enable good vine dormancy, the rainfall was low and followed similar conditions felt in 2015 and 2016. Budbreak took place in ideal warm sunny conditions whilst flowering was a touch earlier than normal; strong blustery winds meant pollination took longer to complete. As a result, berry set was uneven leading to some smaller berries that despite a lower yield did have good concentration of flavours. Despite expecting an
early harvest an unusually cool December slowed down ripening whilst some January rain during veraison helped nourish the soils and more importantly, helped the vine focus on grape ripening rather than foliage & root growth. Harvest took place under blue skies in
mid-March. The net result of the drier year is that the grapes had decent natural acidity, achieved steady phenolic ripeness and plenty of intense fruit flavors.

Winemaking: 

Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 litres per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulphuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"A single clone (96) grown on a single parcel from a single vineyard of Cartref soils (decomposed granite and quartz). Roasted grain, wet stones, and lemon peel aromas. Precise and tightly coiled with an intense mineral character and yellow fruit and citrus zest flavors finishing with a smoky gunflint note. Matured in 50% new oak."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 93 pts

Kosta Browne Russian River Valley Pinot Noir is made from 100 percent Pinot Noir. 

On the nose, pronounced dark red cherry, intertwined with layers of blackberry and blueberry. The palate shows pomegranate and bramble fruit notes are effortlessly balanced with a refreshing acidity, culminating in a robust, enduring finish.

This year’s blend proudly features our Bootlegger’s Hill Estate vineyard alongside two cherished vineyard designates: Giusti Ranch and Keefer Ranch. Revealing enticing aromas of dark red cherry, blueberry, and raspberry, this Pinot Noir is both flavorful and poised. A refreshing lift gracefully traverses the palate, leading to a captivatingly long finish.

Our Appellation Series wines embody our unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

Most vineyards in the Russian River Valley share a common influence—the cooling effect that follows the river inland from the Pacific coast. The resulting fog gracefully envelops the vines at night, providing a crucial respite from the daytime heat. These diurnal temperature shifts delicately slow down ripening, nurturing nuanced flavors in the grapes, earning this region its well-deserved title as the heartland of California Pinot Noir.

Fact of Note: This Russian River Valley blend was the longest to ferment in oak from our Appellation Series.

Brunello di Montalcino comes from a careful selection of Sangiovese grapes. Every stage of production, from the vineyard to the cellar, follows the regulations of the Consortium of Producers.

Type: D.O.C.G.
Grape Variety: 100% Sangiovese (Brunello)
Barrel Aging: 24 months in Oak barrels of 20/40hl.
Bottle aging: 6 months
Production: 28.000 bottles
Colour:Ruby red
Nose: fruits and spices
Palate: robust and persistent flavour
Pair with: red meats, games, roasts, salumi and aged cheeses
Wine service:It’s a meditation wine, that to be tasted in the best conditions must be opened with two hours in advance in order to favor a good oxygenation.

Review:

A firm, velvety-textured wine and not overbearing, offering red cherries and hints of cedar and mushrooms. Chewy and structured. Excellent structure and a savory finish. Cool, structured red. From organically grown grapes. Best in three to four years and beyond. Try in 2026.

-James Suckling 95 Points

Laird Jillians Red Blend  is made from 65% Cabernet Sauvignon, 18% Syrah, 10% Merlot, 5% Malbec and 2% Petit Verdot

21 months in 75% French Oak and 25% American Oak (40% new and 60% neutral)

Vineyard: Cabernet Sauvignon (60% Mast Ranch + 40% Linda Vista Ranch), Syrah (100% Eagle Vines Ranch), Merlot (100% Big Ranch), Malbec (100% Flat Rock Ranch) and Petit Verdot (100% Flat Rock Ranch).
Appellation: Napa Valley

Our family has been proudly growing grapes in Napa Valley for two generations; this unique fusion of four varietals honors the youngest member of the third generation in our farming family, our daughter Jillian. This Left Bank Bordeaux-style blend with a twist of Rhone is structured, but easy to drink. Jillian’s is the only blend we make and it’s our most popular red wine.

Tasting Notes: Complex and precocious just like the real Jillian. Its deep, ruby red appearance accompanied by viscous legs leads the way to a seductive bouquet of toasted oak, lavender and ripe strawberries. A medium bodied palate, with delicate tannins and acidity, leads the way to tart dusty cherries and boysenberries that dance across your palate, while flavors of clove, vanilla and blueberry custard unfold on the finish.

Laird Jillians Red Blend  is made from 65% Cabernet Sauvignon, 18% Syrah, 10% Merlot, 5% Malbec and 2% Petit Verdot

21 months in 75% French Oak and 25% American Oak (40% new and 60% neutral)

Vineyard: Cabernet Sauvignon (60% Mast Ranch + 40% Linda Vista Ranch), Syrah (100% Eagle Vines Ranch), Merlot (100% Big Ranch), Malbec (100% Flat Rock Ranch) and Petit Verdot (100% Flat Rock Ranch).
Appellation: Napa Valley

Our family has been proudly growing grapes in Napa Valley for two generations; this unique fusion of four varietals honors the youngest member of the third generation in our farming family, our daughter Jillian. This Left Bank Bordeaux-style blend with a twist of Rhone is structured, but easy to drink. Jillian’s is the only blend we make and it’s our most popular red wine.

Tasting Notes: Complex and precocious just like the real Jillian. Its deep, ruby red appearance accompanied by viscous legs leads the way to a seductive bouquet of toasted oak, lavender and ripe strawberries. A medium bodied palate, with delicate tannins and acidity, leads the way to tart dusty cherries and boysenberries that dance across your palate, while flavors of clove, vanilla and blueberry custard unfold on the finish.

Landes Cuvee Tradition Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep ruby intense color.
Aroma: racy and aromatic nose with aromas of ripe red fruit.
Taste: this wine is silky, round and smooth first taste, with aromas of raspberries, and blackcurrant, powerful and complex finish.

Larroque Bordeaux Blanc is made from 73% Sauvignon Blanc and 27% Colombard.

No oak.

Color : Pale yellow with green tints.
Nose : Complex aromas of white flowers, exotic fruits, citrus and boxwood, with a touch of minerality.
Mouth : Aromatic, with a nice richness and freshness. Predominant flavors of tart, crisp fruit.

Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. 
The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. 
Our family now produces three different-colored wines there: red, white and rosé.

Grown on loamy-clay soil.

Harvest : Machine harvesting in the cool, early morning
Maceration : Skin-contact maceration for several hours, depending on ripeness, and pressing
Fermentation : Beginning of the cold alcoholic fermentation (12°C / 53°F) then an increase in temperature to finish the fermentation at 20°C / 68°F.

Enjoy this wine as an aperitif or during the meal with fish, seafood or chicken salad.

Larroque Bordeaux Blanc is made from 73% Sauvignon Blanc and 27% Colombard.

No oak.

Color : Pale yellow with green tints.
Nose : Complex aromas of white flowers, exotic fruits, citrus and boxwood, with a touch of minerality.
Mouth : Aromatic, with a nice richness and freshness. Predominant flavors of tart, crisp fruit.

Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. 
The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. 
Our family now produces three different-colored wines there: red, white and rosé.

Grown on loamy-clay soil.

Harvest : Machine harvesting in the cool, early morning
Maceration : Skin-contact maceration for several hours, depending on ripeness, and pressing
Fermentation : Beginning of the cold alcoholic fermentation (12°C / 53°F) then an increase in temperature to finish the fermentation at 20°C / 68°F.

Enjoy this wine as an aperitif or during the meal with fish, seafood or chicken salad.

Laurent-Perrier Brut Millesime is made from 50% Chardonnay, 50% Pinot Noir.

The Vintage is the choice of an exceptional year from which only a selection of the Chardonnay and Pinot Noir Grands Crus will enter into a future iteration of Grand Siècle. It is a rare and outstanding wine that expresses the character of the year in the Laurent-Perrier style. The wine is white gold in color with a fine sparkle. A flowery nose of great complexity, with notes of citrus and white peaches. A wine that is very present with a lively attack and great finesse with good minerality and notes of grapefruit on the finish. The Vintage 2012 pairs well with seafood and noble fish as well as with poultry or veal. This wine sublimates hard pressed cheeses such as a young Comté or a Beaufort.

Review:

The 2012 Champagne Brut is equal parts Chardonnay and Pinot Noir and has 8 grams per liter dosage. Since the 1950s, only 30 vintages have been produced by the house. The aromatics are reminiscent of a Burgundian feel, with pleasant flinty reduction, smoke, and vibrant green fruits of pear and citrus blossoms. Offering an energetic mousse with green apple, yellow plum, lemon curd, and wet stone, this wine is well-balanced and should continue to improve over the coming 15-20 years. Best after 2022.

-Jeb Dunnuck 94 Points

Elegant array of lemons, slate, biscuits, oyster shells, croissants and brioche. Precise and focused on the palate, with sharp acidity and tight, fine bubbles. Pure and youthful for now. 50% chardonnay and 50% pinot noir. Dosage 8g/L.

- -James Suckling 94 Points

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Long Shadows Dance Chardonnay is made from 100 percent Chardonnay.

Allen Shoup and winemaker Gilles Nicault have experimented with Chardonnay since the beginning of their collaboration on the Long Shadows Vintners project. The wine was fermented using a proprietary process to achieve a wonderful balance of richness and minerality. Two of Washington’s oldest Chardonnay vineyards provide the grapes for this limited production wine. Wente clone Chardonnay from French Creek Vineyard, east of Prosser – including a selection of old vine Chard (40%) – and Boushey Vineyard, north of Grandview, were chosen for the vibrant, lively character that defines Chardonnay grown on both these sites.

A layered, aromatic wine that displays minerality and white blossom fragrances with flavors of white peach, apple and a hint of baking spice woven throughout a subtle, creamy texture.

A deep powerful Gran Reserva from one of Rioja Alavesa’s most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Ruby red color with earthy tones. The wine shows finesse, elegance and complexity with good concentration of black fruit, thyme and rosemary with secondary aromas of leather and tobacco leaves. In the palate it is polished and rounded, making it pleasant and easy to drink. Fleshy with both elegance and power. It has touches of black fruit jam and liquorice. A long, delicious and persistent finish.

Suitable for pairing with a long, copious meal where it can accommodate braised vegetables, cold cuts, peppers stuffed with hake and shrimp, mushroom omelettes, cod Rioja style, both red and white meat... and so on.

 Review:

Intense oaky aromas, with some nice blackberry fruit and violet florals behind. The palate is rich, soft and open, yet packed with well-integrated fruity, oaky tannins, too. Really sleek and polished.

-Decanter 95 Points