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Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 Review:

"A wonderfully polished expression of Ribera del Duero's match-up of power and high-plain freshness, this still has gorgeous intensity of finger-staining blackberry and mullberry succulence, a shading of expensive, fine-grained, toasty oak and satisfyingly savoury tannins all coming together to match the meat coming off the wood-fired grill. - David WILLIAMS"

- Decanter (December 14th 2022), 94 pts

Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

Grape varieties: Parellada 40%, Macabeo 30% and Xarel·lo 30%.
Harvest: Occurs in 3 stages. Macabeo within the first fortnight of September, Xarello during the second fortnight in September and Parellada within the first fortnight of October.
First fermentation and vinification: This is a "Methode Traditionnelle" with
soft pressing of the grapes to obtain 60% of the must (flower must). It is decanted and fermented with controlled temperatures of 18ºC for 20 days until it fully develops the primary aromas of the grapes.
Secondary fermentation: takes place in the bottle for 40 days at a temperature of 16ºC and final ageing for 20 months. Residual sugar: 7 gr. per litre.
Color: Pale yellow with green tones. Shiny and clear.
Aromas: Powerful in the nose, clean. Ageing aromas.
Taste: Soft and well structured, long aftertaste and good balance of acidity and sugar contents.
Gastronomy: It should be served chilled between 5ºC and 7ºC. A flute type glass is recommended. Excellent with pasta, red and soft meats and white fish.Painous is unique in that it is a Cava-Joven style sparkling wine, meaning, the wine receives the minimum aging of 9 months. This allows crisp, fresh aromas and flavors to be expressed. It is delicious for aperitif.

Review:

"Golden straw color. Aromas and flavors of brown butter poached pear, marzipan, lemon and apple, and floating in the pool with the grill going with a round, crisp, finely carbonated, dry medium body and an interesting, medium-length finish manifesting notes of dried apples, apricot jam, blanched almonds, and jasmine rice with no oak flavor. Layers of flavor from fruit to earth dance on the tongue for a classic expression of sparkling wine from Catalonia."

- Beverage Testing Institute (November 2022), 91 pts - Gold Medal

Palacio del Burgo Crianza is made from 90% Tempranillo & 10% Graciano

Palacio de Burgo's Crianza blends the concept of the intense fruity young wines traditionally made in Rioja and the old world wine making style that has made the region famous. The result is a complex wine that impresses for its intensity right from the moment it is poured in the glass.-Mike Good, Timeless Wines

Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American oak barrels for 12 months.
Red ruby colored wine with violet tones; well-balanced, black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth…classic old style Rioja at a bargain price.

Pairs well with aged cheeses and grilled meats

Palacio del Burgo Rioja Blanco is made from 100% Viura.

The wine shows a brilliant pale yellow color. The nose is elegant and very fruity, with straw and pineapple notes. The taste is intense, being extremely fruity with fresh balanced acidity.
Palacio del Burgo White Wine has been created to accompany all kinds of meals and be the perfect glass of wine to illuminate those memorable low light encounters. This wine is the product of the winemaker's efforts to highlight the fruit. The structure and mouth feel of the wine compliment and balance the fruit.

Enjoy it with white fish dishes and seafood.

Mineral and citrus notes. 
RS : 2 g/liter
TA : 5.9g/liter

Fresh and elegant.
RS : 2g/liter
TA : 5.5g/liter

Patricia Raquin Santenay 1er Cru Beaurepaire is made from 100 percent Chardonnay.

The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.

The Santenay Santenay is coming from the Premier Cru called Beaurepaire. 

Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.

Review:

The 2018 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard was aged in 70% new oak this vintage, as opposed to 100% as it normally is. Deep garnet-purple in color, it rolls out of the glass with perfumed rose hip tea, fragrant earth and incense scents, giving way to a core of kirsch, blackberry preserves and blackcurrant pastilles plus a touch of iron ore. Full-bodied, rich and seductive, it has exquisitely ripe, finely grained tannins and a refreshing backbone, finishing long and minerally.

-Robert Parker's Wine Advocate 99 Points

Paul Hobbs Russian River Pinot Noir is made from 100 percent Pinot Noir.

Sourced predominately from the estates that are defined by their proximity to the coast and Russian River climate, the wine displays vivid crimson and aromas of violet, Morello cherry, and black tea. Velvet tannins on the palate ride along a juicy backbone of flavors such as cranberry, Blood orange, and Damson plum. The finish is long, powered behind a crisp acidity and appealing red clay-like minerality.

Penedo Borges Icono Malbec is made from 85% Malbec, 10% Cabernet Sauvignon and 5% Petit Verdot

Dark purple color.
Complex aromas of predominent ripe red fruit such as plum, cherry and raspberry with spicy notes.
Chocolate and vanilla flavors from barrel ageing which provide complexity and elegance.
Wine of great lenght.

Red meats, lamb, beef stew, strong cheese.

Pernot Belicard Batard Montrachet Grand Cru is made from 100 percent Chardonnay.

Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.

Poultry with cream based sauces, French cheese, like camembert, but not too strong, also seafood and fish. 

Pernot Belicard Aligoté is produced from old vines planted in 1956 and 1971 by Philippe Pernot's grand father. 

Wine is very aromatic, with some tropical notes with a hint of white flowers and white peach. The wine is also quite mineral, due to the Aligote grapes grown on limestone soils in the commune of Puligny Montrachet. Finish is long and balanced. 

Oysters, St Jacques Cassolette, Roasted Gambas, Comté Cheese.

Pernot Belicard Aligoté is produced from old vines planted in 1956 and 1971 by Philippe Pernot's grand father. 

Wine is very aromatic, with some tropical notes with a hint of white flowers and white peach. The wine is also quite mineral, due to the Aligote grapes grown on limestone soils in the commune of Puligny Montrachet. Finish is long and balanced. 

Oysters, St Jacques Cassolette, Roasted Gambas, Comté Cheese.

Pernot Belicard Meursault Vieille Vignes is made from 100 percent.

The wine is produced from old vines Chardonnay coming from a small parcel of 1.63 acres in the village of Meursault.

This wine offers stone fruit aromas on the nose combined with tropical fruit notes and a hint of toasted oak. The mouth is wide and rich. Complex and textured, bright acidity, a good tension that brings length and balance to the wine that finishes on mineral and citrus fruits.

Pair with Ham with Epoisse cream, Burgundy Snails, Pyrénées sheep’s milk cheese.

Pernot Belicard Puligny Montrachet Premier Cru Perrieres is made from 100 percent Chardonnay. 

The grapes come from Puligny Montrachet, from a small parcel of 1.28 acre.

The wine offers an intense and expressive nose of white flowers and stone fruits. A precise and elegant palate, beautiful concentration and a stony mineral character that echoes the typical Puligny Montrachet terroir. Citrus and orchard fruit flavors, a fresh and long finish.

Pair with lobster Soufflé. Grilled mullet fish with hazelnut biscuits and asparagus, Turbot Filet with vegetables …

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Philippe Milan Pommard AOC is 100% Pinot Noir

This wine has been aged in Oak (25% new Oak)

This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering.