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Anakota Wines Helena Dakota Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Helena Dakota is defined by its power, structure and sophistication. It is an intricate Cabernet Sauvignon that reflects both the terroir of the site and the influence of the surrounding Knights Valley AVA. It possesses layers of plums, anise, cassis, leather, bay leaf and cedar. Galvanized by a streak of minerals and bold tannins. Helena Dakota is a solidly-built wine that stands the test of time.
This sloping, 12-acre vineyard runs southwest to northeast at roughly 750 feet above sea level. It features soft, reddish brown, gravelly, silt loam soils speckled with rocks. Prevailing westerly winds blow over a large pond and continue uphill parallel to the rows of vines. These cooling breezes slow the ripening process creating wines that are both powerful and balanced with red fruit flavors, notable minerality and graceful tannins. Pierre says the Cabernet from Helena Dakota remind him of Pauillac or Saint-Estèphe.
Fragrant, opulent, and complex, bursting with fresh blueberry and black currant, Crème de Violette, and subtle fresh bay leaf aromatics. The palate is luxurious and rich, perfectly balancing this wine’s firm structure.
Review:
The 2019 Cabernet Sauvignon Helena Dakota Vineyard explodes with violets, aniseed and cast iron, with a deep core of crushed blueberries and black cherries, evolving continually with each approach to the glass. The palate is stunning with its intensity and lift, pure fruits, pixelated tannins and focused acidity that drives the very long finish. Its exceptional balance and super pure flavors, plus that characteristic streak of iron that appears across the Anakota portfolio, really take the 2019 Helena Dakota to the next level.
-Wine Advocate 99 Points
Luis Canas Rioja Reserva is made from 100 percent 95% Tempranillo and 5% Graciano
A classic style Rioja Reserva from one of the regions 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
Rich color. Very pleasant on the nose, subtle and elegant, complex, with aromas of fine wood, ripe fruit, coffee. Thick, unctuous and round on the palate with solid structure and juicy tannins. The second nose shows spiced nuances and black ripe fruit aromas.
Winemaking and aging
Upon entering the bodega, bunches undergo a manual selection and then individual grapes are sorted based on their weight. Following this double selection process, they are de-stemmed and crushed before undergoing fermentation and then aceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex and tannic wines, suitable for prolonged aging.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for 18 months in French (70%) and American (30%) oak barrels, then aged minimum 18 months in bottle before release.
Total acidity: 5 g./l. Volatile acidity: 0,6 g./l. PH: 3,59 Free SO2: 25 mg./l. Residual sugar: 1,9 g./l.
Excellent with red or white meats, all types of game, roasts, oily fish, rice with meat and cheese. Within Rioja cuisine it is perfection accompanying peppers stuffed with cod, artichokes with ham, migas pastoriles and trotters