Montebuena Rioja 2016
12 bottles with free shipping for: $144.00
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| Country: | Spain |
| Region: | Rioja |
| Grape Type: | Tempranillo |
| Winery: | Montebuena |
Produced from 100% Tempranillo grapes, which are hand harvested from the Montebuena vineyard.
Brilliant deep ruby red color, fruity aromas .
Montebuena Red has a spicy vanilla bouquet and is smooth and fruity in the mouth with some well-integrated secondary nuances, full-flavored and a persistent pleasant finish. Pairs well with beef & lamb dishes, stews & cheeses.
Review:
"Vivid ruby-red. Sexy, oak-tinged red berry and floral pastille scents pick up vanilla and licorice flourishes with aeration. Juicy and focused on the palate, offering sweet black raspberry and cherry flavors that unfold and spread out steadily on the back half. Shows impressive clarity and spicy persistence on the lively finish, which is given shape by smooth, even tannins.- Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 91 pts
The Montebuena Estate
In the mid-1960s, 70% of the winegrowers (175 vintners) decided to join forces and found the Unión de Cosecheros of Labastida, which currently ranks as the largest co-operative winery in the Basque Country, with a production capacity of 7 million liters.
Right from the outset, these winegrowers wanted to be involved in the entire process, from cultivating vineyards to barrel-ageing wine to bottling. Towards this end, the co-op has established its own brands and striven to enhance its facilities, equipping them with the most modern equipment available, as with its stainless steel tanks, a cooling unit for regulating fermentation temperatures and new bottling plant.
The Montebuena Vineyards
The ageing of wines has always been one of this winery’s passions and primary concerns. At present, the co-op has 6,000 American oak casks in storage, with an average age of five years.
Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah
The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !
Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.
Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.
Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.
Closeout!
Color: Ruby red with garnet reflections.
Bouquet: Intense, vinous bouquet with hints of iris and violets.
Taste: The flavor is full of ripe fruit with nuances of cherry and marmalade mixed with spice. The finish is persistent Sangiovese 5% Cilegiolo 5% Pugnatello
Vineyards: 25 hectares of Chianti vineyard at the highest point above Poggibonsi. The vineyards are protected by a thick woods of live oaks and the high altitude provides an enviable and well-ventilated exposition. The stony- calcareous soil is rich in fossils and minerals which give the wines an admirable structure. The warm days and cools nights enhance an already seductive bouquet. The vineyards lie at 350 meters. Vines are an average of 25 years old.
Harvest: October– by hand.
Yield per hectare: 85 Quintals per hectare
Vinification: Fermentation in stainless steel at controlled temperatures with maceration on the skins for 15 to 20 days. The wine is then racked and goes through malolactic.
Aging: Cement tanks of pietra serena
Acidity: 5.6
Salamis, pastas, grilled or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.
Viejo Isaias Malbec Clasico is made from 100 percent Malbec.
Time in oak: 40% in American (first and second use) oak barrels for 8 months. Time in bottles: 6 months minimum storage before placing on the market.
Vessels: stainless steel tanks. Alcoholic fermentation: controlled, with selected yeast. skin contact maceration: 20 days.. Malolactic fermentation: 100%
Excellent when paired with red meats, pasta with spicy sauces, matured cheeses.
Vibrantly red, with blue and purple glints. It has complex aromas of plum and ripe fruit, evoking dry fig. In the mouth, it is velvety, long, with a rich aftertaste, full of fine, sweet, ripe tannins.
Vineyard information:
Location: Perdriel, Luján de Cuyo, on the highest area of the Mendoza river - Mendoza.
Altitude: 950m above sea level.
Soil: sandy.
Year of plantation: 2000
Plant density per hectare: 3500
Wine production per plant: two 750cc bottles, approximately.
Yield: 80 qq/ht.
sale!
Venancio da Costa Lima Palmela Reserva is made from 100% Castelao (also known as Periquita)
Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.
100% Castelao (also known as "Periquita" and "Joao de Santarem". As the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as Periquita, although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.
Made from 45 year old vines.
Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation.
Wine was slightly fitered before bottling to avoid sedimentation in the bottle and to ensure stability.
Pasta, Cheese, red meat and game.
Bonny Doon Clos de Gilroy is made from 88% Grenache and 12% Mourvedre.
For a long time Randall Grahm went to bed aïoli, clovèd in nothing but the barest essential oils. The Wine Formerly Known as Clos de Gilroy (TWFKaCdG) pays homage to the quaint, rustic town of Gilroy, the spiritual locus of all matters alliaceous. However, note well, the fruit for this wine does not, despite its name, derive from Gilroy, but instead primarily from the vivaciously scented Alta Loma vineyard in the Arroyo Seco region of Monterey County, accompanied by equally expressive Grenache from Rancho Solo, located just outside the wind-swept, tumble-weeded town of Soledad. (Il faut souffrir.) Grenache is really the star of the show, and it exhibits all the hallmarks of exceptional coolth—bright raspberries, red fruit, esp. black currant, with a strong suggestion of black pepper and mint, a whiff of dark earth, and a supple, lingering finish.
Bonny Doon Vineyard aims for weapons-grade fruit from their sundry Grenache vineyards, with the intent of producing killer Cigare, but sometimes they end up Clos (but no Cigare). A somewhat more elegant Clos de Gilroy than one has typically seen in years past, this wine has the elegance of a Proustian madeleine, and supports the notion that Grenache is the stylistic analogue (writ South) of Burgundian Pinot noir. This wine is exceptionally spicy, peppery and perfumed, and pairs exceptionally well with a range of dishes, not the least being peppered ahi tuna steak. Best served with a slight chill, especially as the weather warms up.
Bonny Doon Vineyard’s winemaking practice is exceptionally light-handed, with minimal intervention and manipulation. The 2017 Clos de Gilroy was created from grapes deriving from three cool climate Monterey County vineyards as well as one warmer (but older and wiser) side in Contra Costa. The fruit was hand-sorted, gently destemmed, and cold soaked to enhance flavor and persistence.
Varietal Blend: 88% Grenache, 12% Mourvedre.
Vineyards: 34% Alta Loma, 39% Rancho Solo, 15% Ventana, 12% Del Barba
Appellation: Monterey County
Alcohol by Volume: 13.6%
TA: 5.5 g/L
pH: 3.72
Production: 2,425 cases
Serving Temperature: 53-55º F
Optimal Drinkability: Drinkable upon release, 5+ years ageability
Pairs exceptionally well with a range of dishes, not the least being peppered ahi tuna steak. Best served with a slight chill, especially as the weather warms up.
Importer Sale!
Burgo Viejo Rioja Crianza is made from 90% Tempranillo & 10% Graciano.
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.
Review:
"A tight red with a dense palate of dark berries and chocolate. Full and reserved, yet polished and energetic. Give it two years to soften. Drink in 2020."
- James Suckling (August 2nd 2018), 92 pts
"Well priced and very appealing, this is part of a line up of really enjoyable, harmoniously oaked wines from Burgo Viejo, made from Tempranillo and 5% Graciano. Pepper spicy and refined, with clean, modern, textured blackberry fruit and a fresh, tangy finish. 2019-24."
- TIM ATKIN RIOJA 2019 SPECIAL REPORT, February 2019, 91 pts
Importer Sale!
This wine is our tribute to the flagship grape variety of Rioja Baja. Garnacha has been grown in Alfaro for many
centuries in perfect balance with the local soils and climate which result in our intensely fruity wines,
full-bodied and with velvety soft tannins. Deep and brilliant cherry color; red wild berries, violet and subtle
spice on the nose; the taste sensation is rich, long, and very smooth.
Excellent when combined with red meat, pasta dishes and even chocolate desserts.
Review:
"Ripe wild raspberry and cassis fruits that are really brambly and expressive. The palate is all raspberry with smooth tannins and gently tangy appeal. Drink now."
- James Suckling (November 2017), 90 pts
GOLD MEDAL - Vinalies International Competition 2017
The 2015 Côtes du Rhône is another beauty by this team. Licorice, roasted herbs, pepper and plenty of sweet fruit come together in this medium to full-bodied, layered, and textured effort. Made from 60% Grenache, and Mourvedre and Syrah that saw mostly concrete tank, it’s a smoking Côtes du Rhône (and a fabulous value) to drink over the coming 3-4 years.
Review:
The 2016 Côtes du Rhône is a winner. Blackberries, flowers, violets, hints of pepper all give way to a fresh, yet rich, beautifully textured red that has fine tannin and the purity of fruit that's common in the vintage. .
-Jeb Dunnuck 90 Points
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
Review:
"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts
Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.
Inky color. The nose is dominated by aromas of wild fruit (blackcurrant, blackberry) and spices. Long and balanced mouth.
"Roquedon" deliver more of the "round"- "sweet" body from the Grenache, and cherry-red fruit expression. It is dark in color, almost black.
Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.
Review:
"Based on 60% Grenache, 20% Syrah, and the rest Mourvèdre and Carignan, the 2016 Lirac Roquedon offers more black (and even some blue) fruits to go with complex white pepper, garrigue, and new leather aromas and flavors. Ripe, opulent, and fleshy on the palate, this medium to full-bodied Lirac has loads of character."
- Jeb Dunnuck (March 2019), 92 pts
Chateau Mazane Vacqueyras Rouge is made from 60% Grenache, 25% Syrah, 15% Mourvedre.
Ages in 30% Aged in oak, 70% concrete vats.
Medium-bodied, pure and elegant. It offers plenty of plum, blueberry, spring flowers and peppery notes. Beautifully textured, enjoy it over the coming 6-7 years.
Pair with with duck (roasted or grilled) as well as any grilled vegetables (eggplant, zucchini).
Soil types
The vineyard stretches over the plateau of scrubland that is ideally located between the terraces of the Ouvèze (tributary of the Rhone) and Dentelles de Montmirail, and constitutes pebbles soil debris of Dentelles de Montmirail and clay.
Winemaking
Traditional winemaking, temperature controlled fermentation.
Review:
"Slightly lighter on its feet, with more red fruits, cassis, garrigue, spice, and subtle minerality, the 2016 Vacqueyras Chateau Mazane stays incredibly light and graceful on the palate and has incredible class. Nuanced, elegant and lightly textured, yet brilliantly concentrated and full-bodied, it's another undeniably delicious, seriously good wine from this estate. The blend is 60% Syrah, 30% Syrah and the rest Mourvèdre and it has a decade of terrific drinking ahead of it."
- Jeb Dunnuck (September 2018), 94 pts
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Ayni Vino de Parcella Gravas is 100% Malbec
Ayni Gravas was created show the diversity of wine profiles that can be derived from Paraje Altamira’s terroir. The goal with this particular wine is to show a markedly calcareous profile that derives in a more intense black fruit flavor profile and a chalky tannin structure with great age potential, as opposed to the more feminine and elegant style which is typical from Paraje Altamira wines.
Chakana plans to further develop this wine, increasing its accents through vineyard selection and oak aging. Over time, production can potentially increase to 10,000 bottles (maximum).
Ayni Gravas is produced from smaller plots of a 20 hectare vineyard in Paraje Altamira, Valle de Uco, Mendoza. Paraje Altamira is a Geographical Indication (IG) located on the alluvial cone of the Tunuyan River. The Ayni vineyard has been planted on virgin soils on the upper (south western) side of the cone. The vineyard is crossed by numerous smaller river beds that once formed the river delta, and these create a pattern of different soil depths and gravel formations, imparting very different characteristics on the wine. Ayni Gravas is produced only with the sections of the vineyard where the calcium carbonated gravels come to the surface and the vines grow amongst them with no soil. Only a smaller percentage of the vineyard (approximately 20%) features these conditions.
Pairs well with grilled meats and stews.
Review:
"Dark medium ruby. Enticing violet lift to the aromas of boysenberry, blackberry and licorice; wild but not excessively so. Juicy and fine-grained, with penetrating chalky minerality enlivening the flavors of crushed blackberry, flowers and spices. In a very savory, almost salty style, finishing dry and firm, with fresh, fine-grained tannins and lovely energy and length. (just 12.5% alcohol; from the same vineyard as the Ayni Vineyard Paraje Altamira but from a selection of soils) - Stephen Tanzer"
- Antonio Galloni's Vinous (June 2019), 91 pts
"There is a new 2017 Ayni Parcela Gravas, a selection of Malbec from their Ayni vineyard in Paraje Altamira from very shallow plots with a high content of limestone. The nature of the soils might have resulted in some stress in a warm and dry year like 2017, and the wine felt a bit ripe and with harsher tannins than the regular Ayni. For the rest, the production and élevage remained more or less the same. I look forward to seeing the results in a cooler year. For now, the tannins need a little bit of time in bottle. 3,000 bottles were filled in March 2019. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts
Sunset Hills Viognier is made from 100 percent Viognier.
Tropical notes of pineapple and apricot on the nose. Crisp lemon lime, pear, and white flower wash over the palate.
