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Ossian Verdejo 2016

ID No: 446943
Country:Spain
Regions:Leon
Rueda
Winery:Ossian Vides y Vinos
Grape Type:Verdejo
Organic:Yes
Vintage:2016
Bottle Size:750 ml
Try these Similar In Stock Wines
Ossian Quintaluna Verdejo 2016

Ossian Quintaluna Verdejo is made from 100% Verdejo

Quintaluna is a young wine that is made exclusively from Verdejo in the province of Segovia. 60% is very old grape: pre-phylloxera (ungrafted). 40% is made of very young grapes on trellises, grown certified organic, with low yields. The key to success for the Verdejo grape is held in the soil. Ideal soil has a high content of sand and pebbles of different sizes. Some have higher proportions of clay and others have significant proportions of clay and limestone. As the pebbles and sand allow for good drainage, the clay holds enough moisture to allow the vines to thrive.

The color is a straw yellow with greenish reflections. On the nose, you will find aromas of white flowers, stone fruit (peach), and citrus (lemon, mandarin). It also displays tropical fruit aromas. The palate is complex. Natural acidity is evident in the freshness and length on the palate. Almond and ripe fruit flavors are found in the mid-palate with fresh grass and citrus on the finish.

It pairs wells with all kinds of appetizers, entrees and salads.

Ossian Quintaluna Verdejo 2018

Ossian Quintaluna Verdejo is made from 100% Verdejo

Quintaluna is a young wine that is made exclusively from Verdejo in the province of Segovia. 60% is very old grape: pre-phylloxera (ungrafted). 40% is made of very young grapes on trellises, grown certified organic, with low yields. The key to success for the Verdejo grape is held in the soil. Ideal soil has a high content of sand and pebbles of different sizes. Some have higher proportions of clay and others have significant proportions of clay and limestone. As the pebbles and sand allow for good drainage, the clay holds enough moisture to allow the vines to thrive.

The color is a straw yellow with greenish reflections. On the nose, you will find aromas of white flowers, stone fruit (peach), and citrus (lemon, mandarin). It also displays tropical fruit aromas. The palate is complex. Natural acidity is evident in the freshness and length on the palate. Almond and ripe fruit flavors are found in the mid-palate with fresh grass and citrus on the finish.

It pairs wells with all kinds of appetizers, entrees and salads.

Inglenook Rubicon 2016

Inglenook Rubicon  is made from 93% Cabernet Sauvignon 7% Cabernet Franc.

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.

2016:

After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.

Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.


Review:

The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.


- Antonio Galloni 97 Points

 Vinous Antonio Galloni: 97
Alain Jaume Domaine du Clos de Sixte Lirac 2016 (magnum)

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

 Wine Advocate: 93
Alain Jaume Rasteau Les Valats 2016

Alain Jaume Rasteau Les Valats is made from 90% Grenache, 10% Syrah, planted on clay and stones based soil.

40 Hectoliters / Hectare

Deep red garnet color. Aromas of fresh red berries. On the palate, the richness of the fruit and tannins harmonizes with the roundness of the wine.

The finish is long, with spicy touches and minerals notes. Complete and authentic.

Grapes planted on clay and stones based soil.

Review:


"Notes of wet sandstone, crushed earth and olive lend elegant restraint to crisp black cherry and blackberry here. A blend of 90% Grenache and 10% Syrah, this concentrated wine is marked by savory tones of dried mint and sage. Fine but firm tannins and a mineral freshness accent the finish. It's ready now but should improve through 2030. - ANNA LEE C. IIJIMA"

- Wine Enthusiast (March 2019), 91 pts


"Earth, black olive and plummy fruit combine on the nose of the 2016 Rasteau Les Valats. It's a bit rugged, but in a good way, with savory tannins framing the dark flavors and lingering on the finish. Dark and dusty, it calls out for grilled meat. - Joe Czerwinski"

Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 90 pts


"The 2016 Rasteau Les Valats is another outstanding wine from this team, offering classic Rasteau earthy black fruits, gravelly minerality, and a touch of spice to go with a full-bodied, concentrated, powerful style on the palate. Based on 80% Grenache and 10% each of Syrah and Mourvèdre, it’s a powerful yet balanced 2016 that will keep for 7-8 years."
- Jeb Dunnuck (March 2019), 90 pts

 Wine Advocate: 90 Wine Enthusiast: 91 90 Points
Argot Mosaic Pinot Noir 2016

Argot Mosaic Pinot Noir is made from 100 percent Pinot Noir.

Sourced from both high-elevation and valley floor vineyards, located in the cool-climate AVAs of Sonoma Mountain, Bennett Valley and Petaluma Gap. A drama-free growing season allowed for a leisurely harvest of perfectly ripe, healthy fruit. Low-stress, clean ferments, led to an exceptionally pure Pinot Noir, laden with fruit, earth and spice.

Review:

"Medium ruby in color, the 2016 Pinot Noir Mosaic has a pretty nose of pink peppercorn, herbs and dusty earth over a core of savory black fruit and spices. Medium-bodied, it gives good layers of flavors in the mouth with concentrated black fruits and loads of spice, grainy tannins to support and a long, lingering finish. Yum! 600 cases produced.. - Lisa Perrotti-Brown" - Robert Parker's Wine Advocate (Issue #237, June 2018), 92+ pts

 Wine Advocate: 92
Product Description

An old vines Verdejo barrel fermented with a different to what we are used to in the white variety of this expression. It has a remarkable complexity resulting in smoothness and depth of a high-end white. Very suitable for cellaring.

Color: Old golden yellow color with greenish reflections.
Aromas: Complex, toasty aromas, nuts, dried fruit.
Flavors: Large, creamy, spicy, balanced and voluminous.

Manual harvest in 15 kg boxes. Inspection rigorous selection table. Certified organic farming. Full clusters, stemmed and pressed very soft, only the first run only is used. Fermentation with indigenous yeast. After fermentation the wine is aged on the lees in French oak barrels (20% new, 40% one-year-old barrel and 40% two-year-old barrels during 9 months with batonnage (stirring up the lees). Then, the wine is bottled and released only after 12 month of bottle aging.


Winery: Ossian Vides y Vinos

Ossian Vides y Vinos Estate

With raw material of similar quality, Javier Zaccagnini and Ishmael Gozalo traveled to Burgundy in search of a good winemaker. There they found Pierre Millemann, which already had a strong reputation and long experience in developing large Burgundian whites. Pierre accepted the challenge and he is now in charge of the design and supervision of what this wine should be.

Under his guidance began the project with the 2005 harvest, were making two different cuvées, and fermenting the juice in Burgundian 228-liter barrels manufactured by four different coopers (all from Burgundy), with oak from three different forests, with 2 different roast. All this was intended to investigate what wood is best suited to the Verdejo grape, and endowed the wine more complexity.

The vineyards are located in the town of Nieva (Segovia). The cellar in which the project started is a small facility that is part of the old Monastery of El Parral, the twelfth century, opposite the Church, Mudejar Romanesque style, from the same era.
In short this is an old project 100% grape Verdejo 100%, 100% ungrafted, 100% organically grown, 100% fermented in oak barrels, 100% Burgundian philosophy.
The first vintage, 2005 Ossian, was bottled on October 25, 2006, yielding 12,000 bottles were put on the market in December of that year, after nine months of barrel aging and 2 months of bottle aging. Sold out in three weeks and they were awarded a 93 point score in the Penin Guide.

The project was founded on an absolutely exceptional vineyards: 9 hectares of venerable vineyards between 100 and 200 years old. This is a pre-phylloxera Verdejo since that escaped the plague because of its sandy soils.

Ossian Vides y Vinos Vineyard

The vineyards are located in the town of Nieva (Segovia province), the highest in altitude among of all the villages that are included in the D.O. Rueda, between 840 and 930 meters above sea level (150 meters in the area near the Duero River). This causes a specific climate, with higher thermal oscillations between day and night in the valley, delaying the harvest date and, finally, improving the quality of wine.

Moreover, Ossian has been certified Organic for more than seven years. The winery does not get a single chemical synthesis, or fertilizer, herbicides or fungicides of any kind. It is the oldest registered and certified organic vineyard in the D.O. Rueda.

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Arzuaga Ribera del Duero Reserva 2016

Arzuaga Reserva is made from 95% Tempranillo, 4% Cabernet Sauvignon and 1% Merlot.

Clean and bright ruby red with purple reflections. Great aromatic intensity, complex and elegant, where the compote of red fruits dominates. The palate is structured with silky, sweet tannins and a lingering finish. 

Ideal with red meats (big game), roasted white meat, and blue cheese.

Review:


"Dark, glistening ruby. Powerful, oak-spiced cherry and dark berries on the highly perfumed nose, along with hints of candied rose, vanilla and licorice. Juicy and penetrating on the palate, offering intense blackberry, cherry-vanilla and spicecake flavors that become livelier as the wine opens up. At once rich and lively, showing excellent clarity, solid dark fruit thrust and polished tannins on the persistent finish. - Josh Raynolds"

- Antonio Galloni's Vinous (February 2021), 93 pts



 Vinous Antonio Galloni: 93
My Favorite Neighbor Cabernet Sauvignon 2018

My Favorite Neighbor Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 9% Petite Sirah, 8% Petit Verdot, 2% Malbec, 2% Cabernet Franc and 2% Syrah .

What started as an homage to Stephan Asseo of L'Aventure Winery and his Bordeaux roots quickly became an obsession. Stretching wide across the Westside Hills of Paso Robles is clay soil amazingly similar to those found in Napa and Bordeaux. Today, these special sites are farmed meticulously by the farmers who have become My Favorite Neighbors. With their dedication to the land, we are able to craft a world class wine without any shortcuts or compromises. Welcome to the Neighborhood.


Review:

The 2018 Cabernet Sauvignon is similarly deep purple/ruby-hued and has slightly more red fruits with lots of black raspberry, cassis, toasted spice, unsmoked tobacco, and incense aromas and flavors. It almost has a Margaux-like perfume and is medium to full-bodied, seamless, and wonderfully balanced on the palate. Some chalky minerality comes through with time in the glass, and it has plenty of tannins and a great finish. It’s not an over-the-top blockbuster and impresses just as much for its elegance as its richness.  -Jeb Dunnuck 96 Points

 96 Points
Pinea 17 2017

Pinea 17 is made from 100 percent Tempranillo

A 100% Tempranillo red wine, elegant and with a long and persistent finish. The personality of the Ribera del Duero and the passion of its craftsmen are reflected in every sip of 17.

The vines selected for the production of this wine are more than 30 years old and belong to some vineyards that are located in the highest areas of ​​the Ribera del Duero, around 3,050 feet elevation.

The weather and the altitude of the area make our grape productions smaller than in the rest of the region, but the grapes we obtain are of higher quality and with a more concentrated flavor. These are the characteristics that demand the grape to give its best, helping us to produce a wine that reflects the personality of the Ribera del Duero.

17 celebrates the year 2017, a very important year in the life of our winery due to the major events that took place then, including the commercial debut of our flagship wine, PINEA. reflects the careful attention to detail in viticulture that characterizes our winery; by aging in American and French oak barrels for 18 months, the Tempranillo grapes express a sense of origin that is a worthy reflection of the Ribera del Duero

"17" by Pinea captures the elusive combination of intense concentration and lifted, complex aromatics that distinguishes the best Ribera del Duero wines. The lifted aromatics and elegant, supple body of "17" by Pinea is particularly appealing and a departure from the more aggressive, heavily extracted style typically found in wines from the region. To enhance the perfumed aromatics, decant for about 30 minutes before serving at a cool 60 degrees and use a Burgundy stem. Enjoy now and in the next 10-15 years with hearty dishes like lamb-chops, any kind of steak and game food and as stated by Master Sommelier Ian Cauble: "celebrate getting in on the ground floor of one of Spain's most exciting new wine ventures."

Appereance: The wine displays an opaque garnet-red core with hints of light purple at the rim.

Nose: The nose is regal and highly perfumed, expressing the classic fruit profile of Tempranillo with its own unique finesse very reminiscent of fine Burgundy. Black forest fruits, plum, and blueberry dominate with hints of light accents of vanilla, cacao nibs and cedar playing a supporting, background role.

Palate: The palate broods with fresh plum and berry compote laced with high-toned red fruits. The wine has broad shoulders, but also soft edges with chalky tannins and a lively mineral acidity driving a long and supple finish.

Pago de Carraovejas Ribera del Duero 2018

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.


The wine was aged in barrels for around twelve months.

Review:

"Plenty of juicy, ripe fruit with some dried-strawberry, walnut and chocolate character. Medium to full body, round tannins and a flavorful finish. Fairly straightforward. Drink now."
- James Suckling (November 2020), 90 pts


 90 Points
Ossian Quintaluna Verdejo 2018

Ossian Quintaluna Verdejo is made from 100% Verdejo

Quintaluna is a young wine that is made exclusively from Verdejo in the province of Segovia. 60% is very old grape: pre-phylloxera (ungrafted). 40% is made of very young grapes on trellises, grown certified organic, with low yields. The key to success for the Verdejo grape is held in the soil. Ideal soil has a high content of sand and pebbles of different sizes. Some have higher proportions of clay and others have significant proportions of clay and limestone. As the pebbles and sand allow for good drainage, the clay holds enough moisture to allow the vines to thrive.

The color is a straw yellow with greenish reflections. On the nose, you will find aromas of white flowers, stone fruit (peach), and citrus (lemon, mandarin). It also displays tropical fruit aromas. The palate is complex. Natural acidity is evident in the freshness and length on the palate. Almond and ripe fruit flavors are found in the mid-palate with fresh grass and citrus on the finish.

It pairs wells with all kinds of appetizers, entrees and salads.

Begude Bandol Blanc 2018

Begude Bandol Blanc  is made from 80% Clairette, 10% Rolle and 10% Ugni Blanc

Pale yellow color with bright highlights.
Expressive aromas of citrus fruits. Juicy, fresh, fleshy and opulent on the palate, it is precise and elegant with ample texture, good acidity and great balance fruit /alcohol.

Organic Agriculture
Yields: 20hl/ha
Average age of the vines: 30 years
Manual harvest in small crates.
Double sorting, total destemming.
Molding and pressing of the grapes prior to alcoholic fermentation.
Vinification in vats and aging in oak barrels (one-year old) for 6 months.

Pairs well with white meats, grilled fish, shellfish, vegetables, tapenades. Exotic and Mediterranean cuisine.


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