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Opulent floral top notes carry you into an opaque purple core, imparting aromas of black currants, dark red cherry coulis, cigar box, and allspice berries. Powerful yet soft tannins are balanced with a delightful freshness of acidity. The palate is silky with nuanced flavors of cassis, ripe blackberry, and Morello cherry. The long finish invites you to discover the wine’s evolving layers.
Review:
This is, as usual, a beauty, perhaps more so thanks to a great vintage. It is classically Napa Valley, and classically “house styled” by Aron Weinkauf, with black and blue fruit, supple, approachable tannin structure and great depth of aroma and flavor. That said, keep in mind that this isn’t the winery flagship offering. Even in this price range Lyndenhurst is always a solid value, and is so again – maybe even a little more than usual. Decant well if you crack into this in the near term, or age it for the long term. Contains 10.6% Merlot, 3.8% Petit Verdot, 3.5% Cabernet Franc and 2.9% Malbec. (Rich Cook)
- Wine Review Online 95 Points
A juicy red with black currants and balsamic. Bark and mushroom. Iodine, too. Medium body, creamy texture that tightens at the end. An energy and firmness in the finish.
-James Suckling 94 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
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