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Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon

Aged for 20 months in new oak barrels - 50% French 50% American.

45 years old vines
Alcohol: 14,5º
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
PH: 3,53
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.

The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.

This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.

Tasting notes
A brilliant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.

The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.

Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years. 

Review:

Including 15% Cabernet Sauvignon, the Tempranillo-dominated 2019 Rioja Reserva Selección de la Familia is a crème de la crème selection that was aged 20 months in oak. Its deep purple hue is followed by a sensational nose of ripe black and blue fruits, cedarwood, graphite, smoked tobacco, and chocolate. This carries to a full-bodied Rioja with a powerful, layered mouthfeel, ripe yet building tannins, and serious length on the finish.

-Jeb Dunnuck 95 Points

A deep powerful Gran Reserva from one of Rioja Alavesa’s 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
Ruby red color with earthy tones. The wine shows finesse, elegance and complexity with good concentration of black fruit, thyme and rosemary with secondary aromas of leather and tobacco leaves. In the palate it is polished and rounded, making it pleasant and easy to drink. Fleshy with both elegance and power. It has touches of black fruit jam and liquorice. A long, delicious and persistent finish.

Suitable for pairing with a long, copious meal where it can accommodate braised vegetables, cold cuts, peppers stuffed with hake and shrimp, mushroom omelettes, cod Rioja style, both red and white meat... and so on.

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

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

 Review:

Elegant and driven, pairing muscularity with drive and nuance. Fresh pink citrus, pomegranate and cranberry dominate the palate, with energy and detail. The tannins are at once savoury and zesty and the wine lingers forever with detailed notes of oregano, thyme, tarragon and curry leaf.

-Decanter 95 Points

Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.

"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."

Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.

Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.

Lydian Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Lydian was established in as a new way to experience Washington wine. The team behind the fast-rising success of Avennia brings you another delicious wine that serves as an introduction to a lifetime of wine appreciation and a fresh take on Washington terroir.

In music, Lydian refers to a musical mode, or scale that is used as a building block for some of the world’s oldest and newest masterpieces. This happy sounding mode brings joy on its own, yet when molded and crafted by talented musicians can become a work of timeless art.

We believe Washington vineyards produce some of the finest building blocks in the world. With these grapes, and the collective talent behind those growing and working with them, Lydian wines can be as complex, nuanced, and profound as any jazz classic.

Lydian: a fun, fresh take on Washington Wine.

Full bodied and rich, with black cherry, currant, dark chocolate, and fresh herbs. Great Washington Cabernet character and structure. 

Maison de Magali Chateauneuf-du-Pape Rouge is made from 84% Grenache, 11% Syrah and 5% Mourvèdre.

Maison de Magali Chateauneuf-du-Pape is designed to be a very fruity and fresh CDP with structure. Different flavors of red and black fruits with a hint of pepper and spice notes.

Pair with grilled meat and vegetables. Also excellent with cheese and dark chocolate dessert.

Maison du Midi Cotes-du-Rhone Rouge Vielles Vignes is 80% Grenache, 10% Syrah and 10% Mourvedre.

This ruby red colored wine with purple glints develops red fruits aromas and spicy overtones. In the mouth, this wine is smooth and its supple structure emphasizes aromas. Fruitforward and easy drinking wine showing light spices and silky tannins. A perfect everyday wine.

This delicious juicy wine can be enjoyed now with steak frites, any Mediterranean dishes, pizzas, grilled chicken and cheese.

Ambre de Maltus Bordeaux Blanc is made from 70% Sauvignon Blanc, 30% Sémillion.

Malolactic fermentation.

The wine was aged in French Oak barrels for a few month (between 6 and 8 months depending on the barrel's toastiness and cooper)

Delicious with grilled fish or grilled vegetables

Maranones 30.000 Maravedies Vinos de Madrid Sierra Gredos is made from 90% Garnacha and 10% local grape varietals called Morenillo (Morate).

“The first of our red wines would be 30,000 maravedíes, which is our Comarca wine, a regional wine, village wine.

30,000 maravedíes is the coming together of all soils, orientations, dominantly Garnacha at 90 percent with a remaining 10 percent of local grapes. 

The name also reflects the union between history, the winery, the structure and the place. Álvaro de Luna paid 30,000 maravedíes to buy the whole region from the monks who fostered the cultivation of the vine. It is a historical name. It refers to what was paid for the Valley and pays homage to the Valley. It also evokes what the monks had developed. This history is part of our heritage and we continue it.

This village wine wants to tell you the whole history of the Valley. At the end it delivers a structure tending towards the mineral, the floral, length, fruitiness and ease of drinking.”

30-70 year-old vines produce a vibrant, fresh wine that boasts juicy red berry, wild herb, flower and balsamic flavors with hints of sweet spice. Smooth tannins provide finesse and longevity.

“Marañones is so to say our signature vine. This is why the winery was named after this location.
It is part of the mountain at 800 m in altitude, oriented North. We find there the three types of granite of San Martin: the white granite, the brown and the pink. Each vineyard at Marañones has a different soil. Some are on a hill. Others are more towards the plains.
In this wine we wish to convey the Marañones area so representative of the whole winery. this is why we make this wine from the great Garnacha grape. We use a mix of vines since it is not a Parcela wine, which would be much more delicate and of more limited production.
The 100 percent Garnacha expresses itself fully, both in the nose and in the mouth, with flavours of blackthorn, a sensation of fleshy fruit retaining a slightly crispy texture. Then comes a full silkiness, with the granularity of these granite soils rich in quartz. That nugget of quartz is noticeable in the texture, length, fineness, elegance and the floral element of the wine.”

bright, ruby Grenache with wild herb, flower and crunchy red fruit flavors. Sharp tannins add structure to this full-bodied wine.

Mas Redonne Tournier Bandol Luisa Jeanne is made from 95% Mourvedre and 5% Syrah.

The wine takes its name from a goddess, Luisa Jeanne.  It has a deep red color with dark brick hues, a very intense and complex nose with strong sensations of dark fruit, compote, spice, earth and garrigue, with a minty touch. Palate intense, complex and silky, full and opulent with olfactive sensations and a slightly mineral saline aftertaste accompanied by rich but ripe tannins wrapped in a fruity robe. Approachable, long, harmonious, elegant.

Late manual harvesting of left grapes, their selection according to ripeness, harvesting parcel by parcel, variety by variety, separate vinification. Long fermentation with natural yeasts to oxygenate the must, gentle extraction of color and tannins, decanting and dipping of the matoline cap to absorb the tannins and make the wine silky and expressive. Aged for 18 months in old foudres.

A gastronomic wine for major occasions, ideal for red meat, game, charcuterie, cheese, chocolate and Provençal cuisine.

The wine takes its name from a goddess, Luisa Jeanne. It has a deep red color with dark brick hues, a very intense and complex nose with strong sensations of dark fruit, compote, spice, earth and garrigue, with a minty touch. Palate intense, complex and silky, full and opulent with olfactive sensations and a slightly mineral saline aftertaste accompanied by rich but ripe tannins wrapped in a fruity robe. Approachable, long, harmonious, elegant.

Mas Sinen Clos Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah.

Before the 2017 vintage, this wine was called Negre. It is the same vinification and level of excellence as the prior cuvee, but with a different name. 

It's quite ripe, concentrated, powerful and oaky with black rather than red fruit and peat and graphite aromas. The palate is full-bodied with plenty of rough-hewn tannins and moderate acidity, and is in need of bottle age and/or powerful food. An XXL Priorat.

Mas Sinen La Vall Priorat is made from 57% Garnacha, 24% Cabernet Sauvignon, 10% Cariñena (Carignan), 9% Syrah.

This wine has a highly intense, lively vermilion red color, complex yet direct aromas with predominant ripe black and red fruits, notes of minerals and forest herbs. Flavors are strong, full and layered with round, fresh and delicate tannins.

Pairs with meat, sausage, cheese.

Masseto 2020 is a wine that has embraced all the key traits of the vintage. It displays excellent concentration both in terms of colour and bouquet. They remain persistent and vivid in the glass without subsiding over time. The potency of this wine returns on the palate with beautiful length and balsamic flavours. The integrity of the tannin reveals the ageing potential typical of Masseto.

Review:

Intense and full on the nose, fragrant with ripe black fruit, floral aspects and soft spicing. Round and full on the palate, it's rich and muscular yet tight and neatly coiled with a liquorice, graphite, pepper, cinnamon and clove tang that gives this immediate but enjoyable spice. Feels well worked, juicy with high acidity that lifts the palate and gives freshness and brightness alongside really quite mouthwatering strawberry and raspberry fruit with such captivating dried floral and bitter orange rind aspects. Tannins are super fine and so well integrated yet this maintains a grip and hold from the very beginning through to a long and sustained finish. Nuanced and complex, still packing a punch in terms of power, but this feels sophisticated, suave, purposeful and controlled. Not elegant, this is more of a caged animal with it's full potential yet to be unveiled, but it is classy. A truly delicious wine with so much purity and sense of place. Malolactic fermentation in 100% new barroques, with each batch kept separate for the first 12 months of ageing before being blended and returned to barriques for another year, totaling 24 months. The wine was then aged for a further 12 months in bottle before being released.

-Decanter 100 Points

Matthews Cabernet Sauvignon Columbia Valley is made from 76% Cabernet Sauvignon, 15%Merlot, 6% Cabernet Franc, 2% Petit Verdot, 1% Malbec.

The 2021 Columbia Valley Cabernet Sauvignon is deep ruby in the glass with purple hues. The rich bouquet of spiced black plum and cocoa nib are balanced with aromas of fresh earth and crushed flint. Intense and opulent flavors of ripe blackberry, cedar, mocha, and black currant coat the broad and balanced palate and the ripe tannin creates a perfect frame for the lush fruit expression. Cherry cordial and cola linger on the long, quenching finish.

Review:

A wonderfully balanced Cabernet with tremendous purity of fruit and a brilliant freshness. A blend of sites across the Columbia Valley focused on the Horse Heaven Hills, Red Mountain and Royal Slope. Smoky violet notes and crushed stone follow graphite minerality and dusty berries. The palate is delightfully distinguished. Cabernet and savoury herbs mingle with red berries, black brambles, and a brilliant mineral tone.

-Decanter 94 Points

Coming out strong out of the gate, the 2021 ‘Columbia Valley’ Cabernet Sauvignon is nearly all varietal. Dark chocolate shavings, baking spices and anise come together on the nose. The palate is beautifully balanced with a seamless texture and great sense of weight, with heady roasted date and black currant flavors. Generous and rich, this is a gorgeous showing from 2021. This is a serious value to purchase by the case.

- Owen Bargreen 94 Points

Precise and expressive, with handsome flavors of blackberry, bay leaf and espresso that build richness and structure toward refined tannins.

-Wine Spectator 93 Points

The 2021 Cabernet Sauvignon Columbia Valley is spicy, showing off a gentle peppery tinge and dusty rose tones that give way to dried black cherries. This is wonderfully crisp and refined, with silky textures and depths of dark red fruit propelled by juicy acidity. It tapers off long and structured, yet the tannins are quite sweet. The 2021 finishes with a pleasant crunch and a lingering licorice tinge.

-Vinous 93 Points

The 2021 Cabernet Sauvignon is based on 76% Cabernet Sauvignon, 15% Merlot, 6% Cabernet Franc, 2% Petit Verdot, and 1% Malbec. A rocking wine offering ample red and black plum-like fruit, chocolate, tobacco, and subtle violet-like aromas and flavors, I t's full-bodied and has a terrific mid-palate, velvety tannins, and a great finish.

-Jeb Dunnuck 93 Points

Wine Production: 100% whole bunches undergo a natural yeast fermentation. The wine is then left on lees for a year, with just one handling into the blending tank before bottling. A small amount of Sulphur is added at this point. Wines are bottled without fining or filtration.

Tasting Notes:  Spicy and stalky, it has the customary black and red berry notes of Cabernet with a perfumed freshness and medium body. Fine-grained tannins are tempered by the influence of some carbonic maceration in the ferment.

“Cabernet from a north-facing slope on Hans and Anna Orth's vineyard in Coldstream. 100% whole bunches, matured in hogsheads (10% new). A bit darker and denser than last year's wine but equally elegant and perfumed with its scents of blackcurrant, cherry, blackberry leaf and violets. Medium bodied with balanced, mouthcoating yet fine tannins. A lovely wine, more reminiscent of great cabernet franc than sauvignon.”

- James Halliday 96 Points

“Superbly delineated aromas of dried sage, cassis, bay leaves, green beans and mossy forest scents. 100% whole bunch without an ounce of edginess or astringency. This is gorgeous, medium-bodied, perfumed and succulent. There’s a gentle raft of tannins rather than a chunky heaviness. Not dissimilar to the levity and élan of top Loire cabernet franc. Delicious.”

-James Suckling 95 Points

Maysara Sparkling Pinot Noir Rose is made from 100 percent Rose. 

A stunning sparkling rosé made with 100% Pinot Noir grapes, that is balanced with high tension acidity and minerality. The fine bubbles keep the aromatics tight with a clean finish of dried cranberries, pomegranate, and wild strawberries.

Pair with soft cheeses, fried chicken, oysters, Mediterranean salads.

The inviting nose offers up scents of Santa Rosa red plums, cassis, dried sweet figs and pomegranate backed by sandalwood and hints of tea rose. Bright and exciting on the palate, the entry begins with firm tannins and complex layers of red raspberries, bergamot tea, dried herbs and rose petal notes. Refreshing acidity carries the wine throughout the finish.

To match with the juicy acidity and bright nature of this wine, we offer up a vegan recipe for Spicy Quinoa with Asparagus and Shiitake Mushrooms. The shiitakes are a classic pairing with Pinot Noir, but when combined with the spicy ginger, garlic and crushed red pepper, all melds beautifully into a dish that pairs seamlessly with the 2020 Sonoma Coast Pinot Noir. 

Review:

Aromas of spiced cherry, plum and fresh mint. Medium-to full-bodied with silky tannins. An interesting, well-balanced mix of fresh red and black fruit and savory spice. Good concentration. Drink or hold.

-James Suckling 93 Points

The 2020 Pinot Noir Sonoma Coast is ripe with raspberry candy, crushed rose petal, and turned earth. The tannins in the 2020 are a touch more present and emerge on the finish, and it also has more warmth. Drink this over the next 10 years.

-Jeb Dunnuck 93 Points

Meyney Saint Estephe is made from 52% Cabernet Sauvignon, 35% Merlot and 13% Petit Verdot.

The vineyards planted on a perfectly drained siliceous gravel soil provide ideal conditions for the maturity of the grapes and result in a very deep black color wine with  spicy notes and a distinguished style.

The 2020 vintage embodies what Bordeaux does best - a great classic vintage, complete, complex, rich and unctuous.

Review:

"Attractive aromas of ripe dark berries with dark spices, walnut, chocolate nibs and bark. Medium- to full-bodied with a dense, velvety texture and plush, fine-grained tannins. Very textural and creamy with a deep core of ripe dark fruit and a succulent finish. Try after 2025."

- James Suckling, 93 pts

Michelet Courtault Chablis AOC is made from 100% Chardonnay.

Golden colored and very aromatic with white flowers, fresh fruit, lime, citrus aromas as well as a bergamot. Pleasant mouthfeel, supple, crisp, fruity flavors. There is a touch of acidity, revealing a deliciously integrated minerality.This Chablis is produced from vineyards located on slopes benefiting from a mainly south, southwest sun exposure in villages of the Northwestern part of the Chablis area (Lignorelles, Beine, Villy and Chablis).

Ideal as an aperitif, the wine is an excellent companion to seafood, smoked salmon for example.