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Items 16-29 of 29
Legendary Galician winemaker Raul Perez does it again with this Mencia dominant blend. 80% of whole clusters are used in 'Ultreia Saint Jacques,' which adds texture and weight to this seriously elegant wine. Drink one now, lay one down.
Bright color, lush cherry red color of trim Cardinals, slightly garnet and great intensity. Clean, bright and dense tears enveloping and complex nose, good intensity and modern cut. With a bouquet of aromas which highlights the fruit liqueur, vanilla, dark chocolate and spices. Round, balanced and structured. Long finish.
Intense red-violet color. Very mineral nose with a lot of red fruit, mint and a peppermint background, very complex aromas in perfect harmony with the tertiary aromas of its long aging in the barrel.
This rare delicacy produced in phenomenal vintages receives 5 years of gravefull aging, with 2 years in oak barrels. Crimson color, fine complexity and beautiful oak nuances, flow into smooth vanilla notes, rich black cherry fruit with subties hints of leather, balsamic and spice. Excellent depth and pure finish.
For Peraj Petita, Capcanes selects the best grapes from their indigenous varieties - Garnacha, Samso, and Ull de Llebre - which are harvested from ancient vines up in the mountains. Peraj Petita exhibits lively fruit and reflects the terroir and great varieties of the area. This is a vegan wine.
Opaque ruby. Ripe dark berries, cherry pit and licorice on the spice-accented nose. Lush and appealingly sweet, offering juicy blackberry and cherry flavors that take on a smoky nuance with air. Closes spicy and long, with a hint of licorice and round, even tannins.
2017 was a very challenging year, as most of their vineyards in San Vicente de la Sonsierra in Rioja were affected by frost, unlike others in nearby Laguardia. Not only was it frost, but they also had hail later on in the season. Quantities suffered—they told me they lost 70% of the crop in Rioja that year—but they were happy about the quality of the 2017 Macán, being very careful with the fermentation and separating the press wine by quality.