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La Nieta Characteristics Red wine Tempranillo 18 months Awards WINE ADVOCATE 96+ TIM ATKIN 98 PROENSA 100Variety 100 % Tempranillo. Vineyards Single-vineyard wine from La Nieta, 1,75 Hcts. Limy franc-clay texture and calcareous-clay composition with a deep sandy rocky sub-soil. High density of plantation on trellis, low yield. Organic fertilization. Environmental integrated agriculture cultivation. Year of plantation: 1975. Winemaking Destemed by hand with a rigorous selection of every grape. Cold pre-fermentative maceration. Fermented in 10 hectolitres oak barrels at 28 ºC. Pressed by foot twice a day. Malolactic in new French oak Bordelaise barrels. Aged 18 months in new French Bordelaise oak barrels. Tasting notes Intense cherry. La Nieta displays aromas of mineral notes, ripe fruit leading to a full-bodied, voluminous, intense wine, with structure and an outstanding balance. Drinking temperatures: 16-18 ºC -
Sierra Cantabria 1.45 ha El Bosque located in San Vicente de La Sonsierra. -
Chateau Fonroque 2017
Merlot, Cabernet Franc-
Dense, concentrated
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Packed with dark Fruits
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Savory finish
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the real stuff! you thought you like Ribera del Duero... yes? Then you have to taste this wine. 100% Tempranillo aged 36 months in oak. Deeply coloured, highly concentrated, intense on the nose and the palate. This has to be decanted at least 2 hours before. or you can aged it for another 10 years. Tiny production -
San Vicente 100% Tempranillo Peludo, a clone of tempranillo. It is hard work for the viticulture as it is a lot more prone to disease and also deliver very little volume, but the wines are perfumed, elegant, concentrated. surely a great Rioja! the 18has of the Canoca vineyard was planted in 1985 by Marcos and Miguel father, and they released the first vintage in 1991. Since then San Vicente has become a reference, a totally deserved notoriety! It is perfumed, fresh and concentrated with silky tannins. Need to be decanted, 1 hour before (at least) -
Château Simard 2015
Merlot, Cabernet Franc- Dense and Dark
- Ripe and modern
- Plummy and long finish
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Sociando-Mallet
- Elegant, yet concentrated
- Blackcurrant and tobacco
- Classic and structured
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100% Nebbiolo 20-22 months in oak (50% new)-
Intense
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leathery and dry
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chocolate and smoky
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Chartreuse Verte
Low avaibility- Ingredients: alcohol, sugar, 130 plants and flowers.
- Alcohol content: 55%
- Packaged in a traditional Chartreuse liqueur bottle.
- Traditionally considered an after-dinner drink,
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Champagne Henriot Blanc de Blancs 100% Chardonnay- Delicate and dry
- Creamy and well-integrated mousse
- Elegant, and almost floral
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Champagne Henriot Brut Souverain Chardonnay, Pinto Noir- rich, intense
- Honey, muesli, ripe apples
- Fresh and creamy Co2
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100% Tempranillo-
Full-bodied
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firm tannins
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meaty and smoky
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Out of stock
Jorge Ordonez is a talented taster. Avante is the proof. Located in Pedrosa del Duero one of the most highly respected Terrroir in Ribera del Duero, Avante is sourced from a vineyards planted in 1960 and is aged 22 months in French oak. We used to have the 2011 a year ago, and the wine as mind-blowing. Now we carry the fantastic 2014 that needs another 2/3 years to show its full potential. A great bargain if you have that possibility, for less than 20 euros! I have actually bought 6 bottles myself, and I know that in just a few years I will be drinking a really fine wine. Take my words! -
Palladius
Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc & Palomino, Colombard VINIFICATION | The grapes are picked across a great many vineyards and taken into our cold room on arrival at the cellar. The next day the grapes are sorted and the whole bunches go into the press. The pressing lasts 2 - 3 hours and in that period a margin of settling of the juice takes place in the collecting tank. The turbid juice is then transferred to concrete eggs of 725 litres and 400 – 1200 litre clay amphoras for the next stage of natural fermentation. The fermentation temperatures in the clay amphorae and the concrete eggs are very constant and we only control the ambient temperature at around 18 degrees throughout the season. Each wine basically ferments in its own time – in some cases it may take up to 18 months - and every vineyard is fermented in the same vessel every year. AGEING | The Palladius matures in these vessels for 12 months and is then racked off into big old foudres for an additional 12 months ageing prior to bottling. After two years the wine is bottled unfined and unfiltered. NOTES | Over the past 5 years Palladius has been the wine that grew the most in quality and refinement and much of this has to do with the addition of more vineyards and the improvement of their viticulture. Currently of all our wines, the Palladius, with 17 vineyards, obviously represents the biggest canvas of the Swartland. The 2022 starts by almost playing hide-and-seek; the wine is more reserved and holding back. And only after warming up and a couple of minutes in the glass does the conversation start. The aromas are that of green apple and citrus flint, and then some of the stone fruit aromas begin to shine through. The wine needs time. The palate is already balanced, and the acidity is met by very firm tannins. The aftertaste is lingering. This bottling is a great vintage to follow the 2021. It is a strong contender for the most restrained version, but we must taste 2021 and 2022 with some age to have a final verdict. -
Treinspoor Eben Sadie Family
100% Tinta Barocca
Swartland VINIFICATION This vineyard is located next to the old railway line (treinspoor) and was named accordingly. The very fragile, thin skin of Tinta Barocca is prone to sunburn, but in this case the old bush vines have formed a great framework to keep the bunches sheltered from the intense Swartland sun. Tinta Barocca has the textural nature of the Nebbiolo grape and the aromatic orientation of Syrah - a great combination. It produces wines of great character and expression that are built to last. The grapes are fermented with 50% whole clusters and 50% being destemmed and the fermentation is left for about 25 – 30 days prior to being pressed in an old basket press. Only bucket overs are done in the fermentation for it is very easy to over-extract Tinta Barocca since the grapes hold an abundance of tannins. AGEING After pressing the wine is transferred into 28-year-old conical wooden casks that do not impart any wooden flavours. The age and the saturation of the wooden staves also make for a very slow reaction between the wine and oxygen. After 11 months on the lees the wine is racked to another concrete tank for an additional month to settle clean and 2 weeks prior to bottling we add 65mg/Litre of sulphur and bottle the wine from the fine lees. NOTES Tinta Barocca is a grape that carries the soil into the bottle, it is a great communicator of terroir. The grape has had a longstanding relationship with the Swartland and the spicy herbal aromatics and dark purple plum like fruit carries over into a very tight and compressed core of the wine. As mentioned before the tannins of Tinta Barocca have very much the same behaviour as those of Nebbiolo and proper ageing is required. Historically we have referenced that Tinta Barocca might be the most significant red variety of the historical plantings to ransport the terroir and typicity of a site to bottle. -
Rotsbank, Eben Sadie Family
100% Chenin Blanc
12 months in Old Foudres VINIFICATION After harvesting, the grapes are placed in a cooling room to reduce the temperature since the average temperatures are often 35 degrees or more – pressing warm grapes comes with its series of problems. We then do whole bunch pressing, a process that takes about 3 hours, during which time there is a margin of settling of the juice in the collecting tank. The juice is then transferred to two old foudres for fermentation. AGEING The wine is left in a cask on the fermentation lees for the first 12 months, and we bottle from the lees. Only about 60ppm of sulphur is added two weeks before bottling. NOTES The Rotsbank vineyard is located in the Paardeberg in the Aprilskloof on a rock shelf that barely has 30 – 50 cm of soil in most parts. It is incredible to think that this vineyard survives year after year. Many of the roots in the soil have found cracks in this rock shelf, and the limited natural growth of this vineyard makes for incredibly concentrated fruit. Since 2008 we have wanted to produce a Swartland Chenin Blanc, but the 2022 vintage materialised as the first after we were very fortunate to purchase the vineyard. -
Skurfberg, Eben Sadie Family
100% Chenin Blanc
12 months in old Foudres VINIFICATION | The grapes are picked in small 20kg picking crates and then placed in a cooling room to reduce the temperature. We consider this an essential step in the Swartland where temperatures are often 35 degrees and more during harvest time; and pressing warm grapes comes with a series of potential challenges. The cooling process is followed up by whole bunch pressing. The process takes about three hours and during this time there is a margin of settling of the juice in the collecting tank. The juice is then transferred to two older foudres where it is left undisturbed until natural fermentation starts. The fermentation process can sometimes take up to 10 or more days to initiate and can last anything from 1 to 6 months, sometimes only finishing during the next spring, by which time the malolactic fermentation would often have come to completion as well. AGEING The wine is left in cask on the fermentation lees for 12 months and we bottle from the lees. We add about 50ppm of sulphur 2 weeks prior to bottling and bottle directly from the cask. NOTES | The Skurfberg Mountain is part of the Citrusdal mountain area and the word Skurfberg (Rugged Mountain) mainly refers to the edgy and rough appearance of the mountain. The soil is mainly weathered Table Mountain sandstone formations and tends to be very sandy. It is a truly great site for Chenin and it is most unusual that such a warm and dry area still produces wines with this enormous texture and freshness. -
El Pecado Raul Perez
Mencia Blend With only 12 bottles per year, we only sell a bottle to client. Please do contact with us to add your name to our waiting list. Thank You! -
Beaune Du Château, 1er Cru Blanc
Domaine Bouchard
100% Chardonnay-
racy and elegant
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Citric, fresh, profound
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dry, yet concentrated
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Beaune Du Château 1er Cru Bouchard Père et Fils
100% Pinot Noir
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Fine, elegant and profound
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Cherry, violets and complex
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Finely grained tannins
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Chablis, 1er Cru Beauregard, Domaine Pattes Loup 2020
100% Chardonnay -
Chablis 1er Cru, Les Butteaux Domaine Pattes Loup 2020
100% Chardonnay -
https://classic-vins.com/dominio-del-aguila/ -
https://classic-vins.com/dominio-del-aguila/ -
Dominio del Aguila, El Picaro 2021
Tempranillo Blend-
Complex with dark fruit and caramel notes
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Medium-bodied with whipped cream like tannins
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savoury and elegant
93/100 Robert Parker
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