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Thrilled to be able to offer my thoughts on this special wine. Lunch with the full current release set from La Rioja Alta was thrilling. The wines are a demonstration of respect for the past and judicious use of modern technology combined with an approach that offer a style reminiscent of a refreshed classic. No fads here!The Ardanza is a ridiculous value. Coming on 10 years old. This is very good. The harmony and grape first tannin with layering of very subtle oak that wraps rather than in
With each step up through the range, the oak sophistication increases. Whilst clearly present in the Ardanza, it is much more sophisticated texturally. The 2019 Ardanza has a fresh line of acid. It's tight and quite vertical. Just starting to resolve. It still needs time to build expression and generosity. Saline with blue fuits. Linear shape and flow with excellent transparency. It's be intriguing to sit on a bottle over a couple of days and see where it ended up.Paul Kaan, Wine Decoded May
Red Blend from Alavesa, La Rioja
Trying 2021 ‘La Conenada’s’ brother 'El Escolladero' along with a few other wines from the Artuke range was enough to convince me to grab a couple of boxes. I've not looked back.The 2022 'La Condenada is a little more tightly coiled with a chalky acid profile needing time to resolve. Excellent transparency through an elegant fruit profile of fine red fruits with sold depth and length. Opening in the glass beautifully, building mid-palate weight and length with a fantail finish. Flowi
Palomino from Jerez de la Frontera, Anadlucía
This isn't your grandmother's Sherry.Made in the style of bygone regional traditions, the De La Riva Vino de Pasto is an non-fortified aromatic table wine made with Palomino from the El Notario plot in pago Macharnudo. It ages under flor for 10 months, which gives distinctive Fino notes: brine, bruised apples and a mineral tang. Despite Palomino's naturally low acidity the wine vibrant and juicy on the tongue, which complements the textural nature of the palate and its savoury flavour profil
The 2015 Granja Remelluri Gran Reserva is a blend of Tempranillo and Garnacha from their estate vineyards. It fermented with indigenous yeasts and matured in barrels of different origins and sizes for 27 to 29 months. The wine shows superb, an undated style of Gran Reserva, using grapes from the three different valleys they have in Remelluri to create their grand vin. It has a classical style, but the oak and the evolution is slower, and the texture shows more of the limestone from the soils. Th
Pedro Ximénez from Montilla-Moriles, Anadlucía
17% ABV. “The 1980 Don PX Selección is said to come from a warm and dry year that favored the raisining of the Pedro Ximénez grapes. This has lots of candied fruit and spice and combines the 17% alcohol with a whopping 340 grams of residual sugar. This aged in American oak butts until its bottling in September 2018. It surprised me with a complex and somewhat savory nose, reminiscent of bitter chocolate, licorice and roasted coffee, carob beans and black pepper. It's super concentrated, dens
Pedro Ximénez from Montilla-Moriles, Anadlucía
“The oldest, most concentrated, nuanced and serious from the range of single-harvest sweet wines I tasted this time was the 1943 Don PX Ginés Liébana, which comes from six butts that had been aging in the cellars without being blended. It has 15% alcohol and a whopping 440 grams of sugar, but the truth is, it doesn't come through as that sweet. It's super concentrated, layered and complex, thick and dense, like honey. This is the more serious and canonical, dare I say it, closer to the Jerez
Pedro Ximénez from Montilla-Moriles, Anadlucía
“The 1956 Don PX Convento Selección has a smoky note of coal, bitter chocolate and licorice and, with time, becomes creamier, with echoes of milk chocolate and café au lait, with a clearly lactic/creamy note. It has 16.5% alcohol and 390 grams of sugar. It's thick and dense, complex, with flavors of licorice, powder cocoa, hot chocolate and dark raisins. Apparently, the barrels were never moved from the same, cooler part of their cellars where the wine matured for over 65 years. This is eleg
Pedro Ximénez from Montilla-Moriles, Anadlucía
“My favorite of all the old sweet PXs I tasted this time was the perfumed and showy 1964 Don PX Convento Selección, which still has the wooden label, but it has also been modernized and made easier to read. It is denser than any of the other wines and has a brighter edge, amber, because the center is opaque and black. It has an incredible perfume; it's floral and spicy with fresher aromas than I remember in the other sweet PXs. It fills your mouth, goes down your throat like liquid gold and e
Pedro Ximénez from Montilla-Moriles, Anadlucía
“The 1977 Don PX Convento Selección has a high-pitched and acute note of caramelized orange peel that gives it a distinct and perhaps more forward profile. It matured in Amontillado casks for over 45 years without being blended, and it aged in different parts of their cellars throughout its life, which they say might add to its complexity. It has 16% alcohol and 395 grams of sugar, not as dense as the others and with a distinct note of cinnamon in the finish. This is gentler, showier, per
Thrilled to be able to offer my thoughts on this special wine. Lunch with the full current release set from La Rioja Alta was thrilling. The wines are a demonstration of respect for the past and judicious use of modern technology combined with an approach that offer a style reminiscent of a refreshed classic. No fads here!Exceptional depth and length, wonderful core of vibrant red fruit flowing through with great persistence. Building the secondary proportion of flavours to fruit over the A
Powerful yet complete and fresh, beautifully developed, just shifting into the second phase. A very thoughtful élévage, structural tannins hitting front mid palate (from oak), still fine long. A lift of VA that blows off quickly. Lovely set of flavours. Oppulence. Rich, full, and round with immediate generosity. A case of celebrating the differences with the 2015 iteration.Paul Kaan, Wine Decoded May 2026I tased again the stellar 2016 Gran Reserva 904, which is nothing short of bei
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