Plant Cab on the hot plains of Central Spain? What was D. Carlos Falcó thinking of? But this pioneering Winemaker had the benefit of a Californian education to make him see things differently. Despite being founded in 1292, this estate has been at the forefront of Spanish Winemaking for many years and has used modern science and understanding to craft superb wines from this ancient land.
I fell in love with this wine a long time ago, when it was pretty much the only Cab in Spain, outside of Catalunya. Its ripe blackcurrants and dense chocolatey overtones have never really left me. Whilst the Marqués has gone on to pioneer again and again with Syrah and Petit Verdot (also great wines), I can´t help but come back to my first love. When the late British celebrity chef Keith Floyd visited, whilst filming "Floyd on Spain", the Cab was matched with partridge in chocolate sauce. Sounds crazy perhaps, but not a million miles from the spicy red and mole pairings popular in modern Mexican cuisine.
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5th Generation Txakoli growers with an Atlantic view for inspiration. But rather than wallow in tradition, this producer looks to the future, making some of the best wines in the region and being confident enough to experiment with different styles and whacky packaging. This is their top Txakoli and the...
80% Hondarribi Zuri 20% Riesling Several months on its lees in stainless steel to develop more structure and volume, a fatter mouth and greater smoothness. Maduración durante varios meses con sus lías en el depósito, logrando más estructura, volumen y una mayor untuosidad para disfrutar de la evolución y sus...
100% Hondarrabi Zuri. The originality of this wine lies in its freedom to chart its own course each vintage: the aim is to discover the means to showcase the viticultural and winemaking details and little corners, at times imperceptible in larger volumes of production but that characterize each vintage, so...
100% Viura Vineyards placed in Laguardia. Cold maceration for 24-48 hours and fermentation in stainless steel vats for 10-12 days at low temperature. Second fermentation in bottle. Ageing in “rima” for 20 months. PLEASE NOTE THAT SPECIAL SHIPPING RATES APPLY TO ALCOHOLIC ITEMS