A terroir based wine with the characteristics of Ribera del Duero, in terms of structure and consistency. Easy to drink, yet complex. Clean and bright ruby tones. Modern in style, with intense fruity aromas accompanied by vanilla, cocoa, cinnamon and coffee overtones. Good body, with intense fruit and subtle hints of French oak. Balanced, structured and a long finish.
Unique single vineyard tempranillo, with great structure, good length and great aromatic intensity. Bright and deep bing cherry color. Predominant black and red berry notes in the nose combined with toasted, spices and balsamic overtones. All the aromatics are fresh and lively. Soft and rounded with fruity flavors and a long finish.
Sourced from the vineyard “La Serna” planted in 1936, Loess Collection 2009 is an Oak Barrel fermented Verdejo, made in the Burgundy style “sur lie”. Clear and bright golden yellow-straw color. On the nose presents the tropical fruity aromas of the verdejo grape with grassy fresh hay, harmoniously combined with subtle tertiary aromas from the wood.
On the palate, it is an explosive wine, buttery but complemented by great acidity that will provide long life. Fresh, pleasant and silky. Very persistent in the mouth with a final well managed bitterness.
A young, aromatic and fresh verdejo. Deep yellow in colour, very clear and attractive. Intense on the nose with fruity notes combined with very floral and persistent undertones.
On the palate it is well rounded, structured and filling with a long fruity finish.
Great depth of color with good concentration. Brilliant burgundy color, violet rim, with full tears. In the nose very expressive, exposing the notes of the variety, fruity aromas, with a toasted feature evoking fine wood. In the mouth, silky and ample entry, with a sweet and balsamic peak, where we find ripen fruit. It is a fresh wine with good mineral hints, excellent acidity, and a very well integrated alcohol. Hints of milk and defined tannins. High complexity and elegant touches.
It is a Mencia varietal, fresh but potent; dense, elegant and very long in the mouth. The bottle uncovers as the time passes, with each glass becoming a new discovery.
It is true that wine and food pairing is not an exact science, but certain combinations are long standing classics without a doubt. Here is one for the books.
Reuters reports a popular Chinese wine sold in supermarkets being copied. Some fakes only have 20% grape juice, and others are just chemicals and water with no trace of wine. The funny thing is that both the real wine and the fake one are hard to differentiate. Seems that both are quite awful. Hilarious.
I bet it goes down very well with the mystery beef recently spotted at Taco Bell.
What’s really in a Taco Bell taco? The USDA and Stephen Colbert have some thoughts
Following the trend! Wine making tips from our friends at Demencia Wine
“The production, done in small tanks of only 1500 liters each, is more costly and entails more labor, but the result is more astonishing. The smaller tanks allow us to control the temperature of the must-wine without the need of machinery and without the use of energy. Also, the smaller volumes allow for better control, and the contact with the wine in formation is more intense.
The main effort that we must realize during the winemaking, is to pay attention to the details and to listen to the requests of the wine.”
Variety is one of the main attractions in the world of wine. Wine itself includes a myriad of varieties, vinegrowers, oenologists, wineries, winegrowers, production methods, cultures, or market preferences. Of similar complexity is the surrounding world of merchants, importers, negociants, salespersons, sommeliers, experts, aficionados, snobs, critics, bloggers, or reporters.
And of course, everyone has something to say.
How to decipher All That Jazz! The information available is never ending. At least, the exploration is part of the charm.
In my humble opinion, if the story is a honest story, most likely it will be valid. I can like it or dislike it, but seems to me that there is no much black or white inside this fascinating industry. I’m surprised how many opinions are defended as dogma. The pity is the more radical the point of view, the more they serve very specific interests. Cork or screwcap anyone?
Another recurrent theme is big hype. Who in this world is going to make, sell, or try bad wine? Later what reaches the palate is a quite different story. Wine speaks for itself, and people always enjoy an accompanying honest story. It helps to enhance the product. Unfortunately, exaggerated promotion is quite popular. In my experience, the more astonishing the story, the more deceiving the product.
Don’t be afraid to follow your instincts. Truth is in the eye of the beholder, or in this case in the palate of the taster.