Cracking Crianza - 12 Bottle Case
**Price Includes Delivery**
2x Montelaguna Crianza 2016 - Ribera Del Duero DO (Organic Certified, Biodynamic Methods)
So, you have had Rioja, now try the next DO. Ribera Del Duero is seen as the next step after Rioja, using the same ageing process and generally made from the Tempranillo grape. Montelaguna is harvested from a tiny piece of land at one of the highest points of Ribera Del Duero. After fermentation, the wine is aged for 12 months in French oak — pure fruit flavours, with vibrant dark cherry, plum and violets followed by leather and oak. The wine has excellent and subtle tannins.
2x Bodegas Elias Mora ‘Semicrianza’ 2018 - Toro DO (Vegan)
Tinta de Toro
Victoria Benavidez vineyards are 800 metres above sea level, all bush vines and all 100% Tinta de Toro. It is a robust grape close to Tempranillo but thicker, which must be handled with care. Hand-harvested and fermented in stainless steel with selected yeast, before ageing for six months in American oak under Victoria’s always keen eye. She continually tests to ensure that only the best barrels will go forward for bottling. Aromas of cassis, violets and dark fruit evolve to vanilla and cedarwood.
2x Bodegas Carlos San Pedro Pérez de Viñasperi ‘Crianza’ 2016 - Rioja DO (Vegan, Organic Methods)
The San Pedro family have been in Laguardia for 800 years and using the subornation tunnels 8 metres under the village to produce wine for the last 300 years. Grapes are destemmed and placed in concrete vats, for spontaneous fermentation for 8-10 days, before a gentle press and ageing for 18 months in French oak with another year in one of the hand-cut caves still in use — cedarwood, coconut and blackcurrant with plenty of vanilla oak and a long finish. You are not just drinking Rioja; you are drinking history.
2x Finca Mas d’en Gil ‘Bellmunt’ 2016 - Priorat DOCQ
Even though it is not a “Crianza,” this wine spends time in aged oak and three years in bottle before it is released. From one of the highest points in Priorat, with a Mediterranean breeze that helps regulate temperature and clear disease. The unusual broken up slate lends elegance to this wine. ‘Vi de Villa’ or Village Wine is hand-harvested and fermented with wild yeast and aged for ten months in oak — 225 litre, 1,500 litre and 3,000 litre. A minimum of 6 months in bottle. This wine is never released until ready — flavours of crushed red berries on the palate followed by a long finish with refreshing minerality.
2x Guerinda ‘El Máximo’ 2017 - Navarra DO
Garnatxa, Merlot, Cabernet Sauvignon
From the Abete sisters, named for their father “El Máximo” who renovated the winery and vineyards. Located about 600 metres up the mountain and surrounded by forest and only accessible by 4x4. Hand-picked, fermented with natural yeast using stainless steel and concrete, then aged in French and American oak for 12 months and six months in bottle before release. A juicy medium-bodied and textured wine. Aromatic, sweet fruit flavours and undertones of cinnamon and white pepper.
2x Bodegas Sáenz de Santamaría ‘Rondan Crianza’ 2016 - Rioja DO
Hand-harvested with a long fermentation under temperature-controlled conditions in stainless steel tanks and then racked in a mixture of French and American oak barrels for 18 months. Ageing time is dependent on the vintage. This is a great representative of Northern Spanish winemaking—a spicy wine, with depth and warmth, more fruit-driven. A great Rioja.
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