Spanish 6 Case

Description

1 bottle each of:

White
Ameztoi Txakoli, Basque Country
The Ameztoi family has been making txakolina in Getaria for seven generations, utilizing the indigenous white Hondarribi Zuri grapes to craft light, crisp wine bottled with residual carbon to give it its signature natural spritz. This spritz makes Ameztoi Txakolina an ideal wine to pair with seafood.

Entreflores Albarino, Rias Baixas
Classic Albariño. Aromas of honeydew, golden delicious apple & river rocks. On the palate these notes are joined with nectarine, lemon-lime which culminate in a mineral-laden finish.

Rioja Vega Tempranillo Blanco, Rioja
Exceptionally rare barrel fermented white made from the Tempranillo Blanco Fermented and aged on its lees in French oak for six months. Intense aromas of tropical fruits & white flowers over delicate notes of herbs. Silky texture due to the oak ageing. Has some Burgundian style finesse.

Red
Pizarras de Otero Mencia, Bierzo
‘Pizarra’ is the Spanish for slate, and here refers to the slate that characterises the rocky, mineral-rich soils of Bierzo. A deep cherry red with violet reflections. Lively on the nose, with aromas of strawberry, plum and blackberry, and subtle floral lift. The fruit-filled palate has elegant and restrained tannins.

Ostatu Crianza, Rioja
A crianza with body and character that is made from 90% Tempranillo, 10% Graciano, Mazuelo and Garnacha grapes which came from 30 years old vineyards. A very espressive nose of ripened black and red fruit, with balsamic, spices and toasted notes. The palate is juicy, firm, elegant and fresh.  It is balanced and fruity with flavours of blackberry, cherry, red and black plums and a touch of liquorice, toast and nuts.

Garnacha Centenaria, Campo de Borja
100% Garnacha. The wine has great clarity and brightness with a deep ruby red colouration. The nose is potent blend of spices and ripe fruit, with a hint of toastiness and of cocoa. The palate is full, harmonious and smooth with good length. In the finish there is a return to the fruit and spice, which is first detected in the nose.