"Lovely straw yellow colour with a steely green tint. Clear aromas which combine a variety of flavours such as green apples, grapefruit lemon zest, medlars and lychees together with hints of moos and hay and a touch of aniseed coming through. Very well structured with perfectly balanced acidity which gives the wine great freshness. Full-bodied. Long and complex finish revealing an array of flavours ending with that typical Verdejo bitter touch." —winemaker
"The purple/black 2006 Clio is composed of 70% old vine Monastrell and30% Cabernet Sauvignon aged for 26 months in new oak. It offers up asuper-sexy nose of underbrush, incense, lavender, blueberry muffin, andblack currant. Voluptuous and creamy on the palate, this loaded,well-balanced wine is a total turn-on. For those who prefer theirflavor in moderation, look elsewhere. Drink this pleasure-bent effortfrom 2011 to 2021."
"The 2007 Clio is made up of 67% old vine Monastrell sourced from avineyard planted in 1944 and 30% Cabernet Sauvignon from a vineyardplanted in 1979. The alcoholic fermentation is in oak followed by ML innew barrels and aging for 26 months in new French and American oak. Aglass-coating opaque purple color, it displays an in-your-face bouquetof wood smoke, underbrush, incense, blueberry, and black currant.Dense, chewy, packed and stacked, the fruit quality is superb, thebalance impeccable, and the finish lasts for nearly a minute. It willbe controversial with those who prefer low alcohol and finesse in theirwines. Those who like unrestrained power and richness will adore itquite aside from the fact that it over-delivers for its relativelymodest price. Drink it from 2011 to 2022."
"Bodegas La Remediadora was founded in 1946 by a group of wine grape growers-
families that need it a place to make their wines.It is situated in the town of La Roda,
southeast of Castilla La Mancha. They produced fruit forward wines that are easy to drink and easy on the wallet.
Solindo 50% Tempranillo and 50% Syrah Fermented in temperature controlled stainless steel tanks.Aged on the lees for 6 month in stainless steel tanks."- Winery.
"80% Tepranillo,15% Garnacha,5% Graciano, fermented in temperature controlled steel tanks. Aged for 12 month in French and American oak. The wine aged an additional 12 month in the bottle before release. Garnet red, clean and bright.On the nose the notes of black fruit, spicy and chocolates scents from the oak barrel."
"Fermented in temperature controlled stainless steel tanks.Aged for 24 months in French and American oak. The wine aged an additional 24 months in the bottle before release.
Intense red color with tawny hues.Elegant and intense aroma of ripe fruit, prune, undergrowth, all well assembled with spicy, pastry and vanilla scents from the oak barrel.Elegant, mellow, fresh, structured, ripe with velvety tannins."
"Fermented in temperature controlled stainless steel tanks. Aged for 6 months in neutral French and American oak.
Vivid red color of medium robe with garnet iridescence.
Aromas of black fruits, licorice, chocolate and spices. Elegant, round, pleasant and young."
"Deep cherry colour with shades of shiny red. To the nose, aromas of berries and liquorice balanced by hints of clove, rosemary, thyme and tobacco leaves coming from the oak cask ageing. To the palate, it shows its elegance thanks to a gentle tanin providing roundness and freshness. The wine tastes for long in the palate, with an interestingly complex aftertaste. Game and red meats are ideal pairings for this wine." —winemaker
"Made from the Albariño grape, a mythical Galician variety with small and sweet berries, from vineyards planted on sandy granite-based soils. Kentia is very aromatic on the nose, typical of the variety, with scents of aromatic herbs and fresh white fruits. On the palate it is unctuous, powerful, and fresh, with good acidity, balance, and complexity." —winemaker