Spain

The fruit for the Alexander vs The Ham Factory Crianza were sourced from 25 year vines, located at 900m above sea level, in and around Aranda de Duero, eastern Ribera del Duero. Ribera del Duero meaning 'the banks of the Duero' was awarded D.O status in 1982 and is situated on the Northern Plateau of the Iberian Peninsula, some 800m above sea level. The sub-region is one of six within the Castilla y Leon ...

The fruit for the Casa Rojo El Gordo Del Circo Verdejo was sourced from elevated vineyards within the village of La Seca, in the heart of D.O Rueda, Castilla Y Leon. The Denomination of Origin (D.O Rueda) was created in 1980 and is centred in and around the town of Rueda, Valladolid Province, some 100 miles northwest of Madrid. While the region sits at altitude, some 700m above sea-level, it is extremely flat ...

The fruit for the Casa Rojo La Marimorena Albarino were harvested by hand from vineyards located in the sub-region of O Rosal, Rias Baixas – Galicia in the second week of September. D.O Rias Baixas is divided into 5 sub-zones, 4 of which are located in province of Pontevedra and 1 in the province of A Coruna. The vineyards in O Rosal are situated along the terraces on the banks of the River Mino.

The grape for the Casa Rojo Macho Man Monastrell was sourced from the valley of La Raja on the Mediterranean coast, sub-region Jumilla, Murcia wine region in south-eastern Spain. Manually harvested in early October from very old Monastrell vines, located on raised terraces, the Grape variety is well suited to harsh conditions and accounts for over 80% of the grape grown here. Jumilla is one of three sub-regions ...

The grape for the Casa Rojo Maquinon Garnacha was sourced from 10-year-old vineyards located from different slopes in and around the village of Falset, D.O.Q Priorat. The Sub-Region is one of ten within the wine region of Catalunya (Catalonia) and is located in the North-East of Spain, near Barcelona. Vineyards are planted on terraced hillsides made up of volcanic soils, known as Llicorella - decomposed slate and quartz.

The fruit for the Casa Rojo Molto Negre Cava Brut was sourced from Catalan vineyards around Vilafranca del Penedes, the heart of Penedes. The term Cava D.O not only covers the area of production but also the method of production and in this case it is known as the Traditional Method, whereby secondary fermentation takes place in the bottle, just as in Champagne. The D.O is not just restricted to Penedes but also covers ...

The fruit for the Casa Rojo The Invisible Man was sourced from La Rioja, sub-zone Rioja Alta, harvested by hand in the month of October from very old vines, planted on chalk and iron rich soils, the vineyards are located in the north-west near the village of Cuzcurrita de Rio Tiron. Rioja Alta mainly follows the south bank of the Ebro river and is influenced by the Atlantic Ocean, as well as altitude, rising to about 700m ...

Rioja Alta is located on the western edge of the La Rioja region. With its higher elevations, Alta tends to be cooler and wetter, with a shorter growing season. Its soils are iron rich, with limestone, chalk and clay. The fruit in this case have come from family owned vineyard at Alto Cantabria and were planted in 1970 on limestone and sandy loam soils, with harvest late September, fermentation and aging ...

La Rioja is located in the north of Spain and is divided into three sub-regions, Rioja Alta to the south-west, Rioja Alavesa to the north-west and Rioja Baja to the east. The fruit used for the Gran Reserva is sourced from three of Bodegas Valdemar wineries-San Justo and El Campillo, Alavesa and Camino Fuenmayor, Alta. In fact Bodegas Valdemar has vineyards in all three sub-regions.

La Rioja is surrounded by mountains on three sides, from the Cantabrian mountains in the north to the Sierra de Achena and Sierra de Yerga in the south, all of which provide protection from the Atlantic in the north and the Mediterranean sea in the south east. The Ebro river runs through La Rioja and takes its name from the Rio Oja, a tributary of the Rio Ebro. The wine has a Reserva classification which states ...

Rioja Baja is located south-east of the La Rioja region, with the majority of vineyards situated on the south bank of the Ebro river downstream of Logrono. The sub-zone is lower-lying than Rioja Alta and Rioja Alavesa and has a warmer and drier climate. Ideal growing conditions for Viura, also known as Macabeo or Maccabeu, and Malvasia also referred to as Malmsey.

The fruit for the Valdemar Crianza Tempranillo was harvested Mid-October and was sourced from three different areas-Oyon/Alavesa, north of the Ebro, Logrono/Alta, South bank of Ebro and Ausejo/Baja, south-east of the Ebro river, all of which from family owned vineyards. Normally a Crianza must be aged for at least 24 months, with a minimum of 6 months in Casks but with the Valdemar Crianza the wine has been aged for 15 months in American Casks ...

The parcels of fruit for the Conde Valdemar Rosado are sourced from two Estate Vineyards, Esperilla and Choker, Rioja Baja. Harvested in late September, the fruit is quickly transported to the Estate and gently pressed, with the fruit left in direct contact with the skins macerating and then after a period of time drained, a method known by Valdemar as ‘Bleeding’. Fermentation is carried out in stainless steel ....

The Single Vineyard Blend appears deep ruby red with an abundance of ripe red fruit and black oak aged fruit, herbal with hints of mint on the nose. The palate full, with minty blackcurrant and raspberry, soft with seasoned smoked oak, finishing long with structure and intensity. An excellent Bordeaux blend with extended aging potential, which would be best served with venison and boar. Please allow to-breathe 1-2 hours and may need to be decanted.

There are five vineyards within Castillo Perelada, with fruit for the Stars Vintage Cava hand harvested from most, within Alt Emporda. The parcels of fruit were then transported to the winery and fermented in temperature controlled tanks and the must aged in bottle for at least 15 months, prior to disgorging at the family winery. The Vintage Stars Cava appears light yellow with green tints, a stream of fine bubbles, bright and clean.

The Reserva Cava appears straw yellow with fine bubbles and mousse, an abundance of white and tropical fruits, mingled with zingy citrus and floral on the nose. The palate is expressive with peach and pear, locked in with lively pineapple and lime, lightly smoked finishing clean and dry with lasting ripe fruits. Best served with sea foods and baked breads, do not over chill.

The sparkling wine appears straw yellow with fine bubbles and mousse, smoky with honeyed biscuit and freshly baked bread, flower petals and abundance of dried fruit on the nose. The palate full with apple and almonds, hints of mandarin and pear, elegant with zesty citrus, finishing clean and fresh with lasting dried fruits and honey. Best served with freshly baked bread, fish and cured hams.

The Ibericos appears cherry red with aromas of spiced red fruit and somewhat smoky on the nose. The palate if allowed to open is intense with oaked rich plum and dark spiced cherry fruit, grippy tannins and full, finishing powerful with lasting red spicy fruit and smoky. Please allow to open and possibly decant (1hour). Would be perfect with tapas, oily fish and strong cheeses. The Crianza with get even better with age 2-7 Years.

The wine appears dark cherry in colour with expressive red fruit aromas, accompanied with truffle and bay leaf. The palate is soft and full, with ripe red cherry, sticky sweet raspberry jam and savoury vanilla spice. Persistent to the end finishing rich and long. Cellar for 3-5 years and would be good with Veal, Pork and Duck or on its own.

The Celeste is deep black in colour with layers of black and red fruit, intensity combined with seductive black pepper and succulent liquorice on the nose. The palate is diverse and persistent with expressive blackberry and ripe cherry, integrated with savoury spice, velvety soft tannins, finishing full and long with notes of wild berries. Decant if possible several hours before consumption. The wine will cellar and get even better over a 5-7 year period. Best served with roast or grilled meat.