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  1. $203.40

    Bodega Classica

    Rioja (Spain), Spain (Spain)

    12 x 750 ml

    Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables


    The palate is medium-bodied with fine tannin: tart red berried fruit, laced with tobacco and dried herbs on the dry, crisp finish. This is a superb classical Rioja Crianza and a stunning value.

    96 points / Gold Medal - Vino Sub 30 2018

    Best Value Red Wine - Wines from Spain Awards London, UK, 2016 for 2013 vintage

    91 points - Wine Advocate for 2008 and 2010 vintages

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  2. $179.40

    Bodega Classica

    Rioja (Spain), Spain (Spain)

    12 x 750 ml

    Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat


    100% Viura from 50-80 year-old vines near San Vicente de la Sonsierra in Rioja Alta and aged for 2 months in French oak barrels. White fruit and flowers on the nose, following through on the palate with riper fruit, good stucture, freshness and complexity. Long, pleasant finish. This wine is a steal!

    90 points - Verema, April 2018

    Best Buy - Peñín Guide 2019

    "A wine that came to my notice thanks to the 10 x 10 tasting in London, this is a leesy, subtly oaked Viura with plenty of zip and perfume, crunchy acidity and a sprinkling of white pepper to embellish the citrus and pear fruit flavours. 2018-21"

    90 points - Tim Atkin MW, Feb 2018 (2016 vintage)

    Gold Medal - Baco Wine Awards 2017 (2016 vintage)

    Best Value White Wine - Wines from Spain Awards 2016 (2015 Vintage)

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  3. $419.40

    Bodega Classica

    Rioja (Spain), Spain (Spain)

    12 x 750 ml

    Breads, Cured Meat, Ham, Red Meat, Risotto, Roasted Vegetables, Salted or Marinated Mushrooms


    Aged for 30 months in French and American oak barrels. Bright cherry-red colour, complex on the nose with coffee and vanilla integrated into an intense bottom note of ripe fruit. Elegant and round on the palate, well balanced with a velvety attack followed by a pleasant acidity and a silky full-bodied finish.

    "High-toned and polished, this wine takes some time to reveal its umami savor. It turns smoky with notes of old oak and austere tannins, the structure filled with scents of piquillo peppers, forest mushrooms and red cherries. Pour it with a hearty braise of lamb and mushrooms."

    92 points - Wine & Spirits Magazine, Nov 2018

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