Fincas de Ganuza Rioja Reserva
£35.95 £40.95 - per bottle
A rich, savoury, intense, full bodied red wine with cherry, liquorice and smokey notes on the nose; blackberries, liquorice, smoke and spicy notes on the palate with an exceptionally long finish. Easy drinking, and pairs well with red meats, especially lamb, and game.
Guía Peñín - 92 Points
|Style||Rich, savoury, intense, full bodied red wine|
|Grape||Tempranillo, Viura, Malvasia, Graciano|
Vineyard & Wine Region Information
Founded in 1989 by Fernando Remírez de Ganuza, this Bodega is located in the village of Samaniego, in the foothills of the Sierra de Cantabria and in the heart of the Rioja Alavesa. Fernando’s family livelihood was Charcuterie and at the beginning they thought him mad for wanting to set up his own winery. Not letting this put him off, Fernando was focused and determined from the outset to make the best quality wines he could from his land.
Before buying his vineyards, Fernando was the largest broker of vineyards in the region, so naturally he knew where the good ones were! He now owns 68 hectares of vineyards spread across more than 100 plots in the Rioja Alavesa, where the average vine age is 60 years old.
Fernando’s quest for perfection begins in the vineyards where he uses two baskets to start the sorting. Following the harvest, the grapes are then chilled in a cold chamber for 24 hours and passed along a sorting table. Here his years of experience come to the fore. Fernando separates the “hombros” (shoulders) from the “puntas” (tips) because the “hombros” are richer in colour and tannins so are much better for the reserve wines. Pressing of the Transnocho red takes place with a waterbag that is placed into the tank at the end of fermentation once the free run juice has been drained. This avoids oxygenation of the tannins and results in better quality press wine. The technique is unique and has been patented. For the other reds, basket presses are used, but these are protected by wrapping the outside in polythene to try to avoid oxidising the skins. This is a very slick operation where cleanliness and quality are paramount.