A six-bottle exploration of Rioja that moves beyond the familiar, combining distinctive white varieties with three contrasting red styles. The selection highlights the region’s breadth, from bright, aromatic wines to structured, mature expressions suited to the table.
Pale lemon-yellow with bright green glints and brilliant clarity.
Peach skin, pineapple and yellow plum are lifted by orange blossom, fresh herbs and a light bakery note.
Fresh and softly textured, with white peach, citrus and restrained tropical fruit. Clean acidity carries a gently herbal finish.
Pair with grilled sea bass, prawn and avocado salad, asparagus tart or lemon-roast chicken.
Pale gold to straw in colour with clear brightness.
Yellow plum, pear and grapefruit are joined by white flowers, bay leaf and a faint stony, dough-like note.
Bright and gently rounded, with pear, citrus and mineral tones leading to a finish of grapefruit zest, white pepper and herbs.
Serve with grilled sea bass and salsa verde, prawn and pea risotto, roast chicken with lemon or asparagus and ricotta tart.
Bright straw-gold with a subtle green glint.
Green apple, lemon and white blossom are layered with fennel, chamomile, biscuit and fine oak.
Textural yet taut, with apple, citrus and herbal notes framed by bright acidity. A saline, almond-tinged finish adds length.
Pair with grilled hake and parsley butter, crab on toast, chicken with leeks or a courgette and goat’s cheese tart.
Cherry red with ruby and garnet tones.
Red cherry, raspberry and plum are complemented by vanilla, clove and cedar.
Medium-bodied and juicy, with smooth tannins, bright acidity and a savoury thread of herbs and oak spice.
Serve with herb-roast lamb, chorizo and butter-bean stew, steak and mushroom pie or mature Cheddar.
Deep ruby with developing garnet tones.
Black plum, fig and red-fruit compote are layered with vanilla, balsamic herbs, coffee and a mineral note.
Full and polished, with ripe fruit, supple tannins and savoury freshness. Cocoa and toast linger through the finish.
Pair with roast grouse, beef shin with root vegetables, lamb hotpot or mushrooms with blue cheese.
Ruby to garnet with bright clarity.
Wild strawberry, red cherry and raspberry are joined by rose, thyme, sweet pepper, clove and cedar.
Supple and expansive, with ripe red berries, stony freshness and fine tannins, finishing on herbs and spice.
Serve with lamb rump, pork with quince, roasted peppers and Manchego or pigeon with lentils.
