A twelve-bottle journey through modern Rioja, bringing together rare white varieties, rosé and a broad spectrum of red-wine styles from Rioja Alta and Rioja Oriental. From fresh, aromatic expressions to Gran Reserva and Viñedo Singular wines, the collection showcases the diversity and ambition found across the region today.
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 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.
Clear pale gold with the depth expected of a mature white Rioja.
Green apple and preserved lemon are joined by almond, dried chamomile, beeswax and a faint smoky mineral note.
Layered and savoury, with citrus peel, orchard fruit and bitter herbs carried by vivid acidity and nutty depth.
Serve with smoked haddock fishcakes, roast chicken and bread sauce, grilled turbot or buttered leeks with hazelnuts.
Delicate pale pink with bright clarity.
Strawberry, watermelon and pomegranate are joined by orange blossom and citrus peel.
Soft at first, then crisp and dry, with red berry and melon fruit supported by lively acidity and a clean floral finish.
Serve with smoked salmon sandwiches, tomato and burrata salad, grilled prawns or lightly spiced couscous.
Vibrant purple-red with youthful intensity.
Raspberry, blackberry and red cherry are joined by liquorice, violet and a faint creamy note.
Juicy and rounded, with red and black fruit, fresh acidity and pliant tannins. The finish is direct, savoury and fruit-led.
Pair with chorizo and butter-bean stew, lamb koftas, charred mackerel or harissa-roasted cauliflower.
Ruby red with purple and garnet tones.
Blueberry, raspberry and blackberry are layered with anise, vanilla and lightly toasted oak.
Balanced and approachable, with ripe berry fruit, fresh acidity and gentle tannic grip. Subtle oak spice adds depth.
Pair with roast pork belly, beef meatballs in tomato sauce, chicken with chorizo or lentil shepherd’s pie.
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.
Intense garnet with mature depth.
Blackberry and blackcurrant are layered with rosemary, liquorice, clove and toast.
Powerful and expansive, with ripe black fruit, warm spice and rounded tannins, finishing on herbs and mineral notes.
Pair with roast lamb shoulder, wood-fired pork and peppers, venison sausages or smoky chickpea and aubergine stew.
Medium-deep purple-red with a developing garnet rim.
Black cherry and bramble are joined by violet, thyme, pepper, cedar, stone and balsamic notes.
Energetic and firm, with tart dark fruit, vivid acidity and fine tannins. Herbs, mineral notes and spice carry the finish.
Serve with lamb neck and rosemary, venison sausages with lentils, ox-cheek stew or mature Manchego.
