Wine # 1 http://www.santiagoroma.com/

 Santiago Roma Albarino 2007

Wine #2  http://www.roda.es/english/index.htm

Pedro Roda uno Rioja 2004

At the end of the 1980s new things were afoot in the Spanish wine growing sector. A new generation of wine people was arriving on the scene in different wine regions.

At this particular moment, Mario Rotllant and Carmen Daurella came to La Rioja, with the passionate commitment to create a project that would bring something new to the wine world.

RODA I está ensamblado por los pagos que ese año han madurado en negro. La fruta negra, honda, casi siempre dominada por la ciruela, acompañada de notas minerales, chocolate, sensaciones balsámicas, forman un todo que va fluyendo lentamente desde lo más profundo de la copa hasta hacerse enorme al entrar en la nariz que lo espera.
En boca, el volumen se hace patente, la complejidad frutal envuelve suavemente el espacio bucal notándose los taninos abundantes y fundidos. El vino se alarga marcando el recuerdo por vía retronasal cada vez que se respira. Perdura una sensación de fruta y de frescura que invita a continuar bebiéndolo. Vinos para la gastronomía y la reflexión.
Le va bien una decantación previa.

Wine #3

Finca Allende Calvario 2002 Rioja, Spain

Finca Allende represents the new face of Spanish wine. You thought Rioja was all about ‘traditional’ wines that were under-macerated and aged for a long time in old American oak? Think again: the way things are developing (and for the better) is that winegrowers are going back to the vineyard. They are producing wines with good concentration, phenolic ripeness, and are tending towards shorter stays in mostly French oak.
Very dark coloured. There are vivid, intense bright fruits on the nose which is delightfully pure. The palate is concentrated and full, dense and savoury, with great depth of fruit. It’s red rather than black fruits that dominate, with a deliciously smooth structure. A fantastic wine. Very good/excellent 94/100

Wine #4 http://www.pagodeloscapellanes.com/eng/index.html

 Pago de los Capellanes Tinto Reserva 2002 has been awarded the Grand Gold Medal, the highest award possible, at 2006 Tempranillos al Mundo, the second holding of this international competition of wines made from the Tempranillo grape. This competition was organized by the Spanish Federation of Associations of Enologists (FEAE, in its Spanish acronym) and was held from 22 to 24 May

Coming from our estate vineyards, our Reserva wine is made from Tinto Fino (the local name for Tempranillo) with 10% Cabernet Sauvignon. 

Vinification and aging:

After careful tending of the vineyard throughout the year, the decision to harvest is based upon the maturity of the grapes. The two varieties are harvested and fermented separately in 5,000 gallon (20,000 liter) tanks.

Vineyard yield: Less than 4,460 pounds of grapes per acre (5,000 kg/ha).

Fermentation and maceration: A chilled pre-fermentation is made over 6 days at a temperature less than 57ºF (14ºC). The fermentation then takes place over 30 days. Following this, the wine is removed from the tanks without any pressing of the grape skins.  

Wine #5 Bodegas Balbas
Ribera del Duero Alitus Reserva  1999

This powerful red shows muscular tannins and a thick, meaty texture. Plum and black cherry flavors are ripe and clean, but struggle to emerge over the tannins. Notes of mineral and game give it a sense of place. It's still amazingly young; hard to predict the future.

Wine #6 http://www.valenciso.com/index.php

Bodegas Valdelana Agnus de Valdelana 2002

Wine #7 http://www.bodegastrus.com/ing/trus.html

Trus 2003 Ribera de Duero

Wine #8 http://uvaguilera.com/

Palomero 2000 Ribera del Duero

Wine #9 http://www.paternina.com/

Conde de los Andes 1989

Wine#10 http://www.bodegasprotos.com/

Protos Seleccion Especial 2005

Wine#11 http://www.torres.es

Mas de la Plana Cabernet

Wine#12 http://www.casadelaermita.com/

Casa La Ermita Reserva 2004 JumillaWine #13 Pico Madama Monastrell Petit Verdot 2004

Aged in American and French oak before being bottled unfiltered. The deep purple/opaque color is followed by floral and smoke aromas leading to a full-bodied wine with flavors of blackberry, black currents, licorice and a hint of mineral from the limestone soil.

Rating: 93 pts., WINE ADVOCATE

Blend: Monastrell, Petit Verdot

Wine#14. Cava Masia Dibon .Like a Champagne but not from Champagne…