Rioja

What do a pharmaceutical chemist and candlelit cellars have in common? La Rioja Alta. A fusion of tradition and science - it's the definition of Rioja.

Ripe, red-fruity, coconutty. In 1973 a group of foodie friends decided to make a Rioja which was expressly designed to go with food. They did it.

In Rioja, patience is a virtue. This is aged for more than five years before it's even released. The savoury dried fruity flavours are worth the wait.

In 1858 the Marquis de Riscal introduced the use of barrels to Rioja, creating the style we know today. It's summer-berry-and-vanilla-filled Reserva.

Rich. Warm. Vanilla-spiced. Aged in oak for fifty percent longer than legally required for more finesse, and soft tannins which make it extra smooth.

Showing great complexity with notes of roasted coffee, spice, plum and strawberry. Powerful in the mouth with fleshy fruit and nuances of toasty, well-integrated oak leading to a balanced finish.

An expressive, intense Rioja Reserva made from Tempranillo. Exceptional with chorizo and hard cheese.

Bright. Fresh. Red-fruity. It's really modern Crianza, made from a single plot of their oldest vines - they're an average of thirty years old.

Bright, ripe single-vineyard vineyard Rioja - an homage to traditional growing practices in Rioja, where all grapes were grown in the same vineyard.

Gran Reserva Rioja must spend at least two years in barrel, followed by a further three years in bottle.

Lush, silky, ripe and citrussy Rioja Blanco. Made by our buyers with Rioja powerhouse, Muga - it's the first own-label wine they've ever made.

From an award-winning bodega, Decanter called it 'a cracking Rioja Reserva for the price' - and we have to agree. Sweetly red-fruity. Brambly. Rich.