【Super Member's Day】Spend $800 or more on our website from 25 to 27 June, you will receive a FREE mystery wine(s) worth up to $418!
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El Bombero red regularly sits in our customer’s Top 10, so we are excited to present its new sibling - a vibrant, fruity rosado. It comes from Cariñena, a hot, arid region of Spain where sun-loving grapes like Garnacha thrive. Along with big reds, the region produces bright, bold pinks. With just a few hours of contact between the grape juice and skins, the rosés catch the bright berry notes and a light hue.
El Bombero rosado is a wonderful example of a new wave of Garnacha rosés. It lies between Spain’s traditional fruity, medium-bodied rosés and the pale, light-bodied Provençal style. Showing great fruit finesse, it’s ideal to sip on its own, while its roundness makes it a great food wine as well – especially with a tasty paella.
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This is a deliciously fresh rosado from Rioja. It has all the ripe berry fruit you'd expect of Tempranillo, plus a zip of incisive citrusy freshness. It’s from the Chavarri family, whose cellar has been up and running since 1882. Ruth Chavarri Muro is today in charge, the fifth generation of her family to take the helm, with winemaker Miguel Lopez Nunez head of the cellar.
They can boast some of the highest vineyards in Rioja Alavesa, at 400 to 600 metres, all on excellent, limestone rich soils. Both these factors help to produce lovely intense flavours and delicious freshness in this pink. Just the colour invites you to pour a glass! Irresistible on its own and very food friendly. Chicken, seafood, salads and lighter vegetarian options.
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Our Haut-Brion-trained winemaker, Jean-Marc Sauboua, founded Altos in 2006 and, all together, has won over 180 Golds, Trophies, plus many high scores.
He works with the young Amaia Amestoy and Hector Gomez in the cellar, whose CVs includes experience at Napa’s Château Montelena, Contino and Murrieta in Rioja and Villacreces in Ribera del Duero.
They made this wine from old-vine (80+ years) Tempranillo and Graciano, vinifying it using Burgundy’s pigeage method.
This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results.
Aged for two years in half new French oak and bottled unfiltered, the wine offers seams of intense black fruit with spice-box complexity.
