PR3 Barricas 2008 CSPC# 739599 750mlx6 13.0% alc./vol. PRADO REY (RIBERA DEL DUERO, BURGOS, NORTH-WESTERN SPAIN) www.pradorey.com Prado Rey is in the heart of Spain s premier wine producing region. The 3,000 hectares Estate dedicates 520 hectares to vineyards. The vines grow on espaliers with drip-feed irrigation. The plantation is divided into parcels which in turn, are separated into small plots for the different clones of each variety. This work has included the recuperation of Tinto Fino vines that are over one hundred years old; this variety takes up 90% of the vineyard. Other varieties grown on the estate are Cabernet Sauvignon, which takes up 7% of the plantation, and Merlot, which takes up 3%. The estate has a surface area of 3,000 hectares. Within the boundaries of the estate, the vineyard also shares 520 hectares with other types of farming, including the growing of corn, sheep and cattle breeding and the great hunting reserve of the surrounding hills. Chemical Analysis Acidity: 6.3 g/l ph: 3.0 Residual Sugar: g/l 100% Verdejo. Vineyards This wine is made from 100% Verdejo from the area around Segovia where the higher altitude, the harsher climate and the sandy soils results in more concentrated and complex grapes. The hand-picked selection at harvest is made taking into consideration the optimal ripening of the grapes coming from centenary bush vines with a yield not exceeding 2.000-3.000 kg/ha. After skin contact maceration in a CO2 saturated environment the wine is pressed and later fermented in three different kinds of Central European oak casks of 300 litres each. Then it ages over its lees for 9 months in those same casks with daily batonnage. Tasting Notes Pradorey 3 Barricas Verdejo 2008 is yellow and very bright greenish gold.the nose is varietal, ripe, tropical and intense, that at no time are complexed by barrel toast sensual that bring a great aromatic complexity. Memories of hazelnut, almond and vanilla. Fine notes of papaya. The palate is very nice, smooth, fleshy, oily and with a long aftertaste and hints of exotic fruit roasted, taste and astound makes all kinds of consumers. Very persistent, complex and balanced Serve with Offering a richer, more complex profile than the Bl8, Prado Rey's PR3 Verdejo is a great partner to seafood and fowl of all kinds. Scores/Awards 87 points - Thomas Matthews, Wine Spectator - Web Only 2011 85 points - Michael Schachner, Wine Enthusiast - July 1, 2011 93 points - Guia Peñin 2012 Reviews Smoky, toasty aromas give way to maturing flavors of pear, butter and almond in this broad white, which has a waxy texture and firm acidity. Not typical, but has character. For fans of oak. Drink now. 1,000 cases made. Yellowish in color and smells waxy, oaky and slightly oxidized. The palate is sheer and cutting, with choppy, juicy acidity and jumbled flavors of resin, vanilla, apple, lemon and toast. Probably too complicated to rate better, although some oak fans might like it more. 100% Verdejo from Segovia where the high altitude, extreme weather and sandy soils produce grapes more concentrated and complex than anywhere else in Rueda. Only the best grapes are selected from old vines, which, after fermentation, rest for 9 months in three different cask types. A must for oak lovers. Aromas of ripe tropical fruit are complemented by hazelnut, almond and vanilla. Smooth, fleshy, and fat on the palate with a long finish and hints of roasted exotic fruit. - Schneider's of Capitol Hill
Reserva 2005 CSPC# 717452 750mlx6 14.0% alc./vol. SOLD OUT This is not an every year wine, but made only in exceptional years with demonstrated high potential and qualities to meet its long ageing in oak barrels and bottle. 95% Tinto Fino, 3% Cabernet Sauvignon, 2% Merlot. The selected grape ferments in stainless steel deposits at 27 o C for a 21 day maceration period. Subsequently the wine rests during 20 months in Central Europe oak barrels (90%) and American oak barrels (10%). An 8 months ageing period in French wooden cones from Nevers will complete the process before the wine is bottled to spend the next 18 months maturing. 46 months: 20m oak barrels + 8m nevers + 18m bottled. Tasting Notes In the visual phase demonstrate an intense cherry-colored, very bright red color and with tall layer. In nose it is very complex, with red fruit compote highlights and mineral aromas along with evocations of Chinese ink and some spices. In mouth the sensation is very pleasant to ripe, velvety and balsamic fruit with interesting rounded and very ripe tannins of long remembrance. It is a wine with a lot of life. Serve with It is a very potent Ribera del Duero wine which marries to perfection with every kind of meats, roasted meats, hunting and stews. Scores/Awards Gold Medal - Bacchus - Spain 2010 Silver Medal - International Wine Challenge - UK 2010 91+ points - Jay Miller, Wine Advocate #188 - April 2010 88 points - Michael Schachner, Wine Enthusiast August 1, 2010 Reviews The 2005 Prado Rey Reserva spent 20 months in barrique followed by 8 months in wood vats. Deep purple in color, it gives up a slightly reticent bouquet of wood smoke, earth, mineral, espresso, and blackberry. Dense, rich, and layered on the palate, it is loaded with sweet fruit and enough tannin to evolve for at least 4-5 years (2005 I proving to be a long-lived vintage). This impeccably balanced, lengthy effort will offer a drinking window extending from 2015 to 2025. A black wine with aromas of graphite, molten earth and black fruit. The palate is a pounder with strong tannins and blazing acidity, and that creates a mouthfeel with grating intensity and roasted black fruit flavors. Lively late, with herbal notes and a lasting tannic bite. At over 15% alcohol, there s a lot of fire and toughness, so hold for a few more years and hopefully the tannins will soften. Tony Kokoroyannis: Nth AB: Daryl Drainville: Calgary & Sth AB Len Steinberg: Calgary C: 780.974.7765 tony@lanigan-edwards.com C: 403.630.0741 daryl@lanigan-edwards.com C: 403.512.3918 len@lanigan-edwards.com
Verdejo 2010 CSPC# 723343 750mlx12 12.5% alc./vol. SOLD OUT 100% Verdejo from old vines of this variety; pruned in the bush. One of the most important steps in the process is the particular maceration carried out in press for 5 hours followed by fermentation in stainless- steel vats with temperatures near 16º C. After that, the wine was in contact with its lees for 3 months, with a diary removing of lees for 20 minutes. Tasting Notes This wine, with appealing greenish tones, features varietal aromas from Verdejo on a complex background and exotic fruit with aniseed hints. It gives an unctuous, fleshy, fat impression in the mouth with a very pleasant aftertaste. Serve with As a good white wine, it is ideal to be enjoyed as an aperitif before meals or to accompany rice-dishes, seafood and obviously fish. Scores/Awards 90 points - Guia Peñin 2011 - Spain 2011 86 points - Wine Spectator - Web Only 2011 Bronze Medal - Decanter Wine Awards UK 2011 Reviews Pear, melon and grass flavors mingle in this firm white, which has a broad texture and focused acidity. Shows a pleasant hint of bitterness on the finish, where there is a touch of green almond. Drink now through 2013. 33,000 cases made. Birlocho 2009 CSPC# 723342 750mlx12 12.50% alc./vol. SOLD OUT Verdejo & Viura. Vineyards The grapes used for our Birlocho come from 60 years old vines planted in clayish soil within the terms of La Seca, a small location in the heart of the Denomination of Origen Rueda. The Verdejo grapes have been macerated for 5 hours in the press, after this period it was pressed and temperature controlled fermentation at 16ºC. The Viura grapes had a more traditional fermentation. Once the alcoholic fermentation was finished, the wine was aged for 3 months with the lees from its own lees in stainless steel deposits. The batonage was done daily for two minutes, since we were looking for the creamy texture, longness and very aromatic characteristics of this wine. Afterwards, the two wines are blended and we make the filtration and cold stabilisation before bottling. Tasting Notes Light straw colour with strokes of green, characteristic of the Verdejo variety indigenous grape of the Rueda Denomination of Origin in the heart of Spain. Tropical fruit aromas, citrus and notes of fennel on the nose. A light, fresh and lively wine with good acidity. The good balance leaves a very pleasant aftertaste. Serve with Fish dishes, seafood, and risottos Scores/Awards 87 points - Wine Spectator - Web Only 2010 Reviews Lime, Meyer lemon and pineapple flavors mingle in this juicy white. Herbal and light smoky notes add interest. Firm and focused, with lively acidity.
Roble 2006 CSPC# 717450 750mlx12 14.0% alc./vol. SOLD OUT 95% Tempranillo, 3% Cabernet Sauvignon, 2% Merlot. After the fermentation process, the wine rests 2 months in American oak barrels and another month in French wood cones with a 20.000 litres capacity. Finally, the wine matures for three more months in the bottle before it is commercialized. Tasting Notes The wine presents an intense purple red color with violet tones. It is very fruity, intense and cool, with a touch of berries compote and balsamic as well as spicy touch contributed by oak barrel maturation. In mouth it is cool and very persistent in fruit, round and balanced, velvety and fleshy, with long aftertaste. A perfectly integrated touch of wooden oak barrels can be appreciated. Serve with This wine is the perfect marriage for wild game, barbequed red meats and sausages, or with cheese. Scores/Awards Silver Medal - Vinalies Internationales - Paris 2008 Silver Medal - Concours Mondial De Bruxelles - Bruxelles 2008 Silver Medal - International Wine Challenge 2008 - UK Tony Kokoroyannis: Nth AB: Daryl Drainville: Calgary & Sth AB Len Steinberg: Calgary C: 780.974.7765 tony@lanigan-edwards.com C: 403.630.0741 daryl@lanigan-edwards.com C: 403.512.3918 len@lanigan-edwards.com
Crianza 2006 CSPC# 717451 750mlx12 14.0% alc./vol. SOLD OUT 95% Tempranillo, 3% Cabernet Sauvignon, 2% Merlot. Vineyard This wine is made from the best grapes of the vineyard site Pago Valdelayegua. At an average altitude of 815m. it produces grapes of great colour and structure due to a high proportion of marlstone formed by the sedimentation of particles carried in suspension by the River Gromejón millions of years ago. The grape maceration is carried out for 22 days at 28ºC. After malolactic fermentation takes place, the wine ages for a year in American oak barrels (100%) followed by a period of 3 months in cone-shaped French Nevers oak vats to round the wine. Later the wine rests in bottles for 24 months. Tasting Notes It shows a cherry red colour with strong bluish shades, brilliant and intense colour. Intense nose with dominance of ripe red fruit, and a touch of sweetness derived from its time in oak barrels. Rich in the mouth with round tannins and pleasant freshness on the palate. Velvety rich finish with strong fruitiness. Serve with Beef and game dishes, as well as pasta and other hearty fare. Scores/Awards 90 points - Jay Miller, Wine Advocate #188 - April 2010 88 points - Stephen Tanzer s International Wine Cellar - Sep/Oct 2010 87 points - Michael Schachner, Wine Enthusiast - October 1, 2010 77 points - Thomas Matthews, Wine Spectator - Web Only 2010 Bronze Medal - Decanter Wine Awards UK 2010 Reviews The 2006 Prado Rey Crianza is a blend of 92% Tempranillo with the balance Cabernet Sauvignon and Merlot that spent 12 months in barrel followed by 3 months in oak vats. Opaque purple in color, it proffers an inviting nose of incense, violets, cedar, black cherry, and blueberry. On the palate it is quite rich, smooth-textured, and structured. It has enough ripe tannin to evolve for 2-3 years and should be at its best from 2013 to 2021. Jumps out of the chute with baked, earthy, funky aromas that are more savory and spicy than outright fruity. The palate has a good but limited mouthfeel, while the flavors of raspberry are spicy and saucy. Good in a subtle, earthy, nonfruity way. Bright ruby. Musky cherry and red berry aromas and flavors, with subtle herb and spice qualities adding complexity. A supple, easy-drinking midweight with good finishing clarity and persistence. This is ready now. - ST, International Wine Cellar This syrupy red is rich but a bit candied, with brandied cherry, balsamic vinegar and vanilla flavors. This is plush in texture, but turns a bit dry and charry on the finish. The better of two bottles tasted. 16,500 cases made
Elite 2005 CSPC# 717453 750mlx6 14.0% alc./vol. SOLD OUT In exceptional years only 28.000 bottles from the Hoyo de Dornajo area in the Real Sitio del Ventosilla farm are produced. The TINTA FINA (Clone Elite) grape is an autochthonous variety of Tempranillo from Ribera del Duero region. 95% Tinto Fino, 3% Cabernet Sauvignon, 2% Merlot. The selected grape ferments in stainless steel deposits at 27 o C for a 21 day maceration period. Subsequently the wine rests during 20 months in Central Europe oak barrels (90%) and American oak barrels (10%). An 18 months ageing period in French wooden cones from Nevers will complete the process before the wine is bottled to spend the next 18 months maturing. 46 months: 20m oak barrels + 8m nevers + 18m bottled. Tasting Notes In the visual phase demonstrate an intense cherry-colored, very bright red color and with tall layer. In nose it is very complex, with red fruit compote highlights and mineral aromas along with evocations of Chinese ink and some spices. In mouth the sensation is very pleasant to ripe, velvety and balsamic fruit with interesting rounded and very ripe tannins of long remembrance. It is a wine with a lot of life. Serve with It is a very potent Ribera del Duero wine which marries to perfection with every kind of meats, roasted meats, hunting and stews. It is a very interesting wine to taste it with modern cuisine dishes. Production 1500 cases produced Scores/Awards 93 points - Jay Miller, Wine Advocate #188 - April 2010 Gold Medal - Tempranillos Al Mundo 2008, Paris Silver Medal - Decanter Awards, UK 2008 15.5 points/3 Stars - Decanter Magazine 89 points - Wine & Spirits USA, October 2009 16 points - El Mundo Vino Reviews The 2005 Prado Rey Elite (100% Tinta Fina Elite clone) was aged in central European oak for 14 months before being transferred to larger wood vats for 6 months of additional aging. Purple in color with a terrific aromatic array of bacon, incense, exotic spices, lavender, black cherry, and blackberry, on the palate it is dense, voluminous, layered, and opulent. Satin textured, spicy, and already complex, it merits a minimum of 5-7 years of additional cellaring. Drink this awesome value from 2015 to 2030. Fine, ripe, fleshy nose. Nice flavour, with a creamy texture. Excellent structure. Will be excellent in a few years. Drink from 2010. - Decanter.com Tony Kokoroyannis: Nth AB: Daryl Drainville: Calgary & Sth AB Len Steinberg: Calgary C: 780.974.7765 tony@lanigan-edwards.com C: 403.630.0741 daryl@lanigan-edwards.com C: 403.512.3918 len@lanigan-edwards.com
Gran Reserva 2004 CSPC# 745009 750mlx6 14.0% alc./vol. SOLD OUT This is not an every year wine, but made only in exceptional years with demonstrated high potential and qualities to meet its long ageing in oak barrels and bottle. Chemical Analysis Acidity 4.75 g/l ph: 3.6 Residual Sugar g/l 95% Tinto Fino, 3% Cabernet Sauvignon, 2% Merlot. Vineyards To make PradoRey Gran Reserva only the best grapes are selected from our 7 vineyard sites, with production rates not exceeding 3,000 kg/ha, the grapes being harvested in accordance with the different maturation moments on the estate. Grapes ferment at a controlled temperature of 28ª C for 25 days then the wine ages in American oak barrels from Missouri and French oak from Troncais. Later the wine rests in coned-shaped French oak vats from Nevers and finishing its aging bottled for 36 mths. Five and a half years aging in our cellars to reach the consumer at full taste. PradoRey Gran Reserva is only elaborated in years when the grape shows the high quality necessary for a long aging in oak barrels and bottles. Tasting Notes Ruby coloured with iodine rims, bright and high intensity, typical of the Gran Reservas of Ribera del Duero D.O. with a long life still. Complex nose of fruit, compote, minerality and balsamic that changes as the aromas expand in the wineglass. Elegant in the mouth with distinct tannins, complex structure with velvety and rich aftertaste. A Gran Reserva with a lot of life. Serve with This powerful Ribera del Duero combines perfectly with all types of meat, roasts, game, stews, and can also accompany other dishes. Serve at a temperature between 17 º -19 º. Scores/Awards 92 points - Guia Peñin 2013 92 points - Jay Miller, Wine Advocate #188 - April 2010 91 points - Guia Peñin 2012 91 points - Guia Peñin 2011 90 points - Guia Peñin 2010 90 points - Michael Schachner, Wine Enthusiast - August 1, 2010 Reviews The 2004 Prado Rey Gran Reserva spent 24 months in barrique, 6 months in wood vats, and 36 months in bottle prior to release. Deep purple in color with a brooding nose of mineral, pencil lead, espresso, lavender, Asian spices, and blackberry, on the palate it is smooth-textured, voluminous, layered, and rich. It is a harmonious effort that should be in its prime from 2014 to 2029. Bold, dark and handsome, albeit a touch herbal and earthy on the nose. The palate is thick and statuesque, with herbal, rooty berry fruit, a spot of raisin, and cracked black pepper. Chewy, deep and ultimately dry on the finish. Drinkable now; best in another couple of years.