Bodegas Amaren, Ángeles de Amaren, Rioja, Spain, 2017

Producer Profile

Jon Cañas (Luis Cañas’ grandson) is the imaginative winemaker behind Bodegas Amaren. He has been granted free rein to explore the character of Alavesa’s vineyards, giving us a raw, modern interpretation of Rioja Alavesa: employing native yeasts for his ferments, experimenting with concrete vessels and lees ageing to achieve expressive wines that are respectful of the ancient grape varieties that he works with, and staying true to Alavesa. The hierarchy of the Amaren range ignores traditional labelling of Rioja wines (Crianza, Reserva, Gran Reserva). Instead, ‘Rioja Alavesa’ is at the forefront of each label, emphasising the importance of place. The estate is comprised of some of Rioja Alavesa’s best and highest altitude vineyards, where the soil is poor and produces small bunches, perfect for making highly concentrated Rioja wines. Vineyards are split into hundreds of individual plots, each with its own personality and used for different wines according to its characteristics. Sheltered under the magnificent Sierra de Cantabria range, these vineyards average over 60 years old, planted with gnarly old bush vines on chalky-clay soils.

Viticulture

The Amaren brand began in 1995 and was until recently the premium range from Luis Can?as. Following the immense commercial and critical success of these wines, Juan Luis determined it was time to create a winery devoted exclusively to their creation. At Ama- ren, he seeks perfection at every stage of the process; in the vineyard, during selection, and throughout the processing and ageing. And with nearly 50 percent of the vineyards older than 60 years, as well as a rational and environmentally friendly form of viticulture.

Winemaking

Upon entering the Bodega, the bunches are selected by Luis Can?as himself before being de-stemmed so the individual berries can be sorted based on their weight. The two varieties are processed and aged separately to preserve the fruit of the Tempranillo and enhance the complexity of the Graciano with its spicy characteristics. The fermentation process is carried out in stainless-steel under the strictest of temperature controls. Both varieties are then racked to new French and American oak barrels for malolactic fermentation, before ageing for a total of 16 months.

Oak Ageing

16 Months

Tasting Note

Cherry red. Incredibly intense fruit aromas over a delicate background of oak. Lactic nuances and spicy touches. Tasty and expressive with smooth, fresh tannins and balanced acidity. On the finish, it is long with reminiscences of red and black fruit. Fresh, lively and persistent.

Food Matching

Mild curries, white meats in sauces, pasta with white and red sauces, grilled mushrooms, foie-gras, salmon.