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Here they spare no effort to produce wines that accurately reflect the wind-swept limestone clay higher hills of Rioja Alta (all their vineyards are in this zone) and are in the process of converting to organic viticulture
yeasty touches
Less lemon tang
The nose is fruit forward with ripe blackcurrants to the fore accompanied by violets and cracked black peppercorn
Once fermentation is complete the wines are transferred into oak barrels (35% new oak) for 12–14 months of aging
Payten & Jones Solera No. 4 'Leuconoe' Sangiovese, Yarra Valley blend Here they spare no effortMultiple vintages here 2014,2015,2016 and 2017. Made using the Solera method of ageing wine. Savoury secondary notes form the old barrels will getting bright primary fruit from the new.
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