Bodegas Luis Cañas, Rioja Crianza, DOCa Rioja, Spain (150 cl.), 2021

Producer Profile

Bodegas Luis Cañas has been at the heart of Rioja since 1928. This Estate has played an enormous role in shaping the Alavesa’s – and Rioja’s – modern incarnation.

Comprised of some of the region’s best and highest altitude vineyards, the soil in this area is poor and produces small bunches, perfect for making highly concentrated Rioja wines. Vineyards are split into hundreds of individual plots, planted with gnarly old bush vines on chalky-clay soils, sheltered under the magnificent Sierra de Cantabria range. Rioja Alavesa has the largest number of ‘Viñedo Singulares’ in Rioja and Luis Cañas is an exemplary producer of single vineyard wines from the region. The Estates' Director of Viticulture, Rubén Jiménez, is celebrated for the important research he has conducted in identifying special sites in the Alavesa, as well as recovering an extraordinary number of ‘lost and ancient’ varieties in the family’s vineyards. He was named Grower of the Year by Tim Atkin MW in 2023 for the vital work he is doing to advance and safeguard the region. In 2016, Juan Luis, son of Luis Cañas opened Bodegas Amaren in the neighbouring village of Samaniego, and named his son, Jon Cañas, winemaker.

Viticulture

Vineyards are planted at the base of the Sierra Cantabria mountains, reaching up to 660m altitude. The family were the first to plant at this altitude and now benefit from the microclimates found at such an elevation. Climate change is now one of Rioja’s most urgent challenges, which the family are leading vital research into combating. Organic and biodynamic principles are used in their vineyards. Most importantly, all vineyards are rationally farmed without herbicides or synthetic fertilisers. They were early adopters of social responsibility, having built a residence for vineyard workers in 2006.

Winemaking

Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in small stainless steel tanks for a total of 20 days at controlled temperatures, obtaining better colour extraction as well as much more complex wines, suitable for prolonged ageing. The wine is clarified and followed by anicrobic filtration. The malolactic fermentation is carried out in the deposits too. The wine is placed in American and French oak barrels for a minimum of 12 months ageing. It is then bottled an aged for at least a further 12 months.

Tasting Note

Ruby red colour. A clean nose with notes of balsamic and fine nuances of plum and clean oak. Smooth, fruit and spice flavours with toasted oak, velvety cherry fruit and a slight hint of liquorice. Lasting rich fruit flavours with smooth round tannins. Complex and structured. A pleasant finish with red fruits and hints of eucalyptus.

Food Matching

Ideal with meat paella, roasted meat and poultry, chorizo and other Spanish cured meats.