Bodegas Luis Canas, Rioja Crianza, DOCa Rioja, Spain, 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

Juan Luis Cañas is now the powerhouse behind this highly accomplished winery, but everywhere you go there is a feeling of family, and especially of the lasting legacy that Luis Cañas has left for both his son and the Rioja Alavesa since his passing in December 2019. With 350 hectares of outstanding vineyards, split across 870 different plots, the viticultural department control every aspect. Each of the plots has its own personality and is categorised and used for different wines according to its characteristics. All plots are no further than 3.1 miles around the winery and all of them within Rioja Alavesa, following rational viticulture, and in most cases following organic viticulture practices.

Winemaking

Upon entering the bodega and passing a double shorting process, the grapes are de-stemmed and crushed before undergoing fermentation (with indigenous and selected yeasts) 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 amicrobic 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 a further 12 months minimum.

Tasting Note

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

Food Matching

Roast duck with a redcurrant or berry glaze, game pie, lamb chops, Lincolnshire sausages with caramelised red onions, porcini mushroom risotto, grilled eggplant parmigiana or Spanish ratatouille.

Awards

Tim Atkins Rioja Special Report 2025 91 Points
Pedro Pablo Amurrio produces a million bottles of this wine, which is impressive given the quality on display. Tempranillo takes the lead here with a supporting cast of 5% Garnacha, Graciano, Rojal and Viura. Fresh, bright and perfumed, and showing way less French and American oak than it used to have, this has firmish tannins and plum, patisserie spice and red berry flavours. 2025-29. 91 Points, TA, February 2025.