Come join us for a winemaker dinner on April 14 starting at 6:30 p.m. presented by Wine Online and Dymon Wine Cellar
The estate of Casa La Rad is located 28km south-east of Logrono in Ausejo; the northern foothills of the Iberian Massif. It occupies an area of 800 hectares in which 110 are planted with vines. These vines are the sole source for all wines the estate produces. The oldest vines were planted in the 1960's which include Tempranillo, Graciano, Garnacha, Mazuelo, Maturana Tinto, Viura, Malvasia and Chardonnay. The soils are limestone and at an altitude of 550m.
Marta Castro, the export director and assistant enologist will be joining us for the dinner. She has a world of experience with the wines in Rioja, previously working with Vina Olabarri for over a decade.
The wines are made to the highest quality and are the perfect representation of traditional winemaking paired with modern technology. The winery spares no expense when it comes to barrels, using only first and second use French 600ml and 225ml oak barrels giving the wines great complexity, depth and longevity. They lean on their superb old vine Garnacha to bring great concentration and flavours to their reds while the rarely seen old vine Chardonnay for their whites.
"We try to do a true translation of our vineyard's speech in terms of wine with the grapes it gives us, thus Solarce Blanco combines all the grape varieties we grow in our vineyards of Cogotillos, Presas and Manantíos" —
Solarce Blanco- 60% Chardonnay, 30% Viura, 10% Malvasia. Aged 6 months in oak and 6 months in stainless steel tanks.
Solarce Rosato- 25% of each Tempranillo, Graciano, Mazuelo and Garnacha aged 12 months in stainless steel tanks.
Solarce Tinto- 70% Tempranillo, 20% Garnacha, 5% Mazuelo and 5% Graciano, aged 8 months in French oak.
Casa La Rad Blanco- 50% Chardonnay, 30% Malvasia, 20% Viura, aged on its lees in new French oak for 14 months.
Casa La Rad Tinto- 40% Tempranillo, 40% Garnacha, 10% Maturana, 10% Graciano, aged 14 months in new French oak.
This will be paired alongside a 3 course dinner from Chef Tonia Wilson:
Calamari wrapped Asparagus
Warm Chorizo, Manzanilla Olives and Tomato Vinaigrette
Braised Pork Shoulder with Dates and Pine Nuts
Butter Bean Purée and Spiced Eggplant
Buñuelos with Orange Curd
Dark Chocolate Sorbet