Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Las Guillermas 2019 - Tentenublo Wines
Tentenublo Wines


  Spain / Rioja
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

An amazing wine with 93pts from Tim Atkin!


Why do we love it?

If you hear bells you have no illusions, it's just Las Guillermas from the Tentenublo winery with 93pts from Tim Atkin! It impressed us for many reasons...Are you ready?

The owner of Tentenublo, Roberto Oliván, born "Riojano", changed the image of the well-known cask wines of Rioja, in 2011, when he launched the Tentenublo Wines project. This started as a simple extension of the family business and back then, no one would have imagined that in 2015 he would take the title of Rioja's most revolutionary new winemaker. And at the age of only 37 years!

The name of the winery Tentenublo, is inspired by an old tradition in Rioja which literally means "ringing bells"! By ringing the bells, the locals chased away storms and hail, which destroyed the grapes as they ripened. Roberto Oliván of course applied more efficient methods... He is a 4th generation winemaker and knows the secrets of Rioja very well! The oldest family vineyards are between 40 and 100 years old and grow in the Rioja Alavesa region (north of Rioja), while the youngest are in Vinaspre and are all organically grown. A family innovation, is that in red blends, he always puts a small percentage of white variety. This explains their juicy character, freshness and complexity!

Roberto's name has now taken a place next to that of Rioja, and is an inspiration to many young winemakers!

In Las Guillermas Tentenublo, Tempranillo takes the lead with a well-deserved accompaniment of some white Viura! They come from vineyards almost 70 years old, which means little production, but great concentration of fruit. For Roberto Oliván, the musts are: manual harvest, separate vinification for each vine and minimal interventions. It is followed by spontaneous fermentation with indigenous yeasts and no filtering. In Rioja, barrel-aged aromas are very much loved, but in Las Guillermas, Roberto wanted them to be very subtle, which is why he only aged the wine for 9 months, in second-hand French oak!

Get it!









Tastes Like

It has an intense ruby color with highlights. It needs its time in the glass, since every second new aromas are revealed. The aromatic intensity is high on the nose after some time in the glass, aromas of red and black fruits, forest fruits, fig, plum, strawberry and blueberry dominate while the effect of oak with sweet spices completes the whole.

In the mouth it is medium (+) volume with high acidity well integrated as well as tannins, and similar aromas to the nose. The aftertaste is long and fruity.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Rioja, Spain
Variety Tempranillo, Viura
Aromas Red and black fruits, forest fruits, fig, plum, strawberry, blueberry, oak, sweet spices
Bottle Size 750ml
Barrique 9 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No



Pair it with bbq, juicy pepper fillets or aged yellow cheese.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper



Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}