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Rioja Edición Limitada 2016 - Hacienda Lopez de Haro
Hacienda Lopez de Haro

RIOJA EDICIÓN LIMITADA 2016 - HACIENDA LOPEZ DE HARO

  Spain
€16.40
14.00
€14.00

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One Amazing Rioja, ready to get into your heart!

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Why do we love it?

Rioja Edicion Limitada of Hacienda Lopez de Haro is an impressive wine that reflects Rioja's history, as it comes from the oldest vineyards of Rioja Alta.

Hacienda Lopez de Haro is located in San Vicente de la Sonsierra, which is famous for the finest and oldest Tempranillo vines of Rioja Alta and has some of the oldest Rioja wine presses, that are approximately 2000 years old. The terroir of the region carries a piece of Spanish wine history and this is something to savor in every sip of Rioja Edicion Limitada.

Raul Acha and his team searched for the best old Tempranillo vines in San Vicente de la Sonsierra and found them. 10% Mazuelo (Carignan) was added in the blend and together matured in French and Hungarian 225-liter oak barrels, new and old. After 14 months the wine was bottled and left for further aging in the bottle.

Complex, fresh and juicy, it's more than ready to impress you!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Deep, seductive ruby color with violet hues while still young.

Impressive aromas of blackberry, sour cherry, cherry are blended with spicy notes of tobacco, vanilla, licorice and pepper.

It has medium body, discreet acidity and well-polished tannins. Enjoyable, long lasting chocolate aftertaste.

 

 

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Rioja, Spain
Variety Tempranillo, Mazuelo
Aromas blackberry, sour cherry, cherry, tobacco, vanilla, licorice, pepper
Bottle Size 750ml
Barrique 14 months
Serving temperature 16°C
Aging 7 years
Closure Cork
Organic No

RIOJA EDICIÓN LIMITADA 2016 - HACIENDA LOPEZ DE HARO

PAIR IT

with a black angus burger with BBQ sauce or Greek sausages and peppers (Spetsofai).

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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