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This is a project with two family owned producers from northern Spain. Their wines are sourced from one of the finest family producers in Navarra and quite frankly the bang for buck is ridiculous!
The Tinto is a fairly equal blend of fun-loving Garnacha and Tempranillo, which adds brambly fruit and tannin to the blend.
As with the other wines, the fruit source is Pagos A_ina and Carrascal. This wine is from a fruit selection of extremely fine young material which Paola hoped might develop naturally into Palo Cortado. It was set to age oxidatively from the get-go, in topped barrels fortified to 18 degrees. After 17 years' ageing the wine was finally classified Palo Cortado in 2018, and this is the first bottling as such.
Extremely fine, and silky wine, elegant and mineral. Golden … more
Super deep and complex, rich and saline, with a pure developed perfume. Mapled acorn-rich, lightly glyceric, deeply spiced, strong at the rim, releasing to an athereal boof from a structural base. Fine glazed toffee nut, orange blossom, sunflower and pumpkin seeds, dried chestnut honey, toasted hazelnuts, delicate tangerine caramel, brandied citrus, sandalwood. The acidity itself is incredibly complex, carrying brine and rind, fine old wheat and praline in a gloriously patinated, running mouthfeel. Finish = forever!
Only 750 litres bottled. After delicate fermentation, the original Fino was aged biologically at 15.5% and later re-fortified to 18% later. Later Amontillados (after 2003) have not been re-fortified at all. This, Paola's first Amontillado, was biologically-aged for 10 years, at which time, it was re-fortified, topped and aged oxidatively for a further 8 years until classified Amontillado.
Supremely elegant, mineral and vibrant with great complexity. Brilliant amber in colour, very complex aromas, dry in the mouth, mineral, round, and … more
Vibrant and fruity. Strawberries, pomegranate and thyme. Rustic tannins and a lick of oak. A much lighter style than that of Rufete commonly used in the Douro, Portugal.
Country: Spain
100%, handpicked Tempranillo from the clay/limestone soils around Haro. The grapes come from 11 plots, including Villalba, Rodezno Briones and Ollauri, all managed organically and cropped at well below the regional norms. Valenciso ferment in cement vats with native yeasts, and the wine is then aged for 17 months in low-toast, French oak barriques, one-third replaced each year.
Following its time in barrel, this wine was transferred back into concrete vats to settle for a further 12 months to clarify. … more
100%, handpicked Tempranillo from the clay/limestone soils around Haro. The grapes come from 11 plots, including Villalba, Rodezno Briones and Ollauri, all managed organically and cropped at well below the regional norms. Valenciso ferment in cement vats with native yeasts, and the wine is then aged for 17 months in low-toast, French oak barriques, one-third replaced each year.
Following its time in barrel, this wine was transferred back into concrete vats to settle for a further 12 months to clarify. … more
Everything Luis Valentín and Carmen Enciso touch has quality written all over it. This fresh and vibrant Rioja is no exception. While this wine doesn't quite have the density and power of the old-vine Valenciso bottling above, it's not far off! The 2014 has more purity and structure than the previous release, and the extra time in concrete has added delicious suppleness and focus to the palate. Expect a perfumed, juicy and spicy wine of great finesse. It has fresh … more
A rarity - single vineyard Fino. Aged under flor yeast for 8 years to give the crisp tang of salty air - lightish and a touch herbal & floral, with a light, tight & firm finish. Delicious aperitif!
El Candado is Spanish for the padlock, and indeed every bottle comes with a small padlock and two little keys. The idea is that a butt from this solera used to be locked away as someone from the Valdespino family wanted to keep the wine to himself.
As with most PX, it is very sweet and unctuous, but not over the top. The palate shows toffee notes, dessert with figs and honey & guava. It grows slightly darker towards the … more
The Solera was established in 1892 and this sherry represents the ultimate achievement in a classic aged Amontillado.It is medium-dry with a perfect balance of nutty flavour and can be enjoyed straight, chilled or over ice.
Country: Spain
Producer: Toro Albala
Region: Montilla Moriles
"Going up the ladder of age, concentration, complexity (and price), the 1968 Don PX Seleccion aged in American oak butts for some 47 years before bottling, and was never blended with any other vintage. The wine has 340 grams of unfermented sugar and higher acidity given its age, as evaporation in barrel concentrates everything. This is somehow less dense and more pungent than the other old sweet wines, with more spices, lots of cinnamon and cocoa powder. It's more fluid, … more
Country: Spain
Region: Montilla Moriles
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