Arinzano U.S. Press Jan.-Sept. 2017

GRAN VINO BLANCO
HACIENDA DE ARÍNZANO

LA CASONA

PLEASE SAVOR ARÍNZANO RESPONSIBLY
Stoli Group USA, LLC, New York, NY. ©2017 All Rights Reserved. Propiedad De Arínzano.

arinzano.com

June 26, 2017
Circulation: 17,900,000

Must-try summer wines: Rosé, bottled sangria, sparklers and more

Leslie Sbrocco

Wine expert Leslie Sbrocco shares her picks for the best summer wines, including rosés, light and crisp
wines that are perfect for the beach, wines that are perfect for cookouts and some all American wines for
the Fourth of July. Bonus: Some of these wines cost well under $20 per bottle, so you can add them to
this list of the best affordable summer wines. Cheers to summer sipping!

Global Grilling with Latin Flair

From Spain to South America, these selections bring a little heat to dishes hot off the grill. There are no
rules when it comes to pairing white wine with fish and red with meat, but if a spicy shrimp platter or Cajun-
rubbed chicken breast is on the menu, reach for one of the following two mouthwatering coastal whites to
tame the fire. When barbecue ribs or perfectly-seared rib eye is served, think of the latter two spicy reds to
pair alongside.

2008 Arinzano ‘La Casona’ Pago de Arinzano, Spain, $40
Want to splurge on your next grilling red? Reach for this exceptional bottling from Arinzano. Noted as one
of the top estates — or Pagos — in Spain, La Casona is made with the signature red grape Tempranillo
rounded out with Merlot. A lush, age-worthy red, it’s a wine to drink with anything…or nothing at all.



July 25, 2017
Circulation: 2,000,000
SURE, DRINK YOUR ROSÉ THIS SUMMER. BUT TRY THESE WHITES, TOO.
Ari Bendersky

When it comes to summer sipping, what's better than crisp, dry white wine out by the pool (OK, other than
maybe Provençal rosé)? We sipped through a range of wines from around the world, and while there are
so many more to include, consider this your summer white wine cheat sheet.

9: 2014 HACIENDA DE ARÍNZANO CHARDONNAY (PAGO DE ARÍNZANO, SPAIN; $22)
You may be scratching your head about a chardonnay from Spain. While northern Spain is more known for
albariño, viura and verdejo, this one will surprise you. With citrus and honey on the nose, it offers a nicely
rounded mouthfeel with just enough freshness that it keeps going long after you finish your sip.

April 14, 2017
Circulation: 1,500,000

Hayley Hamilton Cogill Gives Easter Wine Tips

Hayley Hamilton Cogill

Wine expert Hayley Hamilton Cogill joins NBC 5 live in studio with suggestions for wines to pair at Easter
and other times of the year.

Arínzano Ratings July 26, 2017
Circulation: 20,000

Arínzano Pago de Arínzano La Casona 2010 Score: 91

Country Spain

Region Navarra

Vintage 2010

A big red that's begining to mature nicely, but still has a lot of tannic power. Dry, slightly grainy finish, but
no astringency. Drink now.

Publish Date: Monday, July 24, 2017

Arínzano Pago de Arínzano Hacienda de Arínzano 2015 Score: 90

Country Spain

Region Navarra

Vintage 2015

Ripe pear and grilled almonds on the nose. Plenty of depth and a citrusy, tangy, mango-flavored finish.
Drink now.

Publish Date: Monday, July 24, 2017



Arínzano Pago de Arínzano Gran Vino 2010 Score: 88

Country Spain

Region Navarra

Vintage 2010

Ripe and quite mature aromas of praline and butterscotch here with candied papaya fruits. The palate is
long, crisp and dry with a smooth lemon finish. Drink now.

Publish Date: Monday, July 24, 2017

Arínzano Pago de Arínzano Gran Vino 2010 Score: 91

Country Spain

Region Navarra

Vintage 2010

Quite bright red berries and cherry fruits. Smooth tannins. Elegant and nicely contained. Ready now.

Publish Date: Monday, July 24, 2017


Arínzano Tempranillo Pago de Arínzano Hacienda de Arínzano 2014 Score: 91

Country Spain
Region Navarra
Vintage 2014

A wealth of ripe dark berry fruits as well as plums and chocolate, and fresh earthy aromas, too. The

palate has a very supple, smooth and even-handed feel with a bright red plum core. Drink now.

Publish Date: Monday, July 24, 2017

February 21, 2017
Circulation: 1,000

red Thread™ Exclusive: Manuel Louzada | Arínzano – Navarra, ES

L.M. Archer, FWS | Bourgogne Master Level

Sometimes a winery doesn’t just surprise you – it knocks you on your palate.
I discovered such a winery by happy accident while tasting wines from another country (Achaval-Ferrer of
Argentina). Those wines lassoed me with their voluptuousness, verve, and vibrancy. Turns out the same
team, part of the Stoli Group empire, purchased an artisan winery in Spain in 2015.
Today we talk to CEO and wine maker Manuel Louzada about his Navarra venture Arínzano, the first Vino
de Pago designated winery in Northern Spain.
For those of you unfamiliar with Arínzano, the winery soon goes full gaucho here in the United States as it
accepts Champion Best of Show saddle prize for the Arínzano 2010 Gran Vino Chardonnay at the Houston
Livestock Show and Rodeo International Wine Competition award ceremony on Sunday, February 26,
2017. This event marks the first time in the competition’s fourteen-year history that a white wine emerges
the winner, and the first time that the winner hails from Spain.
Clearly, something is goin’ on down on the Pago…as Manuel Louzada shares here.
r/T™: Arínzano is Northern Spain’s first Vino de Pago certified vineyard, Spain’s highest category
for winemaking, above D.O.Ca. Can you explain to readers the exhaustive requirements necessary
to achieve this certification, including climate, terroir, and winemaking? Why was it so important to
Arínzano to achieve Vino de Pago certification?
ML: First, the Spanish Wine Classification is regulated by law and extremely strict, approved as well by the
EEC (European Economic Community). In this particular case, the law 24/2003 de la Viña y del Vino
contains the Wine Classification, which resembles a sort of hierarchical pyramid, from the Vino de
Mesa (which has a wide source of grapes, being the least exclusive) to the highest, most exclusive both in
quality and availability, as it comes from a single property, Vino de Pago (from the Latin pagus, determined
district of agricultural land, mainly vineyards).

The Vinos de Pago have to go through exactly the same exhaustive requirements as the D.O.Ca, like La
Rioja or Priorat. To start, vineyards must be located in a limited area and produce wines which have to be
made and bottled in the region and before being release to the market submitted to the control organizations
– Consejo Regulador, INTIA and EEC in the case of the D.O.Ca, while INTIA and EEC for the Vinos de
Pago – so that these wines are authorized to be sold.

To achieve the Vino de Pago category, you have to demonstrate to the most important public organizations,
INTIA and EEC, the uniqueness and exclusivity of your terroir, through a highly extensive in-depth study of
soil and climate. Once this is proven, you have the obligation to produce wine for ten years and submit for
organoleptic and physical-chemical analysis. This is not only to demonstrate consistency but, most
importantly, to demonstrate that the wine has unique and singular characteristics. As you can see, it is not
a simple process. On top of this, if at some point during that 10-year process—since you are the only
representative—the wine does not reach the established standards for characteristics or the quality you
risk losing this particular appellation.

The founding goal of Arínzano wines is to reflect the uniqueness and exclusivity of the amazing terroir
where the different vineyards have been planted, therefore it was a natural evolution to become the first
Vino de Pago in Northern Spain.

r/T™ The history of Arínzano reads like something out of a Gabriel García Márquez novel – a noble
estate founded in the eleventh century by Sancho Fortuñones de Arínzano, selected by another
nobleman in the 1600’s for the site of a palace. Over time, the estate lapses into ruin, only to be
rediscovered in 1988. Today, in addition to its Vino de Pago certification, it’s the only vineyard in
Spain certified by World Wildlife Fund (WWF) for environmental responsibility. Can you briefly
touch on the efforts Arínzano has made in four critical areas, and why the WWF is so important to
Arínzano?

NOTE: The four critical areas:

1. The conservation and restoration of the
natural environment: half of the estate is
reserved for indigenous flora and fauna.

2. Organic viticulture with a low-environmental
impact, and integrated pest control.

3. Use of only certified environmental
materials in the construction of the winery.

4. Natural waste water filtration through a
series of lagoons.

ML: Indeed, the history of Arínzano is fantastic.
In some parts of Spain, the presence of
vineyards was naturally tied to the economic
situation of the area, especially in such a

naturally rich region. During the least favorable economic conditions, some vineyards were uprooted to
plant cereal grains, to feed the population, while when the economic conditions improved, vineyards were
planted to enjoy wine, which was always recognized for its exceptional quality, with the locally produced
foods. I believe that these cycles influenced the fact of having not vineyards in the property which led to its
re-discovery in 1988. When you have in your hands such a magnificent estate, with incredible natural
conditions, you feel immediately compelled to concentrate all your efforts to permanently take care of the
environment. The fact that we have been recognized by the WWF is the result of all the daily efforts in the
above mentioned areas. As a result, all the team is extremely proud and you can easily sense this difference
when seeing the vegetal and animal diversity or the natural conditions of the Ega River.

r/T™: Arínzano lies in northwestern Navarra, in a valley formed by the last slopes of the Pyrenees
Mountains. It comprises 355 hectares – 128 dedicated to Vino de Pago certified vineyards. Soils
include loams, sand, limestones, limonites, gypsum and dolomites. Both marine and Ega River
influences impact the climate, and the region enjoys over 2500 hours of sunlight annually.

Talk about the varietals you’ve chosen to cultivate here, and how the mélange of soil types and
microclimates impact the unique wines created at Arínzano.

When applying for the Vino de Pago Classification, we understood one of the most significant particularities
of this magnificent property is the diversity of its microclimates. The grape varieties were chosen by taking
into account the type of soil and the overall climatic conditions as well as the movements of the Cierzo wind
(a cold and dry wind coming from the North) through the property, the orography of the mountains, and
finally the proximity of the Ega River, which translates into a milder climate. The Chardonnay, for example,
was planted in the higher parts of the property with very poor and superficial soils but optimal limestone.
The temperature there is colder as the result of the combination of higher elevation and
the Cierzo influence. On the opposite is the Merlot, which is planted in slightly richer soils, protected from
the wind by the Populus trees and benefitting from the naturally milder, slightly more humid conditions
generated by the Ega River.

r/T™. Do any of Arínzano’s production methods differ from other wineries in Spain? If so, how?

ML: At Arínzano, we are convinced that the style of our wines must reflect the terroir where they come
from. Starting almost two years ago my team, Diego Ribbert and José Manuel Rodriguez, and I dedicated
our lives to understand each and every individual character of the Arínzano vineyards throughout all the
vegetative cycle. We decided the most appropriate moment of harvest by walking each plot of vineyard and
adopted the most appropriate winemaking technique to express and, if possible, help enhance the
magnificent virtues of this terroir. Finally, the choice of barrels, only French, is in line with the wines obtained
and the pursued style of the wine. The wines aging in barrel are tasted monthly to follow their evolution and
to precisely decide when to blend and bottle.

In my opinion, on one hand, almost each and every winemaking technique has been discovered. On
another hand, the majority of the high quality winemaking equipment is available for anyone. For me it is
the importance of the terroir, the sensitivity to understand, protect and translate into the wine these
particular characteristics together with maximum attention to details and handcrafted winemaking, as
described before—this allows us to make the exceptional wines that we envision.

r/T™: Both Arínzano and the Stoli Group winery in Argentina, Achaval-Ferrer, share certain unique
similarities, viz., geographically challenging sites with diverse soils, complex microclimates, and
culturally rich histories. Is acquiring Arínzano part of a deliberate strategy, part pure luck, or a
combination of both?

ML: Indeed, it is part of a deliberate strategy to have exclusively included in our portfolio so far such
fantastic brands as Achaval-Ferrer and Arínzano. As a matter of fact, the characteristics mentioned in your
question are the pillars to achieve exceptional wines and afterwards to allow the brands to grow as
references in the world of wine amongst the highest reputed wines.

r/T™: Arínzano employs a unique business model, a model which also includes luxury
accommodations, tasting experiences, and cultural events. How have guests responded to these
additional amenities? Do you have any upcoming events or amenities that particularly excite you?

ML: Throughout my personal and professional experience, I have received continual feedback that after
visiting the vineyards, walking the winery, talking to viticulturists and wine makers to have a sense of their
work and tasting both the wines in barrel and from the bottle at the winery, visitors had a much more
complete experience and stronger connection to the wine. I wholeheartedly agree and also firmly believe
that, if all the visitors experience the same values at each and every moment of the visit, these will translate
into a long-lasting memory.

One unique experience we are developing for a future visitor offering is a 3-day visit taking advantage of
the San Fermines Festival timing in early July. We design a winery visit that allows time in the vineyards
and the winery, to understand our artisanal winemaking philosophy, to taste the wines in barrel and from
our wine library, while enjoying the most celebrated moment in Pamplona [the Running of the Bulls.] To
date this is an experience for our global team and select journalists, which was so much fun throughout the
visit last year that I’m very much looking forward to hosting the 2017 experience.

r/T™: Anything else you’d care to share with readers about Arínzano?

ML: First of all, I would very much like to thank you for giving me the opportunity to explain a little bit more
about Vinos de Pago which, in my opinion, will soon be the future of Spanish Wine.
Secondly, and after all being said, I can only invite the readers to come to the property to live the complete
Pago de Arínzano experience. As once someone I very much admire taught me “…it is not important to
invite someone, it is important that the invitation has been accepted…”

r/T™: Finally, if your experience as a winemaker and owner of world-class vineyards has taught
you anything, it’s taught you…?

ML: I believe it has taught me almost everything I know. My personal background is not very typical for a
winemaker… I’m the fourth generation of a family dedicated to the wine business. The first time that I have
tasted wine was at the age of five, a tiny amount of Sparkling Wine from my family winery, Caves Messias,
in the Bairrada region, which started my passion for wine. I studied in Spain and started my formal
professional life in Portugal making Port Wine. Later I was invited to move to Argentina, to be in charge of
Sparkling Wine of the most recognized producer, Chandon Argentina. Later, during my experience in
Argentina, I was in charge of winemaking of all the wines production, Sparkling, Still and Iconic Still Wines,
which allowed me to return to Spain and be in charge of Numanthia (Termanthia was one of the first five
wines from Spain honored with 100 points by Robert Parker). Almost over two years ago, I took on a new
challenge by assuming leadership of such a recognized brand like Achaval-Ferrer and one of the hidden
jewels of Spain, the Vino de Pago de Arínzano*. With all this in mind, after studying winemaking and
becoming passionate about making wines that reflect the terroir from where they originate, I have learned
throughout each and every experience, especially with generous people equally willing to share their
experiences.

Link to more information: Arínzano

*(NOTE: Outside the America market, the winery is referred to as Vino de Pago de Arínzano.)
Copyrighted 2017 binNotes | redThread™. All Rights Reserved.

Thank you:
Manuel Louzada
Patricia Clough

May 29, 2017
Circulation: 20,000

Arinzano, a rising star in northern Spain

LM Archer
“Singular terroir, estate character, noble pedigree”
Sometimes a winery doesn’t just surprise you – it knocks you on your palate.
I discovered such a winery by happy accident while tasting wines from another country, Achaval-Ferrer of
Argentina. Those wines lassoed me with their verve, and vibrancy. Turns out the same team, part of the
Stoli Group empire, purchased an artisan winery in Spain in 2015.
Today we talk to CEO and wine maker Manuel Louzada about his Navarra venture Arínzano, the first Vino
de Pago designated winery in Northern Spain.
For those of you unfamiliar with Arínzano, the winery recently went ‘full gaucho’ here in the United States,
winning the Champion Best of Show saddle prize for its Arínzano 2010 Gran Vino Chardonnay at the
Houston Livestock Show and Rodeo International Wine Competition award ceremony in February 2017.
This event marks the first time in the competition’s fourteen-year history that a white wine emerges the
winner, and the first time that the winner hails from Spain.
Manuel Louzada shares his thoughts on Arínzano’s international success here.

LM Archer, BKWine: Arínzano is Northern Spain’s first Vino de Pago certified vineyard, Spain’s
highest category for winemaking, above D.O.Ca. Can you explain to readers the exhaustive
requirements necessary to achieve this certification, including climate, terroir, and winemaking?
Why was it so important to Arínzano to achieve Vino de Pago certification?
Manuel Louzada:
-First, the Spanish Wine Classification is regulated by law and extremely strict, approved as well by the EC
(European Community). In this particular case, the law 24/2003 de la Viña y del Vino contains the Wine

Classification, which resembles a sort of hierarchical
pyramid, from the Vino de Mesa (which has a wide source of
grapes, being the least exclusive) to the highest, most
exclusive both in quality and availability, as it comes from a
single property, Vino de Pago (from the Latin pagus,
determined district of agricultural land, mainly vineyards).

The Vinos de Pago have to go through exactly the same
exhaustive requirements as the D.O.Ca, like Rioja or Priorat.
To start, vineyards must be located in a limited area and
produce wines which have to be made and bottled in the
region and before being release to the market submitted to the control organizations – Consejo Regulador,
INTIA and EC in the case of the D.O.Ca, while INTIA and EC for the Vinos de Pago – so that these wines
are authorized to be sold.

To achieve the Vino de Pago category, you have to demonstrate to the most important public organizations,
INTIA and EC, the uniqueness and exclusivity of your terroir, through a highly extensive in-depth study of
soil and climate. Once this is proven, you have the obligation to produce wine for ten years and submit for
organoleptic and physical-chemical analysis. This is not only to demonstrate consistency but, most

importantly, to demonstrate that the wine has unique and
singular characteristics. As you can see, it is not a simple
process. On top of this, if at some point during that 10-year
process—since you are the only representative—the wine
does not reach the established standards for characteristics
or the quality you risk losing this particular appellation.

The founding goal of Arínzano wines is to reflect the
uniqueness and exclusivity of the amazing terroir where the
different vineyards have been planted, therefore it was a
natural evolution to become the first Vino de Pago in Northern
Spain.

The history of Arínzano reads like something out of a Gabriel García Márquez novel – a noble estate
founded in the eleventh century by Sancho Fortuñones de Arínzano, selected by another nobleman
in the 1600’s for the site of a palace. Over time, the estate lapses into ruin, only to be rediscovered
in 1988. Today, in addition to its Vino de Pago certification, it’s the only vineyard in Spain certified
by World Wildlife Fund (WWF) for environmental responsibility. Can you briefly touch on the efforts
Arínzano has made in four critical areas, and why the WWF is so important to Arínzano?

NOTE: The four critical areas:

• The conservation and restoration of the natural environment: half of the estate is reserved for indigenous
flora and fauna.

• Organic viticulture with a low-environmental impact, and integrated pest control.
• Use of only certified environmental materials in the construction of the winery.
• Natural waste water filtration through a series of lagoons.

Indeed, the history of Arínzano is fantastic. In some parts of Spain, the presence of vineyards was naturally
tied to the economic situation of the area, especially in such a naturally rich region. During the least
favorable economic conditions, some vineyards were uprooted to plant cereal grains, to feed the population,
while when the economic conditions improved, vineyards were planted to enjoy wine, which was always
recognized for its exceptional quality, with the locally produced foods.

I believe that these cycles influenced the fact of having not vineyards in the property which led to its re-
discovery in 1988. When you have in your hands such a magnificent estate, with incredible natural

conditions, you feel immediately compelled to concentrate all your efforts to permanently take care of the
environment. The fact that we have been recognized by the WWF is the result of all the daily efforts in the
above mentioned areas. As a result, all the team is extremely proud and you can easily sense this difference
when seeing the vegetal and animal diversity or the natural conditions of the Ega River.

Arínzano lies in northwestern Navarra, in a valley formed by the last slopes of the Pyrenees
Mountains. It comprises 355 hectares – 128 dedicated to Vino de Pago certified vineyards. Soils
include loams, sand, limestones, limonites, gypsum and dolomites. Both marine and Ega River
influences impact the climate, and the region enjoys over 2500 hours of sunlight annually.
Talk about the grape varieties that you’ve chosen to cultivate here, and how the mélange of soil
types and micro-climates impact the unique wines created at Arínzano.

When applying for the Vino de Pago Classification, we understood one of the most significant particularities
of this magnificent property is the diversity of its micro-climates. The grape varieties were chosen by taking
into account the type of soil and the overall climatic conditions as well as the movements of the Cierzo wind
(a cold and dry wind coming from the North) through the property, the orography of the mountains, and
finally the proximity of the Ega River, which translates into a milder climate.

The Chardonnay, for example, was planted in the higher parts of the property with very poor and superficial
soils but optimal limestone. The temperature there is colder as the result of the combination of higher
elevation and the Cierzo influence.

On the opposite is the Merlot, which is planted in slightly richer soils, protected from the wind by the Populus
trees and benefitting from the naturally milder, slightly more humid conditions generated by the Ega River.

Do any of Arínzano’s production methods differ from other wineries in Spain? If so, how?
At Arínzano, we are convinced that the style of our wines must reflect the terroir where they come from.
Starting almost two years ago my team, Diego Ribbert and José Manuel Rodriguez, and I dedicated our
lives to understand each and every individual character of the Arínzano vineyards throughout all the
vegetative cycle.

We decided the most appropriate moment of harvest by walking each plot of vineyard and adopted the
most appropriate winemaking technique to express and, if possible, help enhance the magnificent virtues
of this terroir.

Finally, the choice of barrels, only French, is in line with the wines obtained and the pursued style of the
wine. The wines aging in barrel are tasted monthly to follow their evolution and to precisely decide when to
blend and bottle.

In my opinion, on one hand, almost each and every winemaking technique has been discovered. On
another hand, the majority of the high quality winemaking equipment is available for anyone. For me it is
the importance of the terroir, the sensitivity to understand, protect and translate into the wine these
particular characteristics together with maximum attention to details and handcrafted winemaking, as
described before—this allows us to make the exceptional wines that we envision.

Both Arínzano and the Stoli Group winery in Argentina, Achaval-Ferrer, share certain unique
similarities, viz., geographically challenging sites with diverse soils, complex micro-climates, and
culturally rich histories. Is acquiring Arínzano part of a deliberate strategy, part pure luck, or a
combination of both?

Indeed, it is part of a deliberate strategy to have exclusively included in our portfolio so far such fantastic
brands as Achaval-Ferrer and Arínzano. As a matter of fact, the characteristics mentioned in your question
are the pillars to achieve exceptional wines and afterwards to allow the brands to grow as references in the
world of wine amongst the highest reputed wines.

Arínzano draws thousands of visitors annually to its serene idyllic location in Northern Spain somewhere
between Priorat and Bordeaux.

Arínzano employs a unique business model, a model which also includes luxury accommodations,
tasting experiences, and cultural events. How have guests responded to these additional
amenities? Do you have any upcoming events or amenities that particularly excite you?

Throughout my personal and professional experience, I have received continual feedback that after visiting
the vineyards, walking the winery, talking to viticulturists and wine makers to have a sense of their work
and tasting both the wines in barrel and from the bottle at the winery, visitors had a much more complete
experience and stronger connection to the wine. I wholeheartedly agree and also firmly believe that, if all
the visitors experience the same values at each and every moment of the visit, these will translate into a
long-lasting memory.

One unique experience we are developing for a future visitor offering is a 3-day visit taking advantage of
the San Fermin Festival timing in early July. We design a winery visit that allows time in the vineyards and
the winery, to understand our artisanal winemaking philosophy, to taste the wines in barrel and from our
wine library, while enjoying the most celebrated moment in Pamplona [the Running of the Bulls.] To date
this is an experience for our global team and select journalists, which was so much fun throughout the visit
last year that I’m very much looking forward to hosting the 2017 experience.

Anything else you’d care to share with readers about Arínzano?

First of all, I would very much like to thank you for giving me the opportunity to explain a little bit more about
Vinos de Pago which, in my opinion, will soon be the future of Spanish Wine.
Secondly, and after all being said, I can only invite the readers to come to the property to live the complete
Pago de Arínzano experience. As once someone I very much admire taught me “…it is not important to
invite someone, it is important that the invitation has been accepted…”

Finally, if your experience as a winemaker and owner of world-class vineyards has taught you
anything, it’s taught you…?

I believe it has taught me almost everything I know. My personal background is not very typical for a
winemaker… I’m the fourth generation of a family dedicated to the wine business. The first time that I have
tasted wine was at the age of five, a tiny amount of Sparkling Wine from my family winery, Caves Messias,
in the Bairrada region, which started my passion for wine.

I studied in Spain and started my formal professional life in Portugal making port wine. Later I was invited
to move to Argentina, to be in charge of sparkling wine of the most recognized producer, Chandon
Argentina. Later, during my experience in Argentina, I was in charge of winemaking of all the wines
production, sparkling, still and “iconic still wines”, which allowed me to return to Spain and be in charge of
Numanthia (Termanthia was one of the first five wines from Spain honored with 100 points by Robert
Parker).

Almost over two years ago, I took on a new challenge by assuming leadership of such a recognized brand
like Achaval-Ferrer and one of the hidden jewels of Spain, the Vino de Pago de Arínzano. With all this in
mind, after studying winemaking and becoming passionate about making wines that reflect the terroir from
where they originate, I have learned throughout each and every experience, especially with generous
people equally willing to share their experiences.





Circulation: 85,000

June 15, 2017
Circulation: 5,000

Arínzano: Presenting wines from Navarra in the best light

Cori Solomon

Recently I joined a twitter wine tasting showcasing the incredible wines of Arínzano, a winery located in
the Navarra Do region of Spain. The wines sampled were their Hacienda de Arínzano Rosé and
Chardonnay.

Arínzano is the first winery in Northern Spain and the Navarra DO region to receive the Pago
classification. A Pago is a designation awarded to individual vineyards or wine estates. Furthermore,
regulations require that the winery must only utilize their own grapes for the wines they create. The Pago
wines sampled were Arinzano’s Rosé and Chardonnay.

The Arínzano winery is located in Northeastern Spain between Rioja and Bordeaux. The original estate,
known as the Señorío de Arínzano Estate, dates back to the 11th century. This estate lay dormant for
approximately two centuries until 1988 when Arínzano was rediscovered and new vines were planted.
The new winery was finished in 1998. Arinzano received its Pago designation in 2007. Today Arínzano
consists of 355 hectares with 128 hectares dedicated to the cultivation of Pago vineyards.

Arínzano’s mission merges the ancient part of the world, the terroir with modern viticulture and vinification
techniques. Combining the quality of the winemaking equipment, vineyard practices and the terrain so
they work together, creates a unity reflected in every wine produced .

Arínzano utilizes sustainable practices and is the only Spanish winery certified by the World Wildlife Fund.
The winery’s goal is the conservation and rebuilding of the natural environment. This is done through
organic viticulture, using certified environmental materials and a natural wastewater filtration system.

Rosé
Beginning with the 2016 Hacienda de Arínzano Rosé of Tempranillo, I found a very vibrant, complex and
textured wine with a deep ruby color. The complexity allows the wine to be paired with a variety of foods. I

see the Rosé accompanying a steak barbecue. The wine emits flavors of strawberry and watermelon with
a nice spicy zing on the finish. The minerality and acidity are perfectly balanced. The grapes for this wine
come from a Rosé dedicated vineyard and are macerated for 6-8 hours giving the wine more skin contact.

Chardonnay
Looking at Spanish wines we do not typically think of Chardonnay but this grape is well known in the
Navarra region. It is the primary white grape grown in the region.

Most impressed was the 2014 Hacienda de Arínzano Chardonnay.. The wine can be described as a new
world style with the flavor profile of the old world. This Chardonnay is elegant revealing flavors of lemon
curd, pineapple, apple and a hint of honey. The Chardonnay’s viscosity is marvelous. There are hints of
spice on the finish. This is not your butterball Chardonnay but rather it is a wine that ranks up there with
some of the best Burgundian styled wines. Like the Rosé, the wine exhibits a zing of spice on the finish.
Most notably the wine sees 40% Malolactic fermentation in second used French oak barrels. The wine
then ages for 12 months in 30% new French oak and 70% 2-year used French oak.

Both of the Hacienda de Arínzano wines are superb and priced at $20. In the case of the Chardonnay it
pricing ranks with those in the $30 to $50 range.

One will not be disappointed with either of the Hacienda de Arínzano Rosé or Chardonnay. I am looking
forward to experiencing more of the Arínzano wines since they struck a cord with me.

March 15, 2017
Circulation 1,000

Cowboys, Chaps and World Class Chardonnay

Amy Corron Power

What do you pair with a $79 Chardonnay? I asked, Joe, who does nearly all of the cooking for us here at
Another Wine Blog? Fish Stew, he says.

Now I am not a big fan of stew, fish or otherwise. It is probably a completely irrational bias from my
childhood. Stew was what you had when you either did not have anything in the house to make a proper
meal, or could not afford the higher cuts of meat. Why would one pair an award-winning high-end
Chardonnay with stew? (Hint: Because I am silly and because it works!)

What else? I asked.

I need the flavor profile, says Joe. To be exact he did not actually say this, but via Google Hang out text. I
was working at home, he was at work, and I was tasked with the grocery shopping. Besides, we have a
President who tweets at 3 a.m. instead of holding press conferences – so it seems that conversation is
passé.

As I had not yet tasted the wine, I did a quick search and found this from the incomparable Wilfred Wong
of Wine.com: “The 2010 Arínzano Gran Vino White is very complex. Showing an expressive combination
of ripe citrus, aromatic flowers and delicate creaminess, this wine could be a fine match with roast turkey.
Drinking very well now. (Tasted: May 9, 2016, San Francisco, CA)”

Why was this particular Chardonnay in need of tasting right this very minute? Because the Arinzano Gran
Vino White 2010 is the Grand Champion Best of Show at the Houston Livestock Show and Rodeo
International Wine Competition 2017, and debuted at the sold out Rodeo Uncorked! Roundup and Best
Bites Competition. as Grand Champion Best of Show, this Spanish white earned a Saddle, presented at
the Rodeo Uncorked! Champion Wine Auction.

Arínzano Gran Vino Blanco, Pago de Arinzano D.O., 2010

Arínzano Gran Vino Blanco is a Vino de Pago, a Spanish wine classification applied to individual
vineyards or wine estates. The classification, which augments the wine region Denominación de Origen
(DO) or Denominación de Origen Calificada (DOCa), was introduced in 2003, requires the wine estates to
be subject to specific requirements. Located in Navarro, in the Northeast of Spain between Rioja and
Bordeaux, Propiedad de Arínzano is one of the few estates in all of Spain to be recognized with the Pago
status, and the first Pago in the North of Spain.

This golden-straw hued complex and stunning 100% Chardonnay aged 11 months in French oak, 50%
new and 50% second year. Sunshine and citrus in a bottle, Joe says it reminds him of Limoncello, with
creaminess of lemon meringue pie, but without the sweetness. I find notes of vanilla, lemon zest and
fresh pineapple.

My friend Deborah Touchy, a long-time member of the Houston Livestock Show and Rodeo Wine
Committee says she had two bottles before opening day of the Rodeo, and “did think it Grand. I had a
Spanish Chard in Spain last year and this was better than anything I drank then.”
We paired it with a roasted chicken, green beans and potatoes cooked in chicken fat. Joe made a
marvelous chicken pâté from the gizzards, adding onion, garlic, herbs, a bit of sherry and heavy cream.
He added cornichons to provide just a hint of sweetness. The pâté was the best pairing, but everything
was tasty! Joe was right about the stew, I could taste the beach and fresh seafood. With reports from our
youngest that his Florida Spring Break would be better if it were not 50 degrees, I bet fish stew with this
would hit the spot.

Deborah tells me that they are selling the Arínzano Gran Vino Blanco is a Vino de Pago, 2010, in the
Rodeo Uncorked! Champion Wine Garden by the bottle only. I might suggest skipping the St. Patrick’s
Day green beer nonsense, and dropping the kids off at Fifth Harmony concert Friday, then walking right
across the street to Carruth Plaza at NRG Park. Or stop in before seeing Willie Nelson on Saturday,
March 18, Texas’ own ZZ Top on Tuesday, March 21, or Blink-182 on Thursday, March 25th. For you
“new country” or Latin music fans, do not wait too long to visit, or the wine may be sold out.
The Houston Livestock Show and Rodeo is a Section 501(c)(3) charity that benefits youth, supports
education, and facilitates better agricultural practices through exhibitions and presentation. Since its
beginning in 1932, the Show has committed more than $430 million to the youth of Texas.

June 18, 2017
Circulation: 5,000

The Greatest Accomplishment is to be Yourself Against All Odds

Catherine Todd

To be yourself is not such an easy task… especially considering it takes
a while to get to know who the heck we are… and even that can be a
lifetime process. Sometimes we rebel against what was presented in
front of us in our childhood, or the opposite, we try to live up to an
impossible, near perfect adult image. But I think many times, we are
not just one thing… we do not so easily fit into a neat little box. That
was certainly my issue. I desperately tried to fit in when I was younger
but it was always a major fail… and still, even today, in New York City,
with close to 9 million people, there are still people who want to have
convenient, albeit limiting, labels… perhaps they can’t help it since they
themselves are trapped in their own world of extreme dogmatic rules.
Don’t get me wrong, I am not criticizing it. All of us need context… we
need to know how we can relate… and that is why I love it when things
appear in the wine world that give producers more freedom of defining
themselves while helping wine lovers to find an accessible way to
connect.

Vino de Pago
Many European countries started establishing regulations
of controlled appellations (designations) that were based
on France’s Appellation d’Origine Contrôlée (AOC) –
originally established to combat wine fraud which was
prevalent in the late 19th century after the phylloxera
epidemic destroyed many of the vineyards. Spain has their
hierarchy of designations with Rioja and Priorat receiving
the top wine regional classification – DOC. No one would
ever doubt that both of these areas deserve adulation for
the range of spectacular wines that they produce… but
some may argue that there are other areas that could be
just as deserving, if they only had the investment, the
opportunity. And moreover, these designations can be
constrictive to the artistry of wine – such as restricting
which grape varieties one can use.

I remember the very first moment that I started to get into wine debates, the most dominant topic was the
scourge of wine homogeneity plaguing the world. And as time has gone on, there has been a great outcry
to use local grapes and many of these regulations ensure that only local varieties are used – of course

there are a few exceptions. I am a strong believer in helping to promote what is indigenous to an area but
I also get excited by great wine – no matter if the varieties have been there for thousands of years or not.

And this is where the recent, as of 2003, Spanish wine classification of Vino de Pago (DO Pago) gives a bit
more freedom to single vineyards that excel in quality. The DO Pago status indicates a single vineyard that
is considered to be one of the great estates in Spain and it can exist outside of an established wine region
classification. Such things as the unique terroir (sense of place) and a tasting of a 10 year vertical of wines
are considered to attain a DO Pago classification. Currently, there are only 14 such estates in Spain.

Arinzano

Arínzano is one of the few single vineyard wine estates that have
received the status of Vino de Pago. They are located in north east
Spain between Rioja and Bordeaux. I was able to taste two of their top
wines, tasting notes given below, as I participated in their #winestudio
virtual tasting on May 23rd. Their top red was a Tempranillo but their
top white was a Chardonn ay – some may scoff at such a notion
considering it is Spain, and remorsefully in my younger days I may have
done the same, yet it would be a shame. It was a dazzlingly
Chardonnay that was elegantly shaped by being planted in an area that
benefited from the Cierzo wind and a bed of chalk in the soil. The
vibrancy and overall finesse was surprising to many of us. And yes, as
one can guess, the Tempranillo was a superstar… still the Chardonnay
could go toe to toe with it – and it beautifully differed from other
Chardonnay wines from around the world.

Truly Being Open to All Possiblities

I’m happy that people have opened their minds to many different possibilities – women can work, same sex
marriage is becoming celebrated and investment is given to discovering the potential of local grape
varieties. But I think we miss the point when we think a woman can only be an accomplished person if she
has an important career or impressive initials after her name – when we look as those women who choose
to stay home with their kids as a failure. That is when we go back to the same closed minded attitude that
created unfair prejudices that took away opportunities in the first place… whatever life we feel the most
comfortable living, that is the path of success for us.

And with this thought in mind, I will continue to drink Chardonnay, Cabernet Sauvignon and Merlot from
around the world, being open to those varieties that have been there for 10 years, as well as 1000… and I
will reserve my judgments, if it was a good choice for that place, until after I taste the wine. During our virtual
tasting, Arínzano winemaker Manuel Louzada wrote on Twitter that he takes inspiration from the words of
Michelangelo, “the angel is already inside the marble, I’ve only (have to) release it”… he is not there to
force any ideology, he is there to discover the full potential of that land… and that’s what we just need to
do sometimes to find success… just surrender to who we are, no matter if it fits with popular opinion or not.

Tasting of wines Arinzano on May 23rd, 2017
Please feel free to check out the other wines from Arínzano, besides those listed below, as they have others
ranging in the mid-priced level.

–2010 Gran Vino Arínzano de Blanco, DO Pago de Arínzano, Spain: Strict double selection of 100%
Chardonnay. An incredible, expressive elegance of intense smoky minerality with white peach and spice;
a long finish with lots of finesse.

–2008 Gran Vino Arínzano de Tinto, DO Pago de Arínzano, Spain: Strict double selection of 100%
Tempranillo. Generous blackberry liqueur flavors with spice, fresh leather and smoky coal embers… lots of
flesh on the body, yet a regal backbone of fine tannins and marked acidity… it prances around my head
like a beautiful nymph.

June 16, 2017
Circulation: 220,000

Exploring Northeast Spain’s First DO Pago Winery – Arinzano

Debbie Gioquindo

What is a designation Vino de Pago in Spain? This was a first for me hearing about it, so I was really excited
to be taking part in the #winestudio program that featured Arinzano Winery, northeast Spain’s first Vino de
Pago winery.
What does Vino de Pago mean Vino de Pago classification was created in 2003 to represent a different
way to classify by quality. Pago means vineyard and is derived from the Latin word pagus meaning small
hamlet or rural estate. The DO Pago designation goes to a single estate wine. The wine created must all
come from their estate and be bottled at their estate winery. Once a winery receives that status it is
perceived to be one of the great estates of Spain. To achieve this classification the winery must prove to
the governing bodies (INTIA and EEC) the following:

• The uniqueness of their terroir
• The exclusivity of their terroir
• Highly intensive in-depth study of their soil and climate
• Once the above is proven - produce wine for 10 years and submit your wines for organoleptic and

physical chemical analysis.

History of Arinzano: Arinzano is located in the northeast part of Spain. The closest city is Estella on the
border between Navarra and La Rioja Alavesa. It is said the first vineyard planted on the land was in 1055
AD. Mr. Sancho Fortunones de Arinzano first produced wine on the property in the 11th century. In the
sixteenth century Mosen Lope de Eulate who was the advisor to King John of Labrit was named Lord of
Arinzano. In the eighteenth century, the property was owned by Marquis de Zabalegui. In the 19th century
the property was abandoned. In 1988 the property was rediscovered and brought back to life. The 877-
acre estate sits along the Ega River where 316 acres are planted to Pago designation and the rest are
committed to conservation and the World Wildlife Foundation certification. They are the only winery in
Spain certified by the World Wildlife Fund (WWF) for environmental responsibility.
The Terroir: “The founding goal of Arinzano wines is to reflect the uniqueness and exclusivity of the
amazing terroir where the different vineyards have been planted, therefore it was a natural evolution to
become the first Vino de Pago in Northern Spain” ~ Manuel Louzada - CEO & Winemaker Arinzano
Wines. The winery lies in a valley formed by the edge of the Pyrenees Mountains and the Ega River
winds through it and creates a unique microclimate. There is a range of soils including loam, sand,
limestone, gypsum and dolomites with, varying topography. The backbone of the Arinzano wines is
elegance due to the cool climate.

The Wines

Let’s begin with their “House” wines priced at $19.99. Hacienda de Arinzano Red 2012. 85%
Tempranillo 10% Merlot 5% Cabernet Sauvignon 14 months in French 2nd used oak Aroma - Rose petals,
cigar, red raspberry, perfumy (might be a new word here). Taste - Red and black fruit with red raspberry
and blackberry dominating. Soft rounded mouth feel, nice acid, very well balanced. Pairing - Paella and
cigars.

Arinzano La Casona 2008 - $39.99 75% Tempranillo 25% Merlot 14 months in French oak 40% new/60%
2nd use. Aroma - Cherry cola, oak, vanilla. Taste - Stewed plums, cassis, cracked black peppercorns.
Strong structure with an elegant finish. Pairing - Manchego Cheese with salty Spanish meats

Arinzano Gran Vino White 2010 - $79. Grand Champion Best of Show in the Houston Livestock Show &
Rodeo International Wine Competition. The first time a white wine has won this honor in the 14 year history
of the competition 100% Chardonnay 11 months in French oak 50% new / 50% 2nd use for 2 years Aroma
- hints of oak, melon, pineapple, lemon taste - Soft on palate, romantic, sexy, well balanced, hint of
minerality, nice acidity, subtle oak, melon, citrus, slightly nutty Arinzano Gran Vin Red 2008 - $99 100%
Tempranillo 14 months in French oak 50% new / 50% 2nd use Can age 8-10 more years Aroma - Ripe
bright red berry at first. As it gets air the nose gives off a dark fruit aromas and some leather, coal/wood
embers (sitting around the fire pit). Taste - Red and blackberry, plum, leather, very well balanced.

May 24, 2017
Circulation: 30,000

These Wines From Spain are Must-Sips This Summer

Cindy Hirschfeld

Over the Food & Wine Classic’s 34 years in Aspen, countless bottles of wine have been consumed, with
many of those pours coming from regions like España Verde, the Duero River Valley, and the
Mediterranean Coast. That’s because the Classic’s longest continuous wine sponsor, celebrating 25 years
this June, is Wines from Spain. For the past 15 years, the trade group has had its own large—and very
popular—tent at the Grand Tastings, all the better to introduce wine lovers to grapes like albariño and
Alicante. To help celebrate that silver anniversary, we asked wine expert and frequent Classic presenter
and wine expert Leslie Sbrocco (whose seminars this year are “Rosé All Day” and “It’s Willamette,
Dammit!”) for some of her favorite Spanish sips. Salud! winesfromspainusa.com

Juvé Y Camps Pinot Noir Brut Rosé Cava, $18
“Deep pink in hue, this dry-styled sparkling beauty is as delicious to sip as it is to admire. Pour it poolside
or tableside.”

Fillaboa Albariño Rías Baixas, $20
“Made from Spanish superstar grape albariño, this refreshing, classy white is ideal with shellfish or spicy
fare.”

Bodegas Muriel Reserva Rioja, $18
“The Rioja Reserva category wins when it comes to value and quality. This elegant, aged red is supple and
spicy.”

Arínzano ‘Gran Vino’ Blanco Vino de Pago, $80
“One of the best chardonnays I’ve ever tasted, this complex, crisp Spanish white is a rarity worth seeking
out.”

July/August 2017
Syndicated/Combined circulation: 949,000

By Al Vuona

!
April 13, 2017

Circulation: 730,000

What to Drink Now: Easter Wines

Hayley Hamilton Cogill

This weekend marks the change in seasons, and refreshing wines are
in order. Here are a few suggestions. (Note: Some wines sent for
editorial consideration.)

Sparkling
Classic: Traditional method sparkling wine, or méthode champenoise,
is made with the second fermentation taking place in the bottle to
create bubbles. Classics like Taittinger and it’s California sister
property, Domaine Carneros, deliver textured wines with character.
Creamy, brioche filled 2006 Comtes de Champagne exudes elegance
($130 at Pogo’s). Domaine Carneros Le Reve ($100 at Total Wine)
lifts the palate with honeysuckle, almond, and apple.

Modern: Charmat method sparkling wine, often used for Italian
sparklers and Cremant from France, keeps bubbles lively and fresh.
Newly released Boisset Collection Haute Couture Rose, sold in
charming 2 – bottle packages of 187ml each, ($25) expresses the
“Joie de Vie” personality and great style of the French, crafted with the
sparkling fermentation occurring in stainless steel tanks.

White
Classic: Americans drink more Chardonnay than any other white.
They choose California favorites produced through barrel fermenting
the grapes which adds texture to the wine, or the fresh, racy and
mineral intense options from Chablis,France. Chablis Grand Cru, the
region’s very best, will be slightly more expensive–$120 a bottle– than
others. The wines from producers such as William Fevre and
Domaine Laroche, but Premier Cru Chablis and Chablis will cost
slightly less, but they do maintain quality. (Pogo’s and Sigel’s).

For California Chardonnay fans, Frank Family, Flora Springs,
Merryvale,Jordan, and Landmark consistently deliver wines with
classic citrus, melon, and orchard fruit flavor profiles. $25-$35 at Total
Wines.
Modern: Non-traditional whites such as Assyrtiko, Kerner, Albarino,
and Gruner Veltliner offer high acid, aromatic wines with character. California’s Sidebar Cellars
Kerner($25), from Mokelumne River vineyards near Lodi, is a blend of Riesling and Trollinger. Willamette
Valley’s Raptor Ridge Winery Gruner Veltliner ($20) highlights stone-fruit and steely freshness.

Rosé
Classic: When we think of Rosé, Provence comes to mind. The region
showcases the Mediterranean-influenced terroir on Rhone varieties
better than any other. Herbs de Provence meld with tangerine and stone
fruit, creating wines to sip and savor. Miraval, Whispering Angel, and
lavender-filled Fleur de Mer are go-to options. Each are widely available
for $20-$25 . Domaine de Cala from Proprietor & Chef, Joachim Splicha
is a newly imported wine blending Cinsault, Syrah, Grenache, and Rolle
for a Rosé filled with white peach and citrus.

Modern: Varieties like Cabernet Sauvignon, Tempranillo, and
Sangiovese produce darker, intensely fruity wines, that are slightly richer
than Rhone variety Rosé. Justin Cabernet Sauvignon Rosé ($20) layers
notes of strawberry and soft herbs. Sangiovese-based Galil Mountain
Rosé ($16) from Galilee melds hints of raspberry with fresh roses and
spice. Hacienda de Arinzano Tempranillo Rosé ($20) leaps from the
glass with ruby-red grapefruit and spice.

Red
Classic: Berry, spice-filled Pinot Noir is ideal for pairing with spring
dishes. Pacific-influenced Monterey Pinot Noir from producers such as J
Lohr Fog’s Reach Pinot Noir ($35) and Albatros Ridge Carmel Valley
Estate Reserve Pinot Noir ($60), showcase the variety that comes with a
long growing season. This ensures acidity and remains intact while the
fruit slowly ripens. The result is a balanced wine with fruit, floral
freshness, and minerality.
Modern: Typically robust varieties such as Tannat, Nero d’Avola and
Bonarda are tamed thanks to smart, restrained winemaking. Bodega
Garzon Tannat ($20), Argento Bonarda ($18), El Porvenir Amauta Tannat
($15), and Lamuri Nero d’Avola ($20) maintain freshness while delivering
earthy tobacco and leather notes. Available at Spec’s.
Red
Classic: Berry, spice-filled Pinot Noir is ideal for pairing with spring
dishes. Pacific-influenced Monterey Pinot Noir from producers such as J
Lohr Fog’s Reach Pinot Noir ($35) and Albatros Ridge Carmel Valley
Estate Reserve Pinot Noir ($60), showcase the variety that comes with a
long growing season. This ensures acidity and remains intact while the
fruit slowly ripens. The result is a balanced wine with fruit, floral
freshness, and minerality.
Modern: Typically robust varieties such as Tannat, Nero d’Avola and
Bonarda are tamed thanks to smart, restrained winemaking. Bodega
Garzon Tannat ($20), Argento Bonarda ($18), El Porvenir Amauta Tannat
($15), and Lamuri Nero d’Avola ($20) maintain freshness while delivering
earthy tobacco and leather notes. Available at Spec’s.

! April 15, 2017
Circulation: 1,000
We’re Toasting: Rosé ON KXAS-TV/NBC DFW

Dallas Uncorked

!
Happy Easter! To toast the season of
spring, and celebrate the holiday I once
again was able to join the 11 am News
team at KXAS/NBC DFW to celebrate the
perfect wine for spring and summer,
Rosé. But this is dry Rosé, not the sweet
and sticky stuff we all drank back in the
day. These Rosé wines are juicy and
fresh, with fresh acidity, brightness and
balance. A link to the segment is here.

Though in our home we like to drink Rosé
all year long, now is a great time to start
enjoying the thirst quenching wine as the
2016 vintage wines are available now
from wineries around the world, as a key
part of Rosé is to enjoy it young and fresh.
There are so many options out there
though, how do you know what will fit your
palate and preferred wine style? Here are a few tips, and recommendations to help.

!
Rosé made from Non-Traditional Varieties

• Sangiovese, Cabernet Franc, Tempranillo
• Bolder, more intense in both color and flavor with spice and red fruits
• Great for pairing with barbecues filled with hearty beef/pork/lamb dishes.

Hacienda de Arinzano Tempranillo Rosé ($20) From one of my favorite winemakers in Spain, Manuel
Louzada, tames juicy, earthy Tempranillo to create a balanced, yet vibrant Rose that leaps from the glass
with wild rose, grapefruit, and spice.

July 16, 2017
Circulation: 5,000

A #winestudio journey with Pago de Arínzano

Melanie Ofenloch

Our latest #winestudio journey took us on a virtual destination to northeastern Spain. I’ve been lucky
enough to explore Spanish wines in various regions due to press trips and my own travel. I always leave
the country with a sense of magic and a sense of how special this country is in terms of history, wine and
the passionate people who love what they do.

Our focus over four weeks in June introduced me to a new vineyard, Pago de Arínzano, which was first
planted in 1055 AD. Manuel Louzada, the fourth-generation winemaker, spoke about his creative vision
for wine inspired by Michelangelo. Michelangelo was once famously quoted, “The angel was already in
the marble, I just missed it.” When Manuel first viewed the family’s vineyard, he saw the unique terroir and
strove to make the purest expression he could envision. Manuel has a great resume prior to coming to
Arinzano where he worked at several vineyards, including the well-known, Numanthia in Toro.

The vineyard site has quite a history dating back to the 16th century, but the property was abandoned in
the 19th century. In 1988, the property was discovered and returned to its former greatness. Pago de
Arínzano is in Northeast Spain between Rioja and Bordeaux. The goal is to create wines that express the
vineyards, but using natural techniques. The 877-acre estate is right near the Ega River where half of the
acres are planted for vineyards and the rest to the environment. They are the only winery in Spain certified
by the World Wildlife Fund (WWF) for environmental responsibility for the tracks of land dedicated to nature.

The vineyards of Arínzano have been classified as Vino de Pago, considered the highest category on the
quality scale of Spanish wines. To date only 14 properties have been awarded this designation, one that
mandates a ten-year track record of quality with estate-grown grapes that are grown, processed, aged and
bottled at the property.

Manuel added, “we are artisans and we control the entire process.”

We tried a line-up of wines over the month of June. I was missing the 100% Tempranillo wine that received
“off the charts” feedback from the other bloggers.

2014 Hacienda de Arinzano White – I got tropical, citrus and floral notes. I never in a million years would
have guessed chardonnay, but it was lovely.

2011 Hacienda de Arinzano Red – red raspberry, blackberry, rosemary, vanilla, licorice and floral notes.
Very drinkable and great with food.

2008 Arinzano La Casona —cherry cola, mocha, cassis, licorice and blackberry notes.
2010 Arinzano Gran Vino White – notes of citrus, tropical fruit with pineapple leading and a nice minerality.
This was another fantastic and elegant expression of how good Chardonnay can be.

2016 Hacienda de Arinzano Rosé – berries, sweet grapefruit, floral notes and a little spice. Refreshing and
wonderful.

I took this photo of the wine with a piece from one of my favorite artists, Guilloume who captures his love
for his family in oil painting as well as bronze sculptures and reliefs. I believe these are both indicative of
men who find beauty in art and terroir and strive to showcase perfection.

June 14, 2017
Circulation: 5,000

Getting Real with Hacienda de Arinzano

Michelle Williams

Spain is a vast country comprised of 13 wine regions with over 2,000 vineyard acres and 200+ grape
varieties. Situated in the north-eastern region of Spain between La Rioja and Navarra, near the town of
Pamplona lies Hacienda de Arínzano. Arínzano is not just another Spanish winery, they are the first
winery in northern Spain to be recognized as Pago status, Spain’s highest winery recognition, as well as
established a relationship with the World Wildlife Fund to guarantee their agricultural practices are
sustainable and environmentally sound. If a winery goes to this much effort to be socially and
environmentally conscious imagine the quality of the wines.

Arínzano has a history of nobility, founded in the 11th century when he noble Sancho Fortuñones de
Arínzano began producing wines on the property. By the 16th century the estate fell into the hands of
another nobleman, Mosén Lope de Eulate. Eulate was an advisor to King Juan de Labrit. In the 18th
century it changed hands again, this time into the hands of Marquess of Zabalegui, who built a rural
mansion to enjoy the beauty of the estate. However, the Spanish nobility began to fall apart and with it the
estate fell into disrepair, but not before a small chapel was built dedicated to San Martin de Tours, the
patron saint of winemaking.

The estate was rediscovered in 1988 by the Chivite family. After vigorous testing it was determined the
estate was comprised of a singular microclimate, ideal for growing high quality grapes. Vitis vinifera was
carefully planted, matching the ideal grape to the parcel best suited for its success. The historic buildings
were rehabilitated and the winery, designed by famed architect Rafael Moneo, the only Pritzker Prize
awarded architect in Spain, was built. At the turn of the 21st century Spain’s King and Queen inaugurated
Arinzano to celebrate the rebirth of a noble tradition more than a thousand years old. The winery is
designed to maintain its noble tradition as well as its philosophy of environmental consciousness. Utilizing
modern techniques it upholds the artisanal methods of grape production with an organic flow through the
wine making process to guarantee delicate treatment juxtaposed with precision.

“Our family´s aim is to create wines that express the singular character of the Arínzano estate vineyards.
We use the most advanced and careful techniques to guarantee an artisan treatment through the whole
winemaking process, and we pursue a viticulture that not only respects, but actually favors the natural
environment.” ~ via Grandes Pagos de España
As mentioned above, Arínzano contacted the WWF to insure the protection of their flora and fauna on the
estate. Their efforts with the WWF revolve around four points:
• The conservation and restoration of the natural environment: half of the estate is reserved for
autoctonous flora and fauna.
• Organic viticulture with a low-environmental impact, and integrated pest control.
• Use of only certified environmental materials in the construction of the winery.
• Natural waste water filtration through a series of lagoons.

Over time some of Spain’s wine regions became over-run with purchases of bulk juice to produce cheap,
low-quality wines. In 2003 a group of winery owners formed Grandes Pagos de España as a certification
higher than Spain’s DOCa. This certification may only be achieved through a rigorous process lasting ten
years to prove uniqueness of terroir, soil, and climate, along with chemical analysis of the wine achieves
its highest quality for ten years in a row to demonstrate consistency. The aim of the certification as

explained by Grandes Pagos de España is to “highlight the unique personality of wines made from the
best vineyards and to promote the culture of single vineyard estates…expanding this unique approach to
winemaking and oenological understanding.” Only 30 wineries in all of Spain hold this certification.

In 2015, Stoli Group USA added Arínzano to its luxury wine holdings which only aids in increasing the US
wine consumers opportunity to purchase Arínzano’s award-winning wines. Furthermore, if a trip to Spain
is in your future (highly recommended) consider adding a stay in Arínzano’s luxury accommodations, or
just stop in for a tasting and some food. Visit their web site to learn more about events, tastings, and
accommodations.
2014 Hacienda de Arinzano White Vino de Pago Spain ($19): 100% Chardonnay; medium lemon in
the glass; pronounced aromas of baked yellow apples, pears, and citrus; warm caramel, toasted graham
cracker crust, and coconut; creamy texture that coats the palate, medium+ acidity balancing out
creaminess, full body, rich wine that is lush on the palate with a long, tart citrus finish.
2010 Hacienda de Arinzano Gran Vino Blanco Vino de Pago Spain ($81): 100% Chardonnay; medium
lemon in the glass; medium+ aromas of cinnamon dusted ripe apples, warm caramel, toasted graham
crackers, crème brulee, and lemon curd; smooth and silky on the palate with an explosion of lemon zest,
medium+ acidity creates a nice mouth pucker in this rich, full body wine with a long tart citrus finish,
elegantly balanced.
2011 Hacienda de Arinzano Tinto Vino de Pago Spain ($18.99): 80% Tempranillo, 10% Merlot, and
10% Cabernet Sauvignon; deep ruby with scarlet hues; pronounced aromas of stewed cherries, plums,
blackberries, and currants, dried violets, fresh picked tobacco, milk chocolate, sweet baking spice, black
pepper, and vanilla; youthful silky tannins on the palate, medium acidity, full body wine with pronounced
dusty earth and spice notes on the palate, long peppery finish.
2008 Hacienda de Arinzano La Casona Vino de Pago Spain ($36): 75% Tempranillo and 15% Merlot;
deep ruby with scarlet hues in the glass; pronounced aromas of baked red fruits including cherries,
raspberries, plums and currants, with dried rose petals, sweet baking spice, dried tobacco, smoke, black
currant leaf, and vanilla; incredibly youthful with years of further cellar potential; rich and elegant on the
palate with youthful tannins that feel like silk on the palate, medium acidity, full body, long fruit forward
finish; a beautiful balance of fruit and earth in a wine that delivers way beyond its price.

2008 Hacienda de Arinzano Gran Vino Vino de Pago Spain ($83): 100% Tempranillo; deep garnet in
the glass; medium aromas of restrained blackberries, black cherries, plums, and currants, dried herbal
notes with eucalyptus, medicinal, damp underbrush, leather, Chinese Five spice, espresso, and vanilla;
pronounced dusty tannins that feel grippy on the palate, medium+ acidity adds balance, depth of texture
with tension between rustic nature and elegance, full body with a long, dusty earth finish, a really
outstanding wine.
To find these wines near you click here.

February 28, 2017
Circulation: 19,000

Arínzano, Pago del Arínzano (Northeastern Spain) “La Casona”

By Michael Apstein

2008 ($30): In the hierarchy of the Spanish

classification of wine growing areas, a Pago is at the
top. Pago is a single estate that produces
exceptional wines according to the Spanish
authorities. La Casona is their mid-level wine, which
seriously over delivers for the price. A marvelous
well-balanced blend of Tempranillo (75%) and Merlot,
it is rich without being heavy. The Merlot adds an
attractive earthy funkiness without dominating the
wine. Suave and succulent, it would be a good choice with hefty beef this winter.

Score: 92

June 9, 2017
Circulation: 1,000

Social Post | Modern Lifestyles

WINE OF THE DAY
2015 Hacienda de Arinzano, Rosé, ‘Vino de Pago’, Spain ($20)

This tempranillo is one of the most refined examples of the rosé style that I have tasted in some time. Precise
fruit-acid balance, a racy backbone in the mouth and a clean luxuriant finish. Drink it now with almost any
seafood, even oysters. Highly recommended.

Sample
Disclosure and procedures: Some wines sent by vendor(s) at no cost to reviewer (indicated as Sample).
Others are purchased at retail. If a local reseller is named after a price quote it is the one who, on wine-
searcher.com, had the lowest price. Otherwise wine-searcher.comaverage pricing or ,winery pricing is used.
Wines sent by vendors may not be reviewed and will not be returned.

June 15, 2017
Circulation; 5,000

A Bouquet of Roses for Summer

With summer comes an ease of life, vacations, shorter work weeks, lighter meals, beach time and rosé
wine. Rosé has been creeping up the mass appeal ladder for some time now. No longer confused with its
nemesis White Zinfandel. Rosé runs the gamut from pale blush to bright strawberry in color and mildly fruit
sweet to expressive on the palate. No longer is it taboo to sip rosé, but rather sophisticated and alluring.
Below we share our under $20 six picks for that sophisticated summer sipper.

Hacienda de Arinzano Rosé SRP – $19.99 Arínzano Vineyards is located in the North-East of Spain. This
Rosé is 100% Tempranillo, deep blush in color with aromas of strawberry, rose petals and pink grapefruit;
these vibrant notes give way to the wines expressive palate.

May 30, 2017
Circulation: 5,000

Rosé Showdown – California Versus Spain

Anatoli Levine

A glass of wine as an “adult beverage of choice” continues its growth in popularity. If we will take a closer
look at that world of wine, we will discover that there are two types of wine which are leading that growth
pattern – those two types would be Sparkling and Rosé. I’m not talking about the growth in the dollar
amounts or number of bottles produced, but rather a growth in attention and demand. Today, you will be
pressed hard to find a winery around the world which doesn’t produce at least one type of Rosé and one
type of sparkling wine – for sure this is the case with Rosé. The production might be tiny (few hundreds of
cases or even less) and far less than the demand is – but it is the wine which commands lots of attention.

Another “phenomenon” makes me happy about the Rosé – it is slowly losing its “Rosé is only for a
summer” connotation and becomes more and more acceptable and requested as a year-round drink.
Rosé is a serious wine, with its own unique taste profile and capability to showcase terroir and grape
variety, same as any other red or white, with two additional benefits. For one, I would dare to say that in
general terms, Rosé’s versatility around food surpasses the white and the red wines – oh well, this might
be only me. And the second one is pure aesthetics – the pink palette of Rosé, with possibly more shades
than the proverbial 50, looks gorgeous, sexy and inviting – just take a look above and see if you are
agreeing with me.

When I was offered to try two Rosé samples, of course, I couldn’t say no. The first wine was familiar to
me, as I had a pleasure of trying 2015 vintage of Hacienda de Arinzano Rosé last year. The second one
was the wine which I never saw before – Isabel Rosé from California. Thus it became an interesting
experiment to see how the two wines would fare side by side.

If anything, putting Rosé from Spain and California on the “same page” makes sense as Rosé is clearly a
“new phenomenon” for both regions, growing to prominence over the last 3-4 years at the most. Of
course, Rosé was produced in Spain and California in much earlier days – but it was rather an exception
and not the norm – unless we want to count white Zinfandel as a Rosé which I personally refuse to do.
Until a few years ago, the only Spanish Rosé I knew about was the one from Lopez de Heredia ( which
was outstanding). For the American Rosé, even if they were produced, they were really not that good
(take a look at the blog post on Vinography called “Why Does American Rosé Suck” – no further

comments needed?). Fast forward to today, and you can find lots of beautiful Rosé wines coming from
Spain; American Rosé became a standout, as proven in the virtual tasting last year at the #winestudio.
Our first contender today comes from the first Pago estate in Northern Spain – Pago denomination
signifies the highest quality of wines, this coveted level is not easy to achieve. Hacienda de Arinzano
Rosé is made out of the 100% Tempranillo, in the “proper” way – by macerating the juice with the skins
for 6-8 hours. Don’t you love the color of this wine?
The California’s Isabel Rosé is definitely a formidable opponent, as you can see starting from the bottle
itself. Glass enclosure, beautiful shape and painted bottle – really curious how many people dare to
discard the bottle once they finish the wine instead of keeping it (all I can tell you that I kept mine). A
different but equally beautiful color on the mostly Cabernet Sauvignon wine, again produced in the classic
style from one of the very best vintages in California (2016 had almost ideal growing conditions, watch out
for those Cab prices) – and at one of the well-respected wineries, Michael Mondavi family estates.

As you can tell, it is definitely a game of equals, and for what it worth, my tasting notes are below:
2016 Hacienda de Arínzano Rosé Tempranillo (14% ABV, $20, 100% Tempranillo)
C: bright concentrated pink
N: onion peel, fresh crunchy berries
P: intense, red fruit, plums, crisp, good acidity, medium body, will stand to wide variety of dishes
V: 8-, excellent
Well, here we are, my friends. There was only one winner in this competition – me. Yes, I got to enjoy two
outstanding wines, which will perfectly fit any table at any occasion, and at the price, an absolute majority
of the budgets. Both will be great on a summer day, a winter day, with food or without it. Grab one or
both, chill and enjoy! And if you had any one of these wines, I would be really interested in your opinion.
Cheers!

June 14, 2017
Circulation: 5,000

Rosé Overrules Summertime Heat: New Favorites From France and Spain

Dave Nershi

This might be the Rosé Summer. Store shelves are bursting with pink concoctions. In our opinion, the
quality of rosé has never been better.

It’s Rosé Weather

We really didn’t need another sign, but there it was. Record-breaking
heat in Ohio pushed the thermometer to 96 degrees. If you don’t want
to be confined to the indoors, there is only one proper solution: chilled
rosé. Through a recent Wine Studio education program we were able
to taste a quartet of rosé offerings. We added a fifth – just because it’s
what we do!

Our tour of rosé crossed the border into neighboring Spain, with
Hacienda de Arinzano Rosé 2016 from Arinzano. We had a chance to
sample some knockout reds from Arinzano. This rosé was most
interesting since it is 100% Tempranillo.

From the get-go, this wine was different from the others we had
sampled. This rosado (as the Spanish call it) was a deep pink-red in
the glass. On the palate the flavors were elevated and more intense
than the French rosé.

Arinzano has been designated a Pago, which is the highest
classification in the Spanish wine system. Pago is a term reserved for
the very best vineyards, and so far there are only 14 of them in all of
Spain.

The Arinzano rosé delivered superb freshness, acidity and rich flavors.
This would be a good pick for a red wine lover who is unsure about
trying rosé. At $20, it’s another great value.

There you have it – a quintet of wines to equip your summer survival kit. One final suggestion. Your rosé
should be chilled sufficiently to provide refreshment, but be warm enough to allow the flavors to shine. A
good way to do this is to take your bottles out of the refrigerator to sit for about five minutes before serving.

June 26, 2017
Circulation: 5,000

Everything's Coming Up Rosés

Lyn Farmer

I stopped by a friend’s wine shop this morning and was immediately greeted by a brilliant pink table
glimmering in the sunlight filtering into the store through a large window. The table was covered with bottles
of rosé from around the world and the lavishly filled table was as sure a harbinger of spring as the arrival
of any bird or a bouquet of any seasonal flower.

Summer arrived in the Northern Hemisphere a few days ago with the promise of 2017 being a very hot
year, meaning we wine lovers need to build up a cache of thirst quenching wines that satisfy on many
levels.

Rosé has a prominent place on my summer rotation because the best examples are refreshing, not too
heavy, and very food friendly. Gone are the days when rosé had a tough time gaining a foothold in the US
because of the popularity white zinfandel scared off many wine lovers who thought all rosé were cloyingly
off-dry and neon pink in color. Over the past few years, rosé has seen a huge resurgence however as top-
notch (and very dry) examples have poured in Provence, the spiritual center of rosé production, and many
other regions as well. I’m clearly not alone in believing this: rosé wine is the fastest growing wine category
not only in the US but in the United Kingdom, New Zealand, Hong Kong and South Africa as well. And
among all the rosé wines available in the U.S., wines from Provence clearly have pride of place, though
other regions are aggressively vying for attention.

I’ll revisit rosé over the months of summer in the Northern Hemisphere and we can explore the nuances of
how it’s made and how various styles differ. But it’s hot and time for a refreshingly chilled glass of
shimmering pink wine so let's get to the wine. Here are three wines I count among my favorites for summer
sipping. All three are from the 2016 vintage – most rosé wines are for near-term drinking and while 2015
was an excellent year and still drinking well, you are most likely to find the 2016 vintage in your local wine
shop. Prices for good rosé vary, and if you are accustomed to seeing white zinfandel for $5 a bottle, these
will seem pricey. It is ironic to me that while $35 is considered a bargain price for red wine by many, and
several of the most popular chardonnays in the market (at least in my market) sell in that price range as
well, rosé is considered expensive if it goes about $20. For a wine that, on a hot summer day or evening,
is generally more satisfying than either an oaky chardonnay or a heavy cabernet, perhaps it’s time to think
about value for what we receive.

Tasting Notes:

Château Saint-Maur L’Excellence Rosé Cru Classé 2016 AOP Côtes de Provence

Dazzling bright pale salmon pink color with a hint of blue, this wine is all elegance and finesse. Made near
St. Tropez, this is as quintessential a Provence rosé as you are likely to find. The classic combination of
syrah, grenache, rolle (a local name for vermentino) and the local grape tibouren gives it a nice flavor
spectrum. L'Excellence is luscious and delicious, with a crisp freshness to balance the red berry and white
peach aromas and flavors. It is pricey at $45 a bottle in the U.S. though there is a less expensive (and
somewhat less intense) Château Saint Maur available for about $30.

Chêne Bleu Rosé 2016, IGP Vaucluse (South of France)

Made from grenache, syrah and a smidgen of cinsault, the grapes for this wine come from 60 year-old-
vines. Ninety minutes of skin contact give it a gorgeous pink color with a hint of lavender. In the mouth,
crisp acidity is nicely balanced with wild strawberry aromas and flavors. There is a savory note in the
background that makes this a really satisfying glass of wine. No, make that two glasses! It sells for about
$32 a bottle.

Hacienda de Arinzano Rosé 2016 DO Navarra, Spain

Deep salmon pink, this 100% tempranillo wine has the color of a Tavel rosé but much more c9mplexity on
the palate. Red fruit, especially wild strawberry and peach notes all jostle for attention. It has 13.5% alcohol
so it has some strength but it has the palate impression to back it up, and with its refreshing acidity this is
a great rosé to pair with grilled foods and other strong flavors. It retails in the US for $20 a bottle, and is
available in a few markets in magnum, which is great fun for an outdoor gathering of friends.