Valenciso's intro to their collection of outstanding Rioja reds, sourced from a single vineyard called Cabama (laderas means 'slopes'). Full of high toned cherries and dark florals, tobacco and baking spice. Swathes of cedar and a plush, moreish finish. Lip smacking. BBQ wine.Luis Valentín and Carmen Enciso (The Valencisco being a portmanteau of their names) are putting Rioja on the map for modern drinkers, through the deeply mesmerising wines they make in Ollauri, Rioja Alta. They began their winemaking journey in 1998, focussing on small, tailored releases that celebrated their sites, and introducing organic viticultural practice across their holdings. Their focus is a kickback to the times in Rioja before the use of heavy oak was ubiquitous, instead using concrete and long resting times to showcase climate, terroir and fruit purity.