Finca Allende isn’t just another Rioja producer. Their philosophy is rooted in expressing vineyard character above all else—working with old vines, low yields, and a deep respect for the land around Briones. There’s a real Burgundian mindset here: individual vineyard wines, minimal intervention where possible, and a focus on purity, texture, and longevity.

We kicked things off in true Spanish style with Gildas—salty, punchy, and impossible to stop eating. Alongside it came the Rosado 2018, and this is where the first surprise of the evening was revealed. In the glass, it shows a noticeably deeper colour—almost edging into light red territory—far from the pale Provençal style many guests might usually reach for. But that extra colour brought flavour, texture, and presence.

The food followed a Spanish thread throughout the evening – bold flavours and comforting dishes. The Salt Cod Scotch Egg with Chorizo Jam was a brilliant example: indulgent and packed with flavour. Alongside it, the Blanco 2022 and Mártires 2023 showed two sides of white Rioja—from fresh and structured to textured and quietly powerful.

Things turned properly hearty with the 12-hour Braised Pork Belly and White Bean Stew, and the Tinto 2015 was right at home here, with its savoury development, depth of fruit and silky structure, proving just how well a ‘house-style’, affordable Rioja can sit at the table.

Then came the star moment: Lamb Rump with Patatas Riojana—Rioja meeting Rioja, on the plate and in the glass. The Mingortiz 2016 brought finesse and lift, while the Calvario 2012 went deeper, with layers of complexity and the tannin structure for years of further potential ageing.