Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU It reads more Burgundian in

It reads more Burgundian in frame than traditionally Ribera in scale

the château itself recommends pairing the reds with fowl

A port-finished whisky from Taiwan's Kavalan

and Emrich-Schonleber ferments it dry with native yeasts in stainless steel

Carignan and Mourvèdre handled with whole-cluster fermentation and no fining or filtering

Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU It reads more Burgundian inTobaziche does not look like an agave. It looks like a tree: a long woody trunk topped with a shock of leaves, part of the karwinskii family, and it takes well over a decade in the ground before anyone can harvest it. The Ramirez family works with it in Oaxaca the way their people always have, roasting the agave in an earthen pit, fermenting in wood and distilling in small batches. Rezpiral bottles each of those batches separately, so what you are