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Bodegas Arrayán


Méntrida, Spain

Alc. 14.5 %

Club Price


Bodegas Arrayán began life as the dream of husband and wife team José María Entrecanales and María Marsans. They believed in the potential of their estate (called La Verdosa) in the small village of Santa Cruz de Retamar in Toledo, Spain, and began an extensive study of the soil and climate to determine the best possible combination of grape and site. Initial plantings of international grape varieties like Syrah, Merlot, Cabernet Sauvignon and Petit Verdot were soon followed by experimental plantings of nearly-extinct native grapes like Garnacha Blanca, Garnacha Peluda, Rufete and Bruñal.

Today, under the guidance of oenologist Maite Sánchez, Bodegas Arrayán produces wines from both their estate vineyard at La Verdosa and vineyards in several neighbouring villages. This Syrah is from La Verdosa, and like all of Bodegas Arrayán's wines, the grapes are harvested carefully by hand and fermented using indigenous yeasts. Once complete, the wine is aged for 12 months in French oak and a further 12 months in bottle before release.

Enjoy this full-bodied Syrah now or over the next 5-7 years at a cool 18 C.


Aromas of blackberry, raspberry and cherry leap from the glass, framed by savoury notes of dried herbs, dusty earth, and peppery spice. The balance between sweet fresh fruit and complex aromas from barrel and bottle aging is spot-on, and there's still plenty of youthful life for further cellaring.


Ripe and expressive on the medium- to full-bodied palate, with smooth, glossy fruit supported by dusty, well-integrated tannins. Flavours of black cherries, fresh figs and black plum mingle with hints of dried rosemary and thyme and the distinctive hit of fresh-ground pepper that Syrah is known for. The finish is long and soft, with just enough acidity to keep it refreshing. It's a beautiful example of the grape!


Veal lasagna would be the perfect match for this peppery red, but it would also pair beautifully with lighter tomato-based dishes like a simple tomato bisque served with grilled slices of sourdough bread.

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