From humble beginnings, Valenciso have become a leading light amongst Rioja’s small, yet growing, band of micro, terroir-focused producers. The operation began in 1998 when Luis Valentín and Carmen Enciso rented a small warehouse with barely enough space to produce their first vintage of 2,000 cases. Today, their key wine, a superb Rioja Reserva from mature vines of Tempranillo (averaging around 30-years-old and grown in the Rioja Alta), is widely considered to be one of the region’s benchmark reds. Valenciso also produce a terrific white – certainly the finest Rioja Blanco we have come across – and tiny qualities of a dry and savoury rosado saignée. New to the range is the younger vines single vineyard Laderas de Cabama. To pinch a sentiment from Tim Atkin MW, each wine celebrates its origins rather than how long they have spent in barrel.
Leaving behind excellent careers at Bodegas Palacio, Luis Valentin and Carmen Enciso started Compania Bodeguera de Valenciso in 1998. The vineyards and cellar are located in Rioja Alta in Ollauri, Spain, a small village 4-km away from Haro. Only the best Tempranillo grapes are used, from mature, low yielding vineyards in the Rioja Alta. Valenciso is all about aromatic volume rather than physical weight - in the manner of French Burgundy and the greatest Riojas of the past. Ageing for the reserve takes place in French oak barriques, one-third replaced each year, while the white wine is raised in low toast Caucasian oak so as not to mark the wine.
Today, the wines can be found on some of the best wine lists Australia has to offer. Valenciso’s wines are complex, savoury, terroir-driven (as opposed to brand driven) Rioja, revealing Luis and Carmen’s preference for subtle, elegant and super refined wines.
Leaving behind excellent careers at Bodegas Palacio, Luis Valentin and Carmen Enciso started Compania Bodeguera de Valenciso in 1998. The vineyards and cellar are located in Rioja Alta in Ollauri, Spain, a small village 4-km away from Haro. Only the best Tempranillo grapes are used, from mature, low yielding vineyards in the Rioja Alta. Valenciso is all about aromatic volume rather than physical weight - in the manner of French Burgundy and the greatest Riojas of the past. Ageing for the reserve takes place in French oak barriques, one-third replaced each year, while the white wine is raised in low toast Caucasian oak so as not to mark the wine.
Today, the wines can be found on some of the best wine lists Australia has to offer. Valenciso’s wines are complex, savoury, terroir-driven (as opposed to brand driven) Rioja, revealing Luis and Carmen’s preference for subtle, elegant and super refined wines.
