2016 Valenciso Rioja Reserva
- From our Marketplace - Leaves warehouse in 6 to 8 days
The Collective Review
You can’t beat Rioja with a bit of bottle age, and this example from 2016 got a 95-point rating from respected critic Tim Atkin. This is handpicked Tempranillo from clay soils from 17 separate plots within 5 km of the winery. The youngest of these vines is 60 years old. After ageing for 18 months in French oak, this juicy red wine is elegant and polished, with fine tannins and superb structure.
Valenciso's consistently impressive Reserva hails from 15 different parcels in the villages of Briones, Haro, Ollauri, Rodezno and Villalba. Showing the elegance of the 2016 vintage, this is a very polished performance with damson and blackcurrant fruit, fine tannins and the structure and focus to age further in bottle.” Read more
Critic Reviews
Valenciso's consistently impressive Reserva hails from 15 different parcels in the villages of Briones, Haro, Ollauri, Rodezno and Villalba. Showing the elegance of the 2016 vintage, this is a very polished performance with damson and blackcurrant fruit, fine tannins and the structure and focus to age further in bottle.”
Technical Attributes
- Producer: Valenciso
- Varietal: Red Blend
- Region: Rioja
- Alcohol: 14.5%
- Net volume: 750ml
- Vintage: 2016
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Style GuideLight Intense
Winemakers Note
Valenciso's flagship Reserva is a selection of handpicked Tempranillo from the clay/limestone soils around Haro. The grapes are drawn from 17 plots spread across the villages of Villalba, Rodezno, Briones and Ollauri, all lie within a five-kilometre radius of the winery.
Part of what has been proposed as the Western Sonsierra zone (by Alberto Gil and Antonio Remesal Villar in Rioja: Vinos Silenciosos), Ollauri’s vineyards are noted for their excellent calcário soils, altitudes of up to 600 meters and Atlantic-influenced climate. All the vines are managed organically and cropped at well below the regional limits. The youngest vines that make the grade here are 60 years old.
The Reserva naturally fermented in concrete vats and the wine was then aged for 18 months in (mostly) low-toast Radoux French oak barriques. In recent vintages, 10% of the wine has also been raised in low-toast Caucasus oak, further lessening the wine’s already minimal wood influence. Following aging in barrel, the wine was transferred back to concrete vats to settle for a further 24 months before release. Luis and Carmen find the wine clarifies so well in concrete that there is no need to fine or filter the wine before bottling.
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