Let's talk little, let's talk wine
This Gran Reserva comes from Finca Ygay, a vast 300-hectare property surrounding the bodega, in the south of Rioja Alta, within the DOCa Rioja appellation. The vines thrive between 320 and 485 metres above sea level on mainly clay-limestone soils, which bring freshness, balance and precision to the expression of the fruit.
The grapes are hand-harvested and destemmed, then each grape variety is vinified separately in temperature-controlled stainless-steel tanks. Maceration lasts 8 to 12 days, punctuated by regular pump-overs and punch-downs to gradually extract aromas, colour and tannins. The solids are then gently pressed in vertical presses. The wine is aged for 26 months in 225-litre American oak barrels.
This wine reveals notes of ripe red cherry, plum, blackcurrant, blackberry, blood orange peel, truffle, dead leaves, balsamic herbs, tobacco, smoked meat, sweet spices and minerality. The broad, fleshy palate keeps a lovely suppleness thanks to discreet, well-integrated acidity. Fine, ripe tannins frame a deep, fluid and elegant body, extended by a long finish with velvety nuances.
Where are we traveling?
Rioja
Rioja is today Spain's most famous wine region. Its northernmost vineyards lie in the neighbouring regions of Navarre and the Basque Country. The region is defined by two geographical features: the Ebro river and the Cantabrian mountain ranges. These mountains, which run along the north and west of Rioja, shelter it from the cold, damp influences of the Atlantic Ocean, giving it a warmer and drier climate than the north. Rioja can be divided into 3 zones: → Rioja Alta is the western part of Rioja. As its name suggests, its vineyards sit at higher altitudes. The soils contain more clay, iron and alluvial material and less limestone than those of neighbouring Alavesa. Its wines tend to be regarded as elegant, with balanced acidity. → Rioja Alavesa is made up of two distinct enclaves of land adjoining Rioja Alta. Although both lie within the Rioja zone, they are not part of La Rioja but of the Basque province of Álava. The vineyards sit at altitudes similar to those of Rioja Alta, and the macroclimate is similar. The soils tend to be richer in limestone than in Rioja Alta, and the wines can show higher acidity. → Rioja Oriental (formerly Rioja Baja) is the eastern part of the Rioja zone. Its climate is far more strongly influenced by the Mediterranean. Drier and warmer than the other two areas, it gives Garnacha a greater role. Its wines can be noticeably fuller-bodied than those of the other sub-regions. Most of the area lies south of the Ebro, in the region of La Rioja. In the eastern zone, however, the Rioja vineyards north of the river actually lie within the political boundaries of Navarre.
The little history of the country
Spain
The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.