Viña Otano Rioja Reserva

Details

“The 2016 Rioja “Reserva” from Viña Otano is aged in a combination of French and American oak barrels for eighteen months prior to bottling and an additional two and a half years in the bottle prior to release. The wine’s aromatic constellation is quite lovely today, wafting from the glass in a mix of red and black raspberries, Rioja spices, cigar smoke, celery seed, a fine base of soil, a hint of lavender and cedary oak. On the palate the wine is full- bodied, focused and complex, with a fine core of fruit, good soil signature, moderate tannins and fine focus and balance on the long and promising finish.” 91 points; View from the Cellar; John Gilman - Issue #103 January/February 2023.

Appellation: Rioja DOCa

Region: Rioja Alta, Spain

Vintage: 2017

Style: Red

Grapes: 85% Tempranillo, 10% Graciano, 5% Mazuelo

Fermentation: Stainless Steel

Aging: Aged 2 years in French and American oak and then for 30 months in bottle prior to release

Filtration: Filtered

Alcohol: 14%

Farming: Sustainable

Allergens: Sulphites

Features: Unique to Fallon & Byrne in Ireland

Tasting note: “The 2017 Rioja “Reserva” from Viña Otano is composed from its customary blend of eighty-five percent tempranillo, ten percent graciano and five percent mazuelo, with all of the fruit hailing from vineyards in the Rioja Alta sector. The wine is given eighteen months of élevage in cask prior to bottling and tips the scales at 14.5 percent alcohol in this vintage. It offers up a lovely aromatic constellation of black raspberries, cassis, cigar wrapper, dark soil tones, brown spices, just a touch of meatiness and cedary wood. On the palate the wine is deep, complex and full- bodied, with a good undercarriage of tannins, fine depth at the core, good soil signature and a long, poised and very nicely balanced finish. Despite being seven years of age, the 2017 Reserva really could do with a bit more time in the cellar to properly soften up its tannins. It is a lovely bottle in the making. 2030-2065.” John Gilman View from the Cellar

John Gilman; Issue 109, January – February 2024