Viña Otano Gran Reserva 2014

$39.99

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This winery is run by third generation winegrowers. The current owner, Oscar Montaña’s,grandfather started working in wine in 1910. Vineyards range in age from 30 to 55+ years old. Fruit comes from a combination of estate grown fruit and fruit grown under contract and winery direction from two distinct areas within Rioja Alta. All fruit is hand harvested. The current winery was built in 1989 incorporating stainless steel tanks and refrigeration. Their cellars have storage for over 50,000 cases of wine.

Appellation: Rioja D.O.Ca.
Grapes: 80% Tempranillo 15% Graciano 5% Mazuelo
Altitude: 625-650 meters
Soil: Calcareous clay
Farming Methods: Sustainable farming methods
Harvest: Hand harvested into small baskets
Production: The destemmed grapes were fermented and macerated with skins for 30 days with a twice a day pump-overs.
Aging: Aged for 24 months in French and American oak barrels, racked every 6 months. Aged a further 36 months in bottle before release

"All of the red Viña Otano wines show excellent continuity in style despite being sourced from different vintages and, in the case of the lovely Graciano, even different grape varieties, which is certainly indicative of skillful winemaking. This is soft, open and modestly wooded but still recognizably regional in character, yet not dogmatically traditional. There’s more evident spice and toast notes from oak than in the Reserva, as is appropriate at the Gran Reserva level, yet the balance with fruit is just right. To be a bit more specific, the oak shows itself aromatically, but then seems to “step aside” to let the fruit take center stage on the palate, but then returns to take a bow as the wine finishes, firming up the aftertaste without foreshortening it. One additional virtue is that the flavors are perfectly clean, with no hint of the oxidation or brett than can mar Gran Reservas from some other Rioja bodegas. This is delicious already, and will only get better for the next decade. 94 Points"
- Michael Franz - November 3, 2020