FRESH & RICH
Rayos Uva is Rivière's entry wine, but at a fine level where his Burgundy upbringing with hints of suspenseful, acid-spilling wines shows. 40% Tempranillo, 40% Graciano and 20% Garnacha. Traditional grapes for Rioja, but the style adds an element of elegance! The grapes grow predominantly on sandy and gravelly soil. All grapes are peeled but not crushed before fermentation. The wine is stored completely in a steel tank for easy clarification and filtration before bottling.
FRISK & FYLDIG
Rayos Uva er Rivière’s entry-vin, men på et fint niveau, hvor hans Bourgogne-opdragelse med hang til spændstige, syrespillende vine viser sig. 40% Tempranillo, 40% Graciano og 20% Garnacha. Traditionelle druer for Rioja, men stilen lægger et element af elegance til! Druerne vokser overvejende på sandet- og gruset jord. Alle druer afstilkes men knuses ikke før gæring. Vinen lagres helt i ståltank og får en let klaring og filtrering inden tapning.
Winery: Olivier Riviére
Grapes: Tempranillo, Graciano & Garnacha
Aging: Stainless steel tanks
ABOUT THE WINERY
Olivier Riviere is an indomitable Frenchman away from home. He was raised in Cognac and educated as an oenologist in Bordeaux specializing in biodynamics. When he started as an independent wine farmer, he could only afford land with old Tempranillo and Garnacha vines in high-rise locations in the less fashionable Arzlana between Rioja and Ribera del Duero. Soils that have never been cultivated with chemical pesticides. He is now making wine from 19 ha. in Arlanza and Rioja with facilities in Lardero south of Logrono in Rioja, and in Covarrubias in eastern Arlanza. Olivier works biodynamically in the fields. All harvest is done by hand and each grape variety is vinified separately.
Olivier Riviere er en ukuelig franskmand på udebane. Han er opvokset i Cognac og ønologuddannet i Bordeaux med speciale i biodynamik. Da han startede som selvstændig vinbonde havde han kun råd til jord med gamle Tempranillo og Garnacha vinstokke på højtliggende lokationer i det mindre fashionable Arzlana mellem Rioja og Ribera del Duero. Jord, der aldrig har været dyrket med kemiske bekæmpelsesmidler. Han laver nu vin fra 19 ha. i Arlanza og Rioja med faciliteter i Lardero syd for Logrono i Rioja, og i Covarrubias i det østlige Arlanza. Olivier arbejder biodynamisk i markerne. Al høst sker i hånden og hver druesort vinificeres separat.
Grenache is an unlikely hero of a grape. Until recently reviled or at best ignored in much of the world, it is the grape chiefly responsible for two of the world's more celebrated reds, Châteauneuf-du-Pape and, a more recent star, Priorat.
Rare but fine and perfumed Rioja grape which is difficult to grow but can yield mulberry-scented wines of interest. Portugal's Tinta Miúda, it is known as Morrastel in the Languedoc, and Graciana in Argentina.
For a long time Tempranillo was ignored by the outside world as a slightly rustic northern Spanish grape of strictly local appeal. It was in the mid 1990s when I was granted my one and only audience with the Gallos in northern California that I realised the grape was now of international interest. Almost as soon as I had sunk into the crimson velour depths of the company limo I was interrogated about my thoughts on Tempranillo. Clearly the world's biggest wine company had it in their sights.
Until the 1990s most red rioja tasted more of oak than grapes. The traditional way of making rioja – ageing for years and years in small, vanilla-scented American oak barrels – disguised Tempranillo's own flavour. But since bodegas in Rioja have seriously begun to age their wines for much shorter periods in French oak, and also to export young (Joven) unoaked wines, wine lovers the world over have started to come to grips with the essence of Tempranillo itself.