La Maldita Red 2018
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James
Suckling -
Tasting
Panel
Product Details
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Winemaker Notes
Garnacha has traditionally been the second most planted grape variety in Rioja. It is locally known as La Maldita (the cursed one), due to the difficulties it poses in making high-quality wines and to its extremely low yields. Many growers have opted to replace Garnacha throughout the Rioja region; however, Vivanco aims to preserve the heritage of Garnacha in Rioja proving that in fact, the region is a great place to grow Garnacha. Vivanco grows its Garnacha at higher altitudes where the variety expresses its fruity characteristics to the fullest.
Professional Ratings
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James Suckling
This has a very bright and complex feel, offering a swathe of raspberries and redcurrants. The palate is crisp with crunchy fruit tannins carrying boysenberries and mulberries in a round, bright mode.
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Tasting Panel
This young Rioja, whose name translates as “The Little Cursed One,” is sourced from old vines grown at high elevations. Devilish aromas of spiced cedar and rhubarb lead to a flash of white pepper and a zing of juicy cherry and tart cranberry. Smoky notes of grilled meat add to the wine’s vibrancy, while hints of cocoa cream appear on the finish. And look at that bottle!
Other Vintages
2022-
James
Suckling
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Jeb
Dunnuck -
Robert
Parker
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Robert
Parker
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Robert
Parker
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Robert
Parker
Produced by one of the oldest winemaking families in Rioja. The entire process, from vineyard to bottle, is overseen by an expert winemaker with global acclaim for his handling of the Garnacha grapes. La Maldita hopes to inspire a resurgence of the Garnacha varietal in the Rioja region of showcasing that world-class Garnacha can still be produced there.
The grapes are sourced primarily from estate-owned vineyards located largely in the sub-region of Rioja Baja. Soils consist of loose gravel and alluvial silts which help with drainage and contribute a hint of minerality to the wine. Vineyards are situated at elevations upwards of 700 meters with southwestern exposures. Use of the trellis training method encourages even ripening in this cooler microclimate. A low average planting density of just over 3,000 vines/ hectare allows the fruit maximum sun exposure and airflow to further encourage phenolic ripeness prior to harvest. All 80 hectares of vineyards from which this wine is produced are sustainably farmed.
Manually harvested in late October, the grapes immediately undergo a cold soak in stainless steel tanks to capture the freshness of the fruit. Fermentation takes place in the same tanks. The bulk of the wine rests in stainless steel for a few months on the lees, while a small percentage ages in small French and American oak barrels for a hint of complexity
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.
Fresh and fruity Rioja wines labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.
Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.
White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.