Vivanco Coleccion Vivanco Parcelas de Graciano 2006
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Vivanco is dedicated to producing wines using only native grapes vinified using traditional techniques. Through extensive research and experimentation, Rafael has revived nearly extinct varietals and traditional wines that accurately reflect La Rioja’s history of winemaking.
Vivanco selects only the top 20-30% of the annual harvest exclusively cultivated by hand from their 440 hectares of estate-owned vineyards for their annual bottlings. Their holdings are located throughout Rioja Alta, thus the soils vary from ferrous clay to marl. Their portfolio of iconic wines, each with a distinct personality that reflects the land, is renowned for quality, boasting a “Top 100? accolade from Wine Spectator.
The estate is impressive showcasing both the original building and the modern facility. The new, state-of-the-art winery boasts a naturally temperature-controlled underground cellar that houses 3500 barrels. Atop sits the museum, educational center, tasting room, and restaurant frequented by thousands of visitors throughout the year.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.
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.