Bodegas Ontanon Vetiver Crianza Blanco 2007
Product Details
Your Rating
Somm Note
Winemaker Notes
Ontañón is the name of the mountain valley where for many generations the Pérez-Cuevas family has owned land. The family’s identity is rooted in this sub-region of Rioja Oriental, which is located near their hometown of Quel. Their vineyards are, on average, about 750 meters above sea level with a combination of iron-rich clay soil and some calcareous deposits and are some of the highest altitude vineyards in the entire Rioja region. The climate is strongly influenced by the high elevation, but also by the Mediterranean weather patterns. This area experiences the greatest temperature shift, day to night, in all of Rioja, yet produces wine of amazing consistency and balance. Ontañón wines are pure of fruit with a strong underpinning of acidity - true to where they come from but in a style that is unique to this distinctive parcel of land. Bodega Ontañón is a multi-generational, family-owned winery located in the southeastern subregion of Rioja Oriental. Our 250 hectares (ca.620 acres) of vineyard land sit high in the Sierra Yerga Mountains outside of the township of Quel, which has been one of Rioja’s outstanding winemaking centers for three centuries. We take great pride in maintaining these vineyards in the most sustainable manner possible, as it is our land that supports our family tradition in wine. “Passion for the vine, passion for wine and passion for art” is our motto, as we believe that each of these elements contributes to the human experience and illustrates the vital connection of the land to people and culture. Raquel, Rubén and María Pérez Cuevas are part of the fifth generation of the Pérez Cuevas family to carry on the tradition of grape growing in the southern part of Rioja. Their father, Gabriel, inherited a portion of his family’s vineyards, located in the high mountain slopes of the Sierra de Yerga mountains just south of the River Ebro in Rioja Oriental. When he took over in the early 1980s, Gabriel began making wine from these vineyards rather than selling the fruit as his ancestors had. He was determined to produce wines that embodied the region of Quel, where his family had deep roots and where he believed the highest quality wines from Rioja were produced. He began to sell his wines, then labeled as “Arteso”, in the local area and later throughout Spain. As sales continued to increase, Gabriel purchased more vineyard land in his native region. During his father’s and grandfather’s time, Quel was the center of quality wine from Rioja. All of the original “wineries” were dug out of the rock faces that encircled the town and consisted of hollowed-out clay fermentation vats with chimney-like chutes dug straight through to the top of the cliffs. The grapes were delivered in old comportillos (grape baskets), carried down the mountain slopes from the vineyards via mules. This tradition primarily evolved as a practical measure so that neither the winemakers nor their pack animals had to carry the year’s harvest up the back-breaking steep cliffs, but it also mirrored early gravity-flow systems. Of course, in that age there were no barrels and no extensive winemaking regulations as there are now in the D. O. Ca. of Rioja, but the fruit from this part of Rioja was known to be among the best.
Raque
There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.
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.