Located in the heart of Rioja Baja in the town of Alfaro, Bodegas Ilurce is owned and operated by the fourth generation of the Escudero family. The family has grown grapes in Rioja Baja since 1940, and the current generation takes advantage of a wealth of 60Ha. of vineyards that are planted in alluvial soils on the slopes of the Monte Yerga. The vines range from century old head trained Garnacha to high density plantings of Graciano and Tempranillo planted in alluvial, limestone heavy soils with a high abundance of stones. Located at high altitudes, 2000 ft. (600m) above sea level, the vineyards take advantage of very cold winters and nights, combined with warm summers – perfect conditions for the maturation of Graciano, perhaps the estate’s most important treasure.
Jorge Ordóñez partnered with Bodegas Ilurce after he set a goal to produce and import a 100% Graciano wine. Graciano, a variety is most often used for blending in Rioja to improve Tempranillo, is heavily planted in Rioja Baja, as it is very challenging to ripen this grape in cooler Rioja Alta. Due to its long vegetative cycle and slow maturation, Graciano, like Garnacha, requires a warmer climate to ripen. For that reason, Ordóñez and his team travelled to Rioja Baja to find a producer to partner with. At the time, the few monovarietal Graciano wines were either very expensive or very low quality, so Jorge sought to produce a high quality, price accessible Graciano for the American market. Jorge achieved this with Rio Madre Graciano, a wine that has been a blockbuster success in the United States, as it represents incredible quality for an entry level Rioja.
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.