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Conde de Hervias Mencos Rioja Blanco 2010

Other White Blends from Rioja, Spain
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    Mencos Rioja Blanco 2010 has light, stoney notes with a firm palate and a lingering finish. Made with 100% Viura grapes.

    Critical Acclaim

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    Conde de Hervias

    Conde de Hervias

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    Conde de Hervias, Rioja, Spain
    Conde De Hervias is a project by Iñigo Manso de Zuñiga Ugartechea. Iñigo owns prestigious plots of old vines in Rioja Alta surrounding his home in Torremontalvo. His family has been selling to the likes of Campo Viejo for many years. When we met he told me about his idea to produce a classically styled Rioja from his oldest parcels in Rioja near his village of Torremontalvo.

    The site is in the heart of Torremontalvo and many of the vines here pre-date phyloxera. These sites were planted by Don Nicanor Manso de Zuñiga, The Count of Hervías and his brother Don Victor Cruz founder of the oenology station of Haro. To their amazement, these vines survived due to the sandy nature of the plots. Conde de Hervias is made from a selection of these very old vines. These vines surround the estate and are bordered by the Ebro River.

    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 Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. 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 Baja produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

    Fresh and fruity Riojas 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 around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), 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.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. 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.

    TEDSP324_2010 Item# 112411