Hacienda Lopez de Haro Rioja Gran Reserva 2011
This wine was hand picked in late October and produced from a selection of low yielding, old vineyards 70+ years old, located in San Vicente de la Sonsierra. It was aged for 30 months in French and American oak barrels and racked quarterly. It was then bottle aged for at least three years prior to release.
San Vicente de la Sonsierra is in a privileged situation for winegrowing. A region located under the Toloño mountain range, which shelters it from the cold winds of the Cantabrian Sea and with the river Ebro to the south, providing the moisture needed. This location creates an ideal microclimate for the vineyard. On the one hand, with just enough wind to facilitate the perfect aeration of the vines, and on the other, favoring mild temperatures throughout the year with more rainfall during the winter months. In this region the best old Tempranillo vineyards in Rioja Alta can be found. Cultivated using the goblet system on very poor soils, it greatly reduces their production and increases the quality of the bunches.
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 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 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.