R. Lopez de Heredia Rioja White Vina Gravonia Crianza 2009
Slightly developed pale gold. Fresh and aromatic. Complex and developed. Bouquet with aromas of third generation. Fruity, complex, developed, very fine.
Perfect with all kinds of fish -- fried, grilled or boiled. Also great with well-seasoned white meat and pasta.
Critical AcclaimAll Vintages
I had three vintages of the white Viña Gravonia to taste, which is exceptional because production has been really short these last few years, and they sell out very quickly. The oldest of the three is the 2009 Viña Gravonia Blanco, from a very old vineyard (91 years old), and it fermented in ancient oak vats with indigenous yeasts and matured in barrel for four years. 2009 was a warm and ripe vintage, and the wine has a fully developed nose, with notes of diesel, honey and beeswax, chamomile tea and pollen. But it's still fresh and has the chalky texture and austerity so characteristic of the Gravonia. 13,100 bottles produced. It was bottled in November 2016.
Don Rafael fell in love with the region and especially the area around Haro, the mythical capital of the Rioja Alta region. He observed that there was a magical combination of soil and climate that would offer the perfect environment for producing wine that would eventually become world famous. Around 1877 he began the design and construction of the complex that is today known as the López de Heredia bodega (winery), the oldest in Haro and one of the first three houses in the Rioja region.
For over a century our emotions have been rooted in our love and passion for this land and its harvest. We cherish our heritage, and this combination of love and the rigorous quality standards we apply, have become our trademark and remains our maxim for today and the future.
Bodegas López de Heredia stands out as one of the few family-run bodegas regulated by the Denominación de Origen Calificada Rioja - DOC (Appellation 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 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 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 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.