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Vivanco Rioja Seleccion de Familia Crianza 2008

Tempranillo from Rioja, Spain
  • WS90
  • RP90
0% ABV
  • JS90
  • WS90
  • W&S91
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3.7 7 Ratings
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3.7 7 Ratings
0% ABV

Winemaker Notes

#59 Wine Spectator Top 100 of 2011

The bouquet consists of mature red berries, with hints of smoke, vanilla, and spice. Well-structured in the mouth, this Crianza is expressive and meaty and possesses a good balance of red fruit and toasted flavors. The tannins are mature and lead to an elegant, long finish. While this wine can be enjoyed now, it will also keep for 5-10 years.

Critical Acclaim

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WS 90
Wine Spectator
Velvety and voluptuous, this generous red delivers plum, blackberry, chocolate and toast flavors, with broad, soft tannins and just enough acidity to stay lively. The finish is graceful. Drink now through 2016. 55,000 cases made.
RP 90
Robert Parker's Wine Advocate
The 2008 Dinastia Vivanco Crianza is made from 100% Tempranillo and aged for 16 months in French and American oak. Balsam wood, tobacco, cinnamon, clove, violets, and black fruit aromas lead to a ripe, sweetly-fruited, nicely proportioned Crianza that is likely to blossom for another 1-2 years and drink well through 2020.
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Vivanco

Vivanco

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Vivanco, Rioja, Spain
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Located in Briones, La Rioja in northern Spain, the Vivanco winery, museum, and foundation is a triumvirate of wine resources built according to the vision of the Vivanco family to “give back to wine what wine has given us.” Third generation Pedro Vivanco is credited with expanding the family business from wine merchant to winery, earning a degree in enology to become one of Spain’s first certified winemakers . Today, he is joined by his sons, with Rafael serving as winemaker and Santiago overseeing the museum and foundation.

Vivanco is dedicated to producing wines using only native grapes vinified using traditional techniques. Through extensive research and experimentation, Rafael has revived nearly extinct varietals and traditional wines that accurately reflect La Rioja’s history of winemaking.

Vivanco selects only the top 20-30% of the annual harvest exclusively cultivated by hand from their 440 hectares of estate-owned vineyards for their annual bottlings. Their holdings are located throughout Rioja Alta, thus the soils vary from ferrous clay to marl. Their portfolio of iconic wines, each with a distinct personality that reflects the land, is renowned for quality, boasting a “Top 100? accolade from Wine Spectator.

The estate is impressive showcasing both the original building and the modern facility. The new, state-of-the-art winery boasts a naturally temperature-controlled underground cellar that houses 3500 barrels. Atop sits the museum, educational center, tasting room, and restaurant frequented by thousands of visitors throughout the year.

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.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

FBR108110_2008 Item# 113686