North Central Spain - Upper Ebro - Rioja

Question 1

History

1. 2nd BC Grapes on Bush V, pressed by foot
2. 19C light + fruity, Carb M
3. 1852 - Luciano de M Q Oak cask f/Bdx = 1st ‘Mod Rio’
4. 1850-60s Camillo H (M d Riscal) 1st ind-scale Bod
5. 1860-70s Bdx w/makers flee Phy relocate in Rio
6. 1901 Phy hits Rio, Bdx back to full prod
7. Con Reg created zones of Prod
8. 1960s-70s Recovery encouraged, Mway between L & Bil
9. 1991 Rio prom to DOCa

Answer 1

1. 2nd BC: grapes grown on bush vines and pressed by foot on stone troughts
2. Until 19th: most of the wines are light & fruity made with carbonic maceration
3. 1852: nobleman Luciano de Murrieta borrows quality oak casks from Bordeaux -> 1st ‘modern Rioja’
4. 1850-60s: nobleman Camillo Hurtado (aka Marques de Riscal) followed & created the 1st industrial-scale bodega
5. 1860-70s: Bordeaux winemakers flee Phylloxera and relocate in Rioja.
6. 1901: Rioja hit by Phylloxera; by which time Bordeaux was back to full production
7. 1926: Consejo Regulador created to delimit the zones of production
8. 1960-70s: recovery encouraged by growing foreign markets and motorway between Logrono & Bilbao
9. 1991: Rioja promoted to DOCa

Question 2

Topography + Soil

1. S of Cantabrian M - protect area f/rain + wind f/Atlantic, Ebro R
2. Most on Plateau 300m to 800m
3. Soil most Iron-rich or ch-rich clay. Alluv in E

Answer 2

1. South of the Cantabrian mountains which protect the area vs. rain & winds from the Atlantic; along the Ebro river
2. Most of the vineyards are on a plateau from 300m to 800m hi.
3. Soils are mostly iron-rich or chalk-rich clay. More fertile alluvial soils in the east

Question 3

Continenatal Climate with:

1. Cool Maritime infl Rioja Alavesa
2. Maritime infl Rioja Alta (warmer vs Alavesa)
3. Warmer, driver continental, more Med to East - Rioja Baja
4. Rainfall 300mm R Baja to 500 mm A + A

Answer 3

1. Continental climate with:
   
   1. Cool Maritime influence climate in Rioja Alavesa
   2. Maritime influence in Rioja Alta. Warmer vs. Alavesa
   3. Warmer, drier continental climate & progressively Mediterranean towards the east in Rioja Baja
2. Rainfall: from 300mm in parts of Rioja Baja to 500mm in the upper zones of Alta & Alavesa

Question 4

Alavesa

1. W of Log, N or R.Ebro in Basque
2. Cool Mar infl f/Atl, rel hi rain
3. Chalk-rich S on S/Facing slopes = lighter w/finesse. 94% plantings Temp

​Alta

1. W of Log, S of R.Ebro
2. Mar Climate
3. Higher ele clay/red iron-r soil. Virura best on Clay; Temp on Iron Malv on All

​Baja - NOW Rioja Oriental

1. E of Log, S of R.Ebro
2. Cont to Med climate. Drought
3. Clay soil (Gar)
4. Deep C, hi Alc, low acid and fl int.

Answer 4

1. Alavesa- 16,000ha
   
   1. Located west of Logrono on & north of the river Ebro, in the Basque province
   2. Cool maritime influence from the Atlantic with relatively higher rainfall
   3. Chalk-rich soils on S/facing slopes produce lighter bodied wines with finesse. 94% of the plantings are Tempranillo.
2. Alta – 29,000ha
   
   1. Located west of Logrono, south of the Ebro river
   2. Maritime influence but warmer & drier climate vs. Alavesa
   3. Higher elevation (-> shorter growing season) w clay/red iron rich soils. Viura best on Clay; Tempranillo on iron & Malvasia on alluvial soils
3. Baja – 25,000ha
   
   1. Located east of Logrono, south of Ebro river
   2. Continental to Mediterranean climate in the east. Drought can be a issue in summer months (up to 35C)
   3. Heavy clay favours Garnacha
   4. Baja wines tend to be deeply coloured, hi in alcohol but low in acidity and flavour intensity

Question 5

Reds + Rosés (90% Production)

1. T aka C aka TF aka Ull de Lebre
2. G
3. Maz aka Carignan
4. Gra

Others (since 2007): Maturana Tinta, Maturano, Monastrell

Whites (10% of production)

1. V aka Mac
2. Mal
3. Gar B

Others (since 2007) Verdejo, S Blanc, Chardonnay, Maturana Blanca, Tempranillo Blanca, Turrentés

Answer 5

Reds + Rosés (90% Production)

1. Tempranillo aka Cencibel aka Tinto Fino aka Ull de Lebre
2. Garnacha
3. Mazuelo aka Carignan
4. Graciano

Others (since 2007): Maturana Tinta, Maturano, Monastrell

Whites (10% of production)

1. Viura aka Macabeo
2. Malvasia
3. Garnacha Blanca

Others (since 2007) Verdejo, S Blanc, Chardonnay, Maturana Blanca, Tempranillo Blanca, Turrentés

Question 6

Red + Rosé

1. Temp
2. 1er Native blk grape
3. ripens well on C + Lime slopes of A + Ala
4. m-f Bod, l-m+ ac, med T, Straw/Ch/Rasp + Plum = w/age H M L + tob
5. 60-70% of Rio blend
6. G.
7. Buds early, picked after CS
8. V Vine, hi Y pref h d soil
9. Thin Sk - pale col
10. hi in A, low T light fl or R + Straw
11. 20% in Rio for B + Alc
12. Most imp in Rio Baja (Oriental)
13. Maz / Car
14. Origin Aar
15. Hi Y, late Bud + Rip
16. THICK St, H diff
17. Deep C, hi Ac, hi T Red Fruit + blk
18. last 10% of Rio bl
19. Graci
20. Low Y, buds late P to DM
21. Deep Col, strong Perf, hi T hi Ac esp when Y
22. Last 10% of Rio bl

Answer 6

Reds & Rosés (90% of production)

1. Tempranillo aka Cencibel aka Tinto Fino aka Ull de Lebre

1. Premier native black grape w thick skin that ripens early i.e. several weeks earlier vs. most Spanish red grapes (temprano: ‘early’) which suits Rioja’s continental climate (i.e. shorter growing season)
2. Ripens well on the clay & limestone slopes of Rioja Alta & Alavesa
3. Wines are med->full bodied, low to med+ acidity, w med tannins and flavours of strawberry, cherry, raspberry & plum. Oak and ageing add flavours of herbs, mushrooms, leather + tobacco
4. Usually 60-70% of the Rioja blend

2. Garnacha

1. Buds early and requires a long growing season to fully ripen (often the last grape after Cab Sauv to be picked)
2. Vigorous vines i.e. hi yields that prefers hot dry soils
3. Thin skins w light pigments -> pale colour
4. The wines are hi in alcohol, low in tannins w relatively light flavours of raspberries, strawberries
5. Usually 20% in the Rioja blend to add body & alcohol
6. Most important in Rioja Baja

3. Mazuelo aka Carignan

1. Originates from Aragon
2. Hi yielding; late budding & ripening (-> warm climate)
3. Thick stalk that makes mechanical harvesting difficult
4. Deep colour, hi acidity, hi tannins w red fruits flavours (cherry, raspberry) and blackberry
5. Usually part of the last 10% of Rioja blend w Garnacha

4. Graciano

1. Low yielding; buds very late & prone to downy mildew
2. Deep-coloured, strongly perfumed, hi tannins and hi acidity esp. when young
3. Usually part of the last 10% in the Rioja blend

Others (since 2007): Maturana Tinta, Maturano, Monastrell

Question 7

Whites

1. V / Mac
2. O fr FR
3. Fl fr fr w/good ac when low Y
4. Mal
5. FB W
6. in Trad Oak-A Rio w/Viura for rich
7. G Blanca
   * used in s amount adds W + B to V-based wine.

Answer 7

Whites (10% of production)

1. Viura aka Macabeo
2. Originally from France
3. Floral fresh fruit character with good acidity when grown in low yields
4. Malvasia
5. Full bodied whites
6. Used in traditional oak-aged Rioja with Viura for richness

Garnacha Blanca

1. Used in small amounts to add weight and body to Viura-based wines

Others (since 2007): Verdejo, Sauvignon Blanc, Chardonnay, Maturana Blanca, Tempranillo Blanco, Turruntés

Question 8

Viti

1. 60,000 w small v/y esp in Ala + Alta, Bush V, new v/y on wires
2. R Alta - later H (Oct)

Answer 8

1. 60,000ha w small vineyards esp. in Alavesa & Alta. Traditionally, bush vines trained but new vineyards on wires
2. Rioja Alta: later harvest (i.e. up to end of October)

Question 9

Red Vini

1. Style def by Barrel + Bl not F. 225l Barr legally set
2. Trad, Am Oak used for Van fl typ of young Rio, Sav + Meat for Res + G Res
3. Modern: Darker, more F (Straw/Pl) + ob Oak w/Vanilla + Coco

Classification

1. C - min 1 yr O
2. Res - min 1 yr O
3. G Res - min 2 yr O

Rosé Vini

• Mainly Gar, unaged

Answer 9

Red vinification

1. Styles not defined by fermentation but by barrel maturation and blending. 225l barrique is legally set.
2. Traditionally, long new American oak ageing was favoured to give the wines a soft vanilla flavour typical of Rioja
3. for younger wines and savoury, meaty characters for Reserva and Gran Reserva.
4. Modern wines are darker with more pronounced fruit character of strawberries & plum and more obvious oak flavours of vanilla toast and coconut.

Classification

1. Crianza: min 1 yr in oak
2. Reserva: min 1 yr in oak
3. Gran Reserva: min 2 yrs in oak

Rosé vinification

• Mainly Garnacha and unaged

Question 10

White Vini

1. Trad - Del Ox, A in American O = Sav, Nutty (Lopez de H)
2. Mod - low temp F in s/s. Experiment w/FR oak + Barrel F
3. Most V and Mal. Ver, Ch and SBlanc not more than 49% of Bl
4. Class
   
   1. C - min 6m O + 1 yr
   2. R - min 12m O +2yr
   3. GR - min 6m O +4yr

Answer 10

White vinification:

1. Traditional: deliberately oxidised and aged in American oak to create savoury, nutty character (e.g. Lopez de Heredia)
2. Modern: low temperature fermentation in stainless steel. Some experimentation with French oak & barrel fermentation
3. Mostly Viura and Malvasia. Verdejo, Chardonnay and Sauvignon blanc not more than 49% of the blend.
4. Classification:
   
   1. Crianza: min 6mths in oak
   2. Reserva: min 6mths oak
   3. Gran Reserva: min 6mths in oak

Question 11

Production

250 L/yr 75% R, 15% Rosé 10% W

500 Bodegas 20,000 Growers or 30 CoOps - control 45% of Grapes

Rioja Consejo Regulador

1. Log, V-growers, w/Prod, Merch set the rules
2. keeps a Reg of v/y + Bod, movement of stock to btl
3. 2 Laboratories to val wine before Exp
4. 2000 won case for Mand Btl in region
5. Enforce Rio label to support mod Rio mktg

Answer 11

250m litres/yr with 75% red, 15% rosé & 10% white
The 500 Bodegas buy grapes either directly from the 20,000 growers or via the 30 cooperatives that control 45% of the grapes

• The Rioja Consejo Regulador

1. Based in Logrono; comprised of vine-growers, wine producers & merchants that the set the rules for the region
2. Keeps a register of all the vineyards and bodegas, monitors movement of stock from vineyards to the bottle
3. Also maintains 2 laboratories in Haro and Laguardia to carry out tests to validate wines before exports
4. Won a case to get bottling made mandatory within the region in 2000.
5. Has also enforced a Rioja logo to support modernisation of Rioja wine marketing.

• Key producers:

Marques de Riscal – Alavesa

1. Founded by Camillo Hurtado; now run by Francisco Hurtado; produces 4m btls/yr
2. First to set up a grape-sorting table in 95; new modern HQ building designed by Frank Gehry in 06 - Owns one of the oldest plantation of Cabernet Sauvignon in Rioja
3. Signature wine: super Reserva Baron de Chirél made with Cabernet.

Marques de Caceres – Rioja Alta

1. Founded in 1970; changed the face of Rioja; does not own any vineyard but produces 8.4m btls/yr - Worked with Emile Peynaud and now Michel Rolland to create very modern Riojas of all colours
2. Wide range of whites, reds & rosés including a Gran Reserva 2004 (Gold at 2012 IWC).

Marques de Murrieta – Rioja Alta

1. Founded by Luciano de Murrieta in 1852; now owned by the Cebrián family; 1.5m btls/yr
2. Capellanía: single vineyard white made from old Malvasia vines in traditional oaky style; Ygay for reds

CVNE (Compania Vínícola del Norte de Espana) – Rioja Alta

1. One of Rioja’s oldest bodegas (1879); entirely owned by the Real de Asúa family
2. 1990s: invested heavily in new, state-of-the-art equipment
3. Signature wines: Vina Real made from Tempranillo from Alavesa & Imperial Reserva made from Graciano & Garnacha from Alta

Answer 12

2001, 04, 05 & 09 are the best vintages of the last 15 years.