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Vina Otano Fermentado en Barrica

"Ripe tangerine, pear, vanilla and toasty lees on the nose; a hint of minerality adds vibrancy. Dry and seamless on the palate, offering concentrated orchard fruit, honey and toasted brioche flavors" —

Josh Raynolds, Vinous Media

Winery

UNION DE VITICULTORES RIOJANOS

Appellation

Rioja D.O.Ca.

Grape(s)

75% Viura and 25% White Tempranillo, from a single 90 year old estate-grown vineyard

Altitude/Soil

625 meters / calcareous clay

Farming Methods

Sustainable methods

Harvest

Hand harvested into small boxes

Production

Grapes were destemmed and lightly crushed prior to fermentation in French oak barrels

Aging

Following fermentation the wine was aged for a further 4 months in barrel prior to bottling

Suggested Retail Price

$22

Wine Name

Scores

Downloads

Reviews

Vina Otano Fermentado en Barrica 2016

90 (W&S) 90 (IWR) 89 (VfC)

Label

Shelf Talker

Fact Sheet

Score	Publication	Review	Copy
90	Wine & Spirits Magazine	Scents of beeswax and smoke introduce this wine, its oak tannins adding a nutty richness while the saltiness and acidity keep it lively. Pale, round and pleasantly buttery, this will meld with white sausages and butter beans. December 2018 Year's Best
90	International Wine Report	The 2016 'Barrel Fermented' Rioja Blanco offers a lovely nose of pear and gooseberry aromatics. A silky mouthfeel fills the palate with bright starfruit, pear and lighter cut grass flavors. Bright, with a good minerality, this is an outstanding value Blanco. June 2018
89	View from the Cellar	I had not loved the 2015 version of this wine, but the 2016 is a notable step up and far more interesting. The barrel-fermented version of 2016 Viña Otano Rioja Blanco is a blend of seventy-five percent Viura and twenty-five percent Tempranillo Blanco, with the wine aged for four months in the French wood. Interestingly, only the Viura is barrel-fermented in new casks, while the Tempranillo Blanco is fermented in stainless steel. The new vintage of 2016 offers up a fine nose of yellow fruit, white soils, a bit of citrus peel, wild fennel and a gentle base of vanillin oak. On the palate the wine is crisp, full-bodied, young and nicely balanced, with good acids, fine focus and grip and a long, still quite primary finish. This is quite tasty today, but only hints at the complexity to come with bottle age. Good juice. 2018-2035. Issue #75 – May/June 2018

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