Vina Otano Barrel Fermented

"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
Rioja D.O.Ca.
75% Viura and 25% White Tempranillo, from a single 90 year old estate-grown vineyard
625 meters / calcareous clay
Farming Methods
Sustainable methods
Hand harvested into small boxes
Grapes were destemmed and lightly crushed prior to fermentation in French oak barrels
Following fermentation the wine was aged for a further 4 months in barrel prior to bottling
Suggested Retail Price
Wine Name
Vina Otano Barrel Fermented 2016
90 (W&S) 90 (VM) 90 (IWR) 89 (VfC) 89 (I-WR)
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 Vinous Media Pale green-hued gold. Oak-spiced orchard and pit fruits and a suggestion of vanilla on the perfumed nose. Pliant, appealingly sweet pear and peach flavors are firmed by a jolt of bitter quinine. The vanilla note recurs on a very long, smooth finish that leaves sweet pear nectar and orange notes behind. The oak here is quite well-judged.
"Rioja Looks Back and Ahead" - February 21, 2019
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
89 International Wine Review A blend of 75% Viura and 25% Tempranillo Blanco sourced from a single 90 year-old vineyard. The Viura is fermented and aged in new lightly toasted French oak barrels. The wine shows excellent concentration with a rich lingering extract. Lovely white cherry and almond-vanilla flavors. Firm tannins on the finish.A 100% Viura from estate vineyards averaging 30 years-old. Fermented and aged in stainless steel tanks, it displays a star bright, light yellow straw robe and is fresh and bright with a floral nose. It’s crisp and fruity with a clean finish with lingering fruit flavors.
"Spanish Wines of Value and Quality" - June 20, 2019
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Vina Otano Barrel Fermented 2017
90 (VfC)
Score Publication Review Copy
90 View from the Cellar The 2017 Rioja “Barrel Fermented” Blanco from Viña Otano is made from a blend of seventy-five percent Viura and twenty-five percent Tempranillo Blanco. Both grapes hail from the same vineyard, with the vines ninety years of age! The wine is fermented in new French cask and then raised in the same barrels for four months of its elevage. The 2017 version comes in at a cool 12.5 percent alcohol and delivers a fine, youthful nose of lemon, salty soil tones, fresh almond, white flowers and a discreet framing of vanillin oak. On the palate the wine is crisp, young, full-bodied and very suave on the attack, with a good core, fine focus and balance and a long, vibrant and promising finish. This is still quite a primary wine and more complexity will emerge with some bottle age. Fine juice. 2020-2045.
Issue #86 - March/April 2020
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