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
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
Vina Otano Barrel Fermented
2019
91 (OB) 90 (VM) 87+ (VfC)
| 91 |
OwenBargreen.com |
A blend of mostly Viura (75%) with the remainder White Tempranillo, this offers lemon curd with Macadamia nut and shortbread flavors that mingle well with the smooth texture and good weight. Enjoy this warm vintage wine now and over the next eight plus years. Drink 2023-2031-
Owen Bargreen - October, 2023 |
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| 90 |
Vinous Media |
Drinking Window: 2024 – 2027. The 2019 Viña Otano Barrel Fermented, a blend of 75% Viura and 25% Tempranillo Blanco from Hornos de Moncalvillo and Sotes in Rioja, displays a golden color. Fermented and aged for six months in French oak barrels, it boasts grapefruit and ripe citrus notes with subtle oak and honey undertones. Dry, chalky and creamy, it offers a lingering palate with a finish of fennel.
Joaquín Hidalgo, December 2023 |
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| 87+ |
View from the Cellar |
The 2019 vintage of Barrel Fermented Rioja Blanco from Viña Otano is composed from its customary cépages of seventy-five percent Viura and twenty-five percent Tempranillo Blanco. These are both planted in the same, ninety year-old vineyard and the wine is barrel-fermented and aged for four months in cask prior to bottling. The wine offers up a fine aromatic constellation of white peach, apple, fruit blossoms, raw almond, a lovely base of soil and a nice touch of vanillin oak. On the palate the wine is full-bodied and still fairly new oaky in personality, with good depth at the core, fine focus and a long, well-balanced finish. The oak treatment this year seems to have made the wine just a touch more one-dimensional on the palate than would be ideal, though it is certainly tasty. It is not a bad wine, but I have liked the last few vintages of this bottling decidedly better. 2023-2030+.
John Gilman - Issue #103 January/February 2023. |
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Vina Otano Barrel Fermented
2020
92 (WE) 90 (VfC)
| 92 |
Wine Enthusiast |
This characterful wine deserves company to match. Gold in color, alluring, concentrated aromas of baked golden apples, dried lemon peel and orange marmalade lift from the glass buttressed by quince and a tiny blanket of warn baking spices. The structured, layered, full-bodied palate handles complexity with ease while revealing additional flavor of apricot scone and apple tart buoyed by supportive acidity.
R.S - August-September2025 |
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| 90 |
View from the Cellar |
The 2020 vintage of Rioja Blanco “Barrel-Fermented” from Viña Otano is crafted from a blend of seventy-five percent Viura and twenty-five percent White Tempranillo. The wine is barrel-fermented in Franch oak casks and aged in the same vessels for four months prior to bottling, It offers up a bright and complex bouquet of fresh lime, pear, salty soil tones, raw almond, citrus peel and a nice touch of vanillin oak. On the palate the wine is vibrant, full-bodied and focused, with good depth at the core, a nice foundation of soil tones, bright acids and a long, well balanced and gently oaky finish. 2024-2040.
John Gilman; March – April 2024, Issue 110. |
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Vina Otano Barrel Fermented
2021
92+ (VfC)
| 92+ |
View from the Cellar |
The 2021 “Barrel Fermented” Rioja Blanco from Viña Otano is crafted from a blend of
seventy-five percent Viura and twenty-five percent Tempranillo Blanco. The vineyard this wine
hails from is all old vines, having been planted fully ninety years ago! The wine is fermented in
French oak barrels, but only left in cask four months prior to being racked out of cask. It offers up a very classy bouquet of pear, a touch of fresh apricot, a beautifully complex foundation of white soils, raw almond, vanillin oak and just a wisp of citrus zest in the upper register. On the palate the wine is bright, full-bodied, focused and complex, with a superb core of old vine fruit, lovely soil inflection, zesty acids and a long, well balanced and gently new oaky finish. This is lovely juice that is tasty already, but is clearly built to age and will be an even better drink five to ten years down the line. 2025-2050+.
John Gilman, Issue 117, May– June 2025 |
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