|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.
|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