Vinsacro Rioja Blanco 2016

Vinsacro Rioja Blanco is made from 60% Chardonnay, 40% Viura.

Aged 7 months in oak barrels of 225 liters
The grapes come from vineyards located in Grávalos, on the southern slopes side of Mount Yerga at the foothills of the “Cordillera Ibérica” at an altitude of between 700 and 800 meters. A very high located area where you obtain fresh wines with little graduation, with very fine and elegant aromas.

Bright straw yel­low col­or, intense aromas and el­e­gance with outstand­ing flo­ral and fruity notes. After some time in glass bal­sam­ic and spicy aromas with toasty notes rise, due to ag­ing in oak and bot­tle mat­u­ra­tion. Very cool and struc­tured with an un­usu­al pow­er for a white with a va­ri­ety of flavors rang­ing from cit­rus to bal­sam­ic. A white wine that is full of sur­prises and capable of taking on many years in the cellar.

Vinsacro white has a long aging potential and pre­sum­ably will have a pos­i­tive de­vel­op­ment for 20 years.

The Chardon­nay grape is har­vest­ed dur­ing the sec­ond or third week of Oc­to­ber. The Viu­ra grape in the first two weeks of Oc­to­ber.
The col­lec­tion of the grapes is done man­u­al­ly.

The se­lect­ed must will go through the fer­men­ta­tion in Amer­i­can oak bar­rels of 225 liters with medi­um toast, re­main­ing in the bar­rel with its lees for sev­en months be­fore be­ing re­moved with a dai­ly battonage, dai­ly at first and then more spar­ing­ly.

Pairs great with roast lamb, grilled vegetables.

Review:

"(aged for seven months in new and used French oak barrels) Bright yellow. Pear nectar, Meyer lemon and smoky minerals on the nose, along with hints of jasmine, fennel and vanilla that build slowly in the background. Supple, focused and nicely concentrated, offering ripe citrus and orchard fruit flavors that are complemented by sweet butter and toasty lees accents. The floral note repeats on a long, smooth finish that's energized by a jolt of zesty acidity. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 91 pts

The Valsacro Estate
The Escudero family has been making wine and growing grapes for generations in the rugged, semi-desert foothills around Grávalos in the southwestern corner of the Rioja Baja region. Over the last 15 years or so, the Escudero brothers led by Bordeaux-trained winemaker Amador have transformed the small family "bodega" into a major Rioja wine producer. The changes have come gradually and in addition to the new winery at Pradejón (near Calahorra) they have greatly extended vineyard acreage, a very successful "cava" sparkling wine venture (one of the few non-Catalonian cava makers), and extensive Chardonnay plantings (disallowed in Rioja, but OK for cava). Amador, now in his mid-forties, is not one to shy away from taking risks to make things happen. The Valsacro project is an excellent case in point. 

"One of the most adventuresome of "new Rioja" producers; amazing Dioro selection has explosive fruit; new project in Navarra called Logos bears watching." 
- Anthony Dias Blue's pocket guide to wine 2006

The Valsacro Vineyards
Operating from the small Grávalos facility, Amador realized that some of his vineyards offered the potential to do something better (and different). These old vineyards, some over 100 years planted in the old fashioned "vidau" style offered the kind of raw material needed to make a modern-style premium wine - a Rioja with a difference. ["Vidau" is a mixed variety vineyard - a field blend ready to pick.] The vineyards include Tempranillo, Mazuelo, Graciano & Garnacha. A typical Valsacro is about 40% "vidau" (majority is Garnacha with Tempranillo & Garnacha), 50% Tempranillo from 28 year old vines and 10% Mazuela (Carignan) from 25 year old vines.