White Rioja but not as you might expect. There’s no oak on this, just concrete ageing, natural malolactic fermentation and lees ageing to give a wonderful texture. It’s full of flavour and just keeps giving. Really, really delicious.
Organic, wild yeast fermentation, vegan/veggie, limited edition- 933 bottles produced.
Bryan MacRobert is one of a passionate and growing band of Rioja winemakers rallying for a fresher, elegant, authentic style. He’s originally from South Africa, where he was Eben Sadie’s assistant winemaker before making his own wines in the Swartland. Bryan has a cellar in Logroño and looks after small parcels of old vines, often inaccessible to most machinery and ploughed by mule. He eschews American oak, and sometimes eschews oak altogether. His ambition is to shine a light on the single varieties of Rioja and how they behave in different sites, rather than in blends, because he passionately believes the intricate terroir differences inherent to the region are not being celebrated enough.
Grapes for this come from specially selected high altitude vineyards in Rioja Alavesa. Vineyards are low yielding and dry farmed as the aim is to reflect the characteristics of Malvasia Riojana as a single varietal.
100% Malvasia Riojana. The wine is natural fermented in concrete and spends three weeks on the skins. Natural malolactic fermentation takes place before being aged on the lees for a year in concrete eggs.
Honeysuckle and jasmine along with all the fruits- grapefruit, orange peel, peach, apricot, and quince. A little buttery and nutty with spiced notes of ginger and nutmeg. There’s some subtle bottle ageing notes too- mainly honey and hay. It’s textured and has a good body, with gentle tannin, a balanced acidity and a persistent finish. It just keeps going!
Just perfect with tapas for Spanish night but will also work with roast chicken and a little spice.