The Viura is made from 100% estate grown Viura, on vines averaging 30 years old. The vines are planted on poor soils and are very low yielding. All of the grapes were hand harvested and transported to the winery in small boxes. Whole clusters saw overnight skin contact prior to destemming. Fermentation took place in temperature controlled stainless steel tanks.
87pts View from the Cellar– 2017 vintage
The 2017 Viña Otano Rioja Blanco from Bodegas Fuenmayor is composed entirely of Viura and the new release offers up a pretty bouquet of pear, raw almond, salty soil tones and a topnote of lemon blossoms. On the palate the wine is medium-full, nicely balanced and focused, but a bit pinched on the backend from its screwcap. The acids are good, there is a decent core here and this wine should be nicely round, complex and generous out of the blocks, but the closure is already starting to scalp the wine a bit on the backend. Right now, one can put this in a decanter for fifteen minutes or so and it stretches out a bit, but permanent reduction is coming soon, so drink it over the next year or two. Under a natural cork, this wine would have the potential longevity of ten to fifteen years and would merit a score three points higher! 2019- 2021+?
