Delicious parcel of Tempranillo Blanco from Valenciso - fermented in Russian oak to give complexity and depth. The cooler 2021 vintage was a superb year for whites in particular - an extra touch of acidity balances the richness and complex intensity of fruit.

Bright citrus aromas with hints of tropical, pineapple characters and lightly spiced notes. The palate is complex and textural with ripe lemon and nutty flavours balanced by fresh acidity on the long finish.

Valenciso was established in 1998 as a collaboration between ex Bodegas Palacios’ Luis Valentin and Carmen Enciso. With a wealth of experience in Rioja wine production, they decided to focus on just one style of wine - a classically structured, subtle and elegantly fine Reserva.

Situated in the town of Ollauri, just 4 km from Haro, they are at the north-west limit of Rioja Alta - with vineyards in Ollauri, Briones, Haro, Rodezno and Villalba. At altitudes of 400-600m, the climate here has a strong Atlantic influence, and the wind that blows in the summer evenings cools the grapes to enhance acidity, finesse and aromatic complexity.

From the very beginning Luis and Carmen have had a clear vision. They follow sustainable viticulture, do not use irrigation, and do not fine their wine. Significantly, they use concrete tanks for vinification, a strong statement when across Rioja traditional concrete tanks have been replaced with stainless steel. But they believe this is best in order to craft wines with longevity, and maintain freshness and vibrancy.

It is this quiet determination, integrity and emphasis on quality that have made this small winery one of the most respected by Rioja lovers and wine writers alike. The results speak for themselves.

Tempranillo Blanco is a natural mutation of Tempranillo, first discovered in 1988. These grapes are sourced from the (organically cultivated) Achalde vineyard in Ollauri at the heart of Rioja Alta, planted in 2000, and one of the first vineyards to be planted with the Tempranillo Blanco variety. Here it grows at 550 metres altitude in clay-limestone soils. The grapes are hand-harvested in mid-September, and the wine is fermented in Russian oak barrels, where it rests for 7 months before bottling.

Enjoy with seafood paella and grilled salmon dishes.