Valenciso wines are beautifully understated and elegant. Well-made and far from ostentatious, they blend the best of tradition with fine modern practice.
Pungent meaty and curranty aromas, and hints of cedar and spice. Produced purely from Tempranillo, and aged in new French and American oak barriques, this wine shows all the elegance of the variety, soft-bodied and smooth. Delicate and velvety, with plenty of complexity, and a strong core.
Valenciso, created in 1998, is a collaboration between ex Bodegas Palacios’ Luis Valentin and Carmen Enciso. Guided by quality and integrity and a crystal clear vision, they seek to make classically structured, subtle and elegantly fine wines, 100% Tempranillo from low yielding old vines in the Rioja Alta. Winemaker Alicia Eyaralar uses exclusively French barriques, a third being new each year, to produce around 100,000 bottles each vintage. Harvested in October; yields are 5.200 kilos per hectare.
Aged for 14 months in French oak. Valenciso only produces Reserva wines.
Ideal with red meats, strong cheeses, game pie.
“ ... has a classic, very pure bouquet of warm leather, dried herbs and dark berry fruit, and it offers scents of melted tar with continued aeration. The palate is very harmonious with succulent red cherries, mulberry and dried fig, with subtle white pepper notes sprinkled over the finish. This constitutes a worthy follow-up to the superb 2005 and will have the same propensity to age. Drink now-2025. 93 points."
Neal Martin, Wine Advocate #202, 31/8/12
" 'Excellent. A unique expression from Rioja with balanced tannins, minerality and a spicy finish.' Pedro Ballesteros Torres MW. 'Classically styled. Very driven palate with sweet red fruits and prominent acidity. A lively wine with a very long finish.' Ben Henshaw. 'Traditional, classical style with fresh acidity and ripe but structured tannins. Black coffee and sweet spice. Precise and long finish. Delicious, complex and multi-layered.' Annette Scarfe MW. Outstanding."
Decanter magazine, September 2013
The only Rioja by the glass at Ferran Adria's Restaurant El Bulli, voted best restaurant in the world for 2007 and 2006 by Michelin
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