W&W Wine Guide - Rioja
Rioja is a wine region, with Denominación de Origen Calificada designation of origin, named after La Rioja, in Spain. Located south of the Cantabrian Mountains along the Ebro river it has a continental climate. The mountains help to isolate the region which moderates the climate. They also protect the vineyards from the fierce winds that are prevalent in northern Spain. The region is also home to the Oja river (Rio Oja), believed to have given the region its name. Most of the region is situated on a plateau, a little more than 1,500 feet above sea level. The area is subdivided into three regions - Rioja Alavesa, Rioja Alta and Rioja Baja. La Rioja Alavesa and la Rioja Alta, located closer to the mountains, are at slightly higher elevations and have a cooler climate.
Rioja Alta
Located on the western edge of the region and at higher elevations than the other areas, the Rioja Alta is known more for its "old world" style of wine. A higher elevation means a shorter growing season, which in turn produces a wine that is lighter on the palate.
Rioja Alavesa
This has a similar climate to the Alta region, but produces wines with a fuller body and higher acidity. Vineyards have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Compared to the continental climate of the Alta and Alavesa, Rioja Baja is influenced by a Mediterranean climate which makes this area the warmest and driest of the region. Temperatures in the summer typically reach 35 °C. A number of the vineyards are actually located in nearby Navarra but the wine produced from those grapes belongs to the Rioja appellation. Unlike the typically pale Rioja wine, Baja wines are very deeply coloured and can be highly alcoholic.
Viticulture and Grapes Rioja wines are normally a blend of various local grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). La Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine per year, 85% of this is red. The soil here is clay based with a high concentration of chalk and iron.There is also significant concentration of limestone, sandstone and alluvial silt. Amongst the black grape varietals, the best-known and most widely used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. Tempranillo contributes the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding spicy characteristics and Graciano adding finesse. Some estates have received special dispensation to include Cabernet Sauvignon in the blend due to historical inclusion of that grape in their wine. With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is normally blended with some MalvasÃa and Garnacha blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha blanca adding body and MalvasÃa adding aroma. Rosados are mostly derived from Garnacha grapes and produce dry and red-fruited wines. Winemaking and Styles A distinct characteristic of Rioja wine is the effect of oak ageing; the use of oak and the pronounced vanilla flavours in the wines has been a virtual trademark of the region. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release. The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidized wines with flavours that did not appeal to a large market of consumers. Today the focus of white wine makers has been to enhance the vibrancy and fruit flavours of the wine. Classification Rioja red wines are classified into four categories. The first, simply labeled Rioja (or Rioja Tinto or Joven), is the youngest, spending less than a year in an oak aging barrel. A Rioja Crianza is wine aged for at least two years, at least one of which was in oak. Rioja Reserva is aged for at least three years, of which at least one year is in oak. Rioja Gran Reserva wines have been aged at least two years in oak and three years in bottle. Gran Reserva wines are not necessarily produced each year. Graham Simpson Wine & Spirits Buyer, Whitmore & White Don't forget, all our wines are available to buy online and can be incorporated into fantastic hampers in our create your own hamper section!
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Viticulture and Grapes Rioja wines are normally a blend of various local grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). La Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine per year, 85% of this is red. The soil here is clay based with a high concentration of chalk and iron.There is also significant concentration of limestone, sandstone and alluvial silt. Amongst the black grape varietals, the best-known and most widely used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. Tempranillo contributes the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding spicy characteristics and Graciano adding finesse. Some estates have received special dispensation to include Cabernet Sauvignon in the blend due to historical inclusion of that grape in their wine. With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is normally blended with some MalvasÃa and Garnacha blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha blanca adding body and MalvasÃa adding aroma. Rosados are mostly derived from Garnacha grapes and produce dry and red-fruited wines. Winemaking and Styles A distinct characteristic of Rioja wine is the effect of oak ageing; the use of oak and the pronounced vanilla flavours in the wines has been a virtual trademark of the region. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release. The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidized wines with flavours that did not appeal to a large market of consumers. Today the focus of white wine makers has been to enhance the vibrancy and fruit flavours of the wine. Classification Rioja red wines are classified into four categories. The first, simply labeled Rioja (or Rioja Tinto or Joven), is the youngest, spending less than a year in an oak aging barrel. A Rioja Crianza is wine aged for at least two years, at least one of which was in oak. Rioja Reserva is aged for at least three years, of which at least one year is in oak. Rioja Gran Reserva wines have been aged at least two years in oak and three years in bottle. Gran Reserva wines are not necessarily produced each year. Graham Simpson Wine & Spirits Buyer, Whitmore & White Don't forget, all our wines are available to buy online and can be incorporated into fantastic hampers in our create your own hamper section!