Vivaltus 2019 Case (750MLx6)

97 DB / 96 JA / 95 WA

(Ribera Del Duero DO; 99% Tempranillo; 1% Merlot; the old-vine fruit was sourced predominantly from the Fuentenebro and La Aguilera vineyards at, respectively, 900-1000 and 850-900 metres of altitude; aged in a combination of French oak barrels and amphorae; pH 3.67; 14% alcohol; a partnership between Jean-Claude Berrouet, who is the consultant here, and Montxo Martínez). The fourth release of this wine. Another wine of elemental freshness and staggering intensity from VivaltuS, both highly expressive aromatically yet also somehow delicate and restrained. Leafy, herbal, vibrant and very subtly spiced, this is soft and gentle, gracious and beguiling. I love the trace of cedar and that note of wild thyme. Very beautiful, with lovely grip and stretch from the extraordinarily fine-grained but structuring tannins. Long and juicy on the lifted, aerial finish. - Colin Hay, Drinks Business

Delicious, saline, tongue-scraping tannic grip, vertical rise through the palate and yet rooted to the spot, more about texture and taste than aromatics at this point, but promising so much unfurling over the next four to five years.Studded with sage and rosemary, muscular blackberry and spiced raspberry, fully recommend getting to know this evolving and surprising Ribeiro del Duero. Jean-Claude and Jeff Berrouet consultants, with winemaker Montxo Martinez and owners Marcos and Carlos Yllera. Vineyards at 750m to 1000m attitude from high quality plots across the region, from a selection of their own vines and some of local growers. Aged in 25% new oak, 10% amphora, and the rest in neutral barrels. - Jane Anson, Inside Bordeaux

The 2019 Vivaltus was produced with a blend of Tempranillo and Merlot from La Aguilera and Fuentenebro in search of elegance, freshness and finesse with the help of Jean-Claude Berrouet. They ferment each plot separately with neutral yeasts, and after malolactic they make the blend that then ages in barrel, 15% new, and 5% in clay tinajas for one year. 2019 was dry, with lower yields, and the grapes were smaller, the skins were hard, and the juice was concentrated and powerful. They did a gentler vinification, trying to extract less. This is always serious and classical, with the ripeness from the year but keeping the floral and elegant side. It has 14% alcohol, a pH of 3.56—keeping the balance in this very warm and dry year—and 5.23 grams of acidity. It has the ingredients and balance between them to age nicely and for a long time in bottle. 16,000 bottles produced. It was bottled in June 2021.- Luis Gutierrez, Wine Advocate