Ontañón Country: Spain Region: Rioja Appellation: Rioja Producer: Bodega Ontañón Founded: 1972 Annual Production: 70,000 cases Farming: Sustainable (& some Organic) Website: www.ontanon.es/english Bodega Ontañón is a multi-generational, family-owned winery located in Rioja baja. Their 250 hectares (620 acres) of vineyard land sit high in the Sierra Yerga Mountains outside of the township of Quel, which has been one of Rioja s outstanding winemaking centers for three centuries. The family takes great pride in maintaining these vineyards in the most sustainable manner possible, as it is their land that supports their family tradition in wine. Passion for the vine, passion for wine and passion for art is their motto, as Ontañón believes that each of these elements contributes to the human experience and illustrates the vital connection of the land to people and culture. Raquel, Rubén and María Pérez Cuevas are part of the fifth generation of the Pérez Cuevas family to carry on the tradition of grape growing in the southern part of Rioja. Their father, Gabriel, inherited a portion of his familyís vineyards, located in the high mountain slopes of the Sierra de Yerga mountains just south of the River Ebro in Rioja baja. When he took over in the early 1970s, Gabriel began making wine from these vineyards rather than selling the fruit as his ancestors had. He was determined to produce wines that embodied the region of Quel, where his family had deep roots and where he believed the highest quality wines from Rioja were produced. He began to sell his wines, then labeled as Arteso, in the local area and later throughout Spain. As sales continued to increase, Gabriel purchased more vineyard land in his native region. During his father s and grandfather s time, Quel was the center of quality wine from Rioja. All of the original wineries were dug out of the rock faces that encircled the town and consisted of hollowed-out clay fermentation vats with chimney-like chutes dug straight through to the top of the cliffs. The grapes were delivered in old comportillo (grape baskets), carried down the mountain slopes from the vineyards via mules. This tradition primarily evolved as a practical measure so that neither the winemakers nor their pack animals had to carry the year s harvest up the back-breakingly steep cliffs, but it also mirrored early gravity-flow systems. Of course, in that age there were no barrels and no extensive winemaking regulations as there are now in the D. O. Ca. of Rioja, but the fruit from this part of Rioja was known to be among the best.
Wine Blend Vine Age Soil Type Vineyard Area Vetiver Blanco 100% Viura 10 year Limestone, Clay 250 ha Ontañón Clarete Rosé 85% Viura 10 14 year Limestone, Clay 250 ha 15% Carbonica 100% 14 year Limestone, Clay 250 ha Ecologica (Organic) 100% 14 35 year Limestone, Clay 250 ha Crianza 90% 10% Garnacha Reserva 95% 5% Garnacha VITICULTURE / VINIFICATION Vetiver Blanco 14 35 year 14 35 year Limestone, Clay Limestone, Clay 250 ha 250 ha Ontañón Vetiver is composed of 100% Viura, a grape indigenous of Rioja, but known in other parts of Spain as Macabeo. Viura is on of three white varieties permitted for use in White Rioja by the D.O.Ca. of Rioja (the governing body of wines from the region). Viura is characterized by its vibrant and lively expression of the clay and limestone-rich soil in which it is grown. The ontanon Vetiver is aged for nearly sic months in oak and for an additional six months in bottle prior to release. The wine displays subtle hints of a lifted floral component as well as a voluptuous mouth-feel, reminiscent of tropical fruit, grapefruit, a touch of white pepper and toast. It is well balanced, with a fine line of natural acidity and a round, full bodied profile that pairs perfectly with seafood, fish, cream-based pasta sauces and roast chicken.
Ontañón Clarete Rosé The 2013 harvest was unlike any seen in many decades. The overall weather was mild, but there was more rain than we have experienced for years, delaying the ripening process. The blossomed in the middle of June, nearly three weeks later than usual. After an unusual spring, it moved into a wet summer and then finished off with optimal conditions for harvest. Ontañón began picking the grapes on the 24th of September and ended October 28, 2013. Thanks to the great conditions at the time of harvest, fermentation occurred naturally. The 2013 vintage was especially good, producing white wines with intense aromas and rosés showing balanced acidity. The red wines are fruity, with deep color and good structure, which are signs that this vintage will age well. The Clarete displays a clean, bright and almost transparent coral color. In nose, it expresses a pure, red-fruit component laced with light floral aromas. It is light, crisp and fresh in the mouth, with striking acidity and lifted floral aromas, balanced by delicate red fruit. Maceracion Carbonica Wines made in the traditional Carbonic Maceration method have long been a staple in tapas (pintxo) bars across Rioja, and are often what Spaniards call vino de l ano or wine of the year. This translates more appropriately to the wine that allows you to preview the most recent harvest. The ritual of drinking these wines of the year with simple one-plate bites or tapas during the months after harvest is a beautiful celebration of the season and the offerings of mother nature. This carbonic maceration wine follows the traditional method of whole cluster fermentation in stainless steel for 14 days to achieve extraction and to showcase the lovely fruit aromas of. Winemaker Ruben notes the greatest virtue of this wine is the lifted fruit characteristics of the pure, fresh and mature berry tht is allowed to develop and evolve to obtain its maximum potential of fruitiness, or fructosidad (in Espanol). The brilliant red and purplish color leads to bursting red fruit and violet freshness on the nose, and on the palate the wine shows lively acidity, and very approachable, forward fruit. Ontañón Ecológico The current generation is proud of the fact that the family has always maintained its vineyard land with as little intervention as possible fruit will be available for generations to come. They recently decided to pursue European Union certification of some of these vineyards as organic, and their first organically grown wine is now available. The Ontañón Ecológico is made of 100%, a
grape that is of the utmost importance to the heritage of the family and the region. Ecológico spends five months in barrel before release and reflects all of the best elements of the Ontañón vineyards as well as winemaking style. It is the truest expression of Rioja that can be created with an organic stamp of certification. Bright cherry and raspberry fruit flavors combine with a subtle element of sweet spice. Ecológico has a well structured mouth-feel and fine-tuned acidity that give it a bit of aging potential, but it is the best if drunk young, on its own or with an assorted variety of cured meats, cheeses, roasted chicken, pork or vegetables. Ontañón Crianza The old- for this wine are grown at high elevation on the eastern slopes of the mountains in southeastern Rioja and they need every bit of the Spanish summer to ripen fully. This is a unique microclimate with cold nights and torrid days and the purity of the soils are closely represented in the wine itself. With a complex structure and depth of character uncommon at this price-point, Ontanon Crianza is subtle and elegant but also powerful and dense with a natural fruit and mineral extract that is just not the norm in this region. Very long on the palate, the natural sense of fruit expression deepens with air and it continues to perform at a high level for 2-3 days in an open bottle. This ranks right up there as one of the finest European price/value stars in grilled NY steak-worthy red wines of the season. VERY HIGHLY RECOMMENDED for overall integrity and showcase of mineral imbued fruit in a modern package that is neither off-putting or obtrusive. (Jon Rimmerman) The Rioja Control Board rated the 2010 vintage Excellent. This result confirms the high expectations promoted by the high quality of the grapes picked during harvest and subsequent qinemaking process, pointing to the possivility of 2010 becoming one of Rioja s historic vintages. Excellent canopy development and plant health until the end of the growing cycle ensured normal development compared to the previous year, when the growing season was about ten days ahead of the average. Long Maceration (18 + days), with a controlled temperature kept between 21-27 degrees Celsius. 12 months in American oak (60%) and French oak (40%) barrels, both used and new, plus 12 months in bottle prior to release. Ontañón Riserva The 2004 harvest began on September 20th and ended in the beginning of November. It was an exceptional growing year, thanks to the excellent weather conditions. The fruit entered the winery in perfect condition after a long, slow ripening period. The fruit concentration, acid levels, aromatics and color compounds were in perfect balance, producing wines ideal for aging.
Reservas are produced only in vintages of exceptional quality, and the Ontañon Reserva comes from our most select vineyards on the slopes of the Sierra Yerga Mountains, just above the town of Quel in Rioja baja. The product of some of their oldest, Ontañon Reserva displays notes of deep, full fruit flavors but with ample acidity, minerality and earth notes drawn from the land where the fruit is grown. It has backbone, fine-laced acidity, structure and natural grape tannins that that will ensure its integrity for years to come. Drink the Reserva with lamb, roast pork, game, mushroom risotto and meatbased pasta dishes. Subtle dusting of modernity. It has a wonderful sense of terroir that captures an image of deep, mineral-rich, unforced extract nothing out of place or obtuse in any way. What sets this winery apart is their ability to harness a special piece of land in a medium-weight, regal style that is not afraid to stand up for what it believes in: a new definition of Rioja that finds just as much solace in today as it does in yesterday. The 2004 Reserva is Ontañon s best foot forward and it is still priced at at an entry level. With an even stronger Bordelaise backbone than the Crianza, this wine is built from the ground up - it brims with natural tannin and pure fruit that is just darn good to drink. With an alcohol level at barely 13%, this wine acts as a new pace car for the Rioja race. Very Highly Recommended for top value and an enticing blend of old and new a terrific wine that should be tasted by fans of Pauillac and St. Estephe as well as the more restrained renditions of Priorat. Think La Rioja Alta meets Bard College and it will be something like Ontanon on the one hand rambling/boisterous art culture and on the other, finely detailed elegance. (Jon Rimmerman) The 2004 Reserva is purple/black in color with a fragrant nose of pain grille, scorched earth, lavender, incense, and blackberry. Dense and concentrated on the palate, it has layers of fruit, succulent flavors, and a lengthy, fruit-filled finish. Give it 2-3 years to round out and drink it through 2019. - 90 points (The Wine Advocate)