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Bodegas Abeica

Abalos, Rioja

Location Abalos, San Vicente de la Sonsierra. 35ha
Grapes Viura, Garnacha, Mazuelo
Viticulture Organic (not certified)
Producer Ricardo Fernandez Medina
Website bodegasabeica.com
Location Abalos, San Vincente de la Sonsierra
Grapes Viura, Garnacha, Mazuelo
Viticulture Organic (not certified)
Producer Ricardo Fernandez Medina
Website bodegasabeica.com

Abeica is winery currently under the watch of the fourth generation - with the fifth already cutting their teeth. Do not for one second though assume that this historic connection bears the weight of conforming to brand Rioja.  During the 1990's the winery was successful at home and abroad. Growing year -on-year, buying in grapes from neighbouring properties to fuel their growth.  The four siblings, Isabel, Ricardo, Pachi and Raul decided to pull back from this and return to a true family project using only their own vines and their combined skills.  Vineyards are mainly clay-calcerous between 450-590 metres and enjoy the protection of the Sonsierra mountain range. Vintage employs the entire extended family to hand pick and bring in the harvest to the gravity-fed winery. Fermentation is generally whole bunch under carbonic maceration. There is a refreshing hands - off appoach, letting nature do the work which leads to freshness accross the range. It truly feels like Rioja with the light let in.

Bodegas Abeica Wines

Abaris 100% Viura from a single parcel of old vines in the village of Abalos. Fermented and aged in 500 litre French oak for 12 months, no MLF and no battonage. The nose is lifted and lime infused, with touches of greengage and bergamot. The palate is textured, refined with weight lifted by acidity. There is sweet ripe fruit to the finish and refined elegance to the end.
Chulato Chulato is the house wine of Abeica, created by Richi and David's Grandfather as one of the first bottled wines of this estate. The blend is always Tempranillo with a touch of Viura, fermented in stainless steel tank using carbonic maceration. The resulting wine is fresh, bright and pure, with juicy palate fruit and delicious acidity. The age of the vines and quality of the terroir underpins the easy going nature to create subtle complexity.
Coleccion de Vinyedos The new vintage is now a blend, 85% Tempranillo, 10% Garnacha and 5% Viura. The vines are over 100 years old and located in Abalos showcasing the quality of this village as one of the great terroirs of Rioja. The wine is destemmed, fermented in stainless steel and aged in part concrete and part 500 litre oak for 12 months. The result is a revalation, with complex blue fruit, lifted aromatics, super balance and honed tannins. The finish is exceptional too.
Longrande Reserva
Larrumbe One of the highest vineyards of Mazuelo in Rioja, this wine is produced from old vines grown at 590 metres. The parcel produces around 1500 bottles of elegant, perfumed wine aged in old demi muid for 9 months. The freshness and elegance of the wine is a hallmark of both the bodegas and the terroir, and the 2020 vintage, warmer than 2021, harnesses this to great effect.
Carronillo A blend of Garnacha, Mazuelo, Viura and Tempranillo co planted in one of the highest plots in the village. 50yo vines planted on shallow clay and limestone, which adds a detail of minerality to the core of the wine. This vintage is the most refined yet and the wine sings in the glass. There is great depth in the palate alongside sophisticated tannins and fruit concentration.
El Bardallo Becoming one of the most sought after cru in San Vicente, Bardallo produces wines of singular aromatic elegance and silky tannins. A blend of 50% Tempranillo, 5% Garnacha Tinta, 40% Viura and 5% Garnacha Blanca and Torrontes planted on sandy soil over limestone and clay. The first vintage from the brothers is quite exceptional, with fresh blue fruit, touches of blood orange and layered spice. The palate is long and silky, lifted with citrus acidity and refined tannins. It is an amazing wine.
ABEICA Rosado 100% Garnacha, hand harvested from Abalos fruit. 12 hours skin contact and pressed into stainless steel. Fementation and MLF in stainless steel and bottled within 5 months. Light pink, delicately scented and super refreshing palate.
Chulato Joven Carbonic Maceration from Abalos and San Vincente Tempranillo and Viura fruit. This wine is classic joven style red Rioja, with delicous red and black fruit, a spicy edge and sweet, ripe tannins. However there is also a serious undertone to the wine, a reminder of the quality of this domaine.
Colección de Viñedos A blend of Tempranillo from two selected old vine sites in Abalos. Fermentation is 'Grappe Entiere' semi carbonic in stainless steel and the press and free run juice is blended and finishes in tank. The wine is bottled after 12 months. It is simply an excellent expression of why this village is so well renowned for this variety. It has a whiff of blueberry, supple tannins, underlying spice and a seamless finish.
Reserva A blend of 80% Tempranillo, with bit parts of Garnacha and Mazuelo. The vines are planted in Abalos, one sandy soil. Destemmed and tradtionally fermented prior to elevage in barrel for 18 months and bottle for 24 months. It is a complex, authentic style of wine, which is also invariably incredibly good value.
Mazuelo de Larrumbe 50 year old high latitude parcel (590 metres) of Mazuelo planted on sandstone. The fruit is destemmed, and fermeted in oak for 30 days with little maceration. Free run and press juice (basket press) are blended and elevage is in Demi Muid for 8 months. The wine is perfumed, deep and brooding fruit, with acidity riven through the palate. The vineyard gives a marked freshness to wine, as well as a silky lifted spice. only 750 bottles made
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