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| Rioja is divided up into three regions, by far the most important of which is the Rioja Alta (which is also the name of one of the top estates). Slightly to the east are Rioja Alavesa and Rioja Baja, the former producing much better than the latter. It is a particularly favorable climate for the grapevine for two reasons: the wind and the direction of the vines. In summer, there are humid north-south winds that penetrate Rioja Alavesa and Rioja Alta. These humid winds cause rainfall in July and August. On the other hand, the vines of Alava Rioja, are planted on a south-facing slope, called “Carasol” by the wine producers, which creates a grape of superior quality.
Bodegas Mitarte is an old, family-run winery with a long-standing tradition in quality winemaking that has been passed down through generations. Only estate-bottled wines are produced. Ignacio, his brother Antonio and their father are the winemakers. Its low-yielding vineyards, harvested in late October, are located in Haro, Labastida and San Vicente. All the grapes used to produce this outstanding Rioja come from their own vineyards in Labastida, Haro and San Vicente de la Sonsierra subzones where quality is far more important than quantity. Mitarte has learnt how to combine traditional methods with new techniques in the production of a modern Rioja, elegant, fine, and full of body and life. |
| Rioja Crianza |
Made from 85% Tempranillo and 15% Graciano.
Mitarte prides itself on its judicious use of oak. Their crianza, which ages for a year in oak barrels, is the estate’s top wine. They do not make a reserva or gran reserva because they feel the extra time in the barrel would only serve to create a “sopa de roble” or oaky soup!
Tasting Notes:
This is a dark cherry, garnet colored wine with a potent nose of jammy red fruit, spicy oak, and herbs. A flavorful palate of red fruit and spice flavors typical of Tempranillo also offers a hint of wood and nice drying tannins leading to a smooth finish. An elegant wine that pairs well with roast or barbecued chicken, lamb chops, London broil, and sheep’s milk cheese.
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