Ijalba Rioja Revival Six Bottle Case

Dionisio Ruiz planted his first vines back in 1975 with vineyards located on a former old open-cast mine. These limited production poor soils form the backbone of the Viña Ijalba estate today.

Viña Ijalba means innovation, research and respect for the environment and since 1991 they have dedicated their work to producing top quality certified organic wines from both traditional and old ancient reclaimed grape varieties whilst at the same time balancing modern winemaking techniques.

Located just a five minutes drive from the capital of Rioja, Logroño they produce a far reaching range of wines from the young, fresh and fruity Joven styles to the more traditional aged wines of Crianza and Reserva. Both Crianza and Reserva wines must spend a minimum of one year in barrel, with Reserva having a minimum ageing requirement between oak and bottle of three years before release. They lay claim to being the first winery in Rioja to produce a wine made exclusively of 100% Graciano. Traditionally used as a blending partner with the celebrated variety of the region, Tempranillo. Other rare indigenous varieties planted at the estate include Maturana Blanca, Maturana Tinta and Tempranillo Blanco.

 

Included in this Viña Ijalba mixed 6 bottle case:

Rioja Genoli 2019  90% Viura – Unoaked lively, fresh, fruity and crisp

Rioja Maturana Blanco 2019 – Flint, roasted almonds and a smooth elegant palate. Ageing: 3 months on fine lees

Rioja Tempranillo Joven 2019 – Young and vibrant red fruit explosion with soft and supple tannins.

Rioja Crianza 2017 90% Tempranillo 10% Graciano – Aromas of toasted almonds and mocha with integrated oak flavours. Very savoury and moreish. Ageing: 12 months in oak 12 months in bottle.

Rioja Reserva 2015 80% Tempranillo 20% Graciano – Herbal nose with chocolate flavours and a long complex toasted vanilla finish. Ageing: 24 months in a mixture of French and American oak barrels, 12 months in bottle.

Rioja Graciano 2017 – Dark cherry & liquorice with a balanced acidity and complex tertiary flavours. Ageing: 10 months in French oak