Vina Ijalba Rioja Tempranillo

Viña Ijalba were the first estate in La Rioja to go organic and in the last decade or so they have built a loyal fan base. This top-selling Rioja is made from 100% Tempranillo. Its popularity is no doubt due to its beguiling raspberry jam character that has no rough edges. Velvety smooth from start to finish. Serve with supper any day of the week; you’ll never tire of its charms.

• Decanter magazine March 2020 issue – Sarah Jane Evans MW, Simon Field MW – ‘Beaming with juicy red fruit, sappy and youthful with soft, creamy oak’.

Dionisio Ruiz planted his first vines back in 1975 with vineyards located on a former old open-cast mine. The revival of these once production poor soils into healthy, organic soils forms the backbone of the Viña Ijalba estate today. Viña Ijalba was the first winery in Rioja to commit to organic production. Not only that, they’ve also revived the land for growing indigenous and now rare Riojan varietals, like Maturana Blanca, Maturana Tinta and Tempranillo Blanco. They lay claim to being the first winery in Rioja to produce a wine made exclusively of 100% Graciano, which is traditionally used as a blending partner with the celebrated variety of the region, Tempranillo. 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. 70% of their grapes are harvested by hand. Not only has Viña Ijalba managed to fully revive a former open-cast mine for organic winemaking, but they’re revival of almost forgotten local varietals that bring a distinctive element to their wines has also been quite impressive.

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