Bhilar blanco

Bhilar blanco

Vineyard : Sourced primarily from the Estate vineyards with the exception of 1,000 kilos sourced from Juan Carlos Uribe, a vine-grower with vineyards in Elvillar. Under David’s guidance, he has transformed his vineyards and adopted David’s philosophy of sustainable viticulture by converting the vineyards to biodynamic farming.

Appellation : DOCa Rioja (sub-region: Rioja Alavesa)

Varieties : 90% Viura, 10% Garnacha Blanca

Harvest and Production : The grapes are destemmed, blended and placed in a concrete tank where alcoholic fermentation starts naturally after an initial 3-day period of cold prefermentation maceration, then left on the skins for about 10 days. After partial fermentation, the wine is pressed and placed in old French oak barrels for 6 months where the fermentation continues slowly. The wine is then transferred to stainless steel tanks where approximately 50% of malolactic conversion occurs naturally.




Reviews :

Vintage 2022

  • David Sampedro is one of the best white wine producers in Rioja, so it’s worth buying anything he makes, even his entry point offering. Pairing Viura and 10% Garnacha Blanca, this skin-fermented cuvée is a low intervention style with apple, baking yeast and pear flavours and a waxy, leesy mid-palate. Drink 2024-26.
    91/100 Tim Atkin, Rioja Report 2024

Vintage 2017

  • David Sampedro is one of the best white wine makers, not only in Rioja but in the whole of Spain. This is a well-priced introduction to his style, fermented on skins in concrete and then aged in older wood. Mealy, complex and textured, with lanolin and saffron notes. Drink 2020-24.
    90/100 Tim Atkin, Rioja Report 2020

Vintage 2016

  • The addition of some old-vine Viura from Phinca Hapa has greatly increased the average age of the grapes in this blend with 10% Garnacha Blanca. The acidity of this high-altitude white is always impressive, with 50% malolactic adding some creamy notes to the fresh, zesty, citrus and orange peel flavours. Drink 2019-24.
    93/100 Tim Atkin, Rioja Report 2018
  • The village white, the 2016 Bhilar Blanco was sourced from vineyards from Elvillar village, all except for 1,000 kilos that came from their own vineyards. It’s a blend of Viura (mostly from their Hapa vineyard) and some 20% Garnacha Blanca that were destemmed and put through a three-day cold soak before they started fermenting in a concrete vat with natural yeasts. The wine spent eight months in 225-liter French oak barrels. It has an austere, mineral and sharp profile, with the strict palate limestone provides, with very good freshness. 6,000 bottles were filled in April 2017. Drink 2018 – 2023.
    90 pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)

Vintage 2014

  • The vines that produce this 80/20 blend of Viura and Garnacha Blanca are only six years’ old, but they are some of the highest in Elvillar at 700 metres. This is toasty, pear and spice-like white with notes of wax and orange zest, a whiff of wild rosemary and a drizzle of honey. Drink 2018-21.
    94/100 Tim Atkin, Rioja Report 2017