Lágrimas de Bhilar, Graciano
Appellation: DOCa Rioja (subregion: Rioja Alavesa)
Varieties: 100 % Graciano
Harvest and Production: The destemmed grapes are pressed before undergoing fermentation with indigenous yeasts in concrete vats for 6 months, on lees. During this period, malolactic fermentation takes place naturally.
Very few 100% Graciano wines are made, even less frequent are those made in concrete vats (this might be the only one). Produced in a cooler area (Rioja Alavesa), this wine is unique and an exceptional deal.
- A few weeks later (after my visit and tasting the 2017 on site), I also tasted the just-bottled 2018 Lágrimas de Graciano. It feels like an infusion of thyme and sloes, intensely aromatic and showy, with a juicy palate and round tannins, very pleasant and easy to drink. I love it! Drink 2019 – 2022.
91 pts — Luis Gutiérrez, The Wine Advocate #243 (June 2019)
- The super spicy and peppery 2017 Lágrimas de Graciano is from a year when the grape ripened properly. It fermented in concrete vats with indigenous yeasts and matured in oak vats for six months. It’s a young and juicy Graciano that’s very expressive and open and has fine-grained tannins. Very pleasant and easy to drink. 20,000 bottles. Drink 2019 – 2022.
90 pts — Luis Gutiérrez, The Wine Advocate #243 (June 2019)
- As it was in 2015, this is one of the few reds in David Sampedro’s cellar that is completely destemmed. Made with purchased grapes from three parcels in Laguardia, it’s quite a serious entry point Graciano with no oak, but plenty of sap, spice and berry fruit sweetness. 2018-22.
90 pts — Tim Atkin, Rioja Report 2018
- Destemmed in 2015 because the stalks were too green, but this David Sampedro’s jovial (for Graciano) red is still a fresh, cosechero-style red made without oak ageing and intended for early consumption. Bramble and black cherry flavours are complemented by crunchy acidity. 2017-19.
91 pts — Tim Atkin, Rioja Report 2017