Phinca Hapa blanco

Vineyard : The wine is made from Viura grapes grown in the white limestone Hapa vineyard which Melanie acquired in 2015. Located north of Elvillar, the plots are South-East facing and have been undergoing biodynamic conversion from the first day they signed the acquisition This vineyard is planted with Viura (higher part) and Tempranillo. Most of the vines are 35-50 years old.
In addition to careful vineyard management, the duo has embarked on a project of replanting a very large quantity of plants endogenous to the area.
The other grapes (Garnacha Blanca, Malvasia) are sourced from their Estate vineyard near the winery.

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

Varieties : 82% Viura, 12% Garnacha Blanca, 6% Malvasia.

Harvest and Production : This artisanal wine is hand harvested in 10 kilo cases following a rigorous selection in the vineyard. Once in the winery, the grapes are crushed, placed in a concrete tank to undergo spontaneous fermentation on the skins for 2 months. The wine is then pressed and placed in 600L French foudres for 1 year.


Reviews :

Vintage 2016 (First vintage for this wine)

  • Phinca Hapa is an exciting new project run by American Melanie Hickman, who is the partner of David Sampedro. This is an orange wine made with skin contact from an old vine parcel of Viura and Malvasía planted high above the village of Elvillar. Complex and challenging, it has lovely quince, orange marmalade and black tea notes. Drink 2018-21
    92/100 Tim Atkin, Rioja Report 2018
  • The white 2016 Phinca Hapa Blanco is from a vineyard Melanie bought with her savings and renamed after her dog. The vineyard, in the village of Elvillar, consists of three hectares of white limestone soils planted in 1967 with Viura grapes (and Tempranillo in the lower parts). The wine is a blend of Viura with some 12% Garnacha Blanca and 6% Malvasía Riojana from the ripe grapes picked after they pick the grapes for their basic Bhilar white. The destemmed grapes fermented with skins in a 2,000-liter concrete vat for two months, and the wine spent one year in 600-liter French foudres. As a result, the wine has an amber color with a characterful nose mixing notes of balsam, quince, peach and honey—quite original and different. The palate has a texture that could be from a light red, with fine tannins and a chalky sensation that is a texture more than a flavor. One white for white meat. 2,300 bottles were filled in November 2017. Drink 2018 – 2026.
    92 pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)