Phinca Hapa tintoPhinca Hapa tinto

Vineyard : A west-facing vineyard located in the village of Elvillar, Rioja Alavesa, perched atop a hill at 2,100 feet (646 meters). A 2.9 ha parcel of white chalky limestone soil planted in 1967 and was the first in Elvillar planted ascending the Sierra Cantabria mountain range. This plot has been farmed following biodynamic tennets since its purchase in 2015.

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

Varieties : 92% Tempranillo, 6% Graciano, 2% Viura.

Harvest and Production : Farmed by horse, hand-harvested in 10 kg cases following a rigorous selection in the vineyard. Full clusters are fermented in concrete vats with indigenous yeasts. Following fermentation, the wine is pressed and matured in 500-liter used French oak barrels followed by foudres for a total of almost two years.



Vintage 2019
Alcohol 14.5%
Residual Sugar 2.2 g/L
Free SO2 <10 mg/L



2019 Vintage

  •  The 2019 Phinca Hapa Tinto is a blend of Tempranillo, Graciano and Viura from the village of Elvillar, from a plot planted in 1967 at 640
    meters in altitude that is farmed biodynamically and plowed by horse. It spent one year in 500liter barrels and seven months in a large foudre.
    It’s spicy and balsamic, with notes of nutmeg, vanilla and cloves, medium to full-bodied and with fine and chalky tannins. 6,000 bottles produced. It
    was bottled in September 2021
    . Drink 2022-2028
    93 pts — Luis Gutiérrez, The Wine Advocate (June 2022)
  •  The younger of two available vintages of Phinca Hapa, this comes from a pioneering 2.9-hectare parcel planted on limestone soils at 646 metres back in 1967. Tempranillo is the dominant grape here, with 6% Graciano and 2% Viura, producing a wine that’s pure, chiselled and floral with subtle reduction, red berry fruit and a spicy, whole-bunch finish. 2023-29.
    92/100 Tim Atkin, Rioja Report 2022

2017 Vintage

  • I tasted the 2017 Phinca Hapa Tinto from bottle, as the last time I had tasted it from cask, and it’s as good as anticipated. It’s a blend of Tempranillo, Graciano and Viura with a shorter élevage than the majority of reds here, one year in 500-liter barrels and 10 months in a large foudre. It’s perfumed and expressive with a mix of wildflowers and berries plus some notes of iron and cured meat and spices. It’s medium to full-bodied and reveals fine, chalky tannins and a long finish with focused and clean flavors. I like it very much. 6,000 bottles produced.
    94 pts — Luis Gutiérrez, The Wine Advocate (Nov.2, 2020)
  • There is a note of iron and fresh meat on the nose of the 2017 Phinca Hapa Tinto. This is from a large-ish vineyard in the village of Elvillar where they have both Tempranillo and Viura, so they make a red and a white from it. It has a different profile from the rest of the wines, younger and more fruit-driven. It also has a shorter élevage, following the style of the 2016, perfumed with wild flowers and berries, mild spices and a fine palate. It fermented with full clusters and has that touch of the stems in the texture that somewhat lifts the wine up. 8,000 bottles should be filled the week after I tasted it, as they were waiting for the correct moon. Drink 2019 – 2024.
    93-94 pts — Luis Gutiérrez, The Wine Advocate #243 (June 2019)
  • First made in 2016, although the vines were planted in 1967, this comes from a parcel located at 640 metres on the slopes above the village of Elvillar. It’s quite a firm style, with subtle reduction, sappy whole bunch fermentation and a wild, herbal finish. Drink 2021-27.
    92/100 Tim Atkin, Rioja Report 2020

2016 Vintage (First vintage for this wine):

  • The red 2016 Phinca Hapa Tinto is from the same plot used for the white, as the lower parts were planted with Tempranillo in 1967. There is also some Graciano in the blend. The full clusters fermented in concrete vats with indigenous yeasts, and the wine matured in 500-liter French oak barrels for one year. There is great freshness and perfume, wild flowers and berries, mild spices and a fine palate. This has a different style due to being fermented with full clusters, a little lighter and fruit forward, with a shorter élevage, different and quite approachable. 7,000 bottles were filled in November 2017. This is the first year they worked this vineyard, and it’s an impressive debut. Drink 2018 – 2023.
    93+ pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)
  • Made like many of the wines at brother winery Bhilar with whole bunch fermentation, this Tempranillo-based red also includes some field-blended Garnacha and Graciano. Dense, sappy and savoury, with white pepper and clove spice and muscular tannins. Drink 2020-24.
    92/100 Tim Atkin, Rioja Report 2018
  • Impressive, complex earthy and spicy aromas in this really alluring, fresh and vibrant Rioja. The palate has a juicy, even and supple feel with a deep-set core of brambly fruit flavors wrapped in spice-laced tannins. Great wine. A blend of tempranillo and graciano.  Drink or hold.
    93/100 — James Suckling (2018)