Bhilar blanco

Vignoble : Provenant principalement des vignobles du domaine à l’exception de 1000 kilos achetés de Juan Carlos Uribe, un viticulteur ayant des vignobles à Elvillar. Sur les conseils de David, il a transformé son vignoble et adopté la philosophie de viticulture durable de Bodegas Bhilar en convertissant les vignobles en agriculture biodynamique.

Appellation : DOCa Rioja (sous-région: Rioja Alavesa)

Cépages : 90% Viura, 10% Garnacha Blanca

Vendanges et vinification : Les raisins sont égrappés, mélangés et placés dans une cuve en béton où la fermentation alcoolique commence naturellement après 3 jours de macération préfermentaire à froid. Le moût est laissé sur les peaux pendant environ 10 jours. Après une fermentation partielle, le vin est pressé et placé dans de vieux fûts de chêne français pendant 6 mois où la fermentation se poursuit tranquillement. Le vin est ensuite transféré en cuve de stainless où environ 50% de la production subit une conversion malolactique naturelle.

Critiques

Millésime 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

Millésime 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

Millésime 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)

Millésime 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