Phinca Hapa tinto
Vignoble : Un vignoble exposé à l’ouest situé dans le village d’Elvillar, dans la Rioja Alavesa, perché au sommet d’une colline à 646 mètres d’altitude. Une parcelle de 2,9 ha de sol calcaire blanc planté en 1967. Cette parcelle subit une conversion biodynamique depuis son achat en 2015.
Appellation : DOCa Rioja (sous-région: Rioja Alavesa)
Cépages : 94% Tempranillo, 6% Graciano.
Vendanges et vinification : Vendanges manuelles dans des caisses de 10 kg suite à une sélection rigoureuse dans le vignoble. Les grappes entières sont fermentées dans des cuves en béton avec des levures indigènes (macération carbonique). Après la fermentation, le vin est pressé et élevé en vieux fûts de chêne français de 500 litres pendant presque deux ans.
- 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
Millésime 2016 (Premier millésime de ce vin):
- 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)