DELIVERY ONLY IN TORONTO AND THE GTA- YOU MUST BE OVER 19 TO RECEIVE THIS PRODUCT
A bold and intense red. Rich and dark on the nose with aromas of hedgerow fruit and morello cherries. Bringing aromatics of dried thyme, rosemary and cloves, and a garnet tone to the appearance. Dense black fruit on the palate, evolving into blueberry, strawberry, cherry and black pepper in the glass.
Producer: Bodegas Bhilar
Country: Spain
Region: Rioja
Style: Red
Age of vines : Ranges from 18 to 45 years. All planted by Juan Carlos, with the exception of La Hoya that was planted by his father-in-law.
Appellation : DOCa Rioja (sub-region: Rioja Alavesa)
Varieties : 85% Tempranillo, 10% Garnacha, 5% Viura
Harvest and Production : The grapes are destemmed and placed in concrete tanks where the fermentation starts naturally with indigenous yeasts. The wine is aged in 225 and 500-liter oak barrels for 18 months.
Vineyard : The grapes are sourced from Juan Carlos Uribe, a vine-grower with vineyards in Elvillar. Under David’s guidance, he has transformed his vineyards and adopted Bodegas Bhilar’s philosophy of sustainable viticulture by converting the vineyards to biodynamic farming.
The first vintage of Bhilar tinto, in 2011, was sourced from three vine-growers. David asked them to adjust their farming to reflect his values and at least attempt sustainable farming. It was soon clear that change isn’t always welcome, yet for Juan Carlos, change was a breath of fresh air.
Juan Carlos cares for 6.5 hectares of vineyards for the Bhilar village wines from 6 different parcels/zones in Elvillar:
Valmayor, Palos Corrales, La Revilla, Las Naves (walking distance from Bodegas Bhilar), El Vedao, and La Hoya.
Age of vines : Ranges from 18 to 45 years. All planted by Juan Carlos, with the exception of La Hoya that was planted by his father-in-law.
Appellation : DOCa Rioja (sub-region: Rioja Alavesa)
Varieties : 85% Tempranillo, 10% Garnacha, 5% Viura
Harvest and Production : The grapes are destemmed and placed in concrete tanks where the fermentation starts naturally with indigenous yeasts. The wine is aged in 225 and 500-liter oak barrels for 18 months.