Description

This is Olivier’s most popular wine and for good reason, it’s always a beauty and I think this 2022 is a serious qualitative improvement (I don’t know how he does it) on the 2021 and again offers seriously great value for money!
REVIEW BELOW FOR CONTEXT, THIS RELEASE IS NOT REVIEWED YET
The very young unoaked red 2021 Rayos Uva looks for fruit-driven aromatics showcasing the approachability of Rioja Baja, where the wines can be juicy and tasty. It was produced with a blend of 40% each Garnacha and Tempranillo and 20% Graciano, quite different from the wines from the past, with 13.5% alcohol and good freshness and balance. It fermented destemmed and was kept in tank until bottling. It’s very primary, young, fresh and juicy, with notes of berries and herbs and a light and fresh palate that makes it very pleasant and easy to drink.
91+/100 Luis Gutiérrez, Wine Advocate July 2022

Coming from France, Olivier has an innate sense of terroir. Unlike most of his peers in Rioja, he bases his cuvées not on political boundaries or the length of barrel aging but on terroir. He believes in a quality hierarchy inspired by Burgundy with  generic appellation and Village wines at the base and Premier and Grand Cru wines at the top.

This is how to best understand what Olivier is doing in Rioja, rather than the moribund Crianza, Reserva, Gran Reserva model. As Olivier has steadily and carefully grown his production he’s been hampered by the high prices for land and grapes in Rioja.

He first ventured into Navarra where he made a few vintages from high-altitude Garnacha before settling in Arlanza, a relatively new DO located between Rioja and Ribera del Duero. In Arlanza he found high-elevation vineyards of Tempranillo (some quite ancient) intermixed with a scattering of Garnacha and Albillo. This mountain fruit is potentially sterner stuff than what Olivier is used to in Rioja but in his hands it is remarkably vibrant and floral.

WINEMAKING
In keeping with his education and advocation, all of Olivier’s vineyard sources – whether owned or leased – are farmed biodynamically. The fruit is harvested by hand and each variety is fermented separately. Depending on the source it may be partially destemmed or fermented whole cluster.

Fermentations are indigenous. Macerations are gentle and short. Aging takes place in stainless steel or cement tanks, foudre, and barrel. SO2 is kept to a minimum, usually added only before bottling. There really is no precise recipe, only the guiding principles of minimal-intervention and taste.