Olivier Rivière 	Rayos Uva 2020
  • Red Wine
  • Grenache, Tempranillo
  • Biodynamic, Sustainable, Vegan-Friendly
  • Dry
  • Residual Sugar: 2.7 g/l
  • Medium Bodied
  • 750ml
  • 13.5% alc./vol

Olivier Rivière Rayos Uva 2020

Rioja, Spain
Regular price $29.95per bottle
Tax included.

Fruity & Earthy

A young Frenchman established in 2004 in the Spanish Rioja Alta, Olivier Rivière managed to shape his expertise by working with Burgundy greats Frédéric Cossard and Lalou Bize-Leroy, as well as South-West talent Elian Daros. Working many vineyard parcels using organic methods, he chooses to work with vines of Tempranillo, Graciano and Grenache aged on average between 35 and 100 years.

This vintage's blend of biodynamically farmed grapes is turned into a bright, unoaked red that is ready to drink. This lighter red is perfumed with raspberries, cherries, and ample mineral salts strung across a slender palate. Tannins are long and finely gritty, structuring this for ample food pairing possibilities.

This wine will accompany a host of dishes from mustard-and-herb pork chop to a beef skewer. 

About the Winery

Olivier Riviere

With about 25 hectares of rented and owned vineyards in Rioja Alta, Rioja Baja, Rioja Alavesa, and splitting his time between his own wines and consulting with other producers, it would be an understatement to say that Olivier Rivière is busy. Originally lured to Spain in 2004 by Telmo Rodriguez to convert his vineyards to biodynamics, Olivier came to appreciate the rich history of Rioja and the diversity of its soils and grape varieties. In 2006 he started his own project, and owing to the high cost of land in Rioja, he traded his farming talents for access to grapes from the best sites he could locate.

Olivier was born and raised south of Bordeaux in Cognac. He later studied enology in Montagne St-Emilion, focusing on biodynamic farming, followed by practical experience there, and later in Burgundy. The list of estates where he has worked is impressive by any standards, from the most dedicated fans of natural wines (Elian da Ros & Domaine de Chassorney) to ultra-traditionalists (Domaine Leroy.) When his plans to set up a Domaine in Fitou fell through, Olivier decided to spend a few years consulting in Spain, and he’s never left.

In keeping with his education and advocation, nearly all of Olivier’s vineyard sources – whether owned or leased – are farmed organically with biodynamic practices. 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 with indigenous yeasts. Macerations are gentle and short. Aging takes place in stainless steel or cement tanks, foudre, and barrel with each container chosen to benefit the expression of the terroir. 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. These are not your grandparent’s Riojas, nor are they your parent’s. These wines represent a novel approach that relies almost entirely on the specificity of the site and the transparency of winemaking necessary to capture it.

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