2020 Bodega Abel Mendoza Malvasia Rioja DOCa, Spain

THE WINE
In 1992, Abel and Maite decided to produce their first white wine and
wanted to work with Malvasia. Locals in the industry told them that they
were crazy and would not be able to make a good wine. They were in the
early days of their winemaking journey and everything was done by hand.
They didn’t even own a press! They invited a group of close friends and
their children to come over, and they pressed the grapes using hands and feet
until they had filled a single 225 liter barrel.

Although Malvasia was a recognised variety by Rioja’s Consejo Regulador,
when Abel and Maite submitted their wine for approval, the Consejo
expressed their doubts about it, remarking that it is not what white wine
from Rioja should taste like. Abel made the wine anyway.

At the time, Malvasia had nearly been lost in Rioja. After the introduction
of Macabeo Catallan (Viura) to the region, Malvasia fell out of favor due to
Viura’s higher yields and hardiness against oxidation during winemaking.
With very few plots in Rioja remaining, Abel set to recuperating the vines
they farmed as well as planting new ones. They currently own around nine
plots throughout Rioja, with the oldest around 100 years old and self-rooted.

Abel Mendoza white wines are handled in the same manner. The fruit is
sorted and pressed in a pneumatic press. The juice goes into tank for a brief
settling period and after one day is racked off into new French oak barrels
for fermentation. After fermentation, the wines stay in barrel for 5 - 6
months. Batonnage is done every 2 - 3 days. After barrel maturation, the
wines are blended into tank, stabilized and bottled.

WINEMAKER’S TASTING NOTE
Notes of fruit and wild flowers stand out among elegant toasty aromas from
its time in barrel. On the palate it’s a very structured yet approachable wine.
Ripe tannins intermingle with notes of white fruit and a deft touch of acidity.