VivaltuS 2016

96 Guia Penin; 96 M. del Monego; 96 J. Anson; 96 R. Parkers Wine Advocate, L. Gutierrez; 17,5 JAncis Robinson, F. Centelles; 19 Weinwisser
109,00 €
145,33 € pro l
inkl. 19% USt. , zzgl. Versand (Standard)
  • Lieferstatus: auf Lager
  • Lieferzeit: 2 - 5 Werktage (DE - Ausland abweichend)
0,75 l

- 96 Punkte GUIA PENIN

- 97 Punkte TIM ATKIN, Special report - Ribera del Duero 2018 Top 100: "What a début! Even given the distinguished track record of consultant Jean-Claude Berrouet, this is a remarkable wine. Elegant and refreshing, it has very fine tannins, floral top notes, subtle oak and just a hint of leafiness from 3% Cabernet Sauvignon.“

- 96 Punkte MARKUS DEL MONEGO:  "Intense purple colour with slightly garnet coloured hue. Very expressive and aromatic nose with elegant fruit, black cherries and ripe plums, dark berries, hints of blackcurrant jam, mild spices reminiscent of vanilla, cardamom, hints of cinnamon in combination with very refined toasting. On the palate velvety tannins and fine acidity, juicy fruit, quoting the fruit flavour of the nose. This is a charming, complex and impressing wine with depth and length, displaying a promising future although it is extremely tempting already today.“

- 96 Jane Anson- Inside Bordeaux: "Needs time to open up, as even at five years old it has muscles and well-framed fruits, but it is so worth the wait of a few hours in a carafe. Fragrant raspberry leaf, sandalwood, tobacco, pencil lead, juicy black cherry, blood orange, melted tannins, all with finesse and complexity. The wine is made from old vines, up to 90 year (almost entirely) Tempranillo sat at between 750m and 1000m altitude, from a selection of their own vines, and those of local growers. This is the first vintage on the Place, and a new project, and it's standout. 25% new oak, Jean-Claude and Jeff Berrouet are consultants, working along with winemaker Montxo Martinez and owners Marcos and Carlos Yllera."

- 96 Punkte Robert Parkers WINE ADVOCATE, Luis Gutierrez: „The eponymous 2016 Vivaltus was really impressive. I was already amazed at the unbottled sample, and the finished wine seems even better! It's a blend of Tempranillo with some Cabernet Sauvignon and Merlot, mostly from old vines. It fermented in stainless steel with neutral yeasts and aged for around 12 months in French barriques, 20% of them new. But there's no oak in the nose, which is ethereal and perfumed, elegant and nuanced, with notes of violets, wild berries and herbs. The palate shows ultra-refined tannins and comes through as beautifully textured, with a fine, chalky minerality, very good precision, clean and focused flavors and a long, tasty finish. This is really amazing. 16,000 bottles were filled in July 2018. Prices had not yet been set, but when I first tasted it some 16 months ago, they were talking about something around $150...“

- 17,5 Punkte JANCIS ROBINSON, Ferran Centelles: „100% Tinto Fino. 16,000 bottles. A promising project, in which Bordeaux's Jean-Claude and Jeff Berrouet participate, based in Curiel del Duero.
It has a more delicate profile with somewhat more mature fruit than El Jardín de Vivaltus. It is compact, but it makes you salivate. Savoury, with complete tannins, but replenished with delicacy. It is a Ribera with a soft, deep and elegant profile. Very well crafted. A fantastic project that will echo in the future for sure.“

- 19 Punkte WEINWISSER: „Es gilt als eines der aufregendsten neuen Projekte in der Ribera del Duero: Denn das Projekt steht unter der Leitung des weltberühmten Winzers Jean-Claude Berrouet, langjähriger Kellermeister von Pétrus. Die Eigentümerfamilie der Bodegas Vivaltus gehört seit Jahr  zehnten zu den führenden Weinproduzenten in Castilla León und nahm sich Anfang der 2010er  Jahre zum Ziel, einen großen Wein aus der Ribera del Duero zu erzeugen, der auf Finesse und Eleganz abzielt. Nach einer jahrelangen Suche nach dem idealen Terroir, erwarb die Familie im Jahr 2015 das Weingut Vivaltus. Der Wein wird aus einem Mosaik von Terroirs mit alten Rebstöcken produziert, die zwischen 70 und 100 Jahre alt sind. Für den Vivaltus verantwortlich zeichnet sich Jean-Claude Berrouet, der zuvor für 44 Jahrgänge Château Pétrus verantwortlich war, bevor er 2007 an seinen Sohn Olivier übergab, der Pétrus bis heute macht. Und mit dem ersten Jahrgang des neuen Projektes sorgen sie schon für Furore. Der finessenreiche Wein besteht aus 97% Tempranillo, der Rest aus Cabernet Sauvignon und Merlot. Der Wein reift 11 Monate lang in extrafeinen französischen Eichenfässern (davon 20 % neu), gefolgt von einer zusätzlichen Flaschenreifung nach der Assemblage.
2016 Vivaltus: Herrlich feinsinniges, sehr pures, feingliedriges Bouquet mit eher roten und blauen Früchten, Cassis, Blaubeeren und Lakritz. Auch am Gaumen sehr elegant und geschliffen,  blaubeerige Textur, trotz Dichte total elegant und delikat, die Tannine sind hochfein und seidig. Die völlige Abkehr von der bombastischen Konzentration alter Tage. Das dürfte sowas wie die „neue“ Ribera sein. Vielleicht einen Tick zu „schön“. Jetzt schon erstaunlich trinkreif. Reifefähigkeit muss sich zeigen.“

Jahrgang: 2016
Produkt: Rotwein
Inhalt: 0,75 l
Weinwisser: 19,0 WW
Jancis Robinson: 17,5 JR
Parker Wine Advocate: 96 RPWA
Land: Spanien
Rebsorte(n): TempranilloCabernet Sauvignon
Region: Ribera del Duero
Inhalt: 0,75 l
Reben: 97% Tempranillo, 3% Cabernet Sauvignon
Im Weinberg: FUENTENEBRO: • Plenty of red clay in presence of decomposed granite. • Height: Between 900 and 1000 meters above sea level. • Vines between 80 and 100 years old. • Balanced grapes with great natural acidity and amazing elegancy LA AGUILERA: • Sandy and calcareous-clay soils surrounded by pine woods. • Height: 840 – 870 meter above sea level. • Vines between 70 and 90 years old. • Grapes that bring lots of elegance, freshness and fruitiness.
Im Weinkeller: 11 months in extra fine French oak barrels (20% new / 80% second use)
% vol Alk: 14,5
Restzucker g/l: 1.60000000
Säure g/l: 4.98000000
Notizen des Weinguts: First winter months were dry and gently until February 2016 when the cold, frosts and snow arrived. Spring brought good raining with low temperatures, delaying the vine sprouting to mid April. Summer was dry and fresh, with lots of thermal variations between day and night (from 35ºC to 5ºC in some parcels) lowing PH, improving natural acidity and delaying ripening. Climate conditions in September and October were perfect and start harvest in perfect timing. Harvest started on September 29th. Each parcel is vinified separately using the force of gravity during all the process. The grapes are selected both in the vineyard and winery. Fermented by natural yeast with minimum intervention. Wine made by our winemaker MONTXO MARTINEZ alongside the great JEAN-CLAUDE BERROUET. Focused on freshness, finesse and elegancy rather than over extraction and over concentration. Traditional but modern at the same time, bringing us to the vineyards where it was born. VivaltuS is a new interpretation of Ribera del Duero. A wine where you can find elegancy, freshness, finesse and complexity. Silky melted tannins and evolving texture followed by a long tasty finish. Our goal is to undress the wine from unnecessary artifices seeking the balance among fruit, oak and elegancy. A great representation of what we want to be in Ribera del Duero.
Potenziell allergene Substanzen: Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.
Warnungen: Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.
Hersteller: Bodega Vivaltus, Carr. Peñafiel, S/N, 47316 Curiel de Duero, Valladolid, Spanien
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