Summary

Mirando al Sur is a full-bodied Viura wine with hints of pear, orange peel, and toasted nuts. Crafted by French winemaker Olivier Rivière in Rioja and aged in oak and sherry barrels, it is made to perfection.

Tasting Notes

Mirando al Sur has a beautiful golden wheat color. On the nose, it opens up with aromas of pear skin, orange peel, and a hint of fennel. The touches of toasted nuts add complexity, all balanced by subtle herbal notes. On the palate, it is a full-bodied and complex wine with rich flavors of fruits and citrus, complemented by juicy herbal notes and a touch of buttered bread. The finish is long with a smoky mineral character, leaving a lasting impression.

Background

Olivier Rivière is a French winemaker who originally planned to pursue a career in wine making in France. He studied professional oenology, biodynamic, and organic winemaking methods and developed his expertise by applying his skills in wineries in regions such as Burgundy and Bordeaux. However, in 2004, Telmo Rodríguez, a producer from Ribera del Duero, invited him to help convert his vineyards to biodynamic methods. Since then, Olivier fell in love with the Rioja region and never left. Shortly thereafter, he began to acquire vineyards in different parts of the region and applied the Burgundian production model. For Olivier, the grapes are the most important; he focuses on sourcing the highest quality grapes, and all his vines are hand-harvested. In production, small fermentation tanks are used, including oak, and grape stems are often added for fermentation; then the wine ages in large barrels. There is no one-size-fits-all recipe for his wines, only the principles of minimal intervention and the selection of methods to reveal the unique characteristics of each grape variety. Perfectionism and perseverance are the hallmarks of this producer.

Production Process

Mirando al Sur is produced organically from Viura grapes from the oldest vineyards, over 50 years old. The vineyards grow in rocky and gravelly soils near the village of Labastida, at an altitude of over 500 meters above sea level. As described earlier, Olivier follows the principles of minimal intervention, treating the vineyards only when absolutely necessary and with biopreparations. The wine ages in oak barrels for six months, followed by a year in sherry barrels.

Food Pairing

It is excellent as an appetizer and as a pairing with white and blue fish dishes, seafood, and meat delights.

Serving Temperature

It is recommended to serve at a temperature of 11°C.