Rioja Alavesa Wine Region Guide

Geography and terroir

Few critics would deny that some of Rioja’s finest reds – and whites – are made in Alavesa. This is due to an advantageous combination of soil (primarily calcareous clay), the high proportion of Tempranillo grapes used, the temperate climate, and the south-facing aspect that most climats (vineyard sites) enjoy.

The majestic Sierra de Cantabria flanks Alavesa’s vineyards, which lie to the north of the Ebro. Some of this land falls under the administrative jurisdiction of the Basque Country rather than La Rioja, fueling the ongoing controversy over the Viñedos de Álava proposal.

For over a century, growers have tended to these vineyards near the area known as Conchas de Haro, a little to the east of Logrono. It is the northernmost of the three sub-regions, bordering Rioja Alta to the southwest and Rioja Oriental (formerly Rioja Baja) to the southeast.

It is also one of the coolest spots in the entire region. In the far northwest of the zone, some of the highest vineyards above Labastida once struggled to ripen under challenging vintages. But, the advent of climate change means that underripe wines are scarcely a problem today. The elevation is increasingly seen as the key to high-quality winemaking in Rioja.

The Impact of Altitude on Wine Quality

Indeed, one of the key differentiating factors in the region’s terroir is altitude—vineyards typically lie at elevations of between 400 and 1200m, resulting in a higher degree of diurnal temperature variation and, consequently, a signature freshness and good acidity in the wines. The best of the region’s red-and-white output offers the perfect balance between force and finesse, elegance and power.

They are age-worthy, structured wines that will evolve over the decades and give pleasure almost immediately after bottling. Very much a “have your cake and eat it” scenario.

Winemaking and regional classifications

Traditionally, Rioja’s other key red grapes – Garnacha (Grenache), Graciano, and Mazuelo (Carignan) – have played a relatively minor supporting role in Rioja Alavesa, but this is not to the region’s detriment. 100% Tempranillo wines can be as memorable and age-worthy as the classic blends incorporating all four varieties.

Unlike neighboring Rioja Alta, the critical mass of wineries in the subregion have embraced modernity, eschewing long periods of barrel aging for a terroir-driven approach to crafting their wines. Properties such as Remelluri and Contino use French oak rather than American, macerating their wines for a far longer period than was practiced in the 20th century—the result – potent and brooding reds, brimming with tannin and extract.

Oak-Aged Whites

Rioja Alavesa is also forging a reputation as a serious producer of oak-aged whites. According to Jose Urtasun, owner of Remirez de Ganuza, growers are planting more Viura in the zone as the global demand for affordable alternatives to Burgundy continues to grow.

Of course, not every bottle is inspiring—some winemakers aim for easy-drinking neutrality with a decent cut of acidity. At the opposite end of the scale is Remirez de Ganuza’s Olagar, a white of immense ‘breeding,’ depth, and complexity. It challenges the greatest wines of Burgundy in everything but the price.

A Guide to the Wine Types and Classifications in La Rioja: Read more

The lowdown

Rioja and Champagne have more in common than you may think. Like France’s premium sparkling producer, Rioja’s vineyards are controlled by thousands of growers, many of whom historically made wine that was sold in bulk to the large bodegas.

There are other parallels: as in Champagne, big producers still believe in blending wines from climatically different areas, while fewer than ten wineries control 50 percent of the total production.

However, while Champagne’s grower movement has matured, Rioja is still relatively new to artisan production and micro cuveés; the DO historically imposed strict rules on the minimum quantities allowed for bodegas who wished to export their wines, which handicapped niche outfits. But as markets have expanded and consumer attitudes have evolved, Rioja has transformed from a region producing a (largely) uniform wine style into Spain’s most heterogeneous vineyard.

This has led to a sharp rise in the number of small grower bottlings as families take advantage of the growing demand for site-specific and authentic wines. Rioja’s challenge today is to satisfy the priorities of winemakers who demand a more stratified approach to terroir segmentation while considering the feelings of traditionalists. The crisis in Rioja Alavesa over a proposed succession from the appellation is just the latest symptom of this divide.

The Future of Rioja: Unity or Division?

Can Rioja find a way to keep everyone happy? The introduction of the single-vineyard category cements the desire to market a point of difference through terroir and not simply aging before release. Moreover, it shows that the Consejo is listening to voices on both sides of the debate.

Compared to 40 years ago, Rioja is a decidedly progressive region – terroir delineation was a major taboo in the 1980s. Now it’s openly talked about. Yet for the hot heads of Rioja Alavesa, it has not been enough to quell their desires for a revolution. So it remains to be seen how far Rioja is willing to travel to keep everyone united under one appellation banner. The battle has probably only just begun.

Rioja Alavesa gastronomy

Rioja Alavesa is fortunate to have the town of Laguardia as its handsome capital. Built on a hill in the Basque Country to repel the Moors, it is a picturesque, atmospheric, walled town riddled with a maze of underground cellars, pretty squares, and excellent restaurants. In the evening, its old center is transformed into a vibrant meeting place, complete with excellent tapas bars which serve tempting morsels on the countertops. Wander from bar to bar, ‘drinking in’ the buzzy atmosphere and exquisite culinary creations: highlights include champis (butter-fried garlic mushrooms), chuletas (milk-fed lamb chops), sizzling prawns in garlic, and the always welcome chorizo.

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