2012 was a warm and dry year, when some vines were blocked and stopped ripening the grapes. Surprisingly enough, many wines have retained more freshness than what the natural conditions of the year anticipated. Valenciso’s 2012 Reserva has more stuffing and power than the 2011 and comes from a year that was saved by some rains in September and big temperature contrasts between day and night. It’s very tasty, almost salty (the words of Jean Gonon from St Joseph saying “our wines are salty, to be enjoyed with food. There is no room for sweetness in our wines,” comes to my mind). It’s a modern classical Rioja in the making, still young but showing some development and incipient complexity. These wines develop slowly and nicely in bottle and seem to hit the spot some eight years after the harvest. 93+ points. Luis Gutiérrez, The Wine Advocate #243
Valenciso’s all-Tempranillo Reserva is drawn from 18 parcels on clay-limestone soils, all within a ten-kilometre radius of the winery in Ollauri. Showing the freshness, balance and precision that’s a feature of the bodega’s style, this is graceful, spicy and beautifully nuanced. 95 points, Tim Atkin, 2019 Rioja Special Report
Valenciso ferment in cement vats with native yeasts and the wine is then aged for 16 months in mostly low-toast French oak barriques. Following the aging in barrel, this wine was transferred back to concrete vats to settle for a further 12 months. No fining or filtration.