2020, Bodegas Bhilar ‚Phincas Thousand Mils Blanco‚ Rioja Alavesa

Deliciously complex and textured, with aromas of baked apple and chamomile complemented by a delicate earthy touch. Fresh and saline, showing leesy richness and flavours of orange marmalade with lovely grip.

About the Winery: Bodegas Bhilar is a boutique winery in Elvillar, Rioja Alavesa, run by husband-and-wife team David Sampedro and Melanie Hickman. Their philosophy is rooted in terroir-driven, soulful winemaking that respects the land and champions indigenous varieties. The vineyards have been farmed organically for over 20 years and biodynamically for 15 of those. Since 2014, horses have replaced tractors, ensuring gentle soil cultivation, and the estate became Demeter-certified in 2022. David, who grew up in these same vineyards, established Bhilar to craft expressive wines that capture the essence of Rioja Alavesaof cool-climate terroir through sustainable farming and minimal intervention. In 2020, Tim Atkin MW named Bodegas Bhilar *Winemaker of the Year*.

Vintage: The 2020 growing season posed significant challenges due to unstable weather and mildew pressure. A rigorous selection process ensured only the healthiest grapes were harvested, resulting in a low-yielding crop that produced wines with balance, bright acidity, and concentration.

Vineyard: The Elvillar landscape has hosted vineyards for centuries and is home to some of Riojaof oldest vines. Poor, rocky limestone soils force the roots to dig deep, fostering exceptional complexity and mineral structure in the wines. The vineyards sit at high altitudes across three valleys stretching from the Sierra Cantabria to the River Ebro, creating a diverse microclimate ideal for white varieties. The bush-trained, low-yielding vines are organically and biodynamically farmed, dry-grown, and ploughed by horse. Grapes are hand-harvested from these limestone-rich plots, reflecting purity and tension typical of the regionof best terroirs.

Winemaking: Grapes were hand-destemmed and foot-trodden to initiate natural fermentation with native yeasts. Gentle punch-downs were performed daily before the wine was pressed and transferred to 225-litre French barriques for 36 months of ageing on fine lees. This extended maturation contributes texture, depth, and a distinctive leesy complexity. The wine was bottled unfined and unfiltered, with potential for natural sediment over time.

Appearance: Deep golden yellow with green reflections, showing depth and brilliance.

Aroma: Intricate aromas of baked apple, chamomile, and dried herbs, lifted by citrus peel and mineral undertones.

Palate: Fresh and saline with textural richness, showing flavours of orange marmalade, almond, and lees-driven creaminess, balanced by lively acidity and a persistent finish.

Body: Medium-bodied, with creamy texture and mineral precision.

Acidity: Fresh and balanced, providing tension and longevity.

Cellaring Potential: Drink now for freshness or cellar for 6‚8 years to reveal nutty, honeyed complexity and deeper mineral expression.

Perfect Pairing: Excellent with seafood risotto, grilled monkfish, roast chicken, or manchego with quince jelly.

Serving Temperature: Serve lightly chilled at 10‚12°C to emphasise freshness and texture.

Contains sulphites. Information correct to the best of our knowledge at time of publication and subject to change according to vintage.