2021, Bideona 'Las Parcelas' Rioja Alavesa

How it tastes

Pure and fresh, with juicy cherry and raspberry fruit complemented by graphite, violets, and clove, finishing long and mineral with elegant chalky tannins. Intense aromas of dark cherry and blackberry lifted by floral notes of violet and spice nuances of clove and graphite minerality. Medium-bodied, pure, and elegant, showcasing vivid red and dark fruit, balanced acidity, and silky chalk-textured tannins leading to a long mineral finish.

The producer

Founded in 2018, Bideona is a modern winery based in the heart of Rioja Alavesa that shifts the focus of Rioja winemaking from oak ageing to site expression. The estate manages over 300 small, high-altitude vineyards situated on the slopes of the Sierra Cantabria, surrounding the villages of Villabuena, Leza, Laguardia, and Banos del Ebro. Many vines were planted between the 1920s and 1940s, producing low yields and concentrated fruit that reflects the limestone-rich terroir unique to Alavesa. The philosophy is to craft wines of purity, freshness, and texture that transparently express their origin. The 2021 season began with a cold winter and abundant rainfall. Rain continued during flowering, resulting in looser berry clusters and reduced yields. The summer was warm and dry, supported by stored water reserves, producing grapes of excellent concentration. Late-season rains divided the harvest into two stages: lower sites near Laguardia and Elciego yielded approachable, fruit-driven wines, while higher vineyards near the Sierra Cantabria ripened slowly, producing elegant wines with balance and refinement. Grapes are sourced from 300 meticulously selected parcels on the slopes of the Sierra Cantabria in Rioja Alavesa. The average vineyard size is 0.3 hectares, with an average vine age of around 50 years — some significantly older. The bush-trained vines thrive in limestone soils that impart freshness, precision, and minerality, while high altitudes contribute balancing acidity. The vineyards are cultivated with minimal intervention, using limited copper and sulphur sprays when required, and all fruit is hand-harvested in 15-kg boxes to maintain optimal quality. The Tempranillo grapes were sorted for quality before fermentation in 12,000-litre stainless steel tanks at moderate temperatures. Daily pump-overs extracted colour, flavour, and gentle tannins. Around 10% of the wine underwent malolactic fermentation in 300-litre new French oak barrels, softening the texture. 20% was aged for four months in French oak of varying ages, while the remaining 80% matured for four months on fine lees in stainless steel, preserving fruit purity and enhancing mouthfeel.

Food and drinking

Good with red meat, lamb, game and cheese. Ready now, and will hold for a few years yet. Serve at 15–16°C.

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