From our importer: (250 Cases Produced) This Viura of 40+ years old is from the Iregua Valley, more specifically from the district of Islallana, characterized by its altitude of 750 meters above sea level and its clay-ferrous soils on the surface. The Grenache grapes come from a very old vineyard of 80 years of age in Albelda de Iregua in the area of La Rad, characterized by its clay ferrous soils with abundant boulders. Their Clarete is a modern interpretation of one of the most popular wines of the last few decades in La Rioja, claret, which is a rosé made from the joint fermentation of white and red grapes. Here the grapes are pressed by gravity, giving out a free-run juice which is then placed in a concrete egg, allowing fermentation to start spontaneously on indigenous yeasts. Subsequently, once the late Grenache grapes have been harvested, we introduce the whole clusters, which account for an approximate quantity of 30% of the total. Fermentation is ran at a very low temperature for two months before the wine is then aged for 10 months in the oval on its fine lees. The final blend is made by adding a small portion of the wine, which was reserved for aging in French oak barrels, in order to give their Panorámico claret greater complexity and structure.

I am elated to bring Panorámico to the US for the very first time, particularly given their prominence on Michelin-starred tables across Europe and the UK — most notably as a longtime glass pour at the legendary El Cellar de Can Roca in Girona.

Daniel Rodriquez began Panorámico with his cousin, Alejandro, who left his post at Pingus to begin this project focused on reclaiming tiny parcels of old vines in La Rioja Alta. Their small lots are made alongside Daniel’s father Miguel Ángel Rodriquez of Bodegas Vinícola Real. Accessing several half-hectare parcels of indigenous varieties across the high elevation “Alto Najerilla” (above 720 meters) and “majuelos” (old vines, many over a century old) in the more complex and structured terroir of the “Iregua Valley”.

In addition to organic farming, hand-harvesting, rigorous selection, and everything else you’d want from a true vigneron — particularly Daniel’s aversion to American oak and preference for 500-liter lightly toasted French oak demi-muids that elevate the terroir and offer Rioja with juicy, drinkable fun.

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