Viña Gravonia Crianza 2002
- Characteristics of the vintage:
- Noted by The Regulating Council as GOOD. We suffered a frost on April 5th with a temperature of 0,5 degrees below zero. It caused important damages in the vineyards of Viña Tondonia and Viña Cubillo, where the quantity of grapes was reduced by 50%, mostly for the red grapes. There was another spring frost on April 16th of which the damages became evident at the end of June. All the tempranillos from all our vineyards suffered the cold and rainy days of June and, due to this, the polinization was not good. As a consequence, we had the second shortest harvest in terms of quantity of the last 10 years. In total, we harvested 479.792 kilos of grapes, which was a reduction of a 46% from a normal year. We started harvesting on October 3rd with the white grapes viura of Viña Gravonia and on the 7th with the reds from Viña Tondonia, finishing on the 26th of the same month. The weather during the harvest was irregular and with lack of light so the smaller quantity helped the final maturation. The quality was good with averages of 13% alcohol contain for white grapes and 12,8% for the reds. Both, white and red grapes were healthy.
- Tasting note:
- Colour: Pale gold. Nose: Fresh
and almost sweet. Complex and developed. Bouquet with aromas of third
generation. Taste: Fruity, complex, developed
and fine.
- Grape Varieties:
- Viura (100%), from our own vineyards.
- Ageing period in barrels:
- 4 years, being racked twice a year and
fined with fresh egg whites.
- Ageing period in bottle:
- Rest, unfiltered, bottled in 75 cl. bottles.
- Alcohol Volume:
- 12,5% Vol.
- Total Acidity:
- 5 g/l.
- Residual Sugar:
- Very Dry.
- Gastronomy:
- Perfect with all kind of fish, no matter the way cooked. Grilled seafood.
Well seasoned white meat. Also very nice with pasta. See below.
- Storage Tempertaure:
- 10 years in perfect conditions of constant temperature (57ºF / 14ºC)
and humidity (75-80%).
- Serving Temperature:
- 57º to 60ºF (14º to 16ºC) depending of mood and place.
- Quantity made:
- 29,000 bottles.
Old picture of the harvest in Viña Tondonia
Combines with dishes such as:
- All types of fish, ideally firm-fleshed:
- Grilled: sea-bass, sea bream, turbot, mackerel, underside of tuna, monkfish and hake neck cuts. In sauce: cod "al pil-pil" (poached in olive oil), cod "a la riojana" (with peppers and tomato), cod or hake cheeks, hake in parsley sauce, tuna with tomato, tuna with onions, monkfish in "sauce americaine" and so on.
- Rice dishes:
- Sticky, risotto-type rices in seafood stock.
- Fish stews:
- “Marmitako” potato and shellfish stew with lobster; potato and
cod or monk fish...
- Eggs:
- A wide variety of scrambled eggs: with oyster mushrooms, prawns, garlic shoots, wild mushrooms and foie. Spanish omelette, or plain fried eggs.
- White meats:
- Roast or marinated chicken, turkey, duck, rabbit...
- Pasta:
- Sautéed with oyster mushrooms or seafood.
- Hard cheeses.
