In the northern corridor of central Spain, south of Basque Country, rests Spain’s most famous wine region: Rioja. A name that, because of both the region’s otherwise natural climatic environmental aspects and therefore its ability to produce robust yields, has become synonymous with mass-produced grocery store reds of distinct, albeit shallow one-trick, character. It is not the region’s fault that it is kind to the practice of cultivating grapevines, south of the town of Haro in the Ebro River Valley, with its healthy diurnal shifts & limestone/white sandy soils. In this way, it is naturally a great place to grow wines of true character – Bodegas Moraza in the Rioja Alta (higher-elevation subzone of Rioja) have, for six generations, been farming honest expressions of the region, though the estate has really taken off under its current inheritor Janire Moraza & her partner Patricio, who have fully emphasized organic viticulture while in conversion to Demeter-certified biodynamic vine cultivation. Spread over 23 hectares at 400-650 meters of elevation, the vineyards are planted to the typical varieties and ratios-between-varieties of the region: majority Tempranillo with smaller plantings of Garnacha, Viura (Macabeu), Graciano, & Garnacha Blanca. The wines are more fleet-footed & brighter-acid than typical Riojas, perhaps owing to the higher elevation and therefore cooler climate than the rest of Rioja, while the textures of the wines somehow retain the silky texture of Rioja (particularly Tempranillo-heavy Rioja) you may be more accustomed to. Delicious, fun, new life of an old Rioja wine-farm.

A delightful higher-acidity and fresh take on Rioja, made from Garnacha Peluda and Tempranillo. Fermented and aged in stainless steel and bottled without any SO2. Serve with a chill and burgers.