2016 Vivaltus La Fleur Vivaltus

The Yllera family has a long history of winemaking in Ribera del Duero, Spain, but their new project VivaltuS is already their 2016 crowning achievement as their very first vintage. A wine that will be an important name in Ribera del Duero' in the eyes of Wine Advocate's Luis Gutiérrez. The stormy success of the Vivaltus 2016 can partly blame the estate on the legendary advisor Jean-Claude Berrouet, winemaker at Château Pétrus and Dominus. Tim Atkin MW praises Berrouet's influence, stating that, even given his distinguished track record, this is truly "a remarkable wine."

It is also special that this wine is distributed via the Place du Bordeaux to ensure that only serious and reputable wine companies handle this wine with care and of course Grandcruwijnen is one of these companies that can buy directly and directly.

A bit in line with the Bordeaux principles (the influence of Jean-Claude Berrouet) they also have a second wine, the Fleur Vivaltus. This is mainly Tempranillo with some Cabernet Sauvignon and Merlot and is made similar to the big brother but from younger vines going into the Vivaltus in due course. It fermented with its own yeasts, followed by an élevage that lasted 12 months in 70% used barrels, 20% new and 10% in concrete eggs. The fleur Vivaltis has a very good freshness and elegance. The wine is slightly floral, perfumed and elegant, with a lively palate with very good freshness. We can say for sure that the Ribera del Duero has a clear burgundy style.

Luis Gutiérrez of the Wine Advocate is impressed and writes: " Vivaltus is a new ambitious project from Grupo Yllera, with the advice of famous French winemaker Jean-Claude Berrouet of Petrus fame, to produce top-quality wines in Ribera del Duero. There are a lot of expectations around the project, which already works in Rueda, Toro and Ribera del Duero. I tasted the first two vintages, 2016 and 2017, both still unbottled, with Berrouet in Madrid. In a true Bordeaux style, they produce two wines, Petit Vivaltus (still a tentative name) and Vivaltus, produced in the same way and decided at blending time.

Berrouet thinks grand vin has to be fine, elegant and nuanced. He described the second wine as more structured and the eponymous more ethereal, and the wine has to deliver pleasure and be consumed at the table, at least that's how he understands great wine"