2017 Vivaltus La Fleur Vivaltus

The Yllera family has a long history of winemaking in Spain's Ribera del Duero, but their new project VivaltuS already crowns 2016 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 put the estate down to the legendary advisor Jean-Claude Berrouet, winemaker at Château Pétrus and Dominus. Tim Atkin MW praises Berrouet's influence, stating that, even given its 'distinguished track record', this is truly 'a remarkable wine'.

Also special is 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 Grandcru wines are one of these companies that can purchase directly and directly.

A bit in line with the Bordeaux principles (the influence of Jean-Claude Berrouet) they also have a 2nd wine, namely the Fleur Vivaltus. This is mainly Tempranillo with some Cabernet Sauvignon and Merlot and is equalized like the big brother but from younger sticks that will eventually go into the Vivaltus. It fermented with its own yeasts, followed by an élevage lasting 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 here that the Ribera del Duero has a clear burgundy style.

Luis Gutiérrez of the Wine Advocate is very 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"