Bodegas Olarra was created in 1973. Situated on the outskirts of the city of Logroño in Rioja Alta, their winery – a Y-shaped building designed to make optimum use of the space for both production and ageing of the wine – is known as “the Cathedral of La Rioja”. From the beginning, the winery has known how to combine the traditional methods of production and ageing with the most advanced modern techniques of viticulture and vinification. A favourable geographic location, gives the vineyards all the ingredients to produce good fruits. Indeed the clay and chalky soil is watered by the rain and the Ebro river. This area also benefits from warm sunshine and the influence of the Mediterranean and Atlantic coasts. In 1978, Bodegas Olarra achieved their first Gold medal for a Cerro Añon wine in the tenth International Wines and Spirits Competition in the UK. Numerous awards followed from then on, proof of the outstanding quality of their wines.
The 2015 vintage was officially classified as Very Good by the Rioja Control Board (Consejo Regulador) and was the earliest in the history of the Rioja appellation. September in particular was key to attain this vintage’s high level of quality. As a general remark, Olarra's wines from this vintage have a high level of fruitiness, soft, elegant tannins, great potential for aromatic development and outstanding conditions for ageing.
The fruit for Cerro Añon Reserva comes from Olarra's vineyards in both Rioja Alavesa and Rioja Alta. Average vine age is around 25 years; the soil patterns in the vineyards are a combination of the well-known limestone/clay/alluvial mixes to be found in most of Central Rioja.
Approximately, the mix of grapes for Cerro Añón Reserva 2014 is 90% Tempranillo, 5% Mazuelo and 5% Graciano.
Harvests took place at the end of September, with a good ripeness level (both phenolic and alcoholic); Olarra managed to harvest most of the grapes intended for use before the weather took a turn for the worse.
Maceration time was 18 days with daily pumping over in stainless steel vats at a controlled temperature of 29ºC. Half of the wine underwent malolactic fermentation in new 225-litre French and American oak casks, while the other half saw malolactic in concrete tanks.
Barrel ageing was carried out in 225-litre oak casks/barricas, of which 65% were made of American wood, the rest being French Allier oak. This lasted for 20 months with regular racking. The barrels were aged from brand new to 7 years of age. Once fining and bottling were finished, the wine remained in the bottle cellar for 18 months before the start of release.
At the time of release, this wine showed a bright crimson red colour. On the nose, aromas of sweet ripe fruit and delicate notes of smokiness. On the palate, tastes of cherry, plum and blackberries combine with gentle clean aromas of oak. That's an elegant mouthfeel, a full body and a fresh and fruity aftertaste. This wine still has mases of life in it and should drink very well for the next 10-15 years.