2017 Artadi Vina El Pison

2017 Artadi Viña El Pisón is one of Rioja’s most coveted single-vineyard Tempranillos, crafted from a tiny 2.4-hectare plot in the medieval village of Laguardia. This is a modern, finely tuned expression of Rioja that marries Old World terroir with Burgundian elegance and precision. Produced in very limited quantities (just 6,600 bottles) and awarded 98 points by Robert Parker’s Wine Advocate, it is a benchmark Spanish red for serious collectors.

Tasting Notes
In the glass, the 2017 Viña El Pisón shows a deep, luminous garnet core with a vibrant ruby rim, hinting at both concentration and freshness. The nose is intensely aromatic and refined, with violets, rose petals and wild red berries leading the way, layered with Asian spices, aromatic herbs, fine pastry notes (croissant, brioche), black tea and a delicate balsamic lift. It has an almost Burgundian nuance, often compared to top Chambolle-Musigny or Vosne-Romanée. On the palate, the wine is silken, seamless and extraordinarily pure. Ripe yet precise red and black fruits (cherry, raspberry, plum) are interwoven with subtle oak spice, licorice, sweet tobacco and mineral undertones from the limestone-rich soils. The tannins are ultra-fine and chalky, giving structure without any harshness, while the acidity is bright and perfectly integrated, driving a very long, focused and pristine finish. Still a touch reserved and tight in its youth, this 2017 has excellent aging potential: it will gain even more complexity and aromatic depth over 10–20 years, and can comfortably evolve beyond that in a good cellar.

Production
Viña El Pisón comes from a single, historic vineyard of 2.4 hectares planted in 1945, situated in an amphitheatre-like setting in Laguardia, Rioja Alavesa. The site combines limestone, clay and sandstone with a deep subsoil of limestone and silt, giving both intensity and mineral finesse to the fruit. The old, low-yielding Tempranillo vines are meticulously tended and harvested by hand, with a strict selection of only the finest bunches. After a 24–48 hour cold maceration, fermentation takes place with indigenous yeasts in oak vats for 10–12 days, with traditional foot treading twice daily to extract colour and tannin gently and evenly. The wine then matures for around nine months in French oak barrels, allowing it to harmonise and gain complexity without overpowering its terroir-driven character.

Food & Serving
This refined, complex Rioja is at its best alongside equally elegant dishes: think roast lamb with herbs, venison or other game, slow-braised beef cheeks, or refined poultry dishes like duck breast with a berry reduction. It also pairs beautifully with truffle dishes, wild mushrooms, and aged hard cheeses such as Manchego, Comté or Parmigiano Reggiano. Serve at 16–18°C (60–64°F) to highlight its aromatic detail and silky texture. Decanting is strongly recommended—give it 1–2 hours in a decanter if drinking now to let the wine open up and reveal its full spectrum of floral, spicy and mineral notes.

Producer
Artadi began life as a growers’ cooperative in Laguardia, but its destiny changed under the vision of Juan Carlos López de Lacalle, who transformed it into an independent bodega in 1992. Rejecting the traditional Crianza/Reserva/Gran Reserva classifications, he focused instead on low yields, precise viticulture and French oak, pioneering a terroir-driven, modern style of Rioja. Artadi quickly rose to the very top of Spanish wine, with single-vineyard bottlings like Viña El Pisón becoming global references for what Tempranillo can achieve in Rioja. Today, Juan Carlos and his son Carlos continue to lead Artadi, and the estate is widely regarded as one of Spain’s finest, regularly receiving top scores from international critics and playing a key role in redefining the region’s reputation for world-class, site-specific wines.

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