2018 Vivaltus

The 2018 Vivaltus is a modern icon in the making from Spain’s prestigious Ribera del Duero, crafted with a fine-wine sensibility that clearly reflects its Bordeaux influence. This is only the third vintage released, yet it is already attracting serious critical acclaim and attention from collectors. Made predominantly from old-vine Tempranillo with a dash of Cabernet Sauvignon and guided by legendary consultant Jean-Claude Berrouet (of Château Pétrus and Dominus fame), Vivaltus offers a uniquely refined expression of Ribera del Duero with remarkable elegance, freshness and length.

Tasting Notes
In the glass, the 2018 Vivaltus shows a deep, vivid ruby to garnet hue with a glossy rim, hinting at both concentration and finesse. The nose is highly aromatic and layered, opening with ripe black and red cherries, wild berries and plum, then unfolding into notes of tobacco leaf, graphite, dried earth, vanilla bean and subtle baking spice. A gentle floral lift and a touch of cedar add further complexity. On the palate, this is polished and precise rather than heavy, with that unmistakable Bordeaux-like poise. Ripe cherry and blackberry fruit are framed by fine-grained, silk-smooth tannins and bright, integrated acidity. Flavors of tobacco, cocoa, earthy minerality and delicate vanilla carry through to a long, savory and harmonious finish. Despite its immediate approachability and beautiful texture, the wine has the structure and balance to age gracefully for 10–15+ years in a good cellar, gradually developing more tertiary notes of leather, truffle and dried flowers.

Production
Vivaltus 2018 is sourced from very old-vine parcels of predominantly Tempranillo (98%) with a small addition of Cabernet Sauvignon (2), rooted at 800–1,000 meters above sea level in the high plateau of Ribera del Duero. This elevated terroir, with its marked day–night temperature swings and poor, well-drained soils, delivers grapes of great intensity yet natural freshness. The fruit is carefully hand-harvested at optimal ripeness, sorted rigorously to ensure only the best berries make it into the final blend. Vinification is traditional with a contemporary touch: gentle extraction to preserve finesse, followed by maturation in carefully selected French oak that enhances structure and aromatic complexity without dominating the wine. The result is a refined, terroir-driven Ribera del Duero with a distinctly classical profile.

Food & Serving
This wine’s combination of depth, freshness and fine tannins makes it a natural partner for high-quality meats and richly flavored dishes. Think charcoal-grilled lamb chops, roast suckling pig, Iberico pork, aged ribeye steaks or slow-braised beef cheeks, as well as game birds, mushroom dishes and mature hard cheeses like Manchego or Comté. Serve at 16–18°C (60–64°F) to highlight its aromatic complexity and texture. Decanting for 1–2 hours before serving is recommended in its youth to let the wine fully open up, soften the tannins and reveal its full spectrum of fruit, spice and earthy nuances.

Producer
Vivaltus is the flagship modern project of the Yllera family, long-established vintners in Ribera del Duero and surrounding regions of Spain. Drawing on generations of local experience, the family set out to create a wine that could stand among the world’s greats, enlisting the expertise of Jean-Claude Berrouet, the legendary former winemaker of Château Pétrus and Dominus. Vivaltus is notable not only for its stylistic precision and elegance, but also for being distributed via the Place de Bordeaux—an honor usually reserved for top-tier global estates—underscoring its status as a serious reference wine for the region. With rave reviews from leading critics such as Luis Gutiérrez (Wine Advocate) and Tim Atkin MW, Vivaltus has rapidly become one of the most talked-about names in Ribera del Duero.

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