Grape type Viura (aka Macabeo) strikes me as producing a light- to medium-bodied mildly fragrant and crisp white, ie. no off flavoured nuances but those true to the varietal and terroir. Cellar ageing will have altered this under the winemaker's care. The back label gives temperature (6-8oC) suggestions as well as food pairings. A mid yellow and likely delicate with some finesse an off chill serving (10-12oC) could bring out subtle aromas leading to an appealing finish. Being extra dry and from Spain this white could go well with seafood: breaded shrimp & scallops, grilled cod etc. on mounded lemon and/or caper flavored rice/orzo.
Now I'll look inside the bottle.
POV 2 - Inside the Bottle:
ONTAÑÓN VETIVER RIOJA VIURA 2013, Rioja, Spain, 13.0% XD 2g/L, #437707 $15.95 (Tasted March 5, 2016)
Released by Vintages on December 12, 2015. Produced from 100% Viura (Macabeo) grapes. (Reference: Wine Searcher )
My Tasting notes: I cooled this to 6oC and as it went offchill enjoyed the changes starting from chalk dry, flat with a neutral fragrance building to a mild lemon with each sip. At 10oC the lemon turns to a dominant zest to match a fuller dryness to start a long finish. At this point I'd call it a social sipper to be served with a mixed charcuterie. Up to 12oC this is delicate yet affirmative and enjoyable companion for a variety of grilled seafood although wearing out its welcome at 14oC. Cellaring short term, to 2018, could build a pleasant medium-bodied flexible white.
Rating: B50 C5 N12 F&F16 P1 T5 89
Value 2
96-100 Extraordinary
90 - 95 Outstanding
86 - 89 Interesting to Excellent
80 - 85 Drinkable to Enjoyable
70 - 79 Uninteresting to Simple
60 - 69 Unpleasant
50 - 59 Unacceptable
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