Winery: Bodega Vivaltus

Country / Region: Spain / DO Ribera del Duero

Date Winery was established: 1980s

Alcohol Content / Volume: 14% / 750ml

Ratings: 95 pts. Robert Parker / 96 pts. Inside Bordeaux

Good to know: Bodega Vivaltus emerges as a standout project in Spain's Ribera del Duero, born from the Yllera family's long-standing winemaking heritage. While Grupo Yllera has been producing wine since the 1980s, the Vivaltus estate was specifically established following the purchase of a Ribera del Duero winery in 2016. Located on a picturesque hilltop in Curiel de Duero, what truly elevates Vivaltus to greatness is its relentless pursuit of terroir-driven elegance over sheer power. To achieve this, the estate enlisted the expertise of legendary consultant Jean-Claude Berrouet—world-renowned for his decades of masterful winemaking at Bordeaux's Château Pétrus—working alongside his son Jeff and local oenologist Montxo Martínez. By focusing on high-altitude, old-vine plots and employing meticulous, patient winemaking techniques, Vivaltus crafts exceptional wines that redefine the modern Ribera del Duero style with remarkable freshness, balance, and sophistication.

The 2019 Vivaltus is a magnificent expression of Ribera del Duero, forged during an exceptional vintage that perfectly showcases the estate's pursuit of terroir-driven elegance. The 2019 growing season was characterized by a dry, warm climate that naturally limited yields and produced highly concentrated, deeply flavorful Tinto Fino grapes. However, under the masterful guidance of consultant Jean-Claude Berrouet, this intense concentration was meticulously balanced to preserve incredible freshness and vibrant acidity, resulting in a profoundly aromatic wine layered with notes of wild dark berries, delicate violets, and a distinctly refined, chalky minerality. Because of its beautifully polished tannins, vibrant tension, and elegant finish, this sophisticated red is a phenomenal companion for hearty gastronomy. It pairs spectacularly with classic, savory dishes such as traditional Spanish roasted suckling lamb (lechazo), perfectly grilled ribeye steak, earthy wild mushroom stews, or a curated board of mature, aged sheep's milk cheeses.