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    Bodegas y Viñedos Ilurce

    Rio Mazos

    Spain, Rioja, Rioja

    Red

    Winery Overview

    Bodegas y Viñedos Ilurce was founded by the Escudero family in 1940. Before founding the winery, the family was in the viticulture business - growing and selling grapes to premium producers in Rioja Alta & Alavesa. From 1940 until the mid 2000's they vinified wine in bulk, bottling small amounts for the local market. The project in its current form, based out of a winery on the outskirts of the city of Alfaro, in Rioja Baja, is the result of a collaboration between the Escudero family and Jorge Ordóñez. Jorge realized the potential for a value oriented Graciano based wine produced in Rioja, and scoured the region for a dedicated family who could vinify quality Graciano. He met the Escudero family, and after falling in love with their Graciano vineyards and wines, he began blending Rio Madre for them. The focus on viticulture has persisted through the generations, and the current viticultural director of the winery, Amador Escudero, spends the majority of his time in the family's vineyards, which account for 50% of the winery's production.

    Vineyard

    50% of the production of our wine is sourced from estate grown vineyards, that are a blend of head trained and trellised vineyards planted at 500M above sea level on the foothills of the mountains in Rioja Baja. The soils are alluvial deposits of the Ebro river. Our vineyards of Garnacha are up to 110 years old, and are mostly head trained. Our Graciano vineyards are between 90 and 20 years old and are both head trained and planted on trellises. All are dry farmed.

    Soil

    The grapes are sourced from several small plots of head trained, dry farmed Graciano planted 90 years ago at 550M above sea level in alluvial soils. These are vineyards planted by the parents of the winery's founders.

    Viticulture

    The vineyards are head trained, dry farmed, and farmed without any use of fungicides, herbicides, or pesticides.

    Vinification

    The grapes are destemmed and ferment in small concrete vat. Malolactic occurs in new French oak barriques.

    Aging

    12 months in new French oak barriques.

    Scores & Ratings
    91
    James Suckling
    90
    James Suckling
    95
    Jeb Dunnuck
    Additional Information

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