Alvaro Loza Contacto 2023
Alvaro Loza Contacto 2023
Our Tasting Note: Pale orange color. Pronounced nose, really attractive reduction, fresh mineral notes, very subtle notes of oxidation, Ranier cherry, sweet mandarin citrus and fresh white orchard fruits, very complex. The palate is med/med+ bodied, some nice weight that builds on the mid-palate into the persistent, fresh, and long finale. Amazing, one of the best orange wines I have ever tasted! The winemaking is SO GOOD, this reminds me of a Burgundy in how the minerality and reduction comes off in the aromas. I rarely score anything, but this is easily (93-95) points for me, I think the WA just got this wrong with their score below, the note is mostly where I am except the clove things is just not there for me).
92pts Wine Advocate
Drink Date: 2025 - 2029
The white 2023 Contacto was produced with Viura grapes, and they were picked very early because it was a very warm year. It fermented in contact with the skins and stems for 28 days, then matured in 228- and 350-liter oak barrels for 12 months. It has a golden color and an unmistakable nose of the skin contact with aromatic notes of yellow fruit and flowers, a touch of quince and pollen, an earthy twist and an acute spiciness reminiscent of cloves. It has fine tannins and 12% alcohol, with good freshness and a chalky mouthfeel. 1,667 bottles produced. It was bottled in December 2024. This already carries the organic certification.
Álvaro Loza started his small project in Rioja in 2019 after extended experience in different parts of the world, Champagne, Tasmania, South Africa... He only produces 3,000 bottles, but volumes will grow a little, as he has started buying some grapes from growers. Reviewed by: Luis Gutiérrez, published: Feb 27, 2025
The Viura for this 100% skin contact white Rioja was grown in a single 10 acre, south facing plot in Elciego. The vineyard is mostly planted to Tempranillo, but with Viura planted on the higher elevated end of the vine rows.
The fruit is harvested by hand directly to food-grade plastic barrels, where it ferments whole-cluster for 15 days in contact with the skins and the stems. Contacto is then racked to 8 year old French oak barrels of 220 and 350 liters for one year. One of the barrels developed a layer of flor. It is then bottled without fining, filtration, nor additional sulfur.
Flor refers to film forming yeasts that grow on top of some sherries, preventing oxidization while still capable of fermenting the wine. The yeasts will only form in the narrow alcoholic range of 14.5% to 16%, and cannot be grown in stainless steel tanks.
Viura [vee-oo-rah] is the same variety as Macabeo.
