{"title":"Tentenubla","description":"\u003cp\u003eIn Volnay, where hail seems to strike every year, they fire a cannon into the sky when a storm approaches. It's not clear that it works.\u003c\/p\u003e\n\n\u003cp\u003eIn Rioja, when hail threatens, they ring bells. It's not clear if that works either. They call this bell-ringing \"Tentenubla.\" It's the name that Roberto Oliván—one of a handful of newish cutting-edge producers in Rioja making waves around the world—has adopted for his Rioja winery.\u003c\/p\u003e\n\n\u003cp\u003eTentenubla produces some serious Rioja. But we focus too much on serious Rioja in this country. While many of us in America love to debate the finer points of 1964 versus 1970 or the differences between Tondonia and Bosconia, in Rioja itself they mostly like to just drink fresh juicy wine. Most of it is quite delicious, and most of it is quite inexpensive.\u003c\/p\u003e\n\n\u003cp\u003eHappily, Tentenubla makes wine like this, and his importer—Geoffroy Ducroux of Avant-Garde, whom we recently praised for his remarkable portfolio of Champagne producers (Vouette \u0026amp; Sorbée, Brochet)—does us the service of importing it. \u003c\/p\u003e\n\n\u003cp\u003eWhile many of Rioja's less expensive guzzlers are made from Garnacha, this one is made primarily from Tempranillo. In a neat twist, Oliván adds a little Viura to the blend. The white grape gives the wine freshness and an aromatic lift.\u003c\/p\u003e\n\n\u003cp\u003eThe result is a wine with real guts and character, but great \"everyday\" accessibility. No oaky flavors, either - just tart black cherry, dried herbs, and stony earth.\u003c\/p\u003e","products":[],"url":"https:\/\/sf.flatiron-wines.com\/collections\/tentenubla.oembed","provider":"Flatiron SF","version":"1.0","type":"link"}