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Michelin Star Wine
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Rioja Gabaxo Olivier Riviere 2016

Our Sommelier Says...

"Not one of these over oxidised or over oaked Rioja but rather such a pure expression of fruit: double decant before enjoying!"
Pierre Brunelli - L'Enclume, Cartmel, 2 Michelin Stars

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Availability: 19 In stock


Additional Information

Recommended Michelin Star Wine
One Line Description Rioja Gabaxo Olivier Riviere 2015 Biodynamic Wine, Wild yeast, French oak Maturation, full bodied but beautifully fresh and balanced.
Production Method Natural, Organic, Biodynamic
Country Spain Spanish
Region Rioja, Spain
Producer Olivier Riviere
Vintage 2016
Wine Type Red Wine
Wine Style Full bodied
Grape Blend Tempranillo, Grenache, Graciano
Alcohol 14% abv
Maturation Up to a year in old french barrels
Annual Production 0 - 5,000 bottles
Ageing Potential At least 10 years
Production Detail Biodynamic, no Tempranillo, wild yeasts, ageing in French oak
Natural Features Vegan


Rioja Gabaxo Olivier Riviere Biodynamic Wine, Wild yeast, French oak Maturation, full bodied but beautifully fresh and balanced. No new oak in Gabacho, but loads of classy Rioja character and sheer drinkability! Gabacho does see some wood, a small amount of old french barrels are used for ageing up to a year. This adds no flavour but helps to soften the wine slightly. This really is lovely stuff, rich but very fresh and balanced red wine with a touch of the dark and brooding about it and a touch of the animal too. It benefits from decanting and also from good bottle ageing. Try it, it will change your mind about Rioja!

It takes a brave man to make Rioja without Tempranillo and without American oak but Olivier doesn't lack confidence. When I met him in the Loire and tasted the wines I asked if he used any American oak. He looked at me as if I was mad, (so did the group of Michelin Star Sommeliers I was with), that's what I thought Rioja producers used! But this guy is no ordinary Rioja producer, he is French for one and his wines shine through the murky waters of heavy oak use and over extraction like a ray of Spanish sunshine. Native of Cognac, Olivier Rivière studied oenology in Montagne St-Emilion (Bordeaux region) and then worked at several estates before settling in Spain. Olivier first worked with Elian Da Ros in Marmandais, then at Domaine Leroy where his main interest was to learn about their biodynamic methods. Finally, he went on to Domaine de Chassorney to see how beautiful non-interventionist wines were made. With little money to get his own venture started, he bought a tiny 1 hectare vineyard in Arlanza, 1000 metres above sea level where day and night time temperatures differ by as much as 20 degrees. There he set about making biodynamic Tempranillo with a unique depth and freshness. A couple of years later, Olivier purchased a small vineyard in Rioja and now some of the most elegant examples of this very popular but often highly manipulated wine. For a taste of the other side of Rioja, Olivier's wines are eye opening and absolutely delicious.

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