Why it matters
The producer
Winemaker José Luis Ruiz leads the recovery of lost Navarra heritage varieties at Bodega Otazu, an estate in the Pamplona area covering 110 hectares. Its main grapes are Tempranillo, Cabernet Sauvignon, Merlot and Chardonnay. Pago de Otazu carries the Vino de Pago designation, a Spanish category for wine from one estate, so the estate origin is printed on the bottle instead of a broad regional designation.
Fundación Otazu brings the estate's wine, art and cultural commitments together, with Guillermo Penso as President.
Place and vineyards
Where the wines begin
Navarra's northern position brings cool temperatures and enough rain for Chardonnay. José Luis Ruiz describes Bodega Otazu as the northernmost vineyard in Spain to produce red wine. Harvests often continue into November, allowing extended ripening and aromatic complexity.
In the cellar
Vineyards and cellar
The underground barrel cellar called La Catedral del Vino has nine cement vaults and a press from the fourteenth century resembling an altar. Pago de Otazu Tinto spends 15 months in French oak barrels, an ageing period that can add spice and rounder texture through gradual oxygen contact. Pago de Otazu Chardonnay B.F. undergoes barrel fermentation and spends 6 months in French oak; the process brings a creamy mouthfeel alongside vibrant acidity.
Wines to know
The range in view
The range includes Pago de Otazu Tinto, Pago de Otazu Chardonnay B.F. and Ozu by Otazu Chardonnay. Pago de Otazu Tinto is the red bottle, made from Cabernet Sauvignon. Pago de Otazu Chardonnay B.F. is the barrel fermented white. Ozu by Otazu Chardonnay is a dry white with a smooth finish.
The Tinto pours cherry red with good depth of color. Its nose is dominated by black fruit, with intense freshness and spicy, balsamic and mineral notes. On the palate, fresh fruit returns and the wood stays behind it instead of covering the flavor.