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Ontañón
Kaori
Viura – garnacha blanca – maturana blanca – tempranillo blanco
Kaori: the one that carries the aromas
KAORI
is a beautiful Japanese word that denotes aroma, fragrance, or perfume
Without aromas, it is impossible to conceive of a wine. The incredible complexity of its fragrance acts like a fingerprint — always unique and distinct from all others — defining the personality and soul of each vintage of this exquisite wine. Kaori: the one that carries the aromas.
With Ontañón Kaori, our winery pays homage to and nurtures the essential aromas, protecting them through a delicate and balsamic wine.
Olfaction is the sense most closely linked to emotions, and wine is capable of generating unique and unforgettable sensations. The sense of smell is ten thousand times more sensitive than taste, and our Ontañón Kaori possesses its own olfactory grammar, transporting us to the essence of a singular territory: the Sierra de Yerga, the biodiversity of our high-altitude vineyards, the combination of diverse soils, and the aromatic imprint of one of the most beautiful and least-known wine-growing areas in Rioja.
With Kaori, our winery cherishes and safeguards these essential aromas through a delicate, balsamic wine born from the union of three white varieties from our vineyards in Rioja Oriental:
Viura, Maturana Blanca, and Garnacha Blanca.
Starting with the 2025 vintage, we have introduced a small percentage of Tempranillo Blanco.
One of the vineyards of Ontañón Kaori. In the background, the Sierra de Yerga mountain range, in Rioja Oriental.
The Ontañón Growers
The growers at Ontañón understand that this treasure must be safeguarded, protected, and multiplied, because its entire complexity is shaped by the climatic characteristics of our terroirs: the influence of a Mediterranean climate with continental touches, cold and long winters, hot and dry summers, and, of course, the remarkable altitude of the Sierra de Yerga. These are boundary growing zones surrounded by forests and scrubland.
The grapes for Ontañón Kaori are born in a microcosm of high-altitude vineyards located on the slopes of Yerga, on the side of the Cidacos River, in Rioja Oriental.
Vineyard selection: Altitude and exposure
We work with a small universe of high-altitude vineyards, above 600 meters, which deliver long, sustained ripening — ideal for achieving the subtlety we seek in this very special wine. The grapes from Alfaro and Ausejo bring length and structure on the palate, while those from Quel contribute freshness and acidity.
21st-Century viticulture
Leticia Pérez Cuevas directs viticulture at Ontañón with a focus on achieving balance among all the factors of the vineyard, beginning with the soil: «We believe the soil and its biodiversity form the base of the pyramid of life in our vineyards. That is why we care for the soil by thoroughly analyzing its characteristics, reducing tillage, and allowing spontaneous vegetal cover».
Her philosophy is not to reinvent what has already been invented: «We believe in the traditional methods of the growers in our village, in their ancestral respect for nature. Our goal is that our children find our vineyards at least as healthy and beautiful as our ancestors left them to us».
Selected vineyards of Viura, Maturana Blanca, and Garnacha Blanca; and now also Tempranillo Blanco
Kaori * Keeper of aromas * Kaori * Keeper of aromas *
Three keys to Ontañón Kaori
Early Morning Harvest
The first steps in making this wine begin in the vineyard with a very early harvest, carried out at dawn. This preserves the freshness of the berries and protects the full aromatic potential of Viura, Garnacha Blanca, Tempranillo Blanco and Maturana Blanca. The growers ally themselves with the sunrise to harvest in the cool morning hours, shielding the grapes from the last heat of summer.
First-press wine
For Ontañón Kaori, where each variety is vinified separately, we select only the wine from the first pressing. This is followed by static natural settling for two days. Fermentation then takes place on its fine lees at 14°C for approximately 19 days in stainless steel tanks.
Four months in oak
After fermentation, the wine rests for three or four days to allow the heavier lees to settle naturally. It is then transferred to first- and second-use American oak barrels for three months with the fine lees. After this period, it is racked into barrels where it remains for a total of four months before bottling.
A mineral-driven, balsamic and finely rounded wine that pairs seamlessly with the traditions of Japanese cuisine
Wine in perfect harmony
with japanese gastronomy
The refined synergy of Viura, with subtle yet essential contributions from Maturana Blanca and Garnacha Blanca, delivers a wine of elegant complexity and delicate nuance. It fuses seamlessly with the refined artistry of Japanese cuisine.
Finesse in the nuances
Four months of oak aging and patient work with fine lees impart remarkable finesse. The result is a mineral, balsamic, and beautifully rounded wine that pairs exquisitely with the purity of sushi and sashimi, the delicate fish preparations of Japanese tradition, and the subtle sweet-and-sour contrasts and crisp textures of nigiri.
Fluidity and delicacy
Ontañón Kaori is conceived to enhance one of the world’s most sophisticated and contrasting cuisines. With its fluid, dry profile, vibrant acidity, and distinctive saline flashes, this wine achieves a rare harmony with the nuanced, delicate, and multifaceted character of Asian gastronomy.
TASTING NOTES
Bright yellow with golden and honeyed reflections
Delicate floral notes accompanied by hints of tropical fruit and grapefruit, enriched with subtle touches of white pepper, toasted nuances and sweet spices. Fine notes of fennel and bay leaf also emerge.
Full-bodied and textural, with creamy mouthfeel, vibrant natural acidity and balanced power. It possesses a lively, vibrant nerve that gives it distinctive personality and character.
12,5%
Descargas
Bottle image
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Tasting Note 2025
· PDF ·
Catologue Ontañón Kaori
· JPG ·
Older vintages
Tasting Note 2023
· PDF ·
Tasting Note 2022
· JPG ·
Quinto Pino
Ontañón
Kaori Tempranillo
Ontañón