Celia Vizcarra

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Winemaker Notes

Lurid ruby. Heady aromas of fresh dark berries, cherry liqueur, vanilla, potpourri and incense, along with a minerally topnote. Sweet and velvety in texture, offering intense, palate-staining blackberry, cherry cola and rose pastille flavors enlivened by a jolt of juicy acidity. Velvety tannins build slowly on the impressively long, penetrating finish, which leaves behind notes of dark berry preserves and candied flowers.-- Josh Raynolds

Wine Information

Juan Carlos Vizcarra is a man of intensity, passion, and incredible ambition. Though his family has grown grapes in northern DO Ribera del Duero for more than four generations, he was the first to make estate-bottled wine from this fruit starting in 1991. The story goes that when he was a boy, he noticed that the historic estates of Vega Sicilia and Pesquera would come to his family in bad vintages to buy fruit. Realizing that his family must have truly special vineyards of the highest quality, Juan Carlos took it upon himself to begin producing wines to express this blessed terroir and heritage. Juan Carlos and his wife have 2 daughters, the eldest of which is Celia – who is now helping him in the winery and studying enology full time. As one might imagine, Celia and her sister’s bottling (Ines) are the flagship wines of the Vizcarra estate. Production every year amounts to a total of 2100 bottles, and comes from a single, steeply sloped vineyard featuring some of the oldest and most pristine vines on the estate. Like all the wines at the tiny winery at Bodegas Vizcarra, Celia is made using gravity-fed winemaking to preserve the freshness and elegance that are intrinsic to the limestone-inflected plantings found in northern Burgos. Meticulous in everything he does, Juan Carlos applies his detail-oriented approach to every facet of the winemaking process. This is a wine meant for the cellar, and, stored properly, will continue to improve for at least 20 years in bottle.

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