Bodegas Bhilar - Eterea Kripan 'Sasikume' Bastardo, Rioja DOCa, Spain

Product Details:

• Owners: Melanie Hickman and David Sampedro
  
• Winemaker: Melanie Hickman
  
• Variety: Bastardo (Trousseau)
  
• Alcohol: 11.5% ABV
  
• Farming Practices: Biodynamic
  
• Production Attributes: Indigenous fermentation, unfined, unfiltered, lees aged
  
• Vineyard Size: 0.5 hectares
  
• Vineyard Planting: Planted in 2018
  
• Viticulture: Horse-plowed, minimal tillage, contour-planted vineyard
  
• Training System: Simple Cordon Royat
  
• Fermentation: Whole cluster fermentation in concrete tanks
  
• Aging: One month on fine lees before bottling

Sensory Description:

Light, lifted, and vibrant, the wine opens with aromas of tart raspberry, wild strawberry, rose petal, flint, and fresh herbs layered with subtle earthy nuances. The palate is energetic and finely textured, delivering juicy red fruit, crunchy acidity, and delicate mineral tension. Notes of cranberry, sour cherry, crushed stone, and gentle spice glide across a silky, airy frame, finishing fresh, savory, and lightly wild with a persistent saline edge.

Winemaker’s Background:

Bodegas Bhilar was founded by David Sampedro and Melanie Hickman with a vision centered on biodiversity, regenerative farming, and authentic village expression in Rioja Alavesa. Working primarily from Elvillar, the estate farms organically and biodynamically while incorporating traditional practices such as horse plowing to minimize environmental impact and preserve soil vitality. Melanie Hickman’s Eterea Kripan project explores experimental and historically inspired wines that challenge conventional Rioja expectations while remaining deeply rooted in place. Sasikume represents both a revival of forgotten viticultural history and a forward-looking expression of sustainable, terroir-driven winemaking.

Serving Suggestions:

Serve slightly chilled at 54–58°F in a Burgundy-style glass. Excellent with charcuterie, grilled mushrooms, roast poultry, tapas, herb-roasted vegetables, or lightly smoked dishes. Its bright acidity and delicate structure also make it especially appealing alongside earthy cheeses and Mediterranean cuisine.