Valenciso Reserva 2010
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James
Suckling -
Wine
Enthusiast -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
A firm and silky wine with sweet berry and hints of cedar. Tight and focused with linear backbone and long finish. Very fine.
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Wine Enthusiast
Notes of earthy, clove and all spice carry the nose. This is full, juicy and popping on the palate. Flavors of raspberry, mixed spices and exotic tea finish with red-berry leftovers and even more spice notes.
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Wine Spectator
Dried cherry, berry, tea, tobacco, vanilla and spice flavors mingle in this lean, gentle red. Modest tannins and light acidity keep this lively as the elements float across the palate and glide into a spicy finish. Graceful, in the traditional style.
Other Vintages
2012-
Robert
Parker -
James
Suckling
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Robert
Parker -
Wine &
Spirits -
James
Suckling
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Wine
Spectator
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Robert
Parker -
Wine
Spectator
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Robert
Parker
Valenciso's objective is to produce a single wine of the highest quality and authenticity, released as Reserva. Only the best Tempranillo grapes are used, from mature, low-yielding vineyards. Of the available fruit from the grower-partners, only a small percentage is selected. Careful harvesting is timed to capture the intensity of the fruit, while avoiding overripeness or excessive alcohol levels. Aromatic volume rather than physical weight-in the manner of French Burgundy and the greatest Riojas of the past-is the Valenciso ideal.
Aging takes place in the finest cork-grade ('flor') French oak barriques, one-third replaced each year. Time in oak is dependent upon vintage characteristics, and is determined upon exhaustive tasting.
Production of 30,000 to 40,000 bottles in 1998 and 1999 has risen to over 60,000 bottles for the excellent 2000 vintage. Maximum eventual production in the new Ollauri facility will be capped at 120,000 bottles.
Valenciso's impeccable sense of proportion demonstrates rare winemaking maturity. Perfect balance offers early accessibility, while the evident structure, fresh acidity and fruit intensity promise many years of positive bottle evolution.
Hailed as the star red variety in Spain’s most celebrated wine region, Tempranillo from Rioja, or simply labeled, “Rioja,” produces elegant wines with complex notes of red and black fruit, crushed rock, leather, toast and tobacco, whose best examples are fully capable of decades of improvement in the cellar.
Rioja wines are typically a blend of fruit from its three sub-regions: Rioja Alta, Rioja Alavesa and Rioja Oriental, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta and Alavesa, at the highest elevations, are considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier, Rioja Oriental, produce wines with deep color, great body and richness.