Bodegas Aldonia 100 Rioja Garnacha 2012
Try pairing with poultry, pasta, rice, legumes, soft cheeses, and ham.
Eager to express a new philosophy of the region rather than follow restrictions according to the Consejo Regulador for Crianza and Reserva categories, Aldonia prefers to let the fruit of the vineyards dictate the percentage of varietal composition and oak treatment best suited for each wine.
The Aldonia brothers are old vine Garnacha specialists with some sites as old as 100 years. With 16 hectares of vineyards in Rioja Baja and Rioja Alta, they work with only native red and white varietals. The entire range of wines have at least 60% Garnacha, with one in particular at a full 100%. Productions are low and the wines are often aged with less oak to respect the essence of the grape.
Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is 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 and higher alcohol, which can add great body and richness to a blend.
Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.
Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.
White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.