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Bodegas Izadi Rioja Reserva 2006

Tempranillo from Rioja, Spain
  • RP90
13.5% ABV
  • JS93
  • WS90
  • RP92
  • W&S90
  • WW90
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13.5% ABV

Winemaker Notes

A modern style Reserva, with deep, comlex flavors and aromas.

Produced from 75% Tempranillo, 15% Graciano and 10% Cabernet and Grenache. It is aged 20 months in 60% French oak (coming from the barrels used for Selección and Expresión), and 40% American oak.

Complex aromas with hints of red berries, smokiness from the fine wood. Flavorfull and velvety in the mouth, well structured and a long elegant finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Bodegas Izadi’s 2006 Reserva was sourced from 60+ year-old Tempranillo vines aged 14 months in American oak. A glass-coating opaque purple color, it offers up a lovely perfume of violets, spice box, incense, mineral, and blackberry. Elegant as well as structured on the palate, it has the balance to evolve for another 2-3 years and will deliver prime drinking from 2013 to 2021.
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Bodegas Izadi

Bodegas Izadi

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Bodegas Izadi, , Spain
Bodegas Izadi
Located in the heart of Rioja Alavesa, Izadi aims to produce wines that express the character of the local varieties. They are developing wines towards a non-typical Rioja. Fresh wines with a touch of a more modern element - although not disregarding tradition. The word Izadi means Nature. The vineyards of Izadi are located deep in the heart of Rioja Alavesa, in the triangle formed by three villages, Villabuena, Ábalos and Samaniego.

With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.

In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all Israeli wines are certified Kosher.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RGL0806398_2006 Item# 111277

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