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Bodegas Lan Rioja Reserva 2007

Tempranillo from Rioja, Spain
  • RP91
13.5% ABV
  • RP91
  • RP90
  • WS90
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3.8 5 Ratings
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3.8 5 Ratings
13.5% ABV

Winemaker Notes

Brilliant ripe black cherry red colour with good depth. Fruity aromas with elegant nuances of fine wood.

Pair with stews, spiced dishes, legumes and cured cheeses.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2007 Reserva is a blend of 90% Tempranillo and 5% each of Graciano and Mazuelo that is aged in American and French oak for at least 15 months. It has a generous nose of red cherries, over-ripe oranges and Indian ink that is attractive, if not overly complex. The palate is rounded and slightly leathery on the entry. It constitutes a sedate, mellow Reserva that has a classical personality. There is nothing wrong with that and I appreciate the balance and refinement on the off-dry finish.
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Bodegas Lan

Bodegas Lan

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Bodegas Lan, Rioja, Spain
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The year 1972 Bodegas LAN is founded and named after the initials of the 3 provinces in the Rioja Designation of Origin: Logrono (now La Rioja) Alava and Navarra. It is located in the heart of Rioja Alta which is synonymous with tradition and prestige.

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.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

EMP139045_2007 Item# 122684