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Bodegas Olarra Cerro Anon Reserva 2006

Tempranillo from Rioja, Spain
  • RP92
0% ABV
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Winemaker Notes

Cherry red with ruby highlights. Complex, fine aromas. Round and well balanced on the palate, as a result of its long period in the bottle.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2006 Cerro Anon Reserva is a blend of 80% Tempranillo, 5% Garnacha and 15% Mazuelo and Mazuelo that is aged for 20 months in American oak. Noticeably deep in color, the nose is very pure with notes of blackberry, violet, leather and a hint of lavender emerging with time. The palate is medium-bodied with a citrus-fresh entry. It is very well-balanced with supple tannins and subtle leather and tobacco notes infusing the dark plum and summer berry fruit. This is a very well-crafted wine that stays true to exactly what Rioja ought to be. Excellent. Drink now-2018.
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Bodegas Olarra

Bodegas Olarra

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Bodegas Olarra, Rioja, Spain
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Bodegas Olarra is located on the outskirts of Logroño, in the heart of the Rioja Qualified Designation of Origin and within the highly regarded sub-area of Rioja Alta. Since its establishment in 1973, Olarra has been noted for the beauty and complexity of its unique premises thanks to its Y-shaped ground plan and its 111 hexagonal domes. Bodegas Olarra is commonly known as the Cathedral of Rioja. This winery tastefully merges cutting edge wine-related technologies with the traditional winemaking methods of La Rioja, and as a result, it creates wines with the strictest parameters of quality.

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 Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. 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 Baja 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 around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), 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.

CLA742_2006 Item# 125692