Winemaker Notes
Beautifully developed Rioja with aromas of dark fruit, red cherry, spice, tobacco and mocha. The palate shows complexity and structure with layers of black fruit, spice, toasty oak and gentle resolved tannins, to give a long and elegant finish.
Serve with roast meat dishes, or simply with fine ham and cheeses.
Blend: 85% Tempranillo, 15% Graciano
Professional Ratings
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James Suckling
Savory red plums, berries and citrus with subtle sweet spices, tar and pepper. Juicy and firm-grained with medium body and a long, lightly leathery finish. Tempranillo and graciano. Delicious now but can keep if you’re looking for additional tertiary complexity.
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Wine Spectator
Dried rosemary, spice box, iron and mineral notes are a fragrant overtone for this firm, fresh red, which layers mandarin orange peel–infused acidity and chewy tannins with pureed cherry, dried raspberry, red licorice and cola. Lightly plump and focused through the lingering finish. Tempranillo and Graciano. Drink now through 2033.
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.