Winemaker Notes
Clean and bright, with an intense garnet color and delicate brick-red edges. Remarkable intensity and aromatic complexity, embodying the essence of a classic Rioja Gran Reserva. Notes of raisins and candied black plums blend harmoniously with subtle aromas from barrel aging and bottle maturation: Lebanese cedar, tea leaves, cinnamon, dark chocolate, vanilla, pepper, and nutmeg. On the palate, seamlessly balancing the elegance and power of its tannins with refined freshness and equilibrium. The finish is broad and intense, with lingering balsamic and sweet spice notes that contribute to its long and elegant bouquet. An optimal drinking stage, which will continue to evolve, gaining even greater finesse and complexity over time.
Blend: 95% Tempranillo, 3% Graciano, 2% Mazuelo
Professional Ratings
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James Suckling
2011 is a forgotten vintage after the famous 2010, but you shouldn't forget it if you are a smart buyer. Aromas of vanilla, orange peel, black walnuts, truffles, toffee, black sesame, balsam and moss. So savory yet juicy and vibrant, with a long, long finish. So much pleasure here. A little less vertical than the 2010, but so linear and endless.
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Jeb Dunnuck
A special wine, newly released from an excellent vintage, the 2011 Gran Reserva 890 is a vineyard-selection of high-altitude sites and includes 3% Graciano and 2% Mazuelo. The Mazuelo was co-fermented with the 95% Tempranillo and spent six years in American oak, during which the best barrels were selected for this wine, followed by six years in bottle; bottling took place July 2018. Tannins attack the front of the medium-bodied palate and melt, finding an enduring freshness through the midpalate and lengthy finish. There’s a savory woody character that dominates over subtle red plum and cherry fruit.
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Robert Parker's Wine Advocate
There's no new 890 until 2028, so this year, I once again tasted the 2011 Gran Reserva 890, their longest-aging red, which matured in used American oak barrels for six years, and produced just three or four times per decade. It's mostly Tempranillo with 3% Graciano and 2% Mazuelo, with the Graciano vinified separately. 2011 was a warm and ripe year, but the wine has medium ripeness and 14% alcohol, with a pH of 3.7 and 5.8 grams of acidity. It has a tertiary nose, with notes of wet fur, leather, truffles, spices, earth and forest floor, decayed leaves and a hint of smoke. The palate is velvety, with fully resolved tannins and a long, very tasty finish. It's by far the most evolved of the wines I tasted this time, with some rustic character, starting to show notes of iodine and an earthy touch. It might not be as long lived as I initially anticipated. It finishes with a slight bitterness.
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Vinous
The 2011 Gran Reserva 890 from Rioja Alta is a fully evolved red. Already mahogany in hue, it's steeped in tertiary complexity. Aromas include wild herbs like thyme and oregano alongside hints of cola and licorice, clearly revealing its maturity. This is silky and vibrant, with tension and finely polished tannins that glide across the palate. There's precision to the development here. This gradually unfurls notes of black olive, a faint tarry edge and a medley of herbal tones. It is a classic Rioja of depth and elegance. The animal whiff on the finish is subtle, more an indication of character than a flaw, adding an extra layer to its sophisticated composition.
Always evolving quality, elegance, innovation, evolution... They are the pillars on which the five founding families erected our winery in 1890 and built a way of living, feeling and producing wines of the highest quality that continue to evolve subtly, perfectly adapting to new tastes. This is how the permanent pursuit of excellence started; a pursuit that continues into the 21st century with identical enthusiasm. We draw the best from our winemaking tradition and wisdom —our own cooperage, manual racking, long ageing periods, etc.— and combine it with the most modern winemaking technology. Today, our wines are an international exemplar of the great wines of Rioja and our brands are present in the best restaurants across all continents.
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.