Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Ostatu Rioja Reserva 2011

Tempranillo from Rioja, Spain
    14.45% ABV
    All Vintages
    Currently Unavailable $34.99
    Try the
    34 99
    34 99
    Save $0.00 (0%)
    Ships Tomorrow
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    1
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    14.45% ABV

    Winemaker Notes

    Intense and clear aroma, red fruits with outstanding expressivity on a creamy wooden background, spicy nuances and mineral touch. Tasty, fleshy, with excellent weight of fruit, firm and sweet tannins, fine toasty notes with a great structure.

    Critical Acclaim

    All Vintages
    Ostatu

    Ostatu

    View all wine
    Ostatu, Rioja, Spain
    Image of winery
    Bodegas Ostatu is a family winery located in the heart of the Rioja Alavesa region in the town of Samaniego.

    The Saenz de Samaniego family has been in the area for many generations. The vineyards, which are protected by the Sierra Cantabria range, are composed of chalk and clay. The average age of the vines is 50 years old. Until recently all the wine was made in the carbonic maceration process with the intent being wines for early consumption.

    This philosophy recently changed when Hubert de Bouard de Laforest of Chateau Angelus saw the vineyard sites of the family and expressed an interest in collaborating on a special project. He realized that the age of the vines, combined with the unique orientation of the vineyards, could produce drastically different wines that could compete on the world stage. By changing over from carbonic maceration to traditional fermentation and by reducing yields in the vineyards the wines made a drastic change in style.

    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

    View all wine

    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.

    EWLSPOSTRES11_2011 Item# 178348