Winemaker Notes
Blend: 85% Viura, 15% Malvasia
Professional Ratings
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Robert Parker's Wine Advocate
The 1981 Vina Tondonia Blanco Gran Reserva has a complex bouquet of barley sugar, candle wax, dandelion and a touch of melon. The palate is medium-bodied with fine acidity, dried honey and a touch of lemongrass than lends it edge. The finish is bone dry, beautifully defined and persistent in the mouth. Drink now-2030+.
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Vinous
Yellow-gold. Yellow plum, peach and orange rind on the nose, with complicating notes of cinnamon, mace and allspice. The equally complex palate offers sweet pit fruit and citrus flavors and touches of smoky oak and marzipan. Gains weight and nuttiness with air without loss of energy and finishes with clinging honey and orange marmalade qualities. This would be great with a rich poultry or shellfish dish.
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Wine Spectator
An odd yet complementary mix of firm acidity with mature flavors of dried, honeyed fruit gives this white distinctive character. Notes of tangerine and clove linger on the finish. Not for everyone, but unique. Viura and Malvasia.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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 Rioja wines 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.