Winemaker Notes
The White Tondonia Gran Reserva is golden in color with perfumed, persistent and complex aromas. Aged 10 years, being racked twice per year, this wine is round and very smooth on the palate.
This wine pairs well with all kinds of fish either boiled or grilled, preferably with sauce. All types of rice, including risotto-style. All different kinds of egg dishes. White meats such as chicken, turkey and pork. All pastas and cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
No white Gran Reserva had been produced since 1996, and the next vintage will be 2001. The 2001 Viña Tondonia Blanco Gran Reserva is a wine that has the textbook profile of a white Tondonia, with hints of diesel, mushroom, citrus and honey. The oak is still noticeable, and the wine feels young and with a long life ahead. 2001 was an extraordinary vintage, and the grapes were very healthy. They started picking the white grapes the 8th of October, and the last grapes were picked the 29th of October, with 21 days of good weather. The grapes ripened properly and thoroughly, and the wine has great balance for a long aging in bottle. This is 90% Viura and 10% Malvasía Riojana that fermented in their 153-year-old oak vats with indigenous yeasts and matured in used barrels for 10 years.
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James Suckling
Wonderful aromas of almonds, nougat, dried peaches and vanilla bean follow through to a full body with a dense palate of ripe fruit and amazing, unique vanilla cream. Some candle wax and light varnish, too. Historical taste of Rioja that every wine lover should try.
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.