Winemaker Notes
The Tondonia vineyard has to be is the most spectacular in Haro. Situated in a shell-like depression next to the River Ebro which serves as a border with Rioja Alavesa (the part of the Rioja appellation region belonging to the Basque Country), it is characterised by poplar trees. The soil is alluvial clay with a high proportion of limestone.
Professional Ratings
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James Suckling
A pristine, classic Rioja with vanilla, lanolin, sea salt, light blanched almond and nougat. It’s full-bodied with layers of fruit and intense, unique flavors. Tasting history. Drink now.
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Wine & Spirits
Sixty bucks is not a lot to pay for a wine that will make you smile. Decant this 2008 and it opens into in a brisk cascade of fruit—oranges, lemons, quince, litchi, Asian pear, Buddha’s hand. Those golden fl avors are structured by a fresh Marcona-almond scent and the earthy, satin-rich brilliance that makes great Rioja so compelling.
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Robert Parker's Wine Advocate
The 2008 Viña Tondonia Blanco Reserva has a subtle and elegant nose, shyer than the 2009, a little closed and undeveloped. It's a year with more acidity and less ripeness, with a combination of citrus and honey and a very dry sensation in the palate, a chalky mouthfeel. This feels undeveloped and in need of time in bottle to develop more nuance and complexity. This is a cooler and sharper wine than the 2012 Gravonia or the 2009 Tondonia Blanco. Rating : 95+
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.