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R. Lopez de Heredia Rioja White Vina Gravonia Crianza 2008

  • JS94
  • TA94
  • WS93
750ML / 12.5% ABV
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  • RP95
  • JS95
  • WS94
  • JS94
  • RP93
  • RP94
  • W&S94
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750ML / 12.5% ABV

Winemaker Notes

#59 Wine Spectator Top 100 of 2018

Pale gold in color, this wine offers a fresh, aromatic, complex and developed fruit notes.

Perfect with all kinds of fish, grilled seafood, well-seasoned white meat and pasta.

Critical Acclaim

All Vintages
JS 94
James Suckling
Aromas of candied orange, lemon curd and vanilla custard lead into a medium-bodied, but extremely textural wine with an exciting interplay of tannins, acidity and minerals to create a very elegant whole. Super long finish! Drink or hold.
TA 94
Tim Atkin

Produced in the cooler 2008 vintage, this is even fresher and more ageworthy than the

impressive 2007 Gravonia release. Made entirely from Viura and aged in large wooden

barrels, it’s saline, savoury and complex with classic beeswax, almond paste and citrus

complexity. Effortlessly refreshing. 2018-26. Alcohol: 12.5%

WS 93
Wine Spectator
Rich and firm, this white shows complex flavors of dried apple, creamed pear, heather, white tea, coconut and vanilla. Juicy acidity and light tannins keep this focused, providing structure for the long haul. A lovely example of the traditional style. Drink now through 2026.
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R. Lopez de Heredia

R. Lopez de Heredia

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R. Lopez de Heredia, Spain
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It all started in the middle of the nineteenth century when French negociants visited the Rioja region to find alternative sources of quality grapes to transform into wine, since the phylloxera epidemic had decimated their vineyards. Our founder, Don Rafael López de Heredia y Landeta, a knowledgeable and enthusiastic student in the art of wine making, followed closely in their footsteps.

Don Rafael fell in love with the region and especially the area around Haro, the mythical capital of the Rioja Alta region. He observed that there was a magical combination of soil and climate that would offer the perfect environment for producing wine that would eventually become world famous. Around 1877 he began the design and construction of the complex that is today known as the López de Heredia bodega (winery), the oldest in Haro and one of the first three houses in the Rioja region.

For over a century our emotions have been rooted in our love and passion for this land and its harvest. We cherish our heritage, and this combination of love and the rigorous quality standards we apply, have become our trademark and remains our maxim for today and the future.

Bodegas López de Heredia stands out as one of the few family-run bodegas regulated by the Denominación de Origen Calificada Rioja - DOC (Appellation region).

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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 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 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.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, 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 wine 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.

RAE420244_2008 Item# 423011

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