R. Lopez de Heredia Rioja White Vina Tondonia Gran Reserva 1994 Front Label
R. Lopez de Heredia Rioja White Vina Tondonia Gran Reserva 1994 Front Label

R. Lopez de Heredia Rioja White Vina Tondonia Gran Reserva 1994

  • RP96
750ML / 12% ABV
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  • WS93
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  • RP95
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750ML / 12% ABV

Winemaker Notes

The White Tondonia Gran Reserva is golden in color with persistent and complex aromas. Aged 10 years, being racked twice per year, this wine is round and very smooth on the palate.

Blend: 90% Viura, 10% Malvasia.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Released even later than the red, the 1994 Vina Tondonia Blanco Gran Reserva, the most classical of all whites in existence in Spain, is a blend of 90% Viura and 10% Malvasia Riojana fermented in old (ancient!) oak vats with indigenous yeasts and matured in well-seasoned American oak barrels for ten years (yes, you read it correctly, ten years in barrique). It was bottled unfiltered in March 2005. This is by far the most complex white, with notes of curry and meat broth (think umami), that are complex, subtle and aromatic, plus show developing notes of mushrooms, autumn forest, aromatic herbs and hints of petrol and perhaps–and this might not be politically correct–traces of asparagus and mustard! The palate reveals a very compact wine, very intense, round but focused, with high-pitched flavors, great acidity and length. The wine is a chameleon, keeps changing in the glass, while the notes of green nuts, curry and morels made me think of a wine from the Jura. After drinking bottles from the 1940s, 50s and 60s, I can promise you this wine will outlive most of us, as the whites age even longer than the reds. 8,800 bottles exist.
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R. Lopez de Heredia

R. Lopez de Heredia

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R. Lopez de Heredia, Spain
R. Lopez de Heredia Winery Image
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.

WVWVONTONBLGR_1994 Item# 149063

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