Winemaker Notes
Viñedos de Ábalos comprises 3ha of vineyards located in a distinct mountain landscape with a huge, sweeping valley between the vineyards of Remelluri and Ostatu, owned by the Marqués de Legarda and his Bodegas de la Real Divisa. The specific vineyards were selected by Telmo Rodríguez, referring to them as "the cherry on the cake."
Blend: 73% Tempranillo, 17% Graciano, 6% Garnacha, 4% Other
Professional Ratings
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Robert Parker's Wine Advocate
The 2021 Viñedos de Ábalos from the last village in the zone was produced with grapes from the Marqués de Legarda, but his name does not appear anywhere. It has a hint of blood and iron, with some seriousness. It's the end of the Sonsierra, a village quite protected that results in wines with a certain austerity. It's medium to full-bodied, with very fine tannins. It has a contained 13.5% alcohol, a pH of 3.62 and 5.44 grams of acidity and comes through as fresh and in superb balance.
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James Suckling
Such depth, with more graphite here to the intense blackberries, incense and blueberries. Vibrant acidity makes this a very lively Rioja. Really long and effortless. Drink or hold.
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Vinous
The 2021 Lindes de Remelluri Viñedos de Ábalos is a blend of 73% Tempranillo, 17% Graciano, 6% Garnacha and 4% other varieties. Hailing from the calcareous clay soils of Ábalos, the wine delivers dark fruit, balsamic hints and a faint note of camphor. The palate is smooth and juicy, with fruit-driven volume and a fine, chalky backbone. The 2021 is a vibrant, textured, expressive red from a distinctive part of the Sonsierra.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.