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Senorio de San Vicente Rioja 2001

Tempranillo from Rioja, Spain
  • RP93
0% ABV
  • JD95
  • WS92
  • RP92
  • RP93
  • JS91
  • WS90
  • WS92
  • WE93
  • WS92
  • RP91
  • RP91
  • RP91
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Winemaker Notes

"Full medium ruby. Very sexy aromas of dark berries, black plum and sweet, tarry oak. Full, rich and suave, with expansive, compellingly sweet flavors of dark berries and minerals. Harmonious acidity frames and brightens the wine's flavors. Finishes extremely long, with broad, fine-grained tannins that reach the front teeth. This wine was once aged in all American barrels, but now features 60% French (including some Darnajou barrels) and 40% American oak, all new. A superb vintage for this Rioja.

Intense red cherry, covered with ruby and garnet tones. Very clean. Enormous complexity in nose, highlights of red fruits with elegant lactic notes, spices, vanilla and rich aroma of toasted oak. Very fine and sexy. Flavorful, with a magnificent backbone and excellent structure. Dry, potent, complex, with great equilibrium. Smooth in the mouth with firm and ripe tannins. The finish leaves mineral notes, spices and red ripe fruit; a very pleasnt and elegant finish.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
This single-vineyard estate-bottled Rioja has been a consistent winner in recent vintages. Not surprisingly, in such a great year as 2001, it performed fabulously well. Aged 20 months in primarily French oak, and bottled unfiltered, it is Spain’s version of a top-flight Pomerol. It boasts a deep ruby/purple color as well as an expressive bouquet of crushed red and black fruits, cedar, spice box, licorice, and smoked herbs. With great fruit, an opulent, full-bodied palate, tremendous purity as well as length, and abundant fruit and glycerin nearly concealing the moderate tannin, it should drink well for 8-10 years.
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Senorio de San Vicente

Senorio de San Vicente

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Senorio de San Vicente, Rioja, Spain
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Señorio de San Vicente is based in the Rioja municipality of San Vicente de la Sonsierra, place of origin of great wines. Everything starts in a vineyard with an exceptional location, La Canoca, with an indigenous almost extinguished variety planted, Tempranillo peludo, with special conditions to give birth to complex and age-worthy wines. The result is a major wine that is named after the winery.

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 Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. 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 Baja 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 around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), 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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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

STEVICENTE_2001 Item# 81324