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Flat front label of wine
Flat front label of wine

Ysios Reserva 2004

Tempranillo from Rioja, Spain
  • WE89
  • WS87
13.9% ABV
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13.9% ABV

Winemaker Notes

Attractive ruby red colour. Good intensity on the nose. Ripe, dark fruit aromas with a marked, elegant reminder of toasted oak. Supple and concentrated on the palate with well assembled tannins. Good balance and a long, very persistent finish.

Thanks to its acidity and smooth mouth-feel this wine will go well with virtually any dish. It is a good red wine for oily fish, and of course with meat and game.

Critical Acclaim

All Vintages
WE 89
Wine Enthusiast
Ysios is the wavy-roofed, Calatrava-designed winery that graces all those postcards from Rioja. But over the years this Pernod Ricard property has struggled with consistency. Nevertheless, the 2004 is probably the best wine to date from Ysios; it offers creamy but fresh berry aromas backed by cherry, raspberry and plum flavors. With mocha and chocolate on the finish, it has a bit of everything that we’re looking for. Just shy of the 90-point range, but like we said, it’s Ysios’ best wine so far.
WS 87
Wine Spectator
Smoke and tar notes frame plum, mineral and chocolate flavors in this generous red. Maturing now, but the firm tannins keep it focused. Drink now through 2011. 2,500 cases imported.
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Ysios
Ysios, Rioja, Spain
The bodega is located in the Carravacas estate (Laguardia) right in the heart of the Rioja Alavesa.

The bodega farms a total cultivated area of vineyards that is over 123 acres of Tempranillo with an average age of 25 to 30 years. These vineyards are divided into 12 lots that are harvested by hand and the grapes are vinified separately so that each lot can express all of its unique character.

THE WINEMAKER
Diego Pinilla, joined Ysios when it was still at the drawing board stage. He has been involved from the outset in the design of the cellar building and the conception of the wine. This will be his fourth vintage at Ysios. "For me, it is vital that the wine should have great delicacy and elegance on the nose. With Ysios Vendimia Seleccionada we have achieved a velvety, syrupy wine with a long finish. A modern wine, but clearly a Rioja"
- Diego Pinilla

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. 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 high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least 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, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

SOU235811_2004 Item# 110695