Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2016 / 750ml | ≈ $80.78Original €71.75≈ £61.00 | tienda.riojalta.com ↗ |
| Lowest shop price | 2016 / 750ml | ≈ $69.06Original CHF 57.21 | decantalo.ch ↗ |
2016 Technical Specifications
Alcohol 14.0%
pH 3.61
Total Acidity 5.4 g/L
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Soil Open-textured, Limestone-rich soils in rodezno, Briñas and villalba; alluvial soil dominated by gravel and small rounded stones at montecillo
Estate Grown Yes
Sites Tempranillo from selected estate vineyards in Villalba, Briñas and Rodezno; Graciano from the Montecillo estate vineyard in Fuenmayor
Bottling Date May 2021
Production Details Grapes were hand-harvested into boxes, first selected in the vineyard, transported refrigerated and optically selected at the winery. Alcoholic and malolactic fermentations occurred naturally. Selected wines matured for four years in self-made American-oak barrels averaging 4.5 years old, with traditional rackings every six months. Recommended serving temperature is 16–18°C.
Tasting Notes Intense garnet with a bright ruby rim; red woodland fruit, black cherry and blueberry; tobacco, black pepper, tea leaf, coffee, mocha, vanilla and cinnamon; fruity and balsamic, fine, balanced, elegant and fresh, with soft polished tannins and a long, complex finish
Food Pairing Lightly spiced meats and fish, chocolate desserts, or as an after-dinner glass
2015 Technical Specifications
Alcohol 14.5%
pH 3.62
Total Acidity 5.5 g/L
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva; Selección Especial release
Region Rioja
Sites Tempranillo from selected estate vineyards in Villalba, Briñas and Rodezno; Graciano from Montecillo in Fuenmayor
Fermentation Vessels Tanks
Bottling Date February 2020
Serving Temperature 17°C · 63°F
Production Details Tempranillo was harvested first and Graciano 23 days later. Refrigerated grapes in small boxes underwent optical berry selection. Alcoholic fermentation lasted 21 days in tanks, followed by malolactic fermentation there. From January 2016, the wine matured for four years in self-made American-oak barrels averaging 4.5 years old and was traditionally racked every six months.
Tasting Notes Medium-high depth with a garnet rim; wild strawberry, red cherry, plum, blackberry and cranberry; tobacco, brioche, ground coffee, caramel, cedar and cinnamon blossom; fresh, balanced and elegant, with polished tannins and a delicate, very long finish
Food Pairing Meats, stews, seasoned fish, chocolate-coated or red-fruit desserts, or as an after-dinner glass
Sources: www.riojalta.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.5%
pH 3.61
Total Acidity 6.2 g/L
Grape Varieties 89% Tempranillo; 11% Graciano
Classification Gran Reserva
Region Rioja
Sites Tempranillo from Briñas, Rodezno and Villalba; Graciano from Montecillo in Fuenmayor
Vine Age Tempranillo vineyards more than 60 years old
Fermentation Vessels Tanks
Bottling Date November 2016
Production Details Grapes were collected in boxes, transported refrigerated, gently destemmed and crushed. Alcoholic fermentation lasted 17 days in tanks, followed by natural malolactic fermentation lasting 75 days. In June 2012 the selected wines entered self-made American-oak barrels averaging 4.5 years old for four years and were traditionally racked eight times barrel-to-barrel.
Tasting Notes Deep cherry red with garnet rim; blackberry preserve, red raspberry and orange peel; tobacco box, cedar, liquorice, clove, mint chocolate and toasted wood; fresh and lively, with polished silky tannins and a very long citrus-balsamic finish
Food Pairing Main courses, meats, stews, chocolate-covered desserts, or as an after-dinner glass
Sources: www.riojalta.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 13.5%
pH 3.55
Total Acidity 5.9 g/L
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Sites Tempranillo from Briñas, Labastida and Villalba; Graciano from Montecillo in Fuenmayor
Vine Age Tempranillo vineyards more than 60 years old
Fermentation Vessels Stainless-steel tanks
Bottling Date July 2015
Production Details Grapes were harvested into boxes, transported refrigerated, gently destemmed and crushed. Alcoholic fermentation lasted 18 days in stainless-steel tanks at controlled temperature, followed by natural malolactic fermentation lasting 94 days. From March 2011 to March 2015 the wines matured in self-made American-oak barrels that were four years old, with traditional barrel-to-barrel racking every six months.
Tasting Notes Cherry red with garnet rim; plum, ripe grape, blackberry preserve and red raspberry; tobacco leaf, cedar, liquorice, vanilla, mint chocolate and ground coffee; fresh and balanced, with polished silky tannins and a long balsamic finish
Food Pairing Main courses, meats, stews, chocolate-covered desserts, or as an after-dinner glass
Sources: www.riojalta.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.5 g/L
pH 3.55
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Sites Tempranillo from Briñas, Labastida and Villalba; Graciano from Montecillo in Fuenmayor
Vine Age Tempranillo vineyards more than 60 years old
Fermentation Vessels Stainless-steel tanks
Bottling Date November 2014
Serving Temperature 17°C · 63°F
Production Details Grapes were harvested into boxes, transported refrigerated, gently destemmed and crushed. Alcoholic fermentation lasted 17 days in stainless-steel tanks at controlled temperature, followed by natural malolactic fermentation lasting 78 days. From April 2010 to April 2014 the wines matured in self-made American-oak barrels that were four years old, with traditional barrel-to-barrel racking every six months.
Tasting Notes Intense, bright cherry red; vanilla, toasted caramel, mint chocolate, tea leaf and cinnamon, followed by stewed fruit and prune; smooth, balanced and fresh, with soft tannins and an elegant complex finish
Food Pairing Main courses, meats, stews, chocolate-covered desserts, or as an after-dinner glass
Sources: www.riojalta.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.5 g/L
pH 3.56
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Sites Tempranillo from Briñas, Labastida and Villalba; Graciano from Montecillo in Fuenmayor
Vine Age Tempranillo vineyards more than 60 years old
Fermentation Vessels Stainless-steel tanks
Bottling Date November 2012
Serving Temperature 17°C · 63°F
Production Details Alcoholic fermentation took place in stainless-steel tanks at 28°C for 15 days, followed by natural malolactic fermentation lasting 98 days. From April 2008 to April 2012 the wine matured in self-made American-oak barrels that were four years old, with traditional barrel-to-barrel racking every six months.
Tasting Notes Ruby-edged red; creamy bouquet with cinnamon, vanilla, cocoa, tobacco box and woodland notes, followed by red-fruit compote and cherry liqueur; balanced and fresh, with elegant tannins and a long tobacco, cedar, spice and coffee-caramel finish
Sources: www.riojalta.com ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.4 g/L
pH 3.61
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Sites Vineyards in Briñas, Labastida and Villalba
Vine Age Vineyards more than 40 years old
Fermentation Vessels Stainless-steel tanks
Bottling Date November 2010
Serving Temperature 17°C · 63°F
Production Details Grapes were collected in 350 kg bins and transported refrigerated. Alcoholic fermentation took place in stainless-steel tanks at 28°C for 15 days, followed by natural malolactic fermentation lasting 38 days. From March 2006 to March 2010 the wine matured in self-made American-oak barrels that were four years old, with traditional barrel-to-barrel racking every six months; the blend rested before bottling.
Tasting Notes Bright medium-depth cherry red with ruby rim; almond, mint chocolate, vanilla and roasted notes followed by fruit preserve; structured and balanced, with pleasant acidity, soft rounded tannins and a long complex finish
Sources: www.riojalta.com ↗ · Compare this vintage
2004 Technical Specifications
Alcohol 13.7%
Residual Sugar 1.6 g/L
pH 3.56
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Sites Vineyards in Briñas, Labastida and Villalba
Vine Age Vineyards more than 40 years old
Bottling Date February 2009
Serving Temperature 17°C · 63°F
Production Details Alcoholic and malolactic fermentations proceeded normally. From January 2005 to January 2009 the wine matured in self-made American-oak barrels that were four years old, with traditional barrel-to-barrel racking every six months.
Tasting Notes Bright medium-depth cherry red with a slight brick rim; balsamic notes, vanilla, coconut, chocolate and truffle around preserved fruit; balanced, with elegant acidity, enveloping silky tannins and a long roasted-spice and preserved-fruit finish
Sources: www.riojalta.com ↗ · Compare this vintage
2001 Technical Specifications
Alcohol 12.7%
Residual Sugar 3.47 g/L
pH 3.62
Total Acidity 6.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 90% Tempranillo; 10% Graciano
Classification Gran Reserva
Region Rioja
Sites Tempranillo from Briñas, Labastida and Villalba; Graciano from the Melchorón I and II estates in Briones and Rodezno
Vine Age Tempranillo vineyards more than 40 years old
Bottling Date June 2006
Serving Temperature 17°C · 63°F
Production Details Alcoholic and malolactic fermentations proceeded without incident. From February 2002 to May 2006 the wine matured in self-made American-oak barrels that were four years old, with traditional barrel-to-barrel racking every six months. It received very gentle filtration before bottling and may develop sediment with age.
Tasting Notes Medium-depth ruby red with brick edges; preserved fruit over balsamic spice, leather, coffee and mint chocolate; structured and rounded, with sweet polished tannins and a broad, soft, persistent finish
Sources: www.riojalta.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2001 / 750ml | ≈ $229.67Original €204.00 | gute-weine.de ↗ |
| Shop price | 2004 / 750ml | ≈ $207.15Original €184.00 | gute-weine.de ↗ |
| Shop price | 2005 / 750ml | ≈ $166.62Original €148.00 | gute-weine.de ↗ |
| Shop price | 2016 / 750ml | ≈ $69.06Original CHF 57.21 | decantalo.ch ↗ |
| Shop price | 2016 / 750ml | ≈ $71.16Original CHF 58.95 | flaschenpost.ch ↗ |
All 8 shop prices → · Five recent references.
Producer Information
Website
Address
Av. de Vizcaya, 8, 26200 Haro, La Rioja, Spain
Phone
+34 941 31 03 46
Email
Owner
La Rioja Alta, S.A. Group
Cellarmaster
Julio Sáenz