2021 Technical Specifications
Alcohol 14.0%
Total Acidity 5.1 g/L
Grape Varieties 100% Tempranillo
Classification Reserva – Selección Especial
Region Rioja
Estate Grown Yes
Oak Types American oak
Bottling Date Jun 2024
Production Details Estate Tempranillo came from Mayorita, Las Monjas, El Palo and El Bardal in Rodezno and Alto del Rey in Labastida; the vineyards are 500–600 m high, on clay-limestone soils, and more than 40 years old. Grapes were harvested manually with field selection, transported refrigerated, gently destemmed and crushed, then optically sorted. Alcoholic and malolactic fermentations occurred naturally in tanks. Maturation lasted two years in estate-made American-oak barrels: new barrels in year one and 4.5-year-old barrels in year two, with four traditional barrel-to-barrel rackings. The analysis also reports volatile acidity of 0.75 g/L as acetic acid and 'sugars' of 1.90 g/L; because the sheet does not explicitly call the latter residual or reducing sugar, it is retained here rather than generalized as residual sugar. Recommended serving range is 16–18°C.
Tasting Notes Intense garnet with a ruby rim; ripe redcurrant, raspberry and cherry, with balsamic and spicy notes of vanilla, cinnamon, cedar, caramel and light toast; broad, fresh and balanced, with polished sweet tannins and a long, persistent finish.
Food Pairing Aperitifs, snacks and barbecues; rice, pasta, creamy dishes, and mildly flavored grilled meat or fish.
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.1 g/L
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Tempranillo
Classification Crianza
Region Rioja
Estate Grown Yes
Oak Types American oak
Bottling Date Jun 2023
Production Details Estate Tempranillo came from approximately 40-year-old vineyards in Rodezno and Labastida, at 500–600 m on clay-limestone soils. Grapes were harvested manually in boxes with field selection, transported refrigerated and optically sorted. Alcoholic and malolactic fermentations occurred naturally. The wine matured for two years in estate-made American-oak barrels, new in year one and four-year-old in year two, with four traditional candlelight rackings. Volatile acidity was 0.70 g/L. Recommended serving range is 16–18°C.
Tasting Notes Intense bright garnet with a ruby edge; raspberry, wild strawberry and redcurrant with caramel, vanilla, toffee and roasted-coffee balsamic notes; long, balanced and fresh, with fine silky tannins.
Food Pairing Aperitifs, snacks and barbecues; rice, pasta, creamy dishes, and mildly flavored grilled meat or fish.
Sources: www.riojalta.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Tempranillo
Region Rioja
Estate Grown Yes
Oak Types American oak
Bottling Date May 2022
Production Details Estate Tempranillo came from approximately 40-year-old vineyards in Rodezno and Labastida, at 500–600 m on clay-limestone soils. Grapes were harvested manually in boxes with field selection, transported refrigerated and optically sorted. Alcoholic and malolactic fermentations occurred naturally. The wine matured for two years in estate-made American-oak barrels, new in year one and barrels previously used for four wines in year two; four traditional candlelight barrel-to-barrel rackings separated sediment and avoided aggressive filtration. Volatile acidity was 0.70 g/L. Recommended serving range is 16–18°C.
Tasting Notes Bright, deep garnet with cherry tones; ripe strawberry, raspberry and red blackberry, followed by vanilla, caramel, cinnamon, clove and nutmeg; rounded and balanced with fresh entry, sweet rounded tannins and a long fruity-balsamic finish.
Food Pairing Aperitifs, snacks and barbecues; rice, pasta, creamy dishes, and mildly flavored grilled meat or fish.
Sources: www.riojalta.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.9 g/L
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Tempranillo
Classification Crianza
Region Rioja
Estate Grown Yes
Oak Types American oak
Bottling Date Mar 2021
Production Details Estate Tempranillo came from Mayorita, El Bardal and El Rebollar in Rodezno and Alto del Rey in Labastida; vineyards are 500–600 m high, on clay-limestone soils, and more than 40 years old. Grapes were harvested manually, transported refrigerated in 300 kg boxes, gently destemmed and crushed. Alcoholic and malolactic fermentations occurred naturally in tanks. Maturation lasted two years in estate-made American-oak barrels, new in year one and four-year-old in year two, with four traditional barrel-to-barrel rackings. Volatile acidity was 0.74 g/L.
Tasting Notes Bright ruby with cherry tones; red strawberry, raspberry, redcurrant and cherry with vanilla, toffee, coffee cream, cinnamon, brioche and hazelnut; balanced and fresh with soft, sweet, rounded tannins.
Food Pairing Aperitifs, snacks and barbecues; rice, pasta, creamy dishes, and mildly flavored grilled meat or fish.
Sources: www.riojalta.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.5 g/L
Total Acidity 5.62 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Tempranillo
Classification Crianza
Region Rioja
Estate Grown Yes
Oak Types American oak
Bottling Date Sep 2019
Production Details Estate Tempranillo came from Mayorita, El Bardal and El Rebollar in Rodezno and Alto del Rey in Labastida; vineyards are 500–600 m high, on clay-limestone soils, and more than 40 years old. Grapes were harvested manually with field selection, transported refrigerated in 300 kg boxes, gently destemmed and crushed. Alcoholic and malolactic fermentations occurred naturally. Maturation lasted two years in estate-made American-oak barrels, new in year one and barrels previously used for four wines in year two, with four traditional candlelight rackings. Volatile acidity was 0.76 g/L.
Tasting Notes Clean, bright ruby with red-cherry tones; raspberry, cranberry, redcurrant and red plum with vanilla, milk pastry, nutmeg, caramel and hazelnut; balanced and fresh with approachable tannins and a soft, rounded finish.
Food Pairing Aperitifs, snacks and barbecues; rice, pasta, creamy dishes, and mildly flavored grilled meat or fish.
Sources: www.riojalta.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.5%
pH 3.61
Total Acidity 5.1 g/L
Grape Varieties 100% Tempranillo
Classification Crianza
Region Rioja
Estate Grown Yes
Oak Types American oak
Bottling Date Sep 2018
Production Details Estate Tempranillo came from Mayorita, Rebollar, Bardal and selected El Palo parcels in Rodezno and Alto del Rey in Labastida; vineyards are 500–600 m high, on clay-limestone soils, and more than 40 years old. Grapes were harvested manually in 300 kg boxes and transported refrigerated. The Bordeaux model of destemming and crushing preceded controlled alcoholic and malolactic fermentations. Maturation lasted two years in estate-made American-oak barrels, new in year one and four-year-old in year two, with four traditional candlelight rackings. Total polyphenol index was 58.
Tasting Notes Clean, bright, medium-deep ruby; raspberry, wild strawberry and red plum followed by vanilla, nutmeg, caramel and cedar; savory, balanced and fresh with soft tannins and a harmonious finish.
Food Pairing Aperitifs, snacks and barbecues; rice, pasta, creamy dishes, and mildly flavored grilled meat or fish.
Sources: www.riojalta.com ↗ · Compare this vintage
1994 Technical Specifications
Alcohol 12.0%
Grape Varieties Almost 100% Tempranillo
Classification Crianza
Region Rioja
Oak Types American oak
Bottling Date Jan 1997
Production Details Fruit came from Haro, Labastida and Briñas. Fermentation was temperature-controlled in stainless-steel vats. The wine entered American-oak barrels in January 1995 and remained for 24 months, with four manual rackings; the first year was in new barrels. Volatile acidity was 0.68 g/L and sugar-free extract 27.7 g/L. The producer notes that its maturation was equivalent to Rioja Reserva requirements although it was released as Crianza.
Tartaric Acid 6.3 g/L
Tasting Notes Cherry red; fruity with light spice, full and elegant, with abundant mature fruit and a persistent tannic structure.
Sources: www.riojalta.com ↗ · Compare this vintage
1992 Technical Specifications
Alcohol 12.0%
Grape Varieties Primarily Tempranillo; approximately 5% Mazuelo and Graciano, plus 5% Viura
Classification Crianza
Region Rioja
Oak Types American oak
Bottling Date Mar 1995
Production Details Grapes came from Rioja Alta, particularly Briñas, Briones and Labastida. Following stainless-steel fermentation, the wine was placed in large oak vats and moved to American-oak barrels in February 1993 for two years, with manual racking every six months. Volatile acidity was 0.80 g/L and sugar-free extract 26.2 g/L.
Tartaric Acid 5.2 g/L
Tasting Notes Ruby red; delicate aromas of ripe fruit with vanilla, cinnamon and other oak spice; fresh, lively, complete and balanced, with an elegant, long finish.
Sources: www.riojalta.com ↗ · Compare this vintage
1991 Technical Specifications
Alcohol 12.5%
Grape Varieties Primarily Tempranillo with small proportions of Graciano and Mazuelo and less than 5% Viura
Classification Crianza
Region Rioja
Oak Types American oak
Bottling Date Apr 1994
Production Details Grapes came from Rioja Alta, particularly Briñas, Briones, Cenicero and Fuenmayor. After stainless-steel fermentation, the wine spent five months in large wooden vats and 24 months in American-oak barrels from March 1992 to March 1994, with four manual rackings; the first 12 months were in new oak. Volatile acidity was 0.77 g/L and sugar-free extract 27.9 g/L.
Tartaric Acid 5.25 g/L
Tasting Notes Developed Rioja-red color; pronounced, refined nose with subtle new-oak character; full-bodied, lively and long.
Sources: www.riojalta.com ↗ · Compare this vintage
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