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| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 93 pts. in 26 notes) - hiding notes with no text | | | Tasted by AudunG on 5/6/2023 & rated 89 points: Soft, juicy and delicious, but lacks the greatness that I have tasted in earlier bottles. (346 views) | | | Tasted by El Tino on 3/25/2023 & rated 93 points: Second bottle of this vintage after rushing the first. Decanted for only 1/2 hr,- there’s a lesson there. 1 hr minimum next time, as I feel there are more layers here. This is very smooth and classy, no astringency but lots of dark berry fruit, balanced with vanillin from the oak, all rather subtle and background. We had it with cold cuts and it worked very well. (323 views) | | | Tasted by Tgood on 10/4/2022 & rated 94 points: 10 years since last bottle - stored at 55F - little evolution - remains dense and youthful - oak which was more upfront in 2012 has largely taken a backseat - raspblueberry pie w cinnamon and sage and earth dust. Dense chewy fruit nicely accented by ample superfine tannins and tart acids that keep the wine focused and lively - in a good place. (508 views) | | | Tasted by ThompsonandFrench on 6/30/2022 & rated 88 points: This just isn’t the best vintage of Olivo. It’s ok, but not a match for the better years.
Decanted thru Rabbit. 3 hours. Suggest 1-2 hours next time. Drunk alongside some lesser, younger names. The Olivo had some lovely crushed wild strawberry flavours, but was veering towards extraction. The Cubillo 12 and Cal Pla 18 were preferred by many at this office team drinks evening. (627 views) | | | Tasted by Kris G on 4/5/2019 & rated 93 points: Soft, elegant, juicy, expression of its terroir, beautiful acids, tobacco and coffee as a subtle tertiary aroma. Very well balanced, a wonderful Rioja.
opnieuw prachtige vertoning, versmolten, zacht, elegant, sappig, expressie terroir, prachtige zuren, tabak en koffie als subtiele tertiaire aroma's (1599 views) | | | Tasted by Vinogan(s) on 3/5/2019 & rated 93 points: Complex and nicely fused together, mineral, elegant, soft and juicy, long finish. (1391 views) | | | Tasted by Christian von Dresky on 2/24/2019 & rated 95 points: It is what it is, a wonderful wine. Fruit, structure, tannins, everything very equilibrated. Is on top now and can go some more years. (1363 views) | | | Tasted by Christian von Dresky on 12/17/2017 & rated 94 points: Direkt nach dem Öffnen und dekantieren: Erdbeeren. Ich war fast ein wenig enttäuscht über die Primärfruchhtigkeit. 5 Stunden später hatte der Wein dann sein ganzes Potential entfaltet. Kraftvoll und mit Druck am Gaumen aber ohne muskulös zu sein. Ein wunderbares Säurespiel, frische Früchte, Nelken und Zimt und perfekt eingebundene, reife Tannine. Obschon wir Pegau, Adeneuer GG Rosenthal und anderes am Start hatten war dieser Rotwein der eindeutige Gewinner des Abends. Wirklich herrlich ausbalanciert und einer der großen Weine aus der Rioja. 94+ (1870 views) | | | Tasted by "Rhône Rider" on 8/10/2017 & rated 93 points: Lillarød.
Heftig struktur, biter, herlig, saftig, syrlig. Lite fat, lang. Herlige saker. Faktisk veldig lik 2011, og viser foreløpig lite tegn på modning. Kanskje ørlite tobakk. Trenger mye tid. 93 (1935 views) | | | Tasted by Christian von Dresky on 12/30/2016 & rated 94 points: I wonder why people do not understand this wine. This is one of the great true riojan wines and it needs: time! Now, at the age of 11 years it is still very young, with a lot of clout, strenght and tannins but it is already great and beside the new wood and the concentration a very fine and subtle wine. (1830 views) | | | Tasted by Harley1199 on 3/12/2016: Riesling Blitzkrieg by FC1910; 3/11/2016-3/12/2016 (Teatro Campos Elíseos - Bilbao): No surprises at all. Red fruit and sticks smells on the nose.
Tannic, short and no very well-integrated on the palate.
That's what it is...my mates agreed.
The only bottle with wine after lunch.
Sin sorpresas. Olores a frutillos rojos y a tablones en nariz.
En boca tánica, corta y no muy bien integrada.
Eso es lo que es...mis colegas coincidieron.
La única botella con vino al terminar la comida. (3874 views) | | | Tasted by SimonG on 11/8/2015 & rated 93 points: Deep purple red. The look and viscosity of Ribena. Very plush. Full bodied but beautifully resolved. Enough acidity to carry it through. Full, soft and long. Gets more floral with air. **** (2546 views) | | | Tasted by Herschel Krustofski on 5/2/2015 & rated 94 points: My first 2005 Olivo: Opens up after a 2 hour decant and performs well for another 2 hours. Wood (cigar box) and spice notes. Slowly fruit emerges. Wild strawberries, plum and blackberry.
Ripe and elegant - one of the loveliest Riojas I've tasted from this vintage.
Best with substantial food at this stage.
Still young. Has many more years to go. 93-94.
Spent 17 months in oak, btw. (2250 views) | | | Tasted by wild haggis on 1/1/2015 & rated 93 points: Sadly my last bottle of this...yes it will age easily for longer...but it's just so tempting now. Lovely crunchy fruit, beautifully balanced use of oak, fresh and just very satisfying. Went down well will turkey and all the trimmings on Xmas day. Have bought some 2010 to refresh the cellar. (2207 views) | | | Tasted by Tgood on 1/21/2012 & rated 93 points: dense dark opaque ruby, effusive clean red raspberry , sweet vanillin (deft woodwork; professional makeup job accenting positives not caked on to cover flaws), long, fresh, tart, and nice medium fine tannins. Getting some more of this one which is fun to drink now but should age long and gracefully given its stuffing and bones. (3753 views) | | | Tasted by Papies on 6/21/2011 & rated 88 points: Rioja through the Decades (The Sampler, South Ken, London): Purple red, very moder in style (not a bad thing at all) . Sharp fresh nose, fruit fwd and with lots of oak notes. Too YOUNG. and 88 for now but with lots of potential. Wait (4094 views) | | | Tasted by Stephen_Skelton_MW on 2/17/2011 & rated 95 points: Couldn't wait any longer and just had to try a bottle. And - - - what a HUGE wine - not huge in the 17% over the top type of way, but huge in a mouth-filling, tooth loosening, mind-blowing sort of way. Great colour, deep core and pretty pink rim, with great fruit evident on the nose at the outset. On the palate, fresh acidity, ripe tannins with a hint of oak. Slightly drying on the finish, but so satisfying. This is way too young now, another 2 years at least before I get tempted again. I will still be drinking this is 10 year's time. (3660 views) | | | Tasted by dougsmith on 10/29/2010 & rated 92 points: 2004 vs. 2005 in Spain with Helio San Miguel (New York): Black with a deep ruby rim. Nose of blueberries, aromatic herbs like lavender, caramel, and a touch of earthiness. Medium to full bodied on the palate, dry, focused with grippy tannins. An excellent wine but still youthful. Group's #3, my #4. (4162 views) | | | Tasted by rayq on 1/19/2010: Contino Dinner with Jesús Madrazo (The Ledbury): Tempranillo 90% Graciano10%
This wine is fermented in large French oak vats. Malolactic fermentation takes place in new French oak barrels and the wine is subsequently aged in French, American and Hungarian oak casks. So yes it sees a fair bit of wood! While the Gran reservas may be made to recall the Rioja of old this is undoubtedly modern. Ripe upfront fruit from a single vineyard around a 1000 year old oak tree that gives the wine its name (and a seperate plot of Graciano) and toasty oak flavours dominate. This is full rich and sexy.
In the mouth it has a velvet texture and while there is a touch of heat it is balanced because there is lovely ripe fruit. Traditionalists will not like it but for me this is good modern Spanish wine that has the stuffing to age and it will be very interesting to see what this is like in another decade or more.
All the 05’s were excellent it seems to be a very successful year for Contino. (4086 views) | | | Tasted by Joe_Montana on 10/20/2008 & rated 89 points: Un bebé que promete. Gran nariz a fruta roja y poco madura, algo agreste todavía. Un poco de volátil sospechosa. En boca tiene un tanino todavía marcado por la madera pero de gran calidad. Acidez marcada. Vamos a ver como evoluciona, pero por ahora tiene buena pinta. (2479 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| NOTE: Scores and reviews are the property of The World of Fine Wine and Vinous and JancisRobinson.com and i-WineReview.com. (manage subscription channels) |
| Bodegas y Viñedos del Contino Producer website
Matured for 24 months in used French and American oak barrels. Subsequent repose in bottle for a minimum period of a further 36 months.Tempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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