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| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 216 notes) - hiding notes with no text | | | Tasted by tederf on 11/18/2023: took to barrel head tasting group Tondonia tasting. (602 views) | | | Tasted by LT98 on 1/24/2023 & rated 94 points: These wines are hard to find but worth the search. 20% Tempranillo, 60% Garnacha and 20% Viura. Had less of the oxidized notes than the Blanco does, soft but noticeable tannins, and aromas of dried fruits and nuts. Flavor matches the nose. Long finish. Brilliant. (1287 views) | | | Tasted by melvinyeowq on 12/9/2022 & rated 91 points: Eugene's birthday: Pretty much a sherry at this stage, strong whiffs of hazelnut and a very oxidative nose. Palate didn't have much vibrancy left and reminded me of a vin jaune. Some sweetness and lots of coconut on the finish. Interesting to have tried this but very much an intellectual wine, didn't have much pleasure until I paired it with food. (1721 views) | | | Tasted by FEDEVIDAL on 7/12/2022 & rated 95 points: Felizmente he tenido una gran cantidad de este vino y añada y tras consumir la presente aún me queda otra que guardo preciosamente.
Con los años, el color ha ido cambiando de cebolla clarito a caramelo oscuro. No se decantó por no ser necesario en este tipo de vinos. Como acostumbra suceder en los LdH el aroma es un auténtico festival de sensaciones: en esta botella, se enmarcan en un ámbito oxidativo importante, se encuentra caramelo, fresas ciruelas e higos confitados, un poco de especies como curry o vainilla, ceniza, una punta de madera vieja, frutos secos, cítricos , flor de té, margaritas y rosas secas y aún muchas cosas más que se me escapan. La boca es de cuerpo medio, resulta fuertemente marcada por la oxidación, excelente acidez, profundidad, mucha expresividad, recuerda a flor seca, cítricos con un fondo mineral notable. Final muy largo. La tendencia oxidativa de este vino ha ido evolucionando con los años, y ahora, para mi gusto se encuentra un poco al límite, y por eso recomendaría no tardar mucho en consumirlo.
De todas formas, este vino es un punto y aparte en el mundo de los rosados. Para nada es un rosado al uso, frecuentemente intrascendentes y de uso veraniego. Se trata de un vino serio para tomar con comida seria, podría ir bien desde luego con pescado y también paellas e incluso platos especiados. En definitiva un rosado genial, y si no a ver donde se encuentra un rosado en este estado tras 22 años de guarda. (1840 views) | | | Tasted by ChrisWagner on 6/9/2022 & rated 92 points: Really great and unlike anything else.
Definitely some oxidative qualities, but still very fresh.
Liked it but was hoping for more depth. (1905 views) | | | Tasted by bags on 11/27/2020: somewhere between oxidized and enjoyable. but I guess when it's paired with open faced turkey sandwiches smothered in gravy and sides of cranberry sauce and sweet potato pie covered with marshmallows, then it doesn't really matter. (3454 views) | | | Tasted by ieatprawnsss on 6/28/2020 flawed bottle: 2nd bottle was oxidised ... not properly stored? Hope the other 4 are better ... worrying (3103 views) | | | Tasted by ieatprawnsss on 3/29/2020 flawed bottle: Corked! Such a pity. (3256 views) | | | Tasted by forceberry on 6/20/2019 & rated 96 points: 12% alcohol.
Luminous, translucent and somewhat developed coppery color with a hue of Aperol. The nose feels pretty similar to the Gran Reserva Rosado 2008, only somewhat more developed. There are sweet-toned, tertiary aromas of Tawny-like caramel, some coconut tones, a little bit of chopped walnuts, light smoky tones, a hint of clayey terracotta and a touch of brambly raspberry. The wine is medium-bodied, bright and bone-dry on the palate with complex flavors of Nutella, some tangy citrus fruit tones, a little bit of smoke, light mineral tones of gravelly earth, a hint of brambly raspberry and a touch of caramel. It is hard to assess whether the savory, developed tones lean more towards woody oak tones or oxidative characteristics, but it goes without saying that the wine is remarkably nuanced with incredible depth of flavor. The high acidity lends incredible freshness and intensity to the palate. The finish is dry, long and remarkably complex with layered flavors of ripe cranberries, fresh cherries, some savory oak spice, a little bit of coconut, light Tawny notes of caramel, a hint of vanilla and a touch of tart lingonberries.
A remarkably fresh, crunchy and intense rosé wine that is still singing at almost 19 years of age - a remarkable feat for many a wine, but especially for a rosé. It wonderfully complex an effort that is in its own class not only as a rosé, but also as a Heredia wine: it certainly has that rich, savory and subtly coconut-like character Tondonia whites often exhibit, but the wine is nothing like the whites as much as it is distinct from the reds. A singular wine if there ever was one. Tasting this wine side-by-side with the vintage 2008, I'm not sure which one fared better; the 2008 vintage was more vibrant with remarkable intensity of fruit, whereas this wine showed some more nuance and depth of flavor, but perhaps lacking a little bit intensity in comparison. Although the 2008 vintage might've won by a hair's breadth, I'm willing to score both the wines with identical rating, since the difference was so small. I think not only 2008, but also this vintage is capable of developing further in a cellar. (4413 views) | | | Tasted by fred o. on 5/25/2019: at the home of two dogs, with friends old and new: light pink orange color, with tea tinge. Nose pruney/stewed fruit. Palate nutty, almost sherry-like; smoky. opens up with time, develops some smoky notes, hints of honey, some minerals, and some puckering acidity, though still with lightly stewed plums.
Overall a bit too oxidative for me, either that or not the freshest bottle. Interesting to try but not worth the hype at least tonight. Hopefully shows better for others. 86 pts (3613 views) | | | Tasted by Tipplingepicure on 11/8/2018 & rated 90 points: Bone dry with intense floral minerality. The taste of daisies growing on bedrock. Very drinkable now, but feels like it's about to go over the hill. (3382 views) | | | Tasted by drwine2001 on 10/5/2018 flawed bottle: Mostly Older Rioja Dinner (San Francisco): Pink with strong amber tinge. Maderized to the point of being undrinkable. (3793 views) | | | Tasted by peternelson on 8/26/2018 & rated 93 points: Stunningly good. perfect age, excellent berry notes with a hint earth and spice and funk; lightness but still concentration and length. Much better than the 1997 which seemed past prime after having this. Tournament of Rosés (2554 views) | | | Tasted by acidqueen on 10/29/2017 & rated 92 points: Unique. Reduced at first, but then settled down. Decanted 45 minutes and needed even more. Sandalwood, herbs, chamomile, dried flowers. (4332 views) | | | Tasted by MC2 Wines on 10/20/2017: Opened and maybe a touch musty, but that blew off very quickly and then it was all sorts of red fruits. Very tasty. Can tell there's some good age on this. There's a maturity there that don't always see with rose. I like this. (2146 views) | | | Tasted by AudunG on 10/15/2017 & rated 93 points: Light orange color. Aromas of honey, nuts, burnt almonds, wood etc. Soft, waxy and elegant on the palate. Good structure, with fine tannins and nice acidity. A great rosè. (3779 views) | | | Tasted by sharonandroland on 9/20/2017 & rated 93 points: Unbelievable wine.17y rose, but only getting better.
Magic of Tondonia. (3891 views) | | | Tasted by Ben Christiansen on 9/6/2017: It had been a long time since I got to drink the rose. And sadly, this time I was non-plussed. But I am guessing that is entirely me, as previously I have loved it. Maybe just getting a touch woody and less spirited than in times past? (3916 views) | | | Tasted by SimonG on 8/26/2017 & rated 90 points: Gorgeous colour, really vibrant orange. Nicely mineral with white-Tondo varnish and polish. Delicate, slightly musty. Lots of interest here. ***1/2 (3504 views) | | | Tasted by pouncey on 7/26/2017 & rated 91 points: Reddish copper in the glass. Oxidized aromas of bruised apple but with lots of fruit brightness. What an interesting wine. It has wonderful fruitiness on the palate followed by some light tannins and a bit of dryness. The aftertaste reminds me strongly of sherry. Thus the oxidized aromatics at the beginning. This is such an interesting wine. (2534 views) | | | Tasted by rmalloy on 4/2/2017 & rated 90 points: Excellent. Complex and unusual but without offensive protrusions. Soft sensations of seabreeze, lemon, wax, butterscotch, and lightly juiced red berries. (3014 views) | | | Tasted by CamWheeler on 12/10/2016 & rated 89 points: Cherry, roses, plummy, celery, touch earthy too. Quite enjoyable and drinkable, has some texture and with the light fruit it feels pretty clean. Doesn't fully deliver on the palate vs the nose as it is not that complex/layered but still drinks nicely. (3524 views) | | | Tasted by brooklynguy on 12/6/2016: My last bottle of this wine, and what a finale. Just a gorgeous wine showing every aspect of personality and character that one could hope for from this delicious and iconoclastic rosé. Takes 30 minutes to reveal its full aromas, which are strikingly complex and also round and graceful. There is fruit, there is salt, toffee, and I'm just applying names here because that's what we do, but the reality is that the wine is in a state of constant motion and it's a very lovely thing. Beautiful with the spicy and savory flavors at Hummus Market. I only wish I had thought to cellar more of this. (4411 views) | | | Tasted by Martin Redmond on 6/7/2016 & rated 93 points: Burnished copper orange color. It's aromatically intriguing with dried orchard fruit, chamomile, orange peel, almond, wet clay and spice with an oxidized note. On the palate it's bone dry, with an alluring texture that compels you to take another sip. It's unusually complex, superbly balanced, long and utterly refreshing. It's very dry with tart red berry, blood orange, and touch of vanillin flavors that linger long after you swallow. It a wine demands thought, unlike the vast majority Rosés, which are for quenching thirst. And this is wine made for the table. (4376 views) | | | Tasted by brooklynguy on 5/30/2016: A great bottle. Gentle but assertive and pungent aromas that show real complexity - orange peel, red fruit, coconut, chamomile like a manzanilla, and more. The palate is balanced and graceful, long and complex, and entirely refreshing. Argument for saving these in the cellar. (4875 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (4/24/2018)
(López de Heredia, Viña Tondonia Gran Reserva Rioja Rosé) Subscribe to see review text. | By Luis Gutiérrez
JancisRobinson.com (5/8/2012)
(López Heredia, Viña Tondonia Gran Reserva Rosado Rioja Rosé) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/3/2012)
(López Heredia, Viña Tondonia Gran Reserva Rosado Rioja Rosé) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2011, Issue #35, Recently Tasted Spanish Wines: Great Old Rioja and An Embarrassment of Riches From Outside the Mainstream Regions
(Viña Tondonia Rioja Rosado “Gran Reserva”- López de Heredia) Login and sign up and see review text. | By Chris Kissack
Winedoctor, November 2010
(López de Heredia Viña Tondonia Rioja Rosé Gran Reserva) Subscribe to see review text. | By Josh Raynolds
Vinous, July 2010
(R. Lopez de Heredia Vina Tondonia Rosado Gran Reserva Rioja) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, Lopez de Heredia Tasting with Maria Jose Lopez Part 1, Episode #947 (11/10/2010)
(Viña Tondonia Rosé Gran Reserva) COLOR-medium peach skin; NOSE-caramel notes; the aromatics are incredible; strawberry shortcake on the attack, then a butterscotch on the back-end; extraordinary; PALATE-no notes; GV-No Score |
NOTE: Scores and reviews are the property of JancisRobinson.com and View From the Cellar and Winedoctor and Vinous and Wine Library TV. (manage subscription channels) |
| R. López de Heredia Producer WebsiteGrenache Blend. Viña TondoniaJay Miller in WA, June 2010
A visit to the venerable Bodega Lopez de Heredia, located in the Rioja Alta capital of Haro, is akin to entering a time machine taking you back 100 years. Construction of the Bodega began in 1877 and continues without any apparent changes to the present day. The winery is operated by the voluble Maria Jose Lopez de Heredia, her sister Mercedes, and their father Pedro, still active into his 80s. All of the wines are produced from estate grown bush vines. Tondonia and Bosconia are two different vineyards; Bosconia has a larger percentage of Tempranillo and a different orientation. For an excellent overview of the estate, read Eric Asimov’s blog in the New York Times dated August 11, 2009.
Map on weinlagen-infoSpain 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-infoLa Rioja Alta 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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