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| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 83 notes) - hiding notes with no text | | | Tasted by baroloboy55-2.0 on 1/13/2024 & rated 93 points: This wine is soooo good and seems to have budged very little over the past several years, so I suspect a long future. Drank at cellar temperature and it is textbook Tondonia Blanco, Golden color, waxy texture, only slight oxidative notes, rich, full, with a flowery, slightly sweet edge from the Malvasia. A lovely wine to savor... (614 views) | | | Tasted by pdadams66 on 12/25/2023 & rated 92 points: Golden yellow center, pale yellow rim.
Waxy, lanolin, citrus, baked oranges, toasty, smooth sherry nose.
Quite smooth up front, candied citrus, waxy, barley sugar, declining acidity (but still good), fantastic long finish.
Excellent aged Tondonia - has matured slowly from the last bottle 6 years ago. Good now, but will probably go for several more years. (478 views) | | | Tasted by Gentry856 on 6/30/2023 & rated 96 points: This wine was amazing. Dark in the glass, almost like apple cider. Upon opening, initially a lot of oak and earthy funkiness, mushroom, forest floor. Decanted. After one hour, hints of bread, baking spice, and pear. At second hour, strong notes of caramel apple. Thick, viscous and creamy mouthfeel gives way to a long, luscious finish. One of the best expressions of white Rioja I’ve ever tasted. A nearly perfect wine. (931 views) | | | Tasted by NoTrollingerPlease on 12/10/2022 & rated 93 points: R. López de Heredia Tasting (Freiheit Vinothek, Ulm, Germany): Glass: Zalto Universal
Tasted blind. Popped and poured. Clear, deep golden color. Fine salty nose like an amazingly refined Manzanilla.
On the palate a wonderful fine saltiness! Very fine and elegant, very precise and fresh with a wonderful pressure and tension. Also quite juicy. Long, complex and salty finish. Beautiful! 93-94 (1819 views) | | | Tasted by Dmax808 on 10/20/2022 & rated 92 points: Amazing how long this wine can age. Still a little primary fruit but lots of secondary and tertiary flavors which I enjoy a lot. I would enjoy this more if it were cheaper in the U.S. (1752 views) | | | Tasted by Bandreas on 9/20/2022: Tasted alongside the first part of the tasting menu at Restaurant Akelare in San Sebastian.
Another classical old style Rioja white. Endlessly long on the palate with everything in the right place. Wonderful balance with a great variety of nuances on the nose and the palate. An experience to behold; and it appears that, given that 2003 was not a great vintage in the Rioja, Lopez de Heredia did an outstanding job crafting this wine.I feel that this will continue to evolve and develop for a good many more years. (1593 views) | | | Tasted by forceberry on 1/15/2022 & rated 96 points: A blend of Viura aka. Macabeo (90%) and Malvasia Riojana aka. Alarije (10%). After the spontaneous fermentation, the wine is aged for 6 years in predominantly old American oak barrels, bottled unfiltered and aged for a further 5-6 years in the bottles before release. 12,5% alcohol. Tasted in Tondonia Blanco 1999-2005 vertical.
Somewhat evolved, clear lemon-yellow color. The overall appearance is slightly lighter compared to the other vintages in this tasting. The nose is rich, open and expressive with remarkably intense and slightly evolved aromas of wizened lemons, some dusty wood spice, a little bit of tropical peachy fruit, light developed nuances of browned butter and roasted nuts, a sweet hint of caramel and a touch of fried mushrooms. The overall impression is very complex, seemingly full of everything. The wine is rich, full-bodied and somewhat evolved yet not tertiary on the palate with complex flavors of stony minerality, crunchy fresh apples, some browned butter and fried mushrooms, light creamy notes, a little bit of ripe citrus fruit, oxidative hints of nuttiness, caramel and chopped nuts and a touch of coconut. The acidity feels high even for a Tondonia Blanco and actually remarkably high for the hot 2003 vintage. The finish is ripe, rich and very acid-driven with persistent flavors of lemony citrus fruits and bruised apple, some roasted nuts, a little bit of chalky mineral bitterness, light evolved notes of browned butter and fried mushrooms, a hint of coconut and a touch of tangy salinity.
This is an astounding vintage of Tondonia Blanco. I expected this vintage to stand apart from the other vintages due to the hot year, but instead of being weightier and softer, this turned out to be remarkably powerful and concentrated yet fresh and precise. Actually it feels as though the wine has lost some of its weight since my last taste of the wine (5 years ago), letting the acidity to come even more to the fore. The overall style was relatively youthful for Tondonia, the wine showing quite little evolution despite its 18 years of age, making it feel this will continue to improve for years, decades even. At 20,95€ this has been a screaming bargain. (3334 views) | | | Tasted by vincentnip on 3/18/2021 & rated 90 points: 金黃，味香，果味 (2590 views) | | | Tasted by aagrawal on 2/7/2021 & rated 92 points: 90% Viura, 10% Malvasia. Coravin. Golden; medium intensity aromatics, citrus oil, lemon peel; palate is medium-full bodied, medium-plus acidity, medium alcohol (12.5%), slightly waxy texture which is interesting, very slight oxidation but not that noticeable, plenty of citrus and lemon peel; finish is medium-plus length. Lovely, and consistent with my bottle from 3.5 years ago. Not showing any 2003 heat and drinking well now, though it may improve (though unlikely to hit the peaks of the best of this wine). 92 (2591 views) | | | Tasted by bps2266 on 12/6/2020: rich honey gold. nose with pistachios, almonds, apple pie, preserved lemon, citrus rind, lemon oil, and sherries heat. medium bodied with medium plus acidity and great viscosity. flavors of scorched honey, roasted pineapple, preserved lemon, almonds, and an oyster shell salinity. just a hint of tobacco as well. outstanding. in a great place to drink now but will last. (2317 views) | | | Tasted by Marius Cavasdan on 11/25/2020 & rated 92 points: Pale golden color. Nose is fresh, nutty, with oxidative notes. After it warms up goes to vanilla, ripe quince. Layers. Some herbal notes, tarragon. Palate is incredibly fresh and long. Bruised apples. Floral notes. Beeswax. Very much different but very good and has many years ahead. (2322 views) | | | Tasted by bobbylion on 7/3/2020 & rated 91 points: Very fresh and "young" by their standards. Dry sherry, but also much more. Had it as an aperetif and it went very fast, so no possibility to state how it develops with time after opening. I suspect it gets int 92 territory. Very good. (2378 views) | | | Tasted by abc55 on 6/27/2020 & rated 96 points: Oxidativ. Nødder og funky saltede citroner. (1885 views) | | | Tasted by WhatsSamSipping on 5/15/2020: This always does the salted lemon and juicy texture thing. Which is pretty miraculous. I always enjoy this because it just gets better throughout an evening. Cashews, Fino Sherry, citrus peel, and waxy fruit. Consistently outstanding. (1873 views) | | | Tasted by abc55 on 5/15/2020 & rated 96 points: Meget mørk strågul. Associationer til dessertvin i næsen. Nødder, karamelliseret æble, tørret abrikos. Oxideret æblemost. Lidt yougurt. Suppleres af Saltede citroner, appelskal i munden. Underliggende høj syre. Meget fadpræg i eftersmagen, der overtages af syrebid og sidder fast. (1789 views) | | | Tasted by Counselor Chris on 3/21/2020 & rated 93 points: Medium gold color which would be somewhere between worrisome and fatal on a white from Burgundy or the Loire (and which we see all too often), but which is right in character for this wine at 17 years of age. Served at about 58 degrees.
Waxy golden apples, sweet corn, a light nuttiness, a hint of honey and vanilla. Then the second act is a lovely wash of bright orange and lemon, with a dusting of white spices, leading to a long, fresh finish.
This bottle seems at a perfect age. I don't know if 2003 was a very hot year in Rioja, but if it was, this bottle doesn't show any sign of overripeness or alcohol, and the acids are exceptional.
I confess to being afraid to open these for company, since they look and act unusual, and people (even experienced wine enthusiasts) are quick to write off a wine where they perceive any oxidation. So I opened it for myself this evening, and now . . . I wish I could show this off to some of my drinking buddies. (2038 views) | | | Tasted by GonzaloManzaneda on 12/18/2019 & rated 89 points: Esperaba un poco más en general. Color evolucionado pero en nariz no denota tanta evolución.
Cellartracker dice que aguantará hasta el 2023? No diría tanto.
Notas clásicas de tondonia, panal de abejas, salinidad, madera humeda.
Boca bastante normalito, definitivamente no es la mejor añada para este blanco. (2171 views) | | | Tasted by GaryHOhio on 11/15/2019 flawed bottle: THREE bottles of this, all purchased from SUNFISH Cellars in St Paul, MN were spoiled, they refused to issue a refund. (2586 views) | | | Tasted by aagrawal on 9/22/2019 & rated 92 points: 90% Viura, 10% Malvasia. Golden color; medium-plus aromatics, lemon peel, salinity, slight waxy richness; palate is full bodied, but fresh medium-plus acidity gives it great lift, citrus, orange peel, lemon rind; finish is medium-plus length. As always a unique wine that balances richness and freshness, very textural, with excellent acidity and citrus fruit, and not really much oxidation (less than expected, certainly). Enjoyable today, but I'm sure it will age well as it has none of the heat that I would expect from the 2003 vintage. 92+
3 hours decanted: Largely unchanged. Maybe a bit more citrus oil on the nose, but largely the same. (2536 views) | | | Tasted by theronware on 7/21/2019 & rated 92 points: Color seemed a bit advanced but palate was lovely. Clean and lifted with bright lemon spine, salinity and some oxidative notes. It is beginning to acquire that elegant leanness/austerity that older Tondonia blancos exhibit. Happy I have several more, and will be in no rush to drink. (2414 views) | | | Tasted by SimonG on 2/28/2019 & rated 90 points: Tapas and Dinner bottles in Rioja and San Sebastian; 2/28/2019-3/2/2019: Usual Tondo oxidative richness but just a little flat. Possible that it didn’t get the chance to open up before being consumed, but on this one glass, open and pour showing, it could do with a little more energy. ***1/2 (3124 views) | | | Tasted by appel54 on 2/8/2019 & rated 91 points: Guldgul färg, bärnsten
Grape, honung, vaxduk, sherry, äppelmust, rostade nötter, torkade russin
Medium+ syra, torrt, bra längd, även lite smörigt, rostat och nästan lite bränt i avslutet.
Underbart vin i en stil som verkligen tilltalar mig. (2302 views) | | | Tasted by G_H on 11/21/2018 & rated 93 points: Fresh Quince, great balance and length, fairly rich, but elegant (2701 views) | | | Tasted by vindictive on 11/8/2018: such a beautiful and singular wine, lovely over several hours with autumn vegetables and a savory fall-flavored chicken dish (2486 views) | | | Tasted by Motz on 9/10/2018 & rated 94 points: Striking complexity, in layers. Lanolin, citrus, nuttiness, fresh corn ears, pea pods, (dry) honey, herbs (dandelion), teas (chamomile), essential oils, etc. Holding together nicely, with great acid, although enjoying sooner (within the next few years) than later might be best. High QPR! (2829 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| NOTE: Scores and reviews are the property of View From the Cellar and Vinous and JamesSuckling.com and The World of Fine Wine. (manage subscription channels) |
| R. López de Heredia Producer WebsiteWhite Blend"White blend" means the wine is made from a blend of two or more different white varieties - or in some cases a blend of pink or red varieties that are vinified white, ie. without any skin contact.
A blend of Antao, Arinto, Rouperio. 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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