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| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 37 notes) - hiding notes with no text | | | Tasted by Arsene Wengert on 4/4/2024 & rated 94 points: Sehr viel Power. Viel reife, fast süßliche dunkle Beerenfrucht. Unheimlich viel auskleidendes, pikantes Tannin. Jugendlich.
Am zweiten Tag in der Nase Sojasauce, etwas Reife anzeigende welkende Lilien, dunkle, reife Beerenfrucht. Viel Power, Tiefe, ohne fett zu sein. Dunkle reife Frucht, betörend. Nahezu absurde Länge. (377 views) | | | Tasted by Zweder on 2/18/2024 & rated 90 points: In the bouquet dark berries. On the palate dark berries, oak, coffee, a touch of sweetness and a lot of acidity. I trust that with more ageing this wine will show more finesse. 89 - 91 (591 views) | | | Tasted by CRub2868 on 2/1/2023 & rated 89 points: Bought a six pack of these which I finally received toward the end of 2021. I had three bottles of these back when I received them which were too closed and tannic. Quite surprised so I have held of on the remaining bottles with the hope that these mellow out and become accessible over time. I guess we will see..... (1535 views) | | | Tasted by GlenviewGSW on 1/19/2023 & rated 91 points: Still quite tannic and austere. Alcohol and oak dominate on the nose. Needs another 3+ years of bottle aging. (1394 views) | | | Tasted by Buck M on 1/14/2023 & rated 90 points: Enjoyed with beefy quesadillas. Fairly typical Rioja, hoped for a bit more after 12 year’s. Didn’t think it needed any more time in bottle, tasted better with no aeration, just some minutes in the glass (1391 views) | | | Tasted by Rezy13 on 7/22/2022: $50+ and 10 Year Old Plus Spanish Blind Tasting (Bin 75 Alpharetta, GA): Cloudy violet, darker core; smoked meat, sweet fruit, crushed violet, mahogany, headier fruit with plums raspberries tart berries and liquor soaked cherries, exotic, fresh and juicy, youthfully structured and poised to make very old bones, wow this is so young!; very good but bury these if you have them. (2283 views) | | | Tasted by DrZett on 6/9/2022 & rated 93 points: Medium to deep garnet colored. In the nose nice ripe dark beautiful, plum and some soft licorice notes. On the palate ripe dark cherries, cassis, dried herbs and elegant leather notes. Medium (+) bodied with a nice and refreshing medium intense acidity. Velvety tannins, nicely integrated. Great complexity and a fantastic balance. The oak is beautifully integrated, it’s not overdone in any way. The finish is long and savory.
This is in a great spot but there’s no need to hurry. If you want to wait longer it won’t be a problem. Drink now until 2032. (IG) (2157 views) | | | Tasted by dkentaustin on 2/7/2022 & rated 93 points: Deep garnet color. Violets, red raspberry, eucalyptus oil, sawdust and boysenberry. Grippy tannins in this graceful wine with a dry finish.
p.s. BBQ pulled pork wraps with onions, pickles and jalapeños, plus charred shisitios. (1882 views) | | | Tasted by Anders T on 1/6/2022 & rated 92 points: 92+ (1959 views) | | | Tasted by JohannesGlugla on 12/28/2021 & rated 94 points: Drank back to back with the 2009. this one is much better, as it has all what is good in 2009 (straight shooting rioja, nice tannin / acid mix, dry fruits). And then it adds some nuts in the beginning and really nice earthy tones at the end. Fruits are also a tinny bit lighter with a more dominant cherry. Really good (1862 views) | | | Tasted by jonboy74 on 10/26/2021 & rated 91 points: PnP, no decant. This is a fantastic rioja. Compared to the Vina Ardanza, this has less of an oak influence (arguably the Ardanza has a bit too much new oak). Surprising how youthful this is, with tongue-coating tannins. Drinking very well now, should become even better with a few more years of age. Some cherry and dark fruit. Make sure you stand upright for a couple days before serving, this one has quite a bit of that really fine sediment! Nothing unpleasant about this one, even in its youth its well balanced and an absolute delight. Can't wait to see where this one goes. (1771 views) | | | Tasted by dream on 10/11/2021 & rated 87 points: Medium-bodied and silky-smooth with dark fruit flavors and a layered, earthy finish. Certainly some vanilla oak here that still needs resolving so give this more time but it's missing some character and terroir presence at this point. 88+ (1760 views) | | | Tasted by Triforwine on 8/29/2021 flawed bottle: I had done coravin tasting on this previously and forgot the bottle what a shame maderized (1610 views) | | | Tasted by Triforwine on 8/25/2021 & rated 92 points: Lovely wine with Mexican food and an old friend who came to visit. We enjoyed. Small sip left a few days later. Dark berry, herbal notes. Pairs so well with Mexican food. Probably near peak but likely to go much longer. Wish I had more. Lack of Patience and a mistake with one bottle have taken away most of mine. Save the rest for at least a few years. (1451 views) | | | Tasted by drwine2001 on 8/12/2021: Deep purple color. Blackberry, plum, light green herbs on the nose. Medium to full bodied, fantastic mouth coverage and feel. Deep mixed black and red fruit, rich, chocolatey tannins, tremendous length and penetration. It opened beautifully with decanting, but this wine will be a classic modern Rioja in another decade or two. Both great stuffing and great balance. (1947 views) | | | Tasted by FrancoisD on 11/4/2020 flawed bottle: Bouchoné (2275 views) | | | Tasted by ChristP on 2/18/2020 & rated 92 points: This is very well extracted stuff. It's a luxurious deep red in the glass with typical earthy and dark berry aromas that sing Rioja. On the palate, it's velvet smooth in texture with rich fruits and silky tannins all melded in a full body yet it is not overpowering. Let the wine roll over the tongue, and red cherry springs out on the mid-palate, and the tannins turn quite dry with an element of bitter cherry on the finish. There's hints of Brunello di Montalcino here. Acidity is medium, which helps strike a nice balance with the slightly sweet undertone. After 3 days, it still held exceptionally well and, although into prime drinking window, I suspect that there's no hurry to drink up. Goes well with spicy food. (2955 views) | | | Tasted by Connaître on 1/10/2020 & rated 91 points: No formal notes.
Rating: 91 Points (2729 views) | | | Tasted by Puteljen! on 12/11/2019 & rated 90 points: Late after many other wines. Came across as somewhat anonymous. No one placed this in Rioja initially. Good, smooth, quite rich. Well balanced. (2938 views) | | | Tasted by Keith Levenberg on 12/28/2018 & rated 90 points: Some impressive material here though starting to age out of its primary generosity into a more in-betweensy state. Dark-toned earthy and tobacco flavors have a leathery sheen before the structure kicks in with a serious drying effect, but the tannins are exceptionally refined - this is cashmere-textured. (5996 views) | | | Tasted by Christian von Dresky on 4/29/2018 & rated 94 points: Young, firm, delicious and promising. This can be drunk now with a good aeration but I would rather wait another 5 years to get the full pleasure, once this gets smoothed out on the edges. (1806 views) | | | Tasted by Brent toast on 4/8/2018 & rated 73 points: Very Oakie hint of citrus and vanilla (4121 views) | | | Tasted by Clauswf on 12/25/2017 & rated 93 points: Decanted for two hours but continued to develop during the evening. The last glass was showing good characteristics of a classic and really well made Rioja except it was a bit dryer and more restraint. Good balance between the cassis, cherries, strawberries and the oak and spices. Looking forward to the next bottle in a year or two. (3654 views) | | | Tasted by Markus IWC on 10/17/2017 & rated 93 points: Beautiful wine, powerful blue fruit but still elegant and pure. Blueberry, pines, chocolate, sweet tobacco, hints of coffee,, vanilla, cassis, smoke and some roasted notes. Exclusive French oak. Medium body, nice acidity. Calms down after 2 hours and finds excellent balance. One of the absolute best Spaniards I've tasted. Highly recommended if you like the modern style Rioja. (1237 views) | | | Tasted by ciesel on 1/11/2017 & rated 92 points: While drinkable now, after an hour plus decanting it was obvious there is more left here. Fruit was just starting to come into it's own. Very good sense of place with this wine. Won't drink next one for 5-10 years. (4935 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sarah Jane Evans MW
Decanter, Rioja Gran Reservas (8/24/2020)
(Remelluri, La Granja Remelluri Gran Reserva, Rioja, Spain, Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Importer Highlight: Boucherville Weinhandlung (5/22/2019)
(Remelluri Granja Remelluri Gran Reserva Red) Login and sign up and see review text. | By Julia Harding, MW
JancisRobinson.com (2/12/2019)
(Remelluri, Granja Remelluri Gran Reserva Rioja Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Rioja Looks Back and Ahead (Feb 2019) (2/1/2019)
(Granja Nuestra Señora De Remelluri Gran Reserva (rioja) Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (2/21/2017)
(Remelluri, Granja Remelluri Gran Reserva Rioja Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (12/1/2016)
(Granja Nuestra Señora de Remelluri Rioja Granja Remelluri Gran Reserva, Spain) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (6/23/2015)
(Remelluri, Gran Reserva Rioja Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JebDunnuck.com and JancisRobinson.com and Vinous and JamesSuckling.com. (manage subscription channels) |
| La Granja Nuestra Señora de Remelluri Producer websiteTempranillo 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.Gran ReservaTradition Ascendant in Rioja
By ERIC ASIMOV
August 11, 2009
One of my stops on my recent trip to Spain was Rioja, where I was able to spend quite a bit of time at the venerable winery López de Heredia, which is the focus of my column this week.
As those of you who have been reading this blog for a long time may guess, I’ve had a long love affair with the wines of López de Heredia. In fact, my second post ever was about its wonderful rosado, which, unusually for any wine, let alone a rosé, is generally released when it’s about 10 years old.
It’s almost reflexive when talking about López to describe it as classic or unyielding, because it is quite immune to the trend-following that so often guides decision-making in the world of wine. That is true. But it took me this visit to realize that in its own way, López de Heredia is now a cutting-edge winery.
It’s a case of what goes around comes around, as forward-thinking winemakers have in many ways come around to López de Heredia’s ways of doing things. This is particularly true in the vineyard, where its gentle, natural viticultural approach is now the preferred approach my many of the world’s great producers. In the winery, it’s harder to say, except that Lopez’s gentle handling, reliance on natural yeasts and overall artisanal methods are likewise an ideal today.
Of course, the fact that Lopez uses old barrels, including enormous wooden fermentation vessels that have been around almost as long as the 132-year-old winery itself, leaves a lot of room for debate. Very few producers use barrels that old, though one that comes to mind is Biondi Santi in Montalcino.
Still, styles oscillate over the years, and I believe we are now retreating from an era of overly oaky wines, back to wines where the barrel regimen is as much if not more about imparting texture as it is flavor.
In fact, oaky flavors can be important in López de Heredia wines. All you have to do is taste one of its wonderful older white wines, like the 1991 reserva, to taste the hazelnut, coconut flavors of American oak beautifully integrated with the wine. And if you ever get a chance to taste a rare 1964 white, as I did in Rioja, you will be rewarded with a rich, pure wine tasting almost entirely of minerals.
The strange thing about López de Heredia is that because its wines have never changed, people tend to think of the company as a dour, humorless, rigid sort of place, haunted by the imperative of adhering to tradition. Nothing could be further from the truth.
For instance, while the winery is largely a sturdy example of late 19th century architecture, the new boutique for visitors, designed by the Iraqi architect Zaha Hadid, is fully in keeping with the non-linear architectural look of modern Rioja. It was in the boutique that I watched one afternoon as Maria José López de Heredia, along with her sister, Mercedes, and father, Pedro, about to turn 81, regaled tourists with a boisterous Spanish drinking song.
Many people might be surprised, for example, at some of the winery’s plans for tourism. Maria José, who often takes the lead role in public but runs the winery with her sister, father and brother, Julio César, would like to build a little train line to take tourists back and forth between the winery and its most famous vineyard, Viña Tondonia, just across the Ebro River.
“Why not?’’ she said. “It’s very important to teach people, and it’s easier to teach them if you give them a good time.’’
Of course, she has a serious reason as well. “It’s impossible for people to understand the soul of a wine if they don’t know how the grapes are grown,’’ she told me.
For people who do have the opportunity to visit López de Heredia, doubtless the most striking moment is seeing the thousands of bottles of gran reserva wines, aging in a cellar covered in mold and cobwebs. For people who are used to the squeaky clean hygiene of New World cellars (or for somebody like my mother, for example, who did not permit dirt in her kitchen) such a sight might prove troubling.
But the mold and cobwebs are typical of more than a few old Old World cellars, where they are considered an intrinsic part of the terroir. Maria José, for example, insists that the mold and webs are absolutely beneficial to the wines, and that cleaning them out under the mistaken notion of pursuing hygiene would have many unintended consequences.
“It’s protection, not affliction!’’ she said, and I don’t doubt her. Her wines, at least, are paragons of purity.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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