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| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 412 notes) - hiding notes with no text | | | Tasted by geraldsng on 4/8/2024: Slow oxed initially but after 5h it still needed a splash in the decanter. This one had a bit of VA. The palate is slowly starting to add depth to its already extant breadth, and fortunately there isn’t much in the way of oak. To be fair it’s very good and still excellent value, with delicate cherry and the ripe beef tomato that I usually find in all their wines. Just that it perhaps could get better. For someone who has so much Tondonia I don’t drink k it enough, but that’s perhaps because it takes so long to be ready - perhaps another decade for this one? (2822 views) | | | Tasted by AudunG on 4/7/2024 & rated 88 points: From a magnum. Traditional Rioja aromas, with very sour cherries, black olives and wood, although not as woody as five years ago. Intense and sharp, with pronounced acidity, tending to being unpleasant. Needs fat meat! (2536 views) | | | Tasted by bobbylion on 3/26/2024 & rated 93 points: Still not quite ready. Has a wonderful elegance, sort of dances in your mouth. As bosconias need 20 years to mature, these seem to require 25. open end after that for both. Hope I am alive to enjoy:):(
Increasing to 93 after 45 min in the Glas. 2 hr decant and this is good to go. (2942 views) | | | Tasted by DanielOsman on 2/3/2024 flawed bottle: Not sure if you can class this as defective or not. Hugely surprised that this was extremely tertiary to the point it was unenjoyable, sour and I had to tip it away. Will try another 05 very soon as other comments on this would not lead me to think it should be so far gone. (3851 views) | | | Tasted by Tannatastic on 12/28/2023 & rated 91 points: Initial overwhelming smell of wild strawberries, with a touch of ripe raspberries. The palate is very much reminiscent of the Ardanza of the same vintage drunk a few years ago, with strawberries and cream, overripe plum, some leatheriness.
If I didn’t know the wine, I’d say it’s a bit tired, but I would always suggest Tondonia is best with extreme ageing and is going through an 'awkward' stage. (3715 views) | | | Tasted by drwine2001 on 12/12/2023: Double decanted and aerated in the bottle for 8 hours. Ruby most of the way out. Cedary, herbaceous aromas. Medium to lighter weight. Transiently sweet blackberry upfront followed by a lean mid palate and lots of structure beyond that-high acidity, very mineral, and strict tannins. Not a charmer, that's for sure, and very much a typical expression of Tondonia. This bottle was almost a carbon copy of one a year ago; six months ago, another bottle showed more roundness and less austerity. I guess we're at an age where one can expect some bottle variability, but on balance, I don't think this is fully mature yet.
Still pretty hard 48 hours later. Have I misread this? Is it really over the hill? (4199 views) | | | Tasted by Carlo Sarto on 11/25/2023: Great learning experience with this bottle. Opened and sipped over 1.5 hours. This great food wine was paired with a lamb stew with Rancho Gordo white beans and a recipe from Rancho Gordo that had sherry vinegar and sharp pimenton. The sauce was quite acidic and that prompted opening a wine with acidity like Viña Tondonia. The pairing was perfect and that means the wine was less acidic than the sauce but stood up to it perfectly. After the stew + wine tasting was over the wine was, by itself, wonderful but no longer tasted at all acidic, actually very smooth and complex. It started complex, strong and acidic. I am used to the acidity of Viña Todonia havong enjoyed vintages back to 1970. What stood out in this experience is that my palate changed dramatically through the experience from high acid notice to a complete acid mellowing. One notes in CT itasting notes that the wine is explained as changing over the tasting window. I think what chnged in this experience was less the wine and more my palate. Human tasters are not mechanical lab sensors. (3723 views) | | | Tasted by ccsargent on 11/4/2023 & rated 95 points: Spectacular Rioja. Drank over two days. Lovely restrained fruit, balsamic notes, orange rind, smooth finish. Just lovely. (4047 views) | | | Tasted by poste244 on 10/30/2023 & rated 90 points: Un bon Rioja prêt à boire. Bien fait et équilibré, mais à mon avis, il lui manquait un petit plus pour être vraiment mémorable. Tout de même une belle bouteille. Peut-être que mes attentes étaient trop élevées? (3922 views) | | | Tasted by MonkeyBiz101 on 10/21/2023 & rated 92 points: Decanted two hours prior to drinking. Delicious, oak well integrated. Very elegant, smooth. (3576 views) | | | Tasted by Beerzebub on 10/19/2023: P&p; seems pretty ready to go, certainly more open than a bottle two years ago. Aged and fresh berrylike fruit, dried and fresh flowers/hibiscus, dill, and Balsamic-like notes, with savory depth and substance. On the palate ample acidity ties everything together. Good stuff. (3339 views) | | | Tasted by Paul D on 9/17/2023 & rated 92 points: 2/6, excellent cork.
Medium/deep garnet core, pale garnet/mahogany rim. Nose still quite fruit-forward, black cerries, vanilla, toouch of salinity and leather as it warms. Medium bodied, mainly dark-fruited, spice, vanilla, saline notes, some tobacco coming through as it warms a touch, fresh/vibrant acids, good length, harmonious finish. Starting to drink well. (3795 views) | | | Tasted by kalissa on 9/3/2023 & rated 93 points: Drinking well, but still young. A powerful vintage that deserves to be treated like a grand cru. A fine match with striploin and ribeye. Drink or hold. (3525 views) | | | Tasted by canan on 9/1/2023 & rated 92 points: Lopez di Heredia BYO (@MichaelsPlace): Black currant and barnyard but also a huge backbone. Lots of tannins and acidity left in this wine and it will just continue to improve! Lovely! (3307 views) | | | Tasted by Too much practice. on 8/26/2023 & rated 93 points: So delicious I bought five more vinrages (3549 views) | | | Tasted by Martin_G on 7/29/2023 & rated 92 points: Stinky and unbalanced but some air brought out the fruit and then.... perfect! May i never forget to stock up on this wine - every vintage. (3906 views) | | | Tasted by llevvinn on 7/27/2023 & rated 92 points: Have held 3 bottles since 2017, with one flawed with TCA, I opened the last one last night and it was absolutely flawless, with solid tannins, full body, and tons of flavor. I'm tempted to say it hasn't yet peaked. My guests were delighted. (3726 views) | | | Tasted by ricard on 7/6/2023 & rated 95 points: From magnum. Spicy and peppery. Fabulously acidic and energetic. Leathery. Moist pipe tobacco, eucalyptus. Sensational and still absurdly young. Needs 20 years to develop that magical old Tondonia poetry. (4408 views) | | | Tasted by Manuaia on 6/26/2023 & rated 91 points: Decanted and am 2 hours in. Really solid but not great. Classic rioja. Red cherry, roses , dried spices like rosemary oregano and thyme. Massive acidity , the wine should easily last another 50 years (4418 views) | | | Tasted by Cote d'Or on 6/8/2023: Tasted over 1.5 hrs, from 375 mL
-med dark red purple minimal clearing
-rich heady plum faint oxidative note
-barely med acidity sneaks in at the finish, med/med+ weight and concentration ripe almost unctuous faintly roasted plum licorice, med/med+ dusty tannins
-quite big and ripe just starting to show some mature elements (4329 views) | | | Tasted by drwine2001 on 5/21/2023: A Tasting of 1964 Gran Reserva Rioja and Even Older White Rioja! (Los Gatos, California): A lovely showing. Rounder, deeper fruit, and more forthcoming than a bottle I had about 6 months ago. Approaching its mature phase, very strong material. (5246 views) | | | Tasted by Torchy on 4/16/2023 & rated 88 points: Six years since the last bottle. The wine is still dark red, with some browning at the edge. Opulent nose with licorice, leather, and dark fruit. The taste is not as extravagant, but has more classic Rioja notes. Sour-sweet fruit, a little dill, and some vanilla. Oak, which there was a lot of previously, has largely been polished away. (4904 views) | | | Tasted by terroirandtradition on 4/13/2023 & rated 93 points: Drank from a library release magnum. PnP--perfect cork. Bright acid, tertiary notes, and well integrated and pronounced but velvety tannins; this was a very balanced and quaffable bottle. The fruit was still present, namely blackberries, and there is plenty of green herbs and olives. As a drinker that really enjoys the fresh savory qualities of Rioja, this is right near it's sweet spot. (4547 views) | | | Tasted by nsellen on 4/10/2023: Plenty fruit, plenty oak, plenty tannins. All elements are there but this is still some years off peak. At present it needs a long decant and big food. Come back in three years. (4525 views) | | | Tasted by ankitmehra on 3/29/2023 & rated 92 points: Gifted to me by a close friend, I was very excited to open this bottle up nearly two years after I had last tasted it last with him. R. Lòpez de Heredia is one of Rioja’s most iconic producers for aged wine, with Tondoñia being their largest vineyard, spanning over 100 hectares. This bottle was a blend of 70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo. An absolute revelation two years down the line, the 2005 seemed right at the heart of its window with a great balance of acidity, tertiary qualities and velvet-like tannins. Not too full-bodied, the length on this aged-Rioja was good, developing gracefully from the bottle two years ago that had a lot more pronounced fruit. This vintage presents itself at a great price point for anyone looking for an aged-Rioja that doesn’t break the bank. (4001 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Rioja Looks Back and Ahead (Feb 2019) (2/1/2019)
(R. Lopez De Heredia Viña Tondonia Reserva (rioja) Red) Subscribe to see review text. | By Steven Spurrier
Decanter, Steven Spurrier’s fine wine world (12/2/2018)
(R López de Heredia, Viña Tondonia, Rioja, Northern Spain, Spain, Red) Subscribe to see review text. | By David Lawrason
WineAlign (11/2/2018)
(Vina Tondonia Red Reserva, Rioja Alta red) Subscribe to see review text. | By Michael Godel
WineAlign (11/1/2018)
(Vina Tondonia Red Reserva, Rioja Alta red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/1/2018)
(Vina Tondonia Red Reserva, Rioja Alta red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/20/2018)
(López de Heredia, Viña Tondonia Reserva Rioja Red) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2018, Issue #75, The Summer of 2018 Report On Spanish Wines
(Rioja “Viña Tondonia” Reserva- López de Heredia) Login and sign up and see review text. | By Tim Atkin MW
Decanter, Top 10 Rioja Producers (10/31/2017)
(R López de Heredia, Viña Tondonia, Rioja, Northern Spain, Spain, Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (6/30/2017)
(López de Heredia, Viña Tondonia Reserva Rioja Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (6/28/2017)
(López de Heredia Rioja Reserva Viña Tondonia, Spain, Red) Subscribe to see review text. | By Panel Tasting
Decanter, Premium red Rioja (12/12/2016)
(López de Heredía, Viña Tondonia Reserva, Rioja, Mainland Spain, Spain, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter and WineAlign and JancisRobinson.com and View From the Cellar and JamesSuckling.com. (manage subscription channels) |
| R. López de Heredia Producer WebsiteR. López de Heredia Rioja Reserva Viña TondoniaThis dry red is a stable of the López de Heredia family. It is defined by its light texture and notes of vanilla, red cherry and dried berry.
Produced entirely from local grapes, (70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo).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.ReservaStill Portuguese table wines of designated origin may also be labelled "reserva", indicating an alcohol content of at least 0.5% higher than the legal minimum established by the respective DOC or VR; however, stricter requirements in individual DOCs may supersede this standard.
(Court of Master Sommeliers)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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