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| | Vintage | 2001 |  Label 1 of 516 
 | | Type | Red | | Producer | Faustino (web) | | Variety | Tempranillo Blend | | Designation | I Gran Reserva | | Vineyard | n/a | | Country | Spain | | Region | La Rioja | | SubRegion | n/a | | Appellation | Rioja | | UPC Code(s) | 086785617862, 086785660460, 086785660462, 3514123106794, 410441412102, 410441512956, 440011518956, 4410063512956, 5416174251295, 8410441412041, 8410441512056, 8410441512093, 8410441512185, 8410441512215, 8410441512277, 8410441512871, 8410441512925, 8410441512949, 8410441512956, 8410449220495, 8423954269019 |
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 1182 notes) - hiding notes with no text | | | Tasted by jonassis on 5/4/2024: Ganska OK men lite väl gammal. (539 views) | | | Tasted by Alemany on 3/11/2024 & rated 93 points: Outstanding with fatty wagyu or Kobe meat (1476 views) | | | Tasted by StefanAkiko on 1/29/2024 & rated 96 points: Perfect cork. Decanted for four hrs.
Beautiful ruby.
Large, pure and intense nose.
In the mouth: a completely different wine than three years ago. Tannins molten and this wine is all about purity. It is so elegant, refined and intense I'm sure I'd have voted a top shelf BdM at a blind tasting.
Not even near decline.
Amazing wine!
Worthy of the Wine of the Year Award. (1635 views) | | | Tasted by Teti76 on 1/26/2024 & rated 93 points: Always had Faustino 1 in cellar, and 2001 was excellent year in Rioja. Fantastic wine and the price, in relation to quality, is modest to be honest. Good cork, brick-red colour, enjoyable in the mouth with moose fillet. Running short on this wine, but still one 2001 in cellar, need to fill up with new vintages now. 😉 (1513 views) | | | Tasted by Thefatbastard on 1/20/2024: Notes de Louis lors de la verticale, 1991-1994-2001-2005 et 2011.
Faustino 1991 I Rioja Tinto Gran Reserva
Rouge grenat moyen, assez foncé tout de même, évolué au disque, brillant, limpidité moyenne. Le nez est…extraordinaire, sur des notes tertiaires, cuir, chocolat brun, fruit noir, réglisse, puis le sel de céleri (un tout début d’oxydation fort agréable). En bouche, l’attaque est vive, le vin est sec, avec une jolie astringence, l’alcool est bien présent, mais tout est en finesse, en élégance et…en puissance. Un deuxième nez qui rappelle le caramel, la crème (une conséquence du passage en barrique?). Très belle finale sur le noyau de cerise, très longue persistance, il s’agit ici d’un grand vin. Superbe.
Faustino 1994 I Rioja Tinto Gran Reserva
Le vin est rouge grenat foncé, de couleur assez intense, jusqu’au disque, limpide et brillant. Le nez est sur la retenue, surtout par rapport au précédent, mais on sent la classe, la finesse, l’élégance, puis ça se précise : cire à chaussure, réglisse noire, un léger aspect goudronné, clou de girofle et cardamome. En bouche, l’acidité domine, il y a du fruit, mais une certaine astringence. Le vin est très élégant, fin, il présente une belle matière, des tannins intégrés, une « main de fer dans un gant de velours », puissance, amplitude, structure impeccable, grand équilibre, on a affaire ici à quelque chose de grand. Très long. Très grand vin, il a fait l’unanimité.
Faustino 2001 I Rioja Tinto Gran Reserva
Le vin est rouge grenat foncé, quasi-opaque, il est limpide et brillant. Le nez est sur assez fermé, il se laisse désirer : betterave, terre mouillée, champignon porcini, nous avons ici un vin plus « jeune », avec ensuite des arômes de cerise, de chocolat, avec ce côté « cave humide » qui se maintient. En bouche, le vin est sec, le fruit trône à l’avant-plan, l’acidité est fraîche, c’est racé, envoûtant, l’alcool est moyen, le bois est parfaitement intégré. Très longue persistance, superbe vin, peut-être une version légèrement moins raffinée que les deux précédents, mais combien racé.
(Cette cuvée fut déclarée « Vin de l’année » de la revue Decanter en janvier 2014; avec une note de 97, il s’agit du même score accordé au Château Haut-Brion 2010 et au Château Mouton-Rothschild 2000, deux vins qui se vendent plus de 1,100$ US).
Faustino 2005 I Rioja Tinto Gran Reserva
Le vin est rouge grenat très foncé, opaque, avec peu de nuance au disque. Le nez est discret, difficile à cerner au premier abord. On détecte cependant des fruits confiturés, framboise davantage que fraise, des épices, un peu de terre et de poussière et comment dire, une certaine droiture. En bouche, le vin est sec, l’alcool domine, l’acidité est rafraichissante, le vin est corsé, l’ensemble est imposant, et oui, il est « droit ». Les tannins sont bien présents, la finale est quelque peu astringente.
Faustino 2011 I Rioja Tinto Gran Reserva
Le vin est rouge grenat très foncé, quasi opaque, limpide et brillant. Le nez est sur le fruit rouge, la fraixse cuite, avec un soupçon de cassis et de mûre, beaucoup de fruit, de terre cuite, de vanille, avec un boisé très agréable. En bouche, le vin est sec, austère, mais tout est en équilibre, alcool, acidité, fruit. Le vin est coulant, encore une fois, tout est intégré, mais tout est aussi « en jeunesse », avec des tannins tout de même solides. Grande persistance en finale, le vin est jeune et fougueux, avec l’impression d’une légère sucrosité, peut-être le résultat d’un millésime chaud (1595 views) | | | Tasted by davo22 on 1/13/2024 & rated 92 points: Showing no sign of decline and if it has been cellared well this may have another decade of drinking pleasure ahead. Remains well integrated with lots of dark fruit flavours. Hint of sweet tobacco. (1585 views) | | | Tasted by spendergast on 12/6/2023 & rated 92 points: Notes of cherry, raspberry, cassis, tobacco and dried herbs. Well balanced with well integrated tannins. Past prime but still drinking well. (2097 views) | | | Tasted by Nerdy Earth Boy on 12/3/2023 & rated 93 points: This vino remains exceptional! Lots of sediment but quickly came to Life after a very short decant. Enjoyed by all participants. (1766 views) | | | Tasted by TS on 12/1/2023 & rated 90 points: Bone dry, high acidity, high, grainy, tannins, medium bodied. Aromas/flavours of blackcurrant, blackberry, cedar, forest floor. Still a lot of primary fruit. Well integrated oak. Good balance between tannins and acidity, lacks some fruit concentration, medium finish. A very good wine. Drinks well now, can stand another 10 years in cellar. (1714 views) | | | Tasted by Glencoewine on 11/25/2023 & rated 91 points: Last bottle. (1705 views) | | | Tasted by king-bing on 11/16/2023: Riojathon (London SW11): Blind (though knew it a 2001 Rioja), and served as one of a trio flight. Notably darker colour, more brooding nose. n the palate this is quite meaty; some orange peel notes. More modern. V likeable though. Contino? Not really the depth I'd associate with that wine. Revealed as Faustino 1. Well, it was really rather good. And a bargain! Chapeau to our host. (1776 views) | | | Tasted by Vinumming & Ahhing on 11/16/2023: Bromley Wine Circle does Rioja - 16th November 2023: Served blind. A little animale sweatiness to the dark fruits and tobacco leaf here. Palate bright fruited, taut and long. Revealed as a much maligned Faustino 1 - really punching above its weight (as it so often does). Not outclassed by the LRA 904 and Tondo Reserva 2001s it is served with. Good stuff. (1336 views) | | | Tasted by lozatron on 11/16/2023: Riojathon (South West London): Served blind. Earthy nose - hint of funk - discussion about Brett - consensus was no but…something animale here. Liver and meat but lovely depth. Good stuff.- (1312 views) | | | Tasted by rocknroller on 11/12/2023 & rated 92 points: Monthly Tasting Group: Spain (Rincon 38, Mpls, MN): Dark red color. Drank a glass over an hour. Holding up well, bigger and dark fruited with cassis and black cherry, licorice, a little reductive, grainy tannins, good length. (1419 views) | | | Tasted by BoxerBee on 11/1/2023 & rated 94 points: Powerful nose, with plum, cherry, balsam herb, tobacco, and aceto balsamico. Solid tannic backbone and fresh acidity. Balanced, complex, interesting, and long.
Equally impressive two days on. Should drink well for 15 more years, at the least. (1583 views) | | | Tasted by daghaug on 10/25/2023: Drukket uten notater til høstens første tenning i peisen. Smooth, deilig og relativt ukomplisert. Har holdt formen bra. Lite struktur, men det var ikke det vi ville ha nå uansett. (1393 views) | | | Tasted by Sean Tay on 9/28/2023 & rated 92 points: Drank during Cornerstone Provenance Night Event with more than 30 wines tasting. Did not have enough time to take down notes and didn’t have proper wine glasses. In general, the wines are still drinking fine and have characteristics of old vintage wine; forest floor, some barnyard, spices, tea, hawthorn, toast. I only managed to use my own personal score to rate the wine. (1742 views) | | | Tasted by Alaskawino on 9/22/2023 & rated 89 points: Drink now Fruit is fading Good acid and fine tannins try a 2 hour decanting (1635 views) | | | Tasted by vandal16 on 7/9/2023 & rated 92 points: Traditional Rioja blend of Tempranillo (85%), Graciano (10%) and Manzuelo (5%). Rusty brick color. Aromas of wet tree bark, tobacco, leather and a hint of dried black cherry. Cooked plums and concentrated black cherries dominate the palate with nice notes of baking spices, black licorice, and dark cocoa. Dry and earthy medium/long finish. Still has some nicely balanced acidity. Pretty lively for its age. Quite good. Appreciate the lovely gift, John P! (2641 views) | | | Tasted by Dancing with bottles on 7/5/2023 & rated 91 points: Pleasant surprise. still fruity, very velvety and complex. Old school, but rather full bodied. Now on its peak. Not great but very, very good. Drink soon. (2302 views) | | | Tasted by J+B_Wines on 6/27/2023 & rated 93 points: Still quite vibrant (2342 views) | | | Tasted by HandmadeHomemade on 6/16/2023: I was expecting a bit more, my bottle was a bit rough around the edges. Popped poured, then slow ox'ed for 3hrs, then decanted for another. The iwne just didn't want to budge for me. Next day, the wine dulled (maybe over-ox'ed?). Anyway, ruddy garnet in color, aromas are intense of ox blood, red currant, cherry, floral lilac and dill, wet pipe tobacco, spice. A lot going on, but it feels delineated and muddy. In the mouth wine in full of acid, tannins march up and present themselves strongly thereafter, not getting the draw at the moment. I want more here, getting some tomato leaf and coconut- again, it's just kinda muddy. I really liked this on release, and over the years, maybe just a bad bottle? (2116 views) | | | Tasted by Nerdy Earth Boy on 6/11/2023 & rated 93 points: Hardy!! Completely beautiful with delightful floral that fills the room immediately. Dark luscious blackberry that needs an hour decant but keeps for a week in the fridge. Savor it well. (2166 views) | | | Tasted by SchlaepDog on 6/10/2023 & rated 87 points: Last bottle was oxidized, and upon opening, feared the same with this bottle.
Red in the middle, but brown edges, the nose was oxidized fruit and sherry aromas. Not appetizing at all.
Fortunately, it did not taste like it smelled. Dusty dark cherry fruit was backed by nice acidity. However, some oxidation was apparent on the finish. This bottle would have been undrinkable in a couple years, like my previous bottle.
Overall, nose was a sub-80, palate around 90, overall an 87 with more weight given to taste. This wine did not evolve as well as hoped back in 2014 when purchased and certainly not up to the levels of Decanter wine of the year in an epic vintage. If you still have it in your cellar, drink it now. (1607 views) | | | Tasted by Martnmac on 5/28/2023 & rated 91 points: Still drinking beautifully (1799 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)
(Bodegas Faustino Faustino I Gran Reserva (rioja) Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (11/14/2017)
(Faustino Rioja Faustino I Gran Reserva, Red, Spain) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (9/3/2015)
(Faustino, I Gran Reserva Rioja Red) Subscribe to see review text. | By Sara d'Amato
WineAlign (11/20/2014)
(Faustino I Gran Reserva, Doca Rioja red) Subscribe to see review text. | By David Lawrason
WineAlign (4/22/2014)
(Faustino I Gran Reserva, Doca Rioja red) Subscribe to see review text. | By Michael Godel
WineAlign (4/19/2014)
(Faustino I Gran Reserva, Doca Rioja red) Subscribe to see review text. | By John Szabo, MS
WineAlign (4/15/2014)
(Faustino I Gran Reserva, Doca Rioja red) Subscribe to see review text. | By Ferran Centelles
JancisRobinson.com (3/19/2014)
(Faustino, I Gran Reserva Rioja Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/12/2011)
(Faustino, I Gran Reserva Rioja Red) Subscribe to see review text. | By Panel Tasting
Decanter
(Faustino, I, Gran Reserva, Rioja, Mainland Spain, Spain, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and JancisRobinson.com and WineAlign and Decanter. (manage subscription channels) |
| Faustino Producer website
U.S. Importer {pacific-hwy.com} (Addt'l Info)2001 Faustino Rioja I Gran ReservaWinemaker's Notes:
Tasting notes
Color - Intense, bright cherry red. Bouquet - Aromatic and complex, with notes of tobacco, cedar and leather against a background of ripe fruit, jam and spices. Taste - Powerful yet velvety, with flavors of rich red fruit, licorice and minerals and smooth, ripe tannins.
Grapes are de-stemmed and undergo fermentation at 86°F. The grapes then goes through a 27-day maceration period with light pumping over, followed by malolactic fermentation. The wines age for 28 months in oak (80% American and 20% French) and spend 36 months aging in the bottle before they are released, for a total ageing of 64 months.
Technical notes
85% Tempranillo, 10% Graciano, 5% Mazuelo
Food pairing
Flavorful fish like tuna , red meat, game and medium cured cheeses such as Manchego and emmental.Tempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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