External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2016
2015
2014
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2001
2000
1999
1998
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by davo22 on 1/27/2018 & rated 93 points: Still exceptional in its 33rd year. A bit musty and smoky, cherries, red berries, and the wood is well integrated. Delicious mature Rioja. Cork was still holding, but fully soaked and had to push the last bit into the bottle and filter through cheese cloth. (1934 views) | | | Tasted by Gece on 1/27/2018: Very nice, silky tannins and good acidity, sweet and tart red berries, dill and eucalyptus. A prime example of the excellent aging potential of middle-class Rioja. Slightly past peak maybe, but still very nice. (1937 views) | | | Tasted by Jerker on 8/19/2017: Optional("Totalt Grand. Mature tannins and balanced fruit. Dill on the nose, black cherries and dry smoked meats on the palate. Absolutely fabulous") (2415 views) | | | Tasted by vberube on 10/15/2016 & rated 86 points: Cork was soaked all the way through although still holding. Brick colored. The wine clearly needed a good 30-60 minutes to show its potential and for some undesired aromas to evaporate. Overall it was enjoyable but so acidic that it needed food to go with it. Probably past its prime but could hold a few more years if you like old wines. I will not wait more than 1 year to open the last bottle. (3143 views) | | | Tasted by Normann on 1/30/2016 & rated 88 points: Red , strawberries, cherries , sweet notes , integrated oak , leather . This bottle was better than last bottle :) (4088 views) | | | Tasted by Gece on 7/22/2015 & rated 90 points: I think my last bottle was slightly off. This bottle had a better cork, slightly crumbly but not soaked.
Thick nose of tart red berries. More of the same on palate with M+ acid and very silky tannins. Some slight vegetal notes, probably the dill making a slight cameo.
In conclusion, this wine is in good shape but not a keeper. (2949 views) | | | Tasted by Gece on 6/14/2015: Translucent brick color. Very nice nose of dried red fruits, slightly degraded by a musty character which aired off after a while.
On the palate we have again the dried red fruits, medium+ acid, and tannins so smooth they're almost not there. Can't find even a hint of the typical Rioja dill, nor of the sediments you'd expect in a bottle of 30 years old wine.
This is pretty enjoyable, but it's lacking in two important aspects: Complexity and balance. The acidity is so high it overpowers the rather soft fruit and tannins.
Cork was soaked right through, but not crumbly. I couldn't find any obvious defects, but it may have been a touch oxidized, and hopefully a bottle with a better cork performs better. (2950 views) | | | Tasted by Lordswood on 4/20/2015 & rated 90 points: Still full of fruits,still going strong. A lovely wine at 30 years old. (2826 views) | | | Tasted by Normann on 9/9/2014 & rated 92 points: The wine looks brick colored. There is light sediment in the bottle. Nose of cranberry and prune. Decant 30m. It tastes old nice and sweet, like strawberry, cherry Leather and raspberry. (2602 views) | | | Tasted by GraeSaint on 10/11/2013 & rated 90 points: Great Flavours, Light body, and was a not bright in colour, a little tawny. but just fabulous legs. Age is not a concern to this beauty. (2908 views) | | | Tasted by Lordswood on 8/26/2013 & rated 89 points: Another good bottle. Don't be put off by a musty nose, just pick up on the cranberry fruit nose. On the palate, fun, fruity,interesting and definitely still full of life. Bravo Majestic Wine for finding these for us. (2495 views) | | | Tasted by Lordswood on 5/5/2013 & rated 90 points: Advised by a friend to decant, I did it, a bit nervously. Glad I did as it brought out all of the cherry fruit and went well with its quite sharp acidity. Belied its age, it went beautifully with slow roast fatty shoulder of lamb with a green salsa. (2549 views) | | | Tasted by Eric Guido on 3/26/2013 & rated 95 points: The nose was rich and dark, rooted in the earth yet sweet and spicy with notes of brown sugar, vibrant cherry, leather and floral tones. On the palate, it was soft like silk, drawing you in to reveal ripe red fruits, earth and hints of citrus and spice, all while seeming impossibly young. The finish was long and fresh, showing tobacco and wood with sweet cherry and milk chocolate. (3148 views) | | | Tasted by rjonwine@gmail.com on 3/24/2013 & rated 93 points: Bricking medium dark red violet color; very appealing, licorice, dried berry, baked berry, spice cake nose; tasty, poised, mature, dried berry, baked berry, sweet tobacco, fig cake, ginger cake palate with firm tannins yet; medium-plus finish 93+ points (1278 views) | | | Tasted by Ben Christiansen on 11/27/2011: The "stronger" of the set of two from '85 and '86. Both were beautiful. On the other hand my preference was for the '73 and '68 drunk in the same night. That is not to suggest that these were bad wines, rather that it seems like (from my limited tasting) that Gran Reservas are best drunk between 25 and 45 years after vintage. The high point tonight (the '73, so nearly 39 years after vintage) seem the ultimate balance between fruit, secondary, and tertiary elements. All wonderful wines, wish I had more. (3668 views) | | | Tasted by AleksanderDye on 1/4/2011 & rated 91 points: veldig god, fruktig og lang (2931 views) | | | Tasted by Paul S on 10/27/2010 & rated 96 points: Old Barolos and Riojas (Incontro, Robertson Quay): Amazing. This just floored me. Show-stopping nose had strawberries, cranberries and rapsberries just bursting out of the glass, all really fresh scents, chased with tons of tangerine and kumquat smells and little soapy flowers at the edges. Woah. A stunning, stunning palate followed. Really fresh still, with lovely acidity on the attack. There was a little pregnant pause right on the tip of the tongue, and then the flavours just flowed in, with fresh orange, orange peel, a little sweet vanilla wood underlayer, plums, cherries, berries, all moving inexorably into a fantastic finish, full of bright fruit tailing off into a little Tempranillo smoke. Great lively verve, superb focus, such grip too - never hard or chewy, but it just refuses to let go, with more orange peel and kumquat notes emerging to tingle away at the mouth just as you thought the wine had wound down. My goodness, this was a surprise. A gorgeous wine with many more years of development to go - at least a decade before it hits peak I think. (4356 views) | | | Tasted by pskard on 5/8/2010 & rated 90 points: Lær, vanilje, moden tildels overmoden frukt. Sitter lenge. Flott lagret Rioja. Myke tanniner og god syre. Bør ikke lagres. (2947 views) |
| By Richard Jennings
RJonWine.com (3/24/2013)
(Bodegas Valdemar Rioja Conde de Valdemar Gran Reserva) Bricking medium dark red violet color; very appealing, licorice, dried berry, baked berry, spice cake nose; tasty, poised, mature, dried berry, baked berry, sweet tobacco, fig cake, ginger cake palate with firm tannins yet; medium-plus finish 93+ points 93 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Bodegas Valdemar 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.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-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
Mp on weinlagen-info
|
|
