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| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 631 notes) - hiding notes with no text | | | Tasted by Kpivari on 4/30/2024 & rated 96 points: What a gem (560 views) | | | Tasted by rocket scientist on 4/3/2024 & rated 95 points: Wonderful and still has some life in it. (707 views) | | | Tasted by Romz on 2/13/2024 & rated 92 points: 13022024: Celebrating 4th Day of Lunar New Year at Mika’s new home. My magnum bottle which I popped before drinking. Aged brownish rim with almost translucent garnet pour. Dried fruit, stewed cherries, potpourri, hint of orange peel, tobacco & old leather. Lifted acidity with well resolved tannins but persistent finish. Still very fresh on the palate. Really enjoyed this & best start of today’s session. No one guessed it as a Rioja 😜 (894 views) | | | Tasted by vinodolphin on 2/13/2024 & rated 88 points: Last Bottle and happy to say that it was fine. (982 views) | | | Tasted by vinodolphin on 2/6/2024 & rated 88 points: Happy to say that this bottle was not like the last and was good. I have one more. (957 views) | | | Tasted by vinodolphin on 1/12/2024 & rated 82 points: Held this one too long and I have more. Hopefully not like this one. void of any flavor. (1120 views) | | | Tasted by kingkanu on 11/26/2023: Starting to drink quite well and better after a couple of hours air, still on the upslope. The oak is integrating and there’s some Xmas spice now on the nose (1253 views) | | | Tasted by king-bing on 11/16/2023: Riojathon (London SW11): Tasted in a pair. Dark colour, quite blue fruited nose. Young, fruity and a bit simple. Later this is unfurling and gaining complexity. Another fresh finish. I'd give this 5 years but it's just about in it's drinking window now, with some air. (1223 views) | | | Tasted by Vinumming & Ahhing on 11/16/2023: Bromley Wine Circle does Rioja - 16th November 2023: Gorgeous nose here. Some hints of charred vine clippings (am reminded of lunch in Sauternes some years ago where steaks were cooked over these) with deep red and dark fruits and some grated dark milk chocolate. Also some plum butter with some air. Palate is very together and combines more peppery dark fruits and some creme brulee creaminess. My wine of the night a (very) short nose ahead of the 2003 Gravonia and the Tondonia 2001 (1175 views) | | | Tasted by lozatron on 11/16/2023: Riojathon (South West London): Light on its feet. A delightful chocolate, savoury note to it. Really showed well in a pretty compelling field. (1173 views) | | | Tasted by PSPatrick on 6/25/2023 & rated 92 points: I have not opened a bottle of the Ardanza Reserva 2005 since 2016. Back then, I noted significant bottle variation (maybe it is the corks as suggested by some of the notes below). Well, either this time I picked a bottle at the top end of the variation curve, or the wine has developed nicely over the last few years. Cork in perfect condition. Medium to dark ruby colour. Red fruit, leather, coffee, chocolate, dill, intense spice notes, vanilla, and clove, with fresh acidity and very good length. The wine kept improving with aeration and was well-balanced, with good concentration, and complexity. No arguing, a very good Rioja that is in a great spot. (1916 views) | | | Tasted by JayP on 6/24/2023 & rated 87 points: I like this wine but I am increasingly disappointed with (what is now a 100%) cork failure/breakage) rate. If you have it and unless it is my batch - prepare for a torturous decanting process. (1272 views) | | | Tasted by SchlaepDog on 5/7/2023 & rated 91 points: Opened using a Durand, no issue with the cork, seemed in fine condition.
Nose was rather muted, not much happening there.
In the mouth it was dusty red and black cherry up front mixed with herb/earth flavors on the back end. Decent length on the finish with fully integrated tannin. Didn't blow me away, but was very good. A bottle of 2005 Muga Rioja Selección Especial that I drank in December 2022 was much better at a similar price. Mature, drink now/soon. (1684 views) | | | Tasted by JayP on 5/4/2023 & rated 87 points: I like this wine but increasingly of the view it is past its best. Taste turning a tiny bit acidic initially. HOWEVER - what is really annoying me is the cork breakage. It is now every bottle (initially 30 - 50%) that the cork breaks - no evidence of oxidation ie not damp or dark just breaks. I understand from TWS this is quite common - annoying! (1882 views) | | | Tasted by aero on 3/27/2023 & rated 90 points: Medium bodied, traditional styling, natural cork was stuck but in good condition. Cork puller recommended over corkscrew.
Softens and expands after 45 minutes, showing signs of age with bricking on palate and diffused, dark fruit. Echos of coconut and vanilla. Good balance and length.
A modest pleasure if you enjoy aged wines, but drink sooner if you do not. Held up no problem over two days, so likely has time left. (2040 views) | | | Tasted by JayP on 3/16/2023 & rated 88 points: After months of prevaricating and wondering why two bottles can be so different I have come to conclusion this is past its best and 'drink up'. It's disappointing altho some web sites suggest 05 has a long way to go similarly if not same as 04 but I now disagree. I would say drink now! Not to say its not nice, just not brilliant any more (1260 views) | | | Tasted by gaipied25 on 3/5/2023: Dry difficult to remove cork wine good but it’s past it’s best without being bad. (1206 views) | | | Tasted by Tannatastic on 1/29/2023 & rated 92 points: Cork snapped in half, so a little filtering required (into a decanter, though not sure it's a requirement now).
Purply brick-red, so looking aged. Gloriously mid-weight - so smooth, so relaxed, and yet has a mid-palate density, but the high acidity and low tannins lend an elegance. Preserved and sour cherries lead the charge, yet despite the age, it isn’t yet fully displaying tertiary characteristics.
Having said that, after about 3 hours a distinct beef tea and liquorice ending emerged.
Really wonderful stuff, and again, Ardanza showing how serious wine can be produced at affordable prices. (1417 views) | | | Tasted by foyfrcs on 12/30/2022 & rated 86 points: Deep garnet.
Some dried fruits, figs, peat, earth nose.
Vegetal, earthy palate, no real fruits discernible.
Ok, but still rather underwhelmed by this wine. (1273 views) | | | Tasted by Vinomane on 12/13/2022 & rated 91 points: Now knitting very nicely. A complete wine, from first aromatics to afterglow on the finish. An essay in cherry, more so than any bottle of anything ever tasted. Very balanced with more substance on the palate than Gran Reserva 904, which needs more time. My last bottle of this one, and as ever, the last one is the best one. Still stocked on Ardanzas 2001 and 2004. Of the three, this is the vintage to be drunk up first. (1527 views) | | | Tasted by kingkanu on 11/20/2022: Developing nicely, getting some exotic spices on the nose, the oak and fruit are getting nicely integrated, plenty of fresh acidity to balance the fruit which has good richness and depth. Still going strong on day 2 and likely has plenty of years ahead (1632 views) | | | Tasted by Jobu on 11/18/2022 & rated 92 points: I was worried that this was past its prime & then the cork crumbled. Filtered into a decanter & waited a bit. I’m glad I didn’t give up on it. It’s still quite a good classic Rioja, but it probably doesn’t have much of a window at this point. (1412 views) | | | Tasted by Purple Tooth on 10/24/2022 & rated 92 points: This is a 91 if you are a red wine drinker and a 93, if you are a Rioja lover. It has a very nice old world bouquet of earth, and savory herbs and is just beautiful to look at in its Burgundy weight and frame. The wine is soft, resolved, and creamy with a pushy vanilla entrance that transitions into flowers for a moment and then fades into dill. Nice warm and caressing finish. At the very peak of peak for me. DRINK (2319 views) | | | Tasted by vinodolphin on 9/14/2022 & rated 90 points: Still showing well but I think it is nearing the last of its prime. (1638 views) | | | Tasted by aatherton on 5/30/2022 & rated 92 points: Don’t decant. Fades quickly. Delicious, but drink up. (2134 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Panel Tasting
Decanter, Rioja retrospective 2004 & 2005: panel tasting results (2/1/2023)
(La Rioja Alta, Viña Ardanza Reserva, Tempranillo, Rioja, Alta, Northern Spain, Spain, Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (5/25/2017)
(La Rioja Alta, Viña Ardanza Reserva Rioja Red) Subscribe to see review text. | By Ferran Centelles
JancisRobinson.com (4/26/2016)
(La Rioja Alta, Viña Ardanza Reserva Rioja Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/18/2015)
(La Rioja Alta, Viña Ardanza Reserva Rioja Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/13/2014)
(La Rioja Alta, Viña Ardanza Reserva Rioja Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/4/2014)
(La Rioja Alta, Viña Ardanza Reserva Rioja Red) Subscribe to see review text. | i-WineReview.com, Report 43: Rioja - A New Look (6/1/2014)
(La Rioja Alta Viña Ardanza Rioja) Subscribe to see review text. | By Ferran Centelles
JancisRobinson.com (3/19/2014)
(La Rioja Alta, Viña Ardanza Reserva Rioja Red) Subscribe to see review text. | Decanter
(La Rioja Alta, Viña Ardanza, Reserva, Rioja, Mainland Spain, Spain, Red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2014, IWC Issue #176
(La Rioja Alta Vina Ardanza Rioja Reserva) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/21/2016)
(La Rioja Alta Rioja Viña Ardanza Reserva) Medium, bricking, dark red violet color; lifted, complex, licorice, berry, black fruit nose; medium bodied, complex, licorice, black cherry, tart berry palate with near medium acidity; medium-plus finish (80% Tempranillo, 20% Garnacha; 13.5% alcohol) 93+ points 93 points |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and i-WineReview.com and Vinous and RJonWine.com. (manage subscription channels) |
| La Rioja Alta Producer website
U.S. Importer (Addt'l Info)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-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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