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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2029 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by AB16 on 3/7/2024 & rated 91 points: Soft tannins, earth driven with dark fruits, easy, drinking wine that is probably somewhere near its peak right now (188 views) | | | Tasted by Lemmy-W on 1/8/2023 & rated 89 points: hmm, somehow didn't fill the expectations I had from previous bottle. (422 views) | | | Tasted by Chied on 10/29/2021 & rated 96 points: Fantastic wine! (1079 views) | | | Tasted by ricard on 10/24/2021 & rated 93 points: No doubt an accomplished Rioja but I found it too austere and perhaps too young. Acidic, tannic, smoky, dusty. Not all bad things - just a little bit angular and unintegrated for me. I would have liked to see more fruit and spice expression. However, a lot of potential is detectable. And I know how top Tempranillo ages - we're looking at a much better wine in 5-10 years' time. Overall, an ambitious wine, but needs time to open up and reveal its secrets. (1226 views) | | | Tasted by BadOyster on 10/2/2021 & rated 91 points: Solid fresh young Rioja.
With bright red fruits and a some tobacco and leather. High acidity, polished tannins. It’s a fun wine looking for a party now. (945 views) | | | Tasted by buffyst on 8/19/2021 & rated 93 points: First time tasting this Lindes. Did not need decanting. Deep, claro, and inviting ruby. Med.+ weight. Lovely blend of local (i.e., Rioja Alavasa) Tempranillo and a little Garnacha. I might have guessed the east coast, but still this is Spain. (After all, where else could it be?) Seamless, elegant and balanced. Aromas of dancing plum, cool mint, moist pipe tabac, rose and black-raspberry bush. In the mouth, black fruits galore, currants, fig newtons, subtle spice, pencil tip, and a trace of vanilla. Acids are lifting from behind the scenes. Tannins are superbly integrated. The Remelluri offers exquisite shape and liquid excitement from start to finish. Has a long life ahead. ABV is listed as 11-14% (likely a tax issue). QPR. D/H. (953 views) | | | Tasted by redz on 8/4/2021 & rated 90 points: Short decant, tight, not much flavor. More time or long decant. (760 views) | | | Tasted by Chied on 8/2/2021 & rated 96 points: Still fantastic!!! (511 views) | | | Tasted by Sauvyfan on 7/24/2021 & rated 86 points: This is not my kind of Rioja. I don’t know the blend, and generally I love Tempranillo. There is something in this blend that I don’t care for. It tastes like a healthy dose of Cabernet Franc, but that’s just a guess. (513 views) | | | Tasted by Gladstone Lake on 4/3/2021 & rated 93 points: Really nice wine and drinking well right now. Color, nose, fruit, balance, and finish all there. Great value. (612 views) | | | Tasted by Chied on 3/20/2021 & rated 96 points: This wine is simply fantastic, offering all of the qualities of a fine Rioja along with clearly emerging complexity and qualities of maturiation in process. This wine should continue to evolve over the next 3-5 years, looking forward to those tastings (if, we don’t drink it too soon!). (628 views) | | | Tasted by AB16 on 2/4/2021 & rated 92 points: Balance, wonderful real hot. I love this one and it is going to go very well with our Racklette tonight (720 views) | | | Tasted by AB16 on 11/29/2020 & rated 90 points: Muted fruit in nose, medium light garnet color. Pencil lead with dark fruit and saddle leather in mouth. This wine is almost great, but slightly muted and I hope age will help it evolve into elegance (887 views) | | | Tasted by Tauro on 11/18/2020 & rated 89 points: Day 1: closed: oak, plum, chocolate
Day 2: black fruits, plum, black currant ans vanilla.
Bold oaky with a little spice, earthy and some smoke.
Medium length, nicely balanced with medium tannins, some acidity at the finish.
QPR: Good
89p (850 views) | | | Tasted by Lbillefox on 11/9/2020 & rated 92 points: Excellent wine (726 views) | | | Tasted by Robott20 on 11/9/2020 & rated 92 points: Nice flavor and balance. Reminded Jen of fig newtons (780 views) | | | Tasted by redz on 7/5/2020 & rated 91 points: 2 hrs decant, nice. Should age well (1137 views) | | | Tasted by Ben Christiansen on 6/18/2020: Has not held up well on day two. Yeah, rather falling apart in fruit character. (1185 views) | | | Tasted by Arsene Wengert on 4/2/2020 & rated 91 points: In der nase erstmal schwarze Johannisbeere, Kirsche, aber auch sehr würzig, Zimt. Im Mund zunächst etwas Säure, mittlerer Körper, deutliches, schönes, trockenendes Tannin. Treibt den Speichel, wie Süßholz. Gar nicht sooo kirschig und beerig, wie ich es mir vorgestellt hätte. Im Moment überwiegt das würzige, Holz und Tannin. Aus dem Eindruck heraus dann auch eine von Tannin und Süßholz geprägte Länge.
eine Weile später immernoch vom Tannin geprägt, auch die Säure ist präsent. Im Duft nun mehr Tabak, im Mund
inzwischen eher rote Beeren weiterhin Tannin, Süßholz. (1133 views) | | | Tasted by markus g on 1/9/2020 & rated 93 points: Lobenberg: Im Ort San Vicente arbeiten Pablo und Telmo Rodriguez wie in Labastida mit zehn befreundeten Kleinstwinzern zusammen. Sehr alte Reben. 95% Tempranillo. Teilweise nur einen halben Hektar groß, manchmal ein oder zwei Hektar. Extrem kleine Erträge. Buschweine, biologische Bearbeitungsweise. Diese Winzer sind zu klein um selbst zu vinifizieren und zu vermarkten. Sie sind der Familie Rodriguez schon sehr lange verbunden. Diese Winzer arbeiten unter Kontrolle, exakt nach der Maßgabe von Telmo Rodriguez und seinem kongenialen Vineyardmanager Pablo. Selbst der Erntezeitpunkt wird bestimmt. Dann liefern sie die Trauben bei Remelluri ab. Das ergibt für die beiden, aus der Lindes Serie, gelesenen Weine, Labastida und San Vicente, insgesamt nur jeweils 50.000 Flaschen Wein. In beiden Weinen ist der Tempranillo Anteil bei 95% und ungefähr 5% Garnacha. Alle Weinberge liegen, ähnlich wie Remelluri, sehr hoch. Das bedeutet, wir haben sehr kühle Lagen. Bei Remelluri wird auf Frische extrem viel Wert gelegt. Remelluri ist das höchstgelegenste Weingut in Rioja Alavesa und die Alavesa liegt ja bekanntermaßen einige hundert Meter höher als Rioja Alta. 2015 war ein perfektes Jahr im Rioja, allerdings mit relativ hohem Alkohol. Im September gab es dann massive Regenfälle. Viele andere Winzer wurden nervös und ernteten viel zu früh. Bei Remelluri und den dazu gehörenden Kontraktwinzern wurde zugewartet. Es wurde daraufhin trocken, da ein hohes Windaufkommen gegeben war und die vollständige Reife, die zuvor nicht gegeben war, konnte über eine weitere, vierwöchige Vegetationsperiode bis tief in den Oktober hinein, abgewartet werden. Die Ernte für beiden Weine wurde am 10. Oktober eingebracht. Wir haben also sehr reife Weine mit hohem Alkohol, die gleichzeitig perfekte Frische bewahrt haben. Und die, und das ist das Entscheidende, im Gegensatz zu manch anderen 2015er, eben die komplett physiologische Reife erreichten. Der Lindes ist komplett natürlich als biologischer Wein spontan im Stahl vergoren. Auch die Malo im Stahl. Danach 12 Monate in großen Holzfässern ausgebaut, für weitere 6 Monate in großen Absetztanks um dann ungefiltert gefüllt zu werden. San Vincente ist die Nachbargemeinde von Labastida mit ziemlich anderen Böden. Mehr Lehm. Schon die Nase ist ganz anders. Man kann diese Weine in der Tat sehr leicht auseinander halten. Wenn Labastida die feine, charmante, cremige, ein bisschen an reifen Toskana-Wein erinnernde Version ist, ist der San Vicente in seiner unglaublichen roten Frucht (Sauerkirsche, rote Kirsche, auch Schlehe) sehr intensiv. Dieser Wein ist polarisierender, und so gibt es zurecht genauso viele Anhänger von San Vicente wie von Labastida, weil sie doch so anders sind. Der Wein hat im Mund auch sehr viel mehr Gripp. Eine deutlichere Tanninschärfe, richtig spicy. Lang, die Augen ziehen sich etwas zusammen. Wir haben auch mehr Bitterstoff. Die physiologische Reife in Labastida war meines Erachtens ein bisschen höher. In San Vincente, das etwas tiefer liegt, hingegen etwas niedriger. Neben dieser roten Frucht und dieser salzigen, würzigen Länge, ergibt das eben einen gänzlich anderen Stil von dieser Gegend Riojas. Ich bleibe bei meinem charming Finesse-Labastida, verstehe aber jeden, der auf diese Fruchtbombe, auf diesen würzigeren, intensiveren, von Schlehe und roter Sauerkirsche dominierten San Vicente fliegt. 93/100 (1131 views) | | | Tasted by markus g on 1/9/2020 & rated 94 points: Parker: The 2015 Lindes de Remelluri Viñedos de San Vicente de la Sonsierra is mostly Tempranillo with some Garnacha from vines in that village, and it's the finest of the four wines from Lindes that I tasted this time. It is floral, elegant and harmonious, with no excess in any way. The palate is medium-bodied with very fine tannins and a long finish. Impressive. 63,324 were filled in June 2017. 94/100 (1287 views) | | | Tasted by Voodoo_Champagne on 11/28/2019: Very nice and fruity wine, with some smoke, mineral and berry liquor.
Taste was somehow thrilling, just a tiny oak approach. Good Q/P. (1486 views) | | | Tasted by Riddling on 10/19/2019 & rated 93 points: Delicious. Really nice. Lots of flavor. Lots of fruit for a Rioja (sour cherry), good acidity and tannin. (949 views) | | | Tasted by ElleS on 10/3/2019: Was quite quaffable until I had something sweet (838 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Rioja: The Past Is Always Present (Apr 2021) (4/1/2021)
(Granja Nuestra Señora de Remelluri Lindes de Remelluri Viñedos de San Vicente Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (7/2/2019)
(Granja de Nuestra Señora de Remelluri Rioja Lindes de Remelluri Viñedos de San Vicente de la Srra., Red, Spain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| La Granja Nuestra Señora de Remelluri Producer websiteTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.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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