External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2017 (based on 241 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.4 pts. and median of 89 pts. in 20 notes) - hiding notes with no text | | | Tasted by wrrntl on 2/20/2012 & rated 92 points: Caught this classic Rioja at its peak, I am sure. Everything was beautifully balanced. The marked acidity of LdH was fully integrated, this wine was ready to be drank. Just such a pure style and entirely indicative of the best large house producer of Rioja. This had finesse, grip, force and elegance; the total rustic package. A complete food wine that utterly complimented the nice dried fig braised chicken with couscous that was served for the occasion. (3414 views) | | | Tasted by RajivAyyangar on 1/30/2012: Blind Wines with Erica and Scott (Portland, Maine): Medium-garnet in the glass.
N: Oxidized. Very oxidized.
P: Figgy, watery, acetaldehyde, sour finish.
Upon realizing it was a Lopez de Heredia, and deliberately oxidized, I retasted it. After a while I started to see past the acetaldehyde to get a nice warm earthy fruit quality, with a hint of brett and a savory quality. Seems nice...I'd like to spend more time with this. (4572 views) | | | Tasted by Kirk Grant on 8/27/2011 & rated 89 points: Color : Ruby with a hint of rust at the rim
Smell: Earth, pipe tobacco, leather, faint cedar, and red fruits
Taste: Dried red fruits, chewing tobacco, cedar, minerals, and a faint hint of coffee
Overall: Medium body, medium fruit, Med+ acidity. One of the most complex crianzas I've had in my life. I'm highly impressed by the depth and quality of this. (3497 views) | | | Tasted by CerveloGuy on 8/5/2010: This wine definitely reflects its lineage. It tastes very similar to other LdH wines I have had just with less intensity. When I first tried this it a few years ago it was showing too much oak, but now it is light, delicate and fruity with a touch of earthiness all bundled together with nice acidity. (3818 views) | | | Tasted by dre on 6/10/2010 & rated 91 points: Very similar to my last notes. Delicious wine, so much leather and earth but still the fruit is haning in there. Acidity is vibrant as ever. drinking wonderfully now. (3902 views) | | | Tasted by JamesSanders on 4/4/2009 & rated 89 points: Sure tastes like LdH. Sweet red fruits with nice acidity. Nice option for the LdH flavor profile at a lower price point. (1987 views) | | | Tasted by Dinovino on 1/17/2009 & rated 87 points: Tawny brick red.Real Rioja nose,cherry,coconut,spice,sweaty saddle.Food friendly acidity,lighter bodied red. (1802 views) | | | Tasted by gripNsip on 12/3/2008: Might be corked, tasted ok. People said if they didn't have to smell it they would rate it higher. Interesting complexity with good fruit, but the cork taint was slightly skewing all flavors. Bummer. (1917 views) | | | Tasted by bin905 on 11/15/2008 & rated 88 points: Very light. Nice food wine. (1801 views) | | | Tasted by wcacern on 10/10/2008 & rated 90 points: great ruby garnet color. nice dusty red plum cherry, spice, with notes of vanilla, tobacco, wet hay, and oak. med. bodied with a great balance of ripe tart fruit dry yet mellow tannins, and nice finish. (1754 views) | | | Tasted by gordoyflaca on 8/6/2008 & rated 90 points: Nice traditional light rioja. Sweet cherries and leather. Nice aromatics. (1837 views) | | | Tasted by wcacern on 5/18/2008 & rated 90 points: 12.5% alcohol. Blend of 65% tempranillo, 25% garnacha, 5% graciano, & 5% mazuelo. clear light purple garnet color. Aromas of red cherry, plum, leather, pomegranate, mocha, minerals, cocoa, expresso, cherries jubilee syrup, hints of rusty nails, smoke, licorice, spice box, tobacco leaf, subtle vanilla and oak. Lots more fruit and less barnyard than how i remembered it, which is good. This was an nice old school, med. bodied, Rioja that's well balanced with ripe tart dusty fruit, bright acidity, and polished tannins. (2120 views) | | | Tasted by z_willus_d on 4/20/2008 & rated 89 points: Picked this one up in a mountain town restaurant. It started out acidic and thin, but after an hour in the glass/bottle things changed for the better. This Rioja takes on Pinot Noir like complexity. There is a niice floral aspect to the nose with notes of crème brûlée and dark sour cherry as well. Given time, this wine brought immense pleasure with it's sour granny green apple (or Green apple Now-and-Later candy) aspects on the palate. There is a very complex and brilliant finish. This one definitely needs time to decant in order to shine, but once it does, you will not be disappointed. Very nice food friendly wine. (2383 views) | | | Tasted by dre on 11/16/2007: Amazingly complex and subtle. Coffee, chocolate and caramel dominate with leather, earth and light red fruits. Medium body, Moderate acid, soft supple tannins. Simply amazing. (2228 views) | | | Tasted by magyarsvensk on 10/7/2007 & rated 88 points: Nice with barbecue smoke character. (2493 views) | | | Tasted by Wicker Parker on 9/14/2007: Had two distinct experiences with this wine. The first, in May 2007, was awesome. Black cherry, fresh and dried, dominated the nose, with support from smoke and even boiled sweet potato. Perfect levels of acidity and minerality. But in September, it had shut down: it was extremely tight and stony, with far lower levels of fresh or dried fruit. It took 3 days to open up, at which point it smelled remarkably like a cherry lozenge studded with graphite. (2203 views) | | | Tasted by Magnum Jim on 6/16/2007 & rated 86 points: Complex nose but the palate didn't quite match. A bit thin, with a palate primarily of red berries, this seemed to open up after a bit of time in the glass. (2381 views) | | | Tasted by bknysak on 5/5/2007 & rated 87 points: Very pale, translucent ruby, slight hints of brown. Light, easy-going notions of vanilla, raspberry, and smoky strawberry. Pleasant, old-school stuff. (2496 views) |
| R. López de Heredia Producer WebsiteR. López de Heredia Rioja Crianza Viña CubilloTempranillo 70%, Garnacha 20%, Graciano 5%, Mazuelo 5%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.Viña Cubillo On weinlagen-infoSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoLa Rioja Alta Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
Mp on weinlagen-info
|
|
