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 Vintage2004 Label 1 of 4 
TypeRed
ProducerViñedos de Páganos
VarietyTempranillo
Designationn/a
VineyardEl Puntido
CountrySpain
RegionLa Rioja
SubRegionLa Rioja Alavesa
AppellationRioja
UPC Code(s)7631024167108

Drinking Windows and Values
Drinking window: Drink between 2010 and 2017 (based on 10 user opinions)
Wine Market Journal quarterly auction price: See Vinedos de Paganos Rioja El Puntido on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 83 notes) - hiding notes with no text

 Tasted by Shaggy on 6/5/2015 & rated 92 points: the cork on his was soaked through, but doesn't seem to have affected the wine at all. Still very young, buckets of fruit and needed a bit of air to come into shape. Very modern in approach, juicy and full of fruit but hugely enjoyable. Will leave my last bottle for a few more years (275 views)
 Tasted by btanz57 on 1/8/2015 & rated 90 points: Nothing too special (1084 views)
 Tasted by KristianT on 5/28/2014 & rated 90 points: Quite opulent at first with heavy woody notes. Opened and softened up with some air and came across with very nice spicy notes. On the heavy side and somewhat overpriced, but a very good and interesting to try this modern take on Rioja. (2192 views)
 Tasted by OT on 3/16/2014 & rated 90 points: Well made temperanillo. Decanted for 2 houers. Ready to drink or keep a few years more. Dark colour. Still plenty of fruits and nicely balanced acid. Full body , long aftertaste and everything very well integrated. Fine structure and still plenty of tannins. Top quality... Thinking of Vega, Aalto, Sisseck ! Buy and enjoy. OT (2279 views)
 Tasted by maxima on 1/30/2014 & rated 90 points: Vin ample et gouteux, légère chauffe en finale...attendre encore un peu mais prometteur.
Nez fragrant sur les épices, le boisé, des cerises avec un peu de chocolat noir et du cuir,
En bouche, belle amplitude et bonne acidité pour soutenir le fruits rouges généreux.
Les tannins sont fermes et la finale très longue. (2552 views)
 Tasted by carstenf on 1/26/2014 & rated 87 points: OK wine but not a great wine. Typical Rioja with a modern touch. Not a bargain. (2277 views)
 Tasted by prufrocksabogado on 10/29/2013 & rated 88 points: High alcohol fruit bomb whose time has passed. Lovers of classic rioja should skip this wine. Alcohol noticeable on the nose and in the drinking. Not going to get better. (2188 views)
 Tasted by SoccerMark on 9/6/2013 & rated 90 points: Not bad.... (1403 views)
 Tasted by RickAlb on 4/1/2013 & rated 91 points: Drank with Easter lunch. I enjoyed it. (1686 views)
 Tasted by ADiamond on 11/21/2012 & rated 90 points: Black cherry, plum, muscular, with strong tannins showing. Should had decanted. (1986 views)
 Tasted by WDSteers on 10/18/2012 & rated 92 points: best on day two. Inky black. Cocoa and salt with deep dark berry fruit. powerful with some aging potential still. (2162 views)
 Tasted by Eugene on 9/4/2012 & rated 90 points: A modern take on Rioja. In a blind tasting I would never guessed what it was.
Nevertheless, a tasty wine with good balance and abundance of red and dark fruit.
Drink now or over the next two years.

J.Ordonez importer. The wine is labeled as cosecha 2004 (no reserva or crianza designation). (2062 views)
 Tasted by Periko on 7/26/2012 & rated 92 points: A B-day double blind session: Tasted double blind. Opened for 2 hours. No formal notes (and very brief). Medium to dark crimson color. A very appealing and complex nose with raspberries, blackberries, kirsh liquor, incense, some minerality. On palate its medium to full bodied primarly made of red fruit. Present sweet tannins but very nice to drink, high acidity, well balanced with a nice and elegant structure a long finish. A really good wine and a perfect example of an excellent vintage. Plenty of life ahead. (91-92) (2298 views)
 Tasted by ADiamond on 6/20/2012 & rated 91 points: I agree with those that characterize this wine with masculine attributes such as earthy, smoky, oaky, cassis, plum fruit and spicy. A dark purple, and tannins were barely discernible. We all enjoyed it. (1826 views)
 Tasted by BinVA on 4/9/2012 & rated 86 points: See my previous note, nothing stands out, just a bottle o' red wine. (1778 views)
 Tasted by kosinski on 1/13/2012: Warm leathery aroma. Raspberry jam and leather on the palate with some drying tannin and oak spice. (2152 views)
 Tasted by StainedGlass on 12/19/2011 & rated 92 points: - Brick color with a medium/full body. Coarse texture with a long finish - Earthy, smokey, oak, spice box and tannins. Cassis and plum fruit. Delightful. Fruit faded significantly by day two, but with food and warming to room temperature, it really came to life. I would hold no longer than 2012-13, even with proper cellaring. (2373 views)
 Tasted by igaf on 9/14/2011: The nose is strongly herbal, medicinal with some red and black fruit hidden behind. Full, spicy, dark, masculine, very oaky (and darkly toasted at that), slightly mineral palate. Hot finish. Quite persistent yet tedious. (3067 views)
 Tasted by wm3395 on 4/5/2011 & rated 94 points: This wine has aged wonderfully and it really beginning to show it's character. An excellent value. Black fruit and vanilla on the front, decent finish of forest floor and menthol. (3712 views)
 Tasted by garambler on 3/27/2011 & rated 92 points: We had this at a friends house with Fabada Asturiana on 3/27/11. It had a rich, fragrant bouquet of black cherry, blackberry, tobacco, licorice, spice, mocha, vanilla and burnt toast aromas. The palate was exceptionally smooth, balanced and harmonious with flavors that followed the nose. (3582 views)
 Tasted by dyoshida on 3/21/2011 & rated 91 points: deep purple, on the nose, roses and sweet jammy strawberries, very complex with the secondary notes in balance with primary fruit. a bit of gunflint, dried savory and dried hay, and some earthiness, clearly not french, but very old world. missing a sense of balsamico though. On the palate, grippy tannins M+, great acidity m+, well integrated moderate alcohol, and a short finish that ends with dried grass. clearly too young, but the most modern rioja i'd ever tasted.

1 day later, black cherry, licorice, and cinnamon and clove. intense palate with great balance. (3742 views)
 Tasted by StainedGlass on 2/20/2011 & rated 93 points: Superb bottle. Consistent with my prior notes. Rich, powerful, yet smokey, earthy. One of my favorite wines. A great QPR that is drinking well now. (3772 views)
 Tasted by eric42 on 1/22/2011 & rated 93 points: Decanted for 2 hours. Old world on the nose, new world on the palate. Extremely rich mid-palate with a slightly short finish. High acid, but perfectly balanced. Tannins light. Aromas included smoked pancetta after opening, plum was most dominant, a little anise, and a little barnyard. Flavors on the palate were sour plum, black cherry, vanilla, and even a little root beer. Very nice wine. (4049 views)
 Tasted by wineglas on 1/17/2011 & rated 92 points: Spanish Tasting (Twin Cities): Better than a year ago. Mineral, raspberry, spice and cherry on the nose. The palate has plenty of flavor but not as intense as the other Spanish wines sampled today. Medium finish and I would grab another one of these to see it develop in five years. Again not a 96 WE gave but it is growing on me. (4440 views)
 Tasted by rocknroller on 1/16/2011 & rated 90 points: Spanish Tasting at John's (Minneapolis): Dark Red Color. Nose shows mild earth, black cherry, oak. the palate is spicy, scortched earth, black cherry, medium body, tannic still. this was clearly the least interesting and least impressive of the lineup. Solid, but pales in comparison. (4411 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Julia Harding, MW
JancisRobinson.com (1/9/2008)
(Páganos, El Puntido Rioja Red) Subscribe to see review text.
By Josh Raynolds
Vinous, September/October 2007, IWC Issue #134
(Vinedos de Paganos El Puntido Rioja) Subscribe to see review text.
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

2004 Viñedos de Páganos Rioja El Puntido

WE: 96 - Voted as Wine of the Year 2007 by the Wine Enthusiast magazine.

Dense black color with mineral, burnt toast and dark fruit on the bouquet. Cured meat, leather, graphite and plenty of blackberry mocha, caramel and coffee.

Tempranillo

Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society

Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.

WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.

The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal.

Spain

Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia

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 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 and Amontillados. 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

Rioja

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

 
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