Deep golden colour. On the nose complex; almondpastries, ripe yellow fruits, full and warm. On the palate full mouthfeel, deep and surprising. Rounded, mature acidity. Soft, yet complex and full of flavour. Not like anything else, yet so easily drunk. A bottle of happiness!
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Expressive, slightly oxidative style in a lean, vertical structure. Notes of pear, vanilla, nuts and salt. There’s so much going on here. Singular wine. Wednesday night chez CP.
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Winner of a flight alongside the 07 and 09. Such a lovely balance and complexity. A stunner that is very easy to just sit back and drink with pleasure.
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Drinking beautifully. Deep gold color with rich flavor of almonds, apricots, dried pears and light oxidative notes. Structure excellent--in a peak zone for current drinking.
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The Tondonia ia is a very fine wine, whichI have enjoyed over a number of years. This particular vintage did not, however, survive day 2 after decantering. I find that wines that exist largely on fruit and are without the tannin of a claret can be problematic in this respect. And this goes for red Burgundy. Drink them after 2-3 hours, but don't keep them for longer.
vide.
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R. López de Heredia Tasting (Freiheit Vinothek, Ulm, Germany): Glass: Zalto Universal Tasted blind. Popped and poured. Clear, medium golden color. Fine, fresh nose, elegant, some herb candy. On the palate extremely fresh and young, probably too young. Seems to me closed and muted and not fully unfold yet. Has all it takes to become the next version of 2003. Give it time. 90-91++
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Very interesting. Day 1 had an oxidized flavor that softened with air to a balanced acidity and stone fruit, almond. Day 2 had pronounced flavors of marzipan, cashew. Excellent acidity. Interesting and complex. Tina didn’t like it. I’ll probably save my second bottle for a few years and see what happens.
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A mouthful of a wine with a density that indicates it still has a long way to go before it shows all its got. Concentrated citrus rind and pulp flavors with a slightly tangy and also glycerin element. I could come back to this in another 7 to 10 years to see where it is.
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Taking to DanDan for dinner. At pnp, a dark savory pickle aroma. Dill for sure. On the palate, shows some soft creaminess. Lots of savory elements swirling around. Cherrios w/o the milk. Marzipan. Medium plus acid. Day 5. Pretty much in the same spot as day 1, savory as it was.
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Wow. Classic Tondonia Blanco in the best way. Waxy lemon, pineapple, petrol, almond, and butterscotch. These wines are so unique and complex I just can't get over it and I can't get enough of them!
Opened on Christmas and then consumed in small pours over 10 days: Once again, this distinctive creature (cornucopia / savory marzipan!) showed beautifully. Simultaneously rich and restrained, with lovely bracing acidity. Nothing else (well, apart from the Gravonia) is like this. Not only did it hold over 10 days, it continued to unfurl. Bravo!
Leaky bottle (after 1000 km in car, in varying temperatures), so had to finish it (poor me😅). Light gold in the glass, oily viscosity. Oak, honey, cellar apples, toffee and wax on the nose. Dry. Oily texture in mouth. You can realy taste and feel the oak. Also honey, citrus and some earthy/nutty sensation on the palate. Long lasting and dry exit, with subtle vanilla and toffee. This is something different, but bold, fatty and delicious from LdH. Exited to follow the developement of this one!
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A: Deep gold (botrytis, age, oak and premox, skin contact can give you the color) N: medium (+) intensity of dried apricots, dried peach, bruised yellow apple (acetylaldehyde - fruit was jostled), wet stone, salinity, when you smell earth, think organic or inorganic , this has both - there is mushroom in the wine, dried lemon, Pine resin, creme brûlée (oak) hazelnuts, cereal, saffron (mild). Very oxidised style. P: Dry, high acidity, medium alcohol, full body and pronounced intensity and long length C: BLIC - balance of dried fruit and acid, excellent length and intensity. The wine is complex with more than five descriptive clusters. It is very oxidative in style as they rack 3 times a year or so it has a great deal of exposure to oxygen. Fully developed so no room for ageing.
Guess: Old World Cool/Moderate climate Jura white?
Mistakes: R. Lopez de Heredia Rioja White Vina Tondonia Reserva 2008 (there is vanillin and dill apparently which I missed because that would put me in Spain)
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Tasted blind. Med (+) gold with a copper hue. Med (+) aromas of dried apricots, bruised apple, honey, hazelnut, marzipan, mushroom, wet stone, vanilla. It also has a hint of acetaldehyde, quite a bit of oxidation and some light oak spice. (Aged 6 years in barrels). Dry, with med (+) to high acidity, med alcohol (12.5%) and some phenolic bitterness and chewiness, possibly from skin contact or oak exposure. Med to med (+) body, med (+) flavor intensity and length. Very complex, Old World, cool to moderate climate wine with a fair amount of age. At its peak, IMHO, unless you have a preference for very tertiary wines.
This was a tough one to call. Chenin Blanc from Savennieres? Premoxed CdB Chardonnay? Alsace Pinot Grigio? The oak, however, would point to white Rioja. 90% Viura and 10% Malvasia.
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Nearly 8 months after the prior: similar, with all of the normal attributes we expect from this bottling. Once again it paired beautifully with olive oil/lime dressed seafood dishes, most recently fresh cracked Dungeoness crab. This is developing very nicely, with many years ahead. Highly enjoyable over four nights, gaining to the end.
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Loved it. Second half of bottle spectacular after an hour of being opened. Great acid balance , slightly nutty , bitter finish like a nice sherry. Citrus peel. Wish I had another bottle.... always such a unique wine with subtle fruit.
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12.5% abv. Enjoy their reds, found this gem on wine list at houston bistro. Gold color, honeysuckle, beeswax, some tropical fruit on nose. While it gave impression of sweetness on nose it is anything but - great acidity, sharp, dry, tremendous weight in mouth, has a waxy lanolin texture, long finish. Was served a little too cold but once it began to warm up it was exceptional. A must buy again for me.
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Brilliant deep golden yellow color with inviting and complex aromas of lemon oil, white flowers, honeycomb, baked apricot, toasted almond and lanolin. On the palate it's medium-full bodied with mouthwatering zesty acidity and a hint of tannins. What makes this wine remarkable for me is its texture. It show flavors largely mirror its aromas, but there's also a very appealing saline minerality and just a hint of oxidation. Long finish. 12.5% abv| SRP - ~$55
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Virtual Spanish Wines: Wow, the nose is honeycomb and beeswax, while the palate is incredibly bright and acidic. This was nice to drink today, but I won't open a bottle for 2+ years.
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Virtual Single Blind Spanish Tasting (Home): Light medium gold color. Drank a glass over an hour plus. This was a fairly prototypical Lopez white that was drinking very well. The nose offers citrus, lacquer, beeswax, baked pear, and white flowers. The palate is full bodied and has a more full bodied feel, lemon, citrus oil, beeswax, lacquer, mineral and a distinctive finish of Captain Crunch cereal. I get that note on Lopez whites and find it rather powerful and kind of fun. This wine had good freshness and vitality. 92+pts.
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Wines: This was a very nice tasting, conducted as a single blind (we knew the wines, but not which was which). The wines featured included the following: 2008 R. López de Heredia Rioja Blanco Reserva Viña Tondonia (Starter wine) 2001 Celler Vall Llach Priorat 2004 Bodegas Aalto Ribera del Duero Aalto 2005 La Rioja Gran Reservea 904 2009 Celler Burgos-Porta Priorat Mas Sinen Coster 2009 Bodegas Vega-Sicilia Ribera del Duero Vlabuena 5° NV Pedro Ximenez Spinola Sherry (Desert wine)
Prep: Wines were decanted for about 10 mins then poured/filtered into jars for transport, and consumed 2-4 hours later.
Scores: The group's top 3 wines were: WOTN = 2005 La Rioja Gran Reservea 904, two wines tied for second = 2001 Celler Vall Llach Priorat, and 2009 Celler Burgos-Porta Priorat Mas Sinen Coster. My order was as follows: WOTN = 2009 Celler Burgos-Porta Priorat Mas Sinen Coster, #2 = 005 La Rioja Gran Reservea 904, #3 = 2001 Celler Vall Llach Priorat, #4 (tie) = 2009 Bodegas Vega-Sicilia Ribera del Duero Vlabuena 5° and 2004 Bodegas Aalto Ribera del Duero Aalto.
Review: 2008 R. López de Heredia Rioja Blanco Reserva Viña Tondonia - This wine was a pleasant surprise for me. I typically don't care for many white wines that aren't sweet or Chardonnay, but this was good juice! On the nose, there was lots of lemon creme, toasted coconut and toast, as well as some white flowers. The palate, in contrast, showed minerality, saline, herbs, lemon peel and bees wax. It was a pleasant combination that had me reaching for more. I may have to add this wine to my collection. I scored this the same as my highest score for a red wine, and certainly the highest score I can recall giving to a wine that was not sweet, sparkling or Chardonnay. At $60, it offers a nice QPR IMO. Scored 94 for its uniqueness and taste!
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90% Viura and 10% Malvasia. Oxidized sherry-like notes on the nose, with an underpinning of lemon, apple, and toasted coconut. Mouthwatering acidity and a finish that goes on for ages. Weighty and almost waxy in the mouth. This is such a unique, interesting wine and it is a wonderful expression of terroir. It is masterfully crafted in the cellar with traditional techniques. It’s almost like stepping into a time machine. It will improve for years and begs for a fleshy white fish alongside.
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2008 is not as deep and pure as I am used to with this bottling. Still this is a remarkable wine and finishing the bottle was easy and pleasurable. I think that this cool, wet and quite atlantic vintage will enormously benefit from 3-5 years in the bottle, so keep it tugged away and try 2009 or 2006.
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Palate: lemon cream, lime peel, hazelnut, toasted nuts, tarragon; medium+ finish of sea water, cream, mineral, fresh tarragon; dry; full body; no tannin; medium acidity
Overall: This wine is so smooth and has great balance. The flavors are complex and rich without being flamboyant. This is a great wine and I'll be looking to add several bottles to the cellar.
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A worthy successor to recent vintages — and very much in the house style, based on our experience with the 01, and 04 through 07. Typically savory, waxy, and so very distinctive; it could not be mistaken if tasted blind. There is, as O-M might observe, a pickle aspect, but it is in the background, adds to already copious complexity, and to us is an attribute. Lovely over four nights, gaining along the way.
Once again, this was best with crusted seared white fish — as close as one can get, where we live, to the fantastic turbot we had on the coast near where this wine was born. In our case, and this time, that was local halibut. Also pairs well with lightly lime-infused prawns.
3/12/2024 - Mona og Inge wrote:
.
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2/20/2024 - Vera Wind Likes this wine: 93 Points
Deep golden colour.
On the nose complex; almondpastries, ripe yellow fruits, full and warm.
On the palate full mouthfeel, deep and surprising. Rounded, mature acidity. Soft, yet complex and full of flavour. Not like anything else, yet so easily drunk. A bottle of happiness!
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2/12/2024 - PullOutKing wrote:
Good Spanish i feel like matador ariba ariba
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12/20/2023 - pbaek wrote:
Expressive, slightly oxidative style in a lean, vertical structure. Notes of pear, vanilla, nuts and salt. There’s so much going on here. Singular wine. Wednesday night chez CP.
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9/3/2023 - premiercru1973 Likes this wine: 94 Points
Winner of a flight alongside the 07 and 09. Such a lovely balance and complexity. A stunner that is very easy to just sit back and drink with pleasure.
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9/2/2023 - Neecies Likes this wine:
Drinking beautifully. Deep gold color with rich flavor of almonds, apricots, dried pears and light oxidative notes. Structure excellent--in a peak zone for current drinking.
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9/1/2023 - canan wrote: 93 Points
Lopez di Heredia BYO (@MichaelsPlace): Intense and polished. Salty and with green apples. Very lovely wine.
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5/11/2023 - vide Likes this wine: 91 Points
The Tondonia ia is a very fine wine, whichI have enjoyed over a number of years. This particular vintage did not, however, survive day 2 after decantering. I find that wines that exist largely on fruit and are without the tannin of a claret can be problematic in this respect. And this goes for red Burgundy. Drink them after 2-3 hours, but don't keep them for longer.
vide.
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12/10/2022 - NoTrollingerPlease Likes this wine: 91 Points
R. López de Heredia Tasting (Freiheit Vinothek, Ulm, Germany): Glass: Zalto Universal
Tasted blind. Popped and poured. Clear, medium golden color. Fine, fresh nose, elegant, some herb candy.
On the palate extremely fresh and young, probably too young. Seems to me closed and muted and not fully unfold yet. Has all it takes to become the next version of 2003. Give it time. 90-91++
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10/30/2022 - Ansok wrote:
.
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10/29/2022 - vinkarl Likes this wine: 92 Points
Beautiful wine, but need lots of air. An hour or two, at least. Dried apricots, spices, fruity, a good match with Bream and shrimp risotto.
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10/16/2022 - ThijsV wrote: 89 Points
Vina Tondonia lunch at restaurant Maeve (Utrecht, NL): Maybe an off bottle. Oxidative with a note of manure which can add complexity, but now was a bit off putting. Did get better with time and air
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9/3/2022 - schultzi22 Likes this wine: 91 Points
Very interesting. Day 1 had an oxidized flavor that softened with air to a balanced acidity and stone fruit, almond. Day 2 had pronounced flavors of marzipan, cashew. Excellent acidity. Interesting and complex. Tina didn’t like it. I’ll probably save my second bottle for a few years and see what happens.
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5/29/2022 - mxpbuy Likes this wine: 93 Points
A mouthful of a wine with a density that indicates it still has a long way to go before it shows all its got. Concentrated citrus rind and pulp flavors with a slightly tangy and also glycerin element. I could come back to this in another 7 to 10 years to see where it is.
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5/13/2022 - nzinkgraf wrote:
Taking to DanDan for dinner. At pnp, a dark savory pickle aroma. Dill for sure. On the palate, shows some soft creaminess. Lots of savory elements swirling around. Cherrios w/o the milk. Marzipan. Medium plus acid.
Day 5. Pretty much in the same spot as day 1, savory as it was.
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1/20/2022 - Bgropp4 wrote: 94 Points
Wow. Classic Tondonia Blanco in the best way. Waxy lemon, pineapple, petrol, almond, and butterscotch. These wines are so unique and complex I just can't get over it and I can't get enough of them!
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1/4/2022 - Deux Chevaux Likes this wine:
Opened on Christmas and then consumed in small pours over 10 days: Once again, this distinctive creature (cornucopia / savory marzipan!) showed beautifully. Simultaneously rich and restrained, with lovely bracing acidity. Nothing else (well, apart from the Gravonia) is like this. Not only did it hold over 10 days, it continued to unfurl. Bravo!
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12/28/2021 - JEverson Likes this wine: 92 Points
Very interesting, heavy oak, honey, apple, lemon, vanilla, caramel. Smells similar to bourbon. Will overpower lighter dishes
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10/21/2021 - GlennO86 wrote: 91 Points
Leaky bottle (after 1000 km in car, in varying temperatures), so had to finish it (poor me😅). Light gold in the glass, oily viscosity. Oak, honey, cellar apples, toffee and wax on the nose. Dry. Oily texture in mouth. You can realy taste and feel the oak. Also honey, citrus and some earthy/nutty sensation on the palate. Long lasting and dry exit, with subtle vanilla and toffee. This is something different, but bold, fatty and delicious from LdH. Exited to follow the developement of this one!
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3/6/2021 - Odd_Ingve wrote:
Feil registrert
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2/27/2021 - Heynetty Likes this wine:
Tasted Blind
A: Deep gold (botrytis, age, oak and premox, skin contact can give you the color)
N: medium (+) intensity of dried apricots, dried peach, bruised yellow apple (acetylaldehyde - fruit was jostled), wet stone, salinity, when you smell earth, think organic or inorganic , this has both - there is mushroom in the wine, dried lemon, Pine resin, creme brûlée (oak) hazelnuts, cereal, saffron (mild). Very oxidised style.
P: Dry, high acidity, medium alcohol, full body and pronounced intensity and long length
C: BLIC - balance of dried fruit and acid, excellent length and intensity. The wine is complex with more than five descriptive clusters. It is very oxidative in style as they rack 3 times a year or so it has a great deal of exposure to oxygen.
Fully developed so no room for ageing.
Guess:
Old World
Cool/Moderate climate
Jura white?
Mistakes:
R. Lopez de Heredia Rioja White Vina Tondonia Reserva 2008 (there is vanillin and dill apparently which I missed because that would put me in Spain)
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2/26/2021 - fedtmule Likes this wine: 91 Points
Very nice with deer stew, mashed potatoes
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2/24/2021 - TannicBeast Likes this wine: 93 Points
Tasted blind. Med (+) gold with a copper hue. Med (+) aromas of dried apricots, bruised apple, honey, hazelnut, marzipan, mushroom, wet stone, vanilla. It also has a hint of acetaldehyde, quite a bit of oxidation and some light oak spice. (Aged 6 years in barrels). Dry, with med (+) to high acidity, med alcohol (12.5%) and some phenolic bitterness and chewiness, possibly from skin contact or oak exposure. Med to med (+) body, med (+) flavor intensity and length. Very complex, Old World, cool to moderate climate wine with a fair amount of age. At its peak, IMHO, unless you have a preference for very tertiary wines.
This was a tough one to call. Chenin Blanc from Savennieres? Premoxed CdB Chardonnay? Alsace Pinot Grigio? The oak, however, would point to white Rioja. 90% Viura and 10% Malvasia.
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2/7/2021 - Deux Chevaux wrote:
Nearly 8 months after the prior: similar, with all of the normal attributes we expect from this bottling. Once again
it paired beautifully with olive oil/lime dressed seafood dishes, most recently fresh cracked Dungeoness crab. This is developing very nicely, with many years ahead. Highly enjoyable over four nights, gaining to the end.
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1/30/2021 - DavidYinSb Likes this wine: 95 Points
Loved it. Second half of bottle spectacular after an hour of being opened. Great acid balance , slightly nutty , bitter finish like a nice sherry. Citrus peel. Wish I had another bottle.... always such a unique wine with subtle fruit.
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1/24/2021 - dclaggett Likes this wine: 93 Points
12.5% abv. Enjoy their reds, found this gem on wine list at houston bistro. Gold color, honeysuckle, beeswax, some tropical fruit on nose. While it gave impression of sweetness on nose it is anything but - great acidity, sharp, dry, tremendous weight in mouth, has a waxy lanolin texture, long finish. Was served a little too cold but once it began to warm up it was exceptional. A must buy again for me.
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1/22/2021 - ATPerkins wrote: 92 Points
Delicious. Textbook reference agreed white rioja.
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1/22/2021 - Martin Redmond Likes this wine: 93 Points
Brilliant deep golden yellow color with inviting and complex aromas of lemon oil, white flowers, honeycomb, baked apricot, toasted almond and lanolin. On the palate it's medium-full bodied with mouthwatering zesty acidity and a hint of tannins. What makes this wine remarkable for me is its texture. It show flavors largely mirror its aromas, but there's also a very appealing saline minerality and just a hint of oxidation. Long finish. 12.5% abv| SRP - ~$55
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12/6/2020 - galewskj wrote: 93 Points
Virtual Spanish Wines: Wow, the nose is honeycomb and beeswax, while the palate is incredibly bright and acidic. This was nice to drink today, but I won't open a bottle for 2+ years.
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12/3/2020 - rocknroller wrote: 92 Points
Virtual Single Blind Spanish Tasting (Home): Light medium gold color. Drank a glass over an hour plus. This was a fairly prototypical Lopez white that was drinking very well. The nose offers citrus, lacquer, beeswax, baked pear, and white flowers. The palate is full bodied and has a more full bodied feel, lemon, citrus oil, beeswax, lacquer, mineral and a distinctive finish of Captain Crunch cereal. I get that note on Lopez whites and find it rather powerful and kind of fun. This wine had good freshness and vitality. 92+pts.
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12/3/2020 - I'd Rather Be Drinking Wine Likes this wine: 94 Points
Spectacular Spanish Reds: Spanish Spectacular Zoom Tasting
Wines: This was a very nice tasting, conducted as a single blind (we knew the wines, but not which was which). The wines featured included the following:
2008 R. López de Heredia Rioja Blanco Reserva Viña Tondonia (Starter wine)
2001 Celler Vall Llach Priorat
2004 Bodegas Aalto Ribera del Duero Aalto
2005 La Rioja Gran Reservea 904
2009 Celler Burgos-Porta Priorat Mas Sinen Coster
2009 Bodegas Vega-Sicilia Ribera del Duero Vlabuena 5°
NV Pedro Ximenez Spinola Sherry (Desert wine)
Prep: Wines were decanted for about 10 mins then poured/filtered into jars for transport, and consumed 2-4 hours later.
Scores: The group's top 3 wines were: WOTN = 2005 La Rioja Gran Reservea 904, two wines tied for second = 2001 Celler Vall Llach Priorat, and 2009 Celler Burgos-Porta Priorat Mas Sinen Coster. My order was as follows: WOTN = 2009 Celler Burgos-Porta Priorat Mas Sinen Coster, #2 = 005 La Rioja Gran Reservea 904, #3 = 2001 Celler Vall Llach Priorat, #4 (tie) = 2009 Bodegas Vega-Sicilia Ribera del Duero Vlabuena 5° and 2004 Bodegas Aalto Ribera del Duero Aalto.
Review:
2008 R. López de Heredia Rioja Blanco Reserva Viña Tondonia - This wine was a pleasant surprise for me. I typically don't care for many white wines that aren't sweet or Chardonnay, but this was good juice! On the nose, there was lots of lemon creme, toasted coconut and toast, as well as some white flowers. The palate, in contrast, showed minerality, saline, herbs, lemon peel and bees wax. It was a pleasant combination that had me reaching for more. I may have to add this wine to my collection. I scored this the same as my highest score for a red wine, and certainly the highest score I can recall giving to a wine that was not sweet, sparkling or Chardonnay. At $60, it offers a nice QPR IMO. Scored 94 for its uniqueness and taste!
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10/19/2020 - streethawk Likes this wine: 94 Points
90% Viura and 10% Malvasia. Oxidized sherry-like notes on the nose, with an underpinning of lemon, apple, and toasted coconut. Mouthwatering acidity and a finish that goes on for ages. Weighty and almost waxy in the mouth. This is such a unique, interesting wine and it is a wonderful expression of terroir. It is masterfully crafted in the cellar with traditional techniques. It’s almost like stepping into a time machine. It will improve for years and begs for a fleshy white fish alongside.
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10/18/2020 - Christian von Dresky Likes this wine: 91 Points
2008 is not as deep and pure as I am used to with this bottling. Still this is a remarkable wine and finishing the bottle was easy and pleasurable. I think that this cool, wet and quite atlantic vintage will enormously benefit from 3-5 years in the bottle, so keep it tugged away and try 2009 or 2006.
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7/18/2020 - JRockEsq Likes this wine: 91 Points
Method: opened about 18 hours in advance, and decanted for the last 3 or so hours; 62 degrees; white wine glass
Look: medium yellow; a lot of thick, fast legs
Nose: lightly toasted marshmallow, toasted coconut, hazelnut, vanilla, buttered toast; very expressive
Palate: lemon cream, lime peel, hazelnut, toasted nuts, tarragon; medium+ finish of sea water, cream, mineral, fresh tarragon; dry; full body; no tannin; medium acidity
Overall: This wine is so smooth and has great balance. The flavors are complex and rich without being flamboyant. This is a great wine and I'll be looking to add several bottles to the cellar.
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6/13/2020 - Deux Chevaux wrote:
A worthy successor to recent vintages — and very much in the house style, based on our experience with the 01, and 04 through 07. Typically savory, waxy, and so very distinctive; it could not be mistaken if tasted blind. There is, as O-M might observe, a pickle aspect, but it is in the background, adds to already copious complexity, and to us is an attribute. Lovely over four nights, gaining along the way.
Once again, this was best with crusted seared white fish — as close as one can get, where we live, to the fantastic turbot we had on the coast near where this wine was born. In our case, and this time, that was local halibut. Also pairs well with lightly lime-infused prawns.
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