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| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 108 notes) - hiding notes with no text | | | Tasted by Wine Diplomats on 4/16/2024 & rated 90 points: 100% 40+ year old Tempranillo planted on clay and limestone soil at 500-600 m. 2 years in American oak barrels (new the first year and 4th used the second year). The nose shows dark and red fruit and creamy, vanilla oak. The palate is elegant in feel and light on its feet with more dark fruit than red, medium-low acid, some spice and oak notes. Tannins are already soft and easy and smooth to drink now. No sense of the 14.5% alcohol. More akin to good cru bourgeois Left Bank Bordeaux compared to other Reserva Rioja which are bigger, darker and oakier.
https://winediplomats.com/ (706 views) | | | Tasted by Retired Pat on 3/15/2024 & rated 90 points: Solid tannins not overwhelming. Notes of plum Cherry and smoke. Pleasant to pair with light meat. After a day the tannins had mostly dissipated and but the wine retained fruit (836 views) | | | Tasted by Sergio Carneiro Filho on 2/19/2024 & rated 90 points: Rubi M
Limpo M
Frutas Vermelhas
Equilibrado
Corp M
Típico Tempranillo
Pronto para beber (911 views) | | | Tasted by Veni_Bibi_Vici on 1/20/2024 & rated 90 points: Open bottle for 30 minutes, then decanted for 1 hour. Dark ruby color, nose on cedar, dill, parsley, vanilla. Robust mouth, well structured, floral taste, good quality for the price. Paired with grilled beef and the menthol notes were refreshing : the contrast with the meat was a great feeling. I prefer the Gran Reserva style, but this was close to it. (1013 views) | | | Tasted by crumblemore on 10/28/2023 & rated 90 points: Weather getting cooler so decided to fire up the BBQ and drink some Spanish wines! Simple 2016 horizontal for some Rioja and Ribera del Duero wines. All of the wines were breathed in bottle for 1.5 hours and decanted for around 1 hour before serving.
2016 La Rioja Alta Rioja Vina Alberdi Reserva- (90pt) Excellent QPR, I thought this one was extremely vanilla flavored compared to the others. Slightly less structured. It was also slightly sweeter, perhaps strawberry Jam. Full-bodied, inky, smooth, and concentrated. Although this is perhaps the most budget of the wines, a healthy portion of guests really liked this wine paired with BBQ. Personally, it relatively lacked finesse and elegance. (100% Tempranillo)
2016 Benjamin Rothschild & Vega Sicilia Macan- (92pt) My WOTN. Very elegant. This wine was beautifully structured and balanced. Perhaps not the best with BBQ but it had excellent structure and depth. Fresh, tobacco, blackberry, polished tannins, with aromatic oak. Medium+ body. (100% Tempranillo)
2016 Muga Rioja Seleccion Especial- (90pt) Compared to the others this wine stood out for smokey, meat, and gamey notes. Long and lively, I thought this wine was a bit grippy and tannic (in a good way). I thought it had good structure and focused. Dark berry, cherry cola, and leather. Med+ Body. I thought it was a bit restrained and lacking a bit of vibrancy compared to the other wines. (75% Tempranillo, 25% Garnacha, Mazuelo, and Graciano).
2016 Vina Vilano Ribera del Duero La Baraja- (90pt) Dark Cherry, black fruits, good balance, juicy, vanilla, dried violet, modern style RdD, good QPR, very approachable. Relatively lacking in complexity, depth, and structure. Excellent with BBQ. (75% Tempranillo, 15% Cabernet Sauvignon, 10% Merlot)
2016 Aster Finca El Otero Ribera del Duero- (90pt) Relatively acidic and tart compared to the other wines. Smooth, peppery, cedar, balsamic, complex, black fruits, and currants. Elegant tannins and powerful mouthfeel. Well made wine but probably the least favorite amongst guests of the evening. (100% Tempranillo) (1699 views) | | | Tasted by ProfByron on 9/13/2023 & rated 89 points: The alcohol burn is disappointing.
Has this always been the most clumsy oak and alcohol wine in the La Rioja Alta portfolio ? When it’s good it’s great but… otherwise clumsy teenager cf their other serious wines. (1675 views) | | | Tasted by Z1nnfull on 8/9/2023 & rated 91 points: Great example of the best Rioja at a bargain price. Totally varietally correct, with the typical musty cellar, oak and black fruit. A tad more expensive than Caceres or Riscal, but worth a few extra dollars. Same on 01/02/2024. (1631 views) | | | Tasted by SLB83 on 7/29/2023 & rated 91 points: Lovely and classic Rioja. All the typical notes are there, in very good harmony. This is excellent stuff.
I will say, however, this is a little dryer than most Riojas I’ve had. And also, the last two glasses we had were the nicest. So I probably should have decanted this for an hour or so beforehand.
This has at least 10 years left I reckon. (1711 views) | | | Tasted by CptJake on 3/31/2023 flawed bottle: Corked (2393 views) | | | Tasted by sleepyhaus on 3/26/2023: Really nice wine once again. More about upfront pleasure than complexity, but with just enough character to carry it off. Should continue improve for some time. Oak is certainly there but isn't any more obtrusive than one would expect from a youngish Rioja. (2076 views) | | | Tasted by jdp89 on 1/31/2023: Excellent QPR as always.
Ruby across the glass. Quite clear.
Nose: big whack of Am. Oak/dill/vanilla; stewed/baked/dried red fruits; bit floral; cigar/cigar box; old leather/suede; dusty earth. If you do not like American Oak, caveat emptor.
Palate: follows the nose to some extent but fruit is more tart/bit fresh cherry/raspberry; significant Am. Oak/vanilla; good acidity; tannins shy of medium. Silky mouthfeel.
Very nice wine, would be interesting to lay it down for 10+ years and see what happens.
Edit: Did not note alc level - makes itself known but isn't overbearing or too off-kilter. Could see it bothering someone very sensitive to heat but average palate likely will note but be OK with it. (2500 views) | | | Tasted by Sunilo44094 on 1/2/2023 & rated 94 points: Nyår - perfekt till oxfile (2403 views) | | | Tasted by Peachy-vino on 12/6/2022: Vg (2572 views) | | | Tasted by DevenStephens on 11/25/2022 & rated 97 points: Amazing qpr, wish I could find more. Easily beats Rioja's at twice the price. (2070 views) | | | Tasted by galewskj on 10/31/2022 & rated 89 points: The dill pickle tasting American oak was a bit more evident on this bottle. It remains a great value. (2354 views) | | | Tasted by Michael Hung on 10/19/2022 & rated 88 points: Vinum La Rioja Alta SA Tasting: [Vinum La Rioja Alta SA Tasting]
Med+ intensity, sour red fruit, floral notes of roses, dill, cranberry, cherry, strawberry, earth, spices, and coconut on the finish. Reminds me a little of a Barolo without high tannins with the bright red sour fruit. A little simple and too tight right now. Can see upside from here. (1790 views) | | | Tasted by 3daywinereview.com on 9/29/2022 & rated 93 points: Day 1: Dill, wood, sour cherry, mulberries, spice and floral notes. Complex wine for the money. Outstanding value. 92 points
Day 2: Works again on day 2. Dill is gone which a little dill is not a bad thing on Rioja. Wood, spice, floral, damp earth, dried floral notes and dust. Complex wine and this has always over delivered for me. One of the great under $20 wines on the market. 93 points
Day 3: More reserved than day 2 but offers wood, spices, earth, minerals and dried leaves. Dill is nonexistent. 90 points
Recommendation: Decant 3 hours and enjoy or try on day 2 and really enjoy. (2226 views) | | | Tasted by Sheila62 on 9/27/2022: too modern for my palate, very dissapointed. this was a trainwreck. (1888 views) | | | Tasted by DanyMorcos on 8/26/2022 & rated 90 points: On the nose: blue cheese, blackberries, chocolate caramel bar, whip cream/butter, dill and vanilla yoghurt.
On the palate: nicely weighted and structured.
Still a favourite. (2333 views) | | | Tasted by vlzat on 8/22/2022 & rated 90 points: Full body, deep ruby to purple color. Intense aroma of black fruits and sweet spices complemented by balsamic background. Black cherry and blackberry palate following by hot but juicy finish of vital acidity and silky tannins. Rich, bold and complex, a bit high alcohol albeit well hidden and doesn’t affect balance. Food friendly, well pairing to stewed peppers stuffed by rice. Open one hour ahead. Serve 18ºC - 20ºC. Drink now and next eight years. (2382 views) | | | Tasted by cvdeluca on 8/19/2022 & rated 91 points: The drinking window has opened… Very tasty Rioja drinking very well dark blueberry aroma great nose and a good pairing with savory stirfry and a Spanish tortilla. Wish I had more from this vintage. (2070 views) | | | Tasted by teefinest on 8/16/2022 & rated 83 points: This was my second bottle. I had the last one nine month ago and was pretty happy with.
But I was not happy with this bottle. I let it rest for 1 hour after opening it. Nose and palate had way too much oak for me and the fruit was lost in this wall of oak. I do not know if it was this particular bottle or this wine is in general in a bad state now.
My last bottle will stay in the cellar for at least 2 more years as I hope the oak will integrate a bit better. (1841 views) | | | Tasted by James Kim on 8/11/2022 & rated 80 points: Amazing what 8 months can do. Almost night and day. Drank with Javier and Inoke. Pop n pour. Initially, from memory, lots of coconut oak that overshadows the lovely red fruits. Half a bottle left. Now day 3, aromas of coconuts and lots of it, some red cherries and raspberries buried underneath. Palate is better w red cherries, raspberries, herbs, some minerals, and coconut. Mild+ tannins. Nice acids. Better today where the American oak has subsided, at least on the palate. The fruit has receded and oak has become more prominent than my last bottle in Jan. Way too much new oak at this stage for me. Wonder if this is shutting down. Just can't really drink this now. Would be interesting to revisit this 10 yrs to see if the oak has integrated. (2001 views) | | | Tasted by macaujames on 7/30/2022 & rated 91 points: 91/92. I prefer the old lower alcohol Alberdi. However this is tasty but only a glass a night. Has typical aromas of leather, cherries, vanilla and raspberries. Its medium bodied tasty zingy+juicy red and blue fruits palate has got lovely depth and impressive length. 14.5%. Lay down 5 years+. You can drink this PnP or after 30 mins aeration. (2583 views) | | | Tasted by D_RICH on 7/8/2022 & rated 90 points: No contemporaneous notes. A well made if not quite exciting old school Rioja, with nice earth notes. ADDENDUM: Next day. Rich, savory with sweet fruit, prunes, earth notes. Old world. (89-91). (2081 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)
(La Rioja Alta Viña Alberdi Reserva Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| La Rioja Alta Producer website
U.S. Importer (Addt'l Info)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
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoLa Rioja Alta Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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