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| Community Tasting Notes (average 88.4 pts. and median of 88 pts. in 118 notes) - hiding notes with no text | | | Tasted by mr_thomaso on 3/4/2024 & rated 95 points: Nose: medium(+) intensity with aromas of cedar, herbs, earth, wet leaves, red- and blackcurrant.
Palate: dry wine, high acidity and medium tannins. Medium body and medium(+) flavour intensity with aromas of resin, cedar, tobacco, chili heat and herbs.
Trevligt, säkert jättebra matvin. (203 views) | | | Tasted by Jonnytheneedle on 9/28/2023 & rated 90 points: this is a nice bottle. light to medium body, but great fresh mouth feel, tannins still fiesta, decent fruit, chocolate, cherries, really nice. 5 years? needs a good hour or 2 decant (717 views) | | | Tasted by IlliniWine on 4/30/2023 & rated 88 points: 90 minute decant. Medium bodied with medium- acidity and tannins. Cedar and leather predominate on the nose and palate, underpinned by dark fruit. Tart, medium finish. Third bottle of three that were gifted. All three were marred by cork that immediately crumbled to bits and pieces and required near-surgery to remove and filtration afterwards. While the wine was pleasant enough, food friendly and a lists at a good PQR, the cork issue alone would deter me from buying any on my own. (1120 views) | | | Tasted by havarhar on 3/11/2023 & rated 88 points: Rubinrød helt klar farge. Relativ mørk.
Duften av eik kommer ut av glasset og er det første som møter deg når du tar nesa ned mot glasset. Bak eiken er det søte, godt modne mørke bær.
Mørke bør dominerer også på smak. Kraftig. Mye eik også på smak. Fortsatt litt tanniner. Sitter relativt lenge igjen i munnen.
God, men litt mye eik. (1265 views) | | | Tasted by merryberry on 2/9/2023 & rated 89 points: Burnished light magenta. Spice, cedar, and burnt cherry nose. Light to medium bodied, tart cranberries, aged cherries, white pepper, woody tannins, good acid, and a tart, medium length finish. Got better the longer it was open. (1350 views) | | | Tasted by 3daywinereview.com on 8/27/2021 & rated 88 points: Day 1: A bit better than the last time I opened a 13. Celery, raspberries, minerals and dust. Picks up some dill and mild oak on the finish. Good overall value. 87 points
Day 2: Getting a little bettter. Very smooth overall with raspberries, mild dill, wood, spice and dust. Pleasant wine but does not offer the complexity and enjoyment of the 2021. 88 points
Day 3: More Rioja like on day 3 with wood, dill, mild funk, dust, spice and earth. Not a bad effort on this bottle and much better than the last one I had. Still not 2021 level. 88+
Recommendation: Buy 2012 if you can over 13 but for under $15.00 a good value. (3458 views) | | | Tasted by DK Amateur on 4/30/2021: On the second day, out of recorked half-bottle, decanted an hour, this was really fine. Stylistically, it is semi-traditional, with old American oak, notes of the penicillin mold in the deep, cold Rioja cellars, and plenty of dark, warm, spicy fruit. Perhaps the 14% alcohol is a bit too noticeable in the finish. I am sure it would be great in 20 years if kept in a cold cellar. At the price point it can compete with a favourite like Cubillo and that's saying a lot. (3156 views) | | | Tasted by PatrickH on 12/27/2020 & rated 90 points: I picked this up in Madrid and finally opened this for a virtual wine tasting on northern Spain wines. It was very delightful with fresh fruit, good, smooth structure, and a well-rounded mouthfeel. The finish was medium in length. I found the 2014 vintage at Total Wine and bought more. (3499 views) | | | Tasted by jonboy74 on 7/17/2020: This bottle tasted a little over ripe. Normally we love this wine. Possibly bottle variation? (4272 views) | | | Tasted by Winning_Wines on 6/9/2020 & rated 90 points: We're a little partial to Marques de Riscal, due to our visit there in 2019, but I really enjoyed this. It was very well balanced and integrated, unlike some other comments here. If I can find more, I will buy it. (4199 views) | | | Tasted by Manuaia on 5/16/2020 & rated 88 points: Delicious. Tasted great right after opening. Cherry , earth and sandalwood. Not over Oaked. Great acidity. Is it close to the best rioja I’ve had ? No. But $12 at Costco? An Incredible value. (3018 views) | | | Tasted by lert on 4/15/2020 & rated 88 points: Heavy nose of oak but when tasted it was surprisingly not as oaky as anticipated. Went well with spicy bbq food.
Good Value $12> at Costco when they had a coupon. (2975 views) | | | Tasted by theebigjuan on 4/4/2020 & rated 87 points: Dark fruit is in the background to leather, smoke and fungus, but not in a bad way. When paired with a charcoal grilled bison rib eye, the wine finds its footing. It should be able to hold on a bit longer. (2558 views) | | | Tasted by Butzemann on 3/28/2020 & rated 87 points: D+0h: a tiny, tiny bit of deposit in the filter and a tiny bit in the bottle, smells of almost nothing, perhaps mildly of blackberry D+3h: dark as ink, on the rim slightly purple red, doesn’t smell of much, perhaps a little bit of blackberry and violets, medium body, has a certain dash of residual sugar, so is not completely dry, smooth in the mouth with blackberry and violets, in the aftertaste blackberry, acidity and a little bit of violets, good length (30 sec), a wine without any rough edges that would make it interesting, rather boring. (1893 views) | | | Tasted by 3daywinereview.com on 3/10/2020 & rated 85 points: Day 1: This is a disappointment compared to the 2012. Sour cherry, wood, spice, dried leaves and earth. Lacks concentration and personality. Short to medium finish. Pass. 83 points
Day 2: Very similar to day 1. Not much evolution. 83 points
Day 3: Definitely different and better but not great. Dill, wood, sour cherry, earth and dried leaves. This would be drinkable at a party but not something I would recommend. 85 points
Recommendation: Pass on this vintage and seek out the 2012. (2139 views) | | | Tasted by Yonny on 2/28/2020 & rated 91 points: This was good the first night and better the second. I would agree this wine is underrated. Doubt I can find more at Costco (1827 views) | | | Tasted by Mike Mann on 2/21/2020 & rated 93 points: highly under rated wine. Nose is dark fruits. taste is dark fruits, oak and earth in good balance of acidity and tannins. (1651 views) | | | Tasted by Jamesmay02 on 2/16/2020 & rated 90 points: Very good for the price. If you liked the 2009, you’ll like this too. (1556 views) | | | Tasted by aleksds on 2/13/2020 & rated 89 points: This has a piquant chalkiness that I enjoyed (1567 views) | | | Tasted by KVM on 1/17/2020: Light body and adequately concentrated. Fruit is maturing and oak is integrated. A good value. (1102 views) | | | Tasted by ggroebli on 12/13/2019 & rated 89 points: Positivement surpris à chaque dégustation. Nez très intense et fort boisé. Palais sur les mêmes tons. Peu complexe mais réussi. (2144 views) | | | Tasted by johnnylaw1222 on 12/11/2019 & rated 91 points: Game, smoked meat, forest floor, black cherries, and plumb on the nose. The palate is full of under-ripe cherry, a bit of cocoa powder, a slight chalkiness, and a dash of leather. Took about an hour to open up in-glass. (2014 views) | | | Tasted by WatkinsWine on 11/20/2019 & rated 91 points: Dark purple in color. Better on second day. Peppery spice on day one. Fragment nose of oak, perfume, vanilla. Light in texture. On day two, it was silky and fruity with strawberry and green beans. (2159 views) | | | Tasted by JuliannaDHS on 8/31/2019 & rated 89 points: Good complexity at this price point ($20USD). Cherry fruit, pepper, spices, and prominent oak. Drink or hold. (2724 views) | | | Tasted by scotty_b on 8/20/2019 & rated 91 points: Prominent sweet sandalwood, blackberry, vanilla, killer floral and perfume notes, but it's the black tea component that unifies this wine and gives it soul. High acidity and solid tannic structure that suggests this will age beautifully for at least 10 years. Super steely on PnP, but opened up after about 3-4 hours. The oak presence is significant at this stage, but should mellow and integrate with a couple of years of bottle age. (2715 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Marqués de Riscal Producer websiteTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.ReservaStill Portuguese table wines of designated origin may also be labelled "reserva", indicating an alcohol content of at least 0.5% higher than the legal minimum established by the respective DOC or VR; however, stricter requirements in individual DOCs may supersede this standard.
(Court of Master Sommeliers)Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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