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| Community Tasting Notes (average 91 pts. and median of 91 pts. in 120 notes) - hiding notes with no text | | | Tasted by Frejdan on 4/27/2024 & rated 91 points: Dark fruit, vanilla, earthy underbrush, big and bold. Good. (446 views) | | | Tasted by wheatacus on 4/27/2024 & rated 89 points: Opened about 45 min, Strong vanilla cherry, chocolate, leather with mild tannins. Not sure what another 5 years might bring. (414 views) | | | Tasted by diggydan on 4/20/2024 & rated 93 points: Beautiful again, a bit of an acetic note tonight. about $55 in Shanghai. (1121 views) | | | Tasted by KL1975 on 4/1/2024 & rated 92 points: Sensational qpr. A very convincing Rioja, cherry fruit, med-high acidity, tobacco and leather, hints of sweetness (american oak), will develop further, 92+. (1857 views) | | | Tasted by morten.rosand on 3/30/2024 & rated 88 points: Missing a bit of the classic Tempranillo second aromas. More light bodied than I remember. Over the top? (1684 views) | | | Tasted by Trygve Monclair on 3/30/2024 & rated 89 points: Klar lilla-rød. Fyldig og god Rioja, litt varm - eik og vanilje. Får ikke de helt komplekse aromaene som mange melder. Kunne fint lagret 10 år til. Lammelår. (1592 views) | | | Tasted by Oysteih on 3/23/2024: Around one hour of air before serving. In a really great place right now, beautifully balanced and strong complexity with a wide array of tertiary notes. Structurally one can obviously cellar this for a long time, but the upside seems limited imo. Fantastic value. (1906 views) | | | Tasted by bobbylion on 3/19/2024 & rated 90 points: Too much acidity. Even after 24 hrs. A note to myself, leave 2010-11 alone for 4-6 years. Try to find rest of 2005 and drink those. This thing can go forever in my view. Just give them 20+- years after vintage. (2291 views) | | | Tasted by sjfunkenhauser on 3/9/2024 & rated 90 points: 2 hour decant.
Dried and fresh red fruit, tobacco, spices and vanilla. Smooth and plush with integrated tannins. A touch of VA on the nose. Drinking very nice right now but has years ahead.
Medium garnet colour.
Pronounced aromas of dried cherries, dried cranberries, blood orange, tobacco, sweet spices, cinnamon, vanilla, leather, dried herbs.
Pronounced palate.
Medium (+) body, medium (+) tannins, high acidity, long finish. (1988 views) | | | Tasted by amateur62 on 2/19/2024: Decanted 90 minutes before dinner. Starts restrained and quite austere, needed another 90 minutes to get approachable. Showed dark berries, leather and balsamic notes, on the palate very dry and tight with high acidity, medium+ body and long slightly drying finish.
As often with Tondonia and Bosconia Reserva, I love them when released because of the pure fruit and the freshness, then 2 or 3 years later (as now) they get into a difficult phase and at the age of 16 to 20 years (depending on the vintage), when getting mature and more complex, they get incredibly good again. If drinking now, give it a decant of 3 to 5 hours but better wait a couple of years, it will reward your patience. (2568 views) | | | Tasted by martin.sjolie@mac.com on 1/11/2024 & rated 92 points: dark berries, wood, tobacco, spice. well developed rich fruit. (3438 views) | | | Tasted by cweiner on 1/1/2024 & rated 91 points: Would benefit from more time in the bottle (3233 views) | | | Tasted by Mleh on 12/28/2023 & rated 91 points: Needed a lot of air to lose the initial sourness and strong oak smell. Very light and elegant, tart cherries, vanilla and oak. Nice bright acidity, medium finish. (2967 views) | | | Tasted by TormodKleppe on 12/9/2023 & rated 92 points: Superb . Nydelig vin og fin årgang. Heldigvis har jeg mange flasker av denne årgangen liggende (3481 views) | | | Tasted by BurgunDivine on 12/3/2023 & rated 91 points: Fine wine indeed. (3465 views) | | | Tasted by gallu on 10/20/2023 & rated 91 points: 91 Precioso vino color rubí intenso, bastante cubierto. Nariz con la habitual madera de calidad, tostados, fruta roja, mentolados y caja de puros. Rioja clásico hasta la médula. En boca notas lácticas, buena acidez. Bastante fruta. Habría que dejar reposar el resto de botellas pacientemente, otros 10 años al menos. (3809 views) | | | Tasted by WilBlu on 10/15/2023 & rated 90 points: Gott, och bådar gott för vidare lagring. Något lättare men väldigt smakrikt och kraftfullt på sitt sätt. (3444 views) | | | Tasted by Tannatastic on 10/6/2023 & rated 92 points: Still young, but approachable.
Savoury - we had it pinned stylistically between a Pinot Noir and a Xinomavro - red and black fruits (with a touch of sourness), good depth, but certainly a lighter midpalate style than it's Tondonia stablemate. Grainy tannins suggest a good deal of life and evolution to come over the next 15 to 20 years. Very good. (3449 views) | | | Tasted by Obi-Wan Cannubi on 9/23/2023 & rated 91 points: Gjennomsiktig rubin, oransje preg.
Konsentrert, kandisert, intens frukt med modning. Noe fat, nesten i retning dill.
Intens konsentrert med flott syre og veldig god frukt. Lær, avslepne tanniner. Veldig god til lam. (3374 views) | | | Tasted by pmik on 9/18/2023 & rated 89 points: 89- Vinnørd Holte. Acidity 4/5. Tannins 2+/5. Not my cup of tea (3614 views) | | | Tasted by RHONEISBETTERTHANBDX on 9/15/2023 & rated 89 points: No decanting, poured in Burgundy-glasses and paired with Spanish cheeses and meats.
Initial note: Lots of berries, some pepper, a hint of stone fruits. Almost delicate on the nose, in fact.
Initial palate: Fresh spices, some olives, dark chocolate, wood as well as smoky, bacony flavors. Body is slightly out of balance in the mouth, it feels like the wine needs more time in the bottle to completely integrate itself - this definitely has the potential to be more "full-bodied" than it is right now.
Paired well with the majority of cheese sand cuts of meat, except for the blue cheese and the smoked, Iberico-pork, but it could very well also take on these with more aging.
I definitely liked it, and the two bottles we had went down fairly quickly. Good wine, for sure, will be even better in a couple of years. (2958 views) | | | Tasted by SuperSomm on 8/26/2023: Medium garnet colour. Medium (+) and developing nose with red plum, licorice, vanilla, cedar, chocolate, coffee, mushrooms, tobacco and wet leaves. Pronounced taste of red plum, fig, licorice, vanilla, cedar, chocolate, coffee, mushrooms, tobacco, wet leaves and caramel. Long and dry finish. High acidity. High tannins. Medium body. A very good Rioja that has matured well and still have potential. Drink now or over the next ten years. Goes well with beef, duck, lamb or pork. (1792 views) | | | Tasted by SirFred on 8/25/2023 & rated 92 points: Raspberry, cedar, and camphor ash on the oxidized nose with hints of ground pepper and candied flowers vaguely making themselves noticed, becoming more prominent with air. Rustic with high acidity and a bitter aftertaste. Similar to the 2006 five years ago, and that is drinking nicely today. This has more muscle and grip, but has not harmonized yet. Given the track record at Lopez, my guess is this wine will enter a fine drinking window in five years; the tannins should soften, better balance, and more complexity will emerge; it always does with Lopez wines. I think this vintage has the stuffing to last and give pleasure for a very long time, but patience is required. (3257 views) | | | Tasted by WineGuyDelMar on 8/20/2023 & rated 91 points: Have a case and wanted to try one even though I still have a couple of the 09 left. Wine is too young now. Even after a two hour decant and drinking over another hour. Everything is here for this to be anazing. Much better than the 09. If this isn’t ready I know my 2010 Tondonia isn’t ready. I think 14-15 years after vintage is the time to drink these. Hold for a 92-93 point Rioja. (3812 views) | | | Tasted by G.O. on 7/22/2023 & rated 91 points: Plums, cedarwood, vanilla. High acidity. Better than 2008. (3577 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (6/19/2022)
(R. Lopez De Heredia Viña Bosconia Reserva, Doca Rioja red) Subscribe to see review text. | By Michael Godel
WineAlign (6/18/2022)
(R. Lopez De Heredia Viña Bosconia Reserva, Doca Rioja red) Subscribe to see review text. | By Sara d'Amato
WineAlign (6/18/2022)
(R. Lopez De Heredia Viña Bosconia Reserva, Doca Rioja red) Subscribe to see review text. | By David Lawrason
WineAlign (6/17/2022)
(R. Lopez De Heredia Viña Bosconia Reserva, Doca Rioja red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/24/2022)
(López de Heredia, Viña Bosconia Reserva Rioja Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (9/25/2021)
(López de Heredia Rioja Reserva Viña Bosconia, Spain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and JancisRobinson.com and JamesSuckling.com. (manage subscription channels) |
| R. López de Heredia Producer Website2010 R. López de Heredia Rioja Reserva Viña BosconiaGRAPE VARIETIES 80% Tempranillo, 15% Garnacha, 5% Graciano & Mazuelo SOIL Clay and limestone.
VINIFICATION Handpicked the grapes are fermented in large, very old, oak vats, without the addition of yeasts. Aged in barriques for 5 years, being racked twice per year and fined with fresh egg whites, bottled unfiltered with a further 6+ years aging.
THE VINEYARDS The El Bosque vineyard is situated next to the river Ebro at an altitude of 465m in Haro, on the south-facing foothills of the Sierra Cantabria range.
TASTING NOTES. This wine has evolved perfectly showing a deep ruby colour with shades of orange. Its nose is persistent showing tertiary aromas that give an excellent complexity to the wine. On the palate this wine is full bodied and showing a lot of mature savoury fruit, more rustic than the Vina Tondonia with dusty tannins. Its taste is round, smooth, fresh, full of body and persistentTempranillo 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)Viña Bosconia On weinlagen-infoSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoLa Rioja Alta Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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