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| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 50 notes) - hiding notes with no text | | | Tasted by buckeye76 on 5/5/2022 & rated 93 points: Similar notes as our last tasting in March 2020 Still several years left in the bottle. Rich, concentrated fruit in the nose and flavor. Black cherries, blackberries, chocolate, licorice, and hints of mint and floral. A full bodied wine, well balanced with nice acidity and complexity, and a long lingering finish. (1069 views) | | | Tasted by SparkyMI on 1/21/2022 & rated 94 points: Fantastic wine. Fully mature and will hold at this excellent level for many years.
Cedar, graphite. Similar to an aged left bank Bordeaux.
Just lovely. (1114 views) | | | Tasted by wardamnwine on 5/10/2021 & rated 94 points: Lovely wine in stride! (1482 views) | | | Tasted by Yassine23 on 9/22/2020: Fantastic, drinking really well after an hour of slow ox. Developed nose of mushroom and smoke. Well integrated oak, lovely black fruit and mineral on the palate with a saline touch that compliments the savoury. Good concentration, complexe and long. Can develop further in the cellar but lovely now. Paired very well with beef Wellington. (1740 views) | | | Tasted by buckeye76 on 3/5/2020 & rated 93 points: Still several years left in the bottle. Concentrated fruit, black cherries, blackberries, mocha, licorice, and minerals in the nose and flavor. A full bodied wine with nice acidity and complexity, well balanced, and a long finish. (1928 views) | | | Tasted by BradE on 12/26/2017: Sound bottle, and drank well. But interestingly I liked this wine better ten years ago. (2442 views) | | | Tasted by robmatic on 8/19/2016 & rated 92 points: This bottle was stellar, far better than the one I had a year ago. Nicely extracted, spicy tannins, sweet sweet cherry fruit, and long juicy finish. Still has plenty of stuffing and structure to go many more years. (3442 views) | | | Tasted by texanoblues on 5/15/2016 & rated 94 points: Deep maroon and clear in the glass with no orange hues. Fairly subdued and fruit-forward nose with bright cherry, blackberry, violets, Asian spice, and vanilla. Similar notes on the palate with some faint eucalyptus. Mouth watering acidity, round tannins, and appropriate alcohol. 10 yrs too young...
This bottle was surprising in a couple of ways. First, it didn't show any signs of being 18 yrs old. Blind, my guess would have been 2008-2010. Also, as others have noticed (albeit with other vintages), the wine presented more characteristics of a Bdx (I think Merlot based) than of a Rioja. On the palate, there was some tell-tale eucalyptus, but, blind, I'm embarasssed to admit that I probably would have guessed Merlot - based Bdx.
At any rate, a compelling wine of outstanding quality and, therefore: 94-95pts. (3348 views) | | | Tasted by SteelerFan on 9/23/2015 & rated 94 points: Terrific showing for a great wine. Very rich, mature fruit with smooth tannins. Long finish. Deep burgundy color. Few signs of age,but in a great place for drinking now. (3642 views) | | | Tasted by FLI on 8/3/2015 & rated 93 points: So well balanced - bright fruit, hints of earth, moderate alcohol - outstanding drinkability. The bottle just disappeared. Was a bit mondovino in that it didn't seem to represent Spain as much as a stylized way of making really good wine from classic varietals that can also be found in the super tuscans and others. (3386 views) | | | Tasted by Doc90 on 8/2/2015 & rated 89 points: Tasted blind. Menthol on the nose. Packs quite a punch of flavor on the front end with notes of camphor and dark fruit, but then the flavor gets a little murky on the finish. I got the impression this is going through a bad phase. Well-integrated tannins though. (2767 views) | | | Tasted by andtheodor on 8/2/2015 & rated 88 points: Tasted double blind. Raspberry, rhubarb, cranberry nose. Silky texture, some juiciness, berry palate. Pleasant enough, but really lacking intrigue. Disappointed upon the reveal, I would hope for a lot more from Artadi, though they often seem to make Riojas which stray from the traditional path. (2223 views) | | | Tasted by robmatic on 8/1/2015 & rated 88 points: Tasted quadruple blind. Good, yet simple, though conditions weren't perfect. Definitely a bit of a letdown considering the price and other reviews. Maybe there was something off about this bottle, but I hate to make apologies for it when it should have easily been a contender. Maybe try an extended decant next time to try to stir some life into it? Drink up. (1915 views) | | | Tasted by WDK on 6/18/2014 & rated 94 points: Medium dark ruby. Nose of black cherry. Medium body and elegant with flavors of blackberry, graphite, and coffee. Long structured inish with smooth tannins ample acidity and fresh tart fruit. (2253 views) | | | Tasted by devraj on 4/22/2014: Mildly corked... (2210 views) | | | Tasted by sastewart on 1/6/2014 & rated 95 points: Very pretty nose of flowers, sweet black fruits, a little earth and minerals. Rich but pure black fruits, beautiful spices, earth and minerals. Great concentration and purity and a 30+ second finish. WOTN over 75 LCC, 96 Calon-Segur, 07 Saxum James Berry, 05 Crystal. 95 points (2500 views) | | | Tasted by DarinC on 11/30/2012 & rated 93 points: Day 1 PnP- smoke, charcoal, plums, blackberry, lavender. Very ripe, yet still fresh with no heat, full-body, but not heavy in the mouth. Concentrated, with a long black fruit and mineral filled finish. Few tannins. Surprisingly, showed best with less oak and more fruit on day 3. Some stewed fruit aromas. Drink now or hold for 3-5 yrs. (3743 views) | | | Tasted by NY Wino on 9/6/2012 & rated 93 points: Deep ruby color, floral bouquet with a bit of spice/earthiness. The wine is drinking really nicely, with good fruit, some oak, a bit of tannins that are quite smooth and a long pleasant finish. (3873 views) | | | Tasted by MC on 5/29/2012: B+ (3527 views) | | | Tasted by jnadler12@gmail.com on 2/14/2012 & rated 91 points: Had with filet. Big, bold but no over the top fruit showing. Fully integrated and complex. We enjoyed it very much. Last one. (3819 views) | | | Tasted by hcampana on 2/11/2012 & rated 96 points: From a magnum bought on release and cellared since then. Not decanted. What a great wine this is! Initially a bit tight, this wine blossomed into a beauty after 45 minutes of been open. Intensely fruity, with attractive smokiness and cigar ash notes. Tannin has smoothed out with 13 years in bottle, and the length is remarkable. Acidity and oak are in check. Everything has come together for this bottle. Highly recommendable. (3892 views) | | | Tasted by kjroenetrian on 12/23/2011 & rated 93 points: Deep color, nice legs,rich fruit, vanilla ,spice, smooth soft tanins , medium finish went well with roast (3253 views) | | | Tasted by kjroenetrian on 9/26/2011: Sent to Mike (2513 views) | | | Tasted by Lorien on 9/4/2011 & rated 91 points: what a surprise! this one has turned into a really nice wine. Solid personality with realy fantastic masculine aromas. Tannins still need time to soften further, but in a few years this one will glow. For once I am happy I have more! (9830 views) | | | Tasted by BradE on 8/15/2011: Drank well, but not up to the exceptional bottles drunk to date. Likely a little bottle variation. (2512 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sarah Jane Evans MW
Decanter, Bodegas Artadi Preview Tasting at Christie's (5/29/2018)
(Artadi, Pagos Viejos, Rioja, Spain, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2001, IWC Issue #99
(Bodegas Artadi Pagos Viejos Rioja) Subscribe to see review text. | By Lyle Fass
Rockss and Fruit (3/9/2003)
(Artadi Pagos Viejos) Gorgeous nose of spicey cherries, cinnamon, light eucalyptus, passion fruit, mango and minerals. Incredibly concentrated in the mouth with great levels of richness. Solid acids pump the fruit out on the finish. The passion fruit and pomegranite really come through on the finish. This is one of the most exotic (tropical) Riojas I have ever had. |
NOTE: Scores and reviews are the property of Decanter and Vinous and Rockss and Fruit. (manage subscription channels) |
| Artadi Producer website
Source: VinConnect (VinConnect.com)
Owner and winemaker of ARTADI, Juan Carlos López de Lacalle, developed his passion for wine and viticulture at a young age. Often accompanying his grandfather during harvest time in Rioja Juan Carlos understands the importance and dedication to detailed, delicate hard work that it takes to produce excellent wines. Based on these principles he today has three award winning wineries located in Rioja (Bodegas ARTADI), Navarra (Artazu) and Alicante (El Sequé).
Producing wines made from the single most important variety of each appellation, working with estate-grown fruit and developing a team of viticultural experts that respect the traditions and climate of each region are Bodegas Artadi’s fundamental keys to success in each of the three regions. If asked, Juan Carlos would say the peculiarity of different soils, disparate climates and the inherent excellence of the grape varieties are the genesis of the authenticity of ARTADI’s portfolio of wines.
The ARTADI winery produces 200,000-300,000 bottles per year from Rioja Alavesa. With the highest elevation in Rioja, the Álava region is typically known for producing wines that are richer and more aromatic. Reflecting their roots in natural viticulture, chemical pesticides and fertilizers are never used and green harvests are performed when necessary. In respect of the local Tempranillo variety, only mono-varietal wines are produced from a single or multiple vineyards.
Grapes are vinified with the utmost care – clusters are manually harvested and then delivered to the winery within 30 minutes of picking in small, 15 Kg boxes. Once at the winery, the clusters are selected on a sorting table and then after being destemmed, each individual grape goes through a second selection to ensure that only the highest quality fruit goes into the oak tanks for fermentation. A pre-fermentative cold maceration then takes place for two days in open-top tanks before alcoholic fermentation begins at 23ºC over a period of 12-15 days. During this time, manual punch-downs and soft pump-overs are performed twice per day until the wine was transferred via gravity to 100% French oak barrels for malolactic fermentation. Barrels are racked once during a total aging time of 12 months and the wine is then clarified with egg albumen and lightly filtered before bottling.
Decades of intense labor in the vineyards have given famed winemaker and owner Juan Carlos López de Lacalle the experience and passion for making wines of true excellence. With Viña El Pisón & Pagos Viejos receiving consistent scores of over 90 points for the last decade, including 100 points from Wine Advocate for 2004 Viña El Pison, ARTADI is a leader of quality and excellence recognized by wine writers and enthusiasts around the world.
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-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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