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| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 101 notes) - hiding notes with no text | | | Tasted by Old School Fan on 9/15/2022 & rated 92 points: Wow, much fresher than I thought it would be at 18 years of age. Deep, dark fruit with some vegetal and tomato notes. Unmistakeable, classic traditional Rioja. If you like more fruit, it's drinking great now. If you want more tertiary notes, I think it can easily go another 10+ years. (817 views) | | | Tasted by Paul D on 12/31/2021 & rated 92 points: 2/6, vg cork. Bottle #18209.
Medium/deep garnet core, pale garnet rim. Nose shows spicy red fruit, vanilla, touch of dill, tea. Medium bodied, lightly creamy red fruit, flashes of darker fruit, vanilla, spice, soft tannins, elegant with vibrant acidity carrying a very good length still lightly grippy finish. Plenty of depth of fruit. Really excellent traditional Rioja, drinking beautifully but should be fine for another 5-7 years at least. (1199 views) | | | Tasted by Matches on 6/27/2020 & rated 91 points: I like the 2004 so much more than 2005. This is everything I love I'm Rioja. Fruit is still plenty but the secondary and tertiary are the main show. Fabulous vein of acid keeps you lifting the glass all night long (1834 views) | | | Tasted by rocknroller on 11/21/2019 & rated 91 points: Bring a Good Bottle at St Gen's (St. Genevieve, Mpls, MN): Dark red color. PNP, drank a glass over an hour plus. This was in a good place tonight. Lots of earth, red cherry oak, dried herbs and spices. The palate is medium plus bodied, cherry, dried herbs, loam, spices and a bit of oak. (2599 views) | | | Tasted by 3daywinereview.com on 11/21/2019 & rated 90 points: Worldwide Wines that Don't Suck (Saint Genevieve, Minneapolis): Solid wine and better than many of the wines much more expensive. Dill, leather, red currants and mild oak. In a good drinking window. (2449 views) | | | Tasted by Paul D on 2/1/2019 & rated 90 points: 1/6, very good cork, decanted 1 hour. Bottle # 18201.
Medium/deep ruby/garnet core, pale garnet rim. Nose is quite floral with red and black berry fruit, vanilla, dill and a touch of tobacco. Quite youthful still. Medium bodied, elegant classical Rioja with red and some blackcurrant fruit, vanilla, tobacco, cool and poised with fresh acidity and firm but fine tannins with a red fruited good length finish. Excellent and with plenty in hand. (2295 views) | | | Tasted by up4wine on 12/14/2017 & rated 90 points: Typical quality Rioja; excellent balance and well integrated. It had a pretty distinct shoe leathery nose and palate. (3045 views) | | | Tasted by rocknroller on 10/11/2017 & rated 91 points: A Long Overdue Wednesday Wine Lunch (Rocknroller's (Kevin & Vicki's Place)): Dark red color. Brief decant, drank 1+ glass over an hour plus. Lots of dill right now, herbs, wood, butter, dark fruits. Has potential to be better, but the dill was dominating on this bottle. (3411 views) | | | Tasted by Mattshank on 10/11/2017 & rated 91 points: Wednesday Tasting at Kevin’s (Kevin's (Rocknroller) House): Nose: Big time dill and vanilla along with a buttery note. Palate: Some dill with dark fruits and a nice finish. 91+ points. (2821 views) | | | Tasted by Williamsdavej on 9/10/2017 & rated 90 points: Great quality Rioja. Rich and ready. (2581 views) | | | Tasted by galewskj on 12/16/2016 & rated 88 points: Luis Tilia WTDS plus Happy Birthday to Gary and Me (Tilia): Slow O'd an hour, shared with 7 others. This wine was better at the beginning, despite a lot of vanilla oak. There was a nice richness of the fruit, tar and spice. Over time, it turned into a dill pickle. Truly, every time I went back to it, the dill became more powerful such that I reached a point where I couldn't enjoy it anymore. And I like dill pickles. I've never experienced that before, but other notes here would indicate that I'm not alone in this observation. Positives and negatives of this wine put it in the "happy average" ballpark. (3357 views) | | | Tasted by grafstrb on 10/30/2016: -- decanted approx. 4 hours before initial taste --
-- tasted non-blind over approx. 1 hour --
Lots of American oak on the Nose. Medium-light bodied on the palate, where the oak dominates; a bit sour --- good acidity; tart cherry; nice now, but I think this will be particularly impressive with 10+ more years on it. Hold. Gut impression score: 91 – 93. (2405 views) | | | Tasted by up4wine on 8/20/2016 & rated 89 points: I do like this wine, but I will have to say that it is at the very funky end of the spectrum. The winemaker must have big, old, musty casks to age the juice. The underlying fruit is big and bold, so I think the wine should be aired for 2 to 3 hours before sipping or it should be paired with a heavy stew or strong cheese. (2387 views) | | | Tasted by kevin h on 6/29/2016 & rated 92 points: Gorgeous Rioja, fruit, orange, mocha, oak - the lot. Superb drinking now and a long life ahead. (2545 views) | | | Tasted by robertgf on 3/30/2016 & rated 91 points: A delicious wine, a beguiling nose drawing you in.( Heaps of wet wood with worn leather. Medium body yet full mouth feel. Fruit is balanced nicely with the acid, with dry tannins that integrate nicely with the fruit/acid. All in ballance. (2550 views) | | | Tasted by rocknroller on 3/30/2016 & rated 92 points: A Wet Spanish Wine Wednesday (Rocknroller's (Kevin & Vicki's Place)): Dark red color. Decanted for 30 minutes, followed 2 glasses over 3 hours. This was just singing from the outset. The nose was splendid and this drank better than the '04 Gran Reserva 904....for about the first 30 to 60 minutes. Then it began to break down and the nose lost some of the perfume and intrigue and the palate became more angular and a bit disjointed. But whoa, for that first hour this was splendid. The nose is amazing with hi toned red fruit, leather, perfumed, liqueur, dry earthiness. The palate shows nice red fruits initially, very earthy, tangy acids, medium plus body, some wood, a touch of fresh dill. I would suggest only a PNP to try and preserve this as long as possible. MY score is based on it peak at 30 minutes. It was close at an hour, but broke down quickly after an hour. Fantastic value. (2733 views) | | | Tasted by lolo66 on 11/9/2015 & rated 91 points: I really like this. Doesn't have any over done dill pickle notes. Just very nice complex Rioja profile. Excellent qpr. (2570 views) | | | Tasted by brianakrin on 11/6/2015 & rated 91 points: Ready,Rich,sweet,concentrated,smooth,drink up (2009 views) | | | Tasted by J.Ciaccio on 4/1/2015 & rated 90 points: Nose is Blasted with Leather, vanilla. fruit after decantering. Flavor is good after bottle is opened, but wait for an hour and you will be rewarded. Nose stays consistent, flavor stays strong. Becomes more complex and you start to taste candy (jolly rancher) in the tips of the tongue. This is a great wine! Buy now! (2869 views) | | | Tasted by ashera212 on 4/1/2015 & rated 90 points: Great cheese wine. Decant for an hour for best taste. Great finish. Clean leather on the nose, fresh tennis balls, vanilla, cherry. $25 (2656 views) | | | Tasted by macaujames on 12/6/2014 & rated 90 points: An elegant understated and classy wine. Has cool, low key aromas of dusty, strawberries, plums, blueberries, cinnammon and minerally hints. Has a medium bodied linear, taut, juicy and stylish palate with lovely fruit, medium oak, very good spherical density on the mid palate, and a longish freshly fruited and aromatic finish. Pinotes a little. (3113 views) | | | Tasted by cristian_m on 8/30/2014 & rated 90 points: Very good. Got better over a 4 hour decant.
Typical Rioja tempranillo funk with cherry, plums, oak, wood, leather and earth. Nicely medium bodied, bridging on full. Length is good medium +. Classical style is much appreciated. Acidity and tannins are better than any other standard reserva I can get my hands on normally in town. (3074 views) | | | Tasted by mmcdds on 8/9/2014 & rated 90 points: This is drinking really well tonigh with rich, almost unctuous flavors of dark fruit, with some pleasant stewed characteristics creeping in, earth, some subtle baking spic notes and white pepper. The tannins on the moderate lenght finish are soft and chalky. While lacking abit in depth and complexity, this is still quite nice and quite delicious tonight. (3023 views) | | | Tasted by Aparritz on 6/16/2014 & rated 90 points: Rich, smoky, leathery, tobacco/cigar box, and dried cherry and spice defined this vintage, which in contrast to the 05 was not as fruity or as candied. Very pleasant with nice complexity although there were sharp elements and even some bite that were not pleasant. Perhaps those might go away with a few more years. Decanted 1 hour plus another hour in the glass. (2754 views) | | | Tasted by brianakrin on 5/16/2014 & rated 88 points: nice, classic meaty taste, a bit sharp. I'd say it's ready. (2786 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (10/6/2011)
(La Rioja Alta, Viña Arana Reserva Rioja Red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2010, IWC Issue #152
(La Rioja Alta Vina Arana Reserva Rioja) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/28/2012)
(La Rioja Alta Rioja Viña Arana Reserva) Bricking medium dark red violet color; mature, tobacco, leather, dried black fruit nose; mature, tart black fruit, dried black fruit, tobacco, leather palate; medium-plus finish (2 years in oak) 89 points | By Richard Jennings
RJonWine.com (5/2/2011)
(La Rioja Alta Rioja Viña Arana Reserva) Charcoal, tart black fruit nose; light-medium bodied, tart black fruit, charcoal, plum palate; medium-plus finish 88+ points 88 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| La Rioja Alta Producer website
U.S. Importer (Addt'l Info)2004 La Rioja Alta Rioja Viña Arana ReservaTHE 2004 HARVEST IN OUR VINEYARDS
Thanks to the good weather, the vines developed well throughout the year: correct setting, abundant vegetation, good health, suitable temperatures... The temperatures were lower than us ual during the ripening process, with considerable differences between the daytime and night, so the process was slower. Our vineyards, with moderate production values, well ventilated and with excelle nt soil, provided first class typical wines with which to make this new Viña Arana 2004.
COMPOSITION
95% Tempranillo and 5% Mazuelo from the boroughs of Rodezno and Labastida (La Rioja Alta).
PRODUCTION AND AGEING
After fining and typing, it was transferred to three-year old American oak casks in March 2005, where it remained for 36 months, being racked by hand six times. After a few months in tanks, it was bottled in November 2008.
TASTING NOTES
Cherry red colour, good robe, clear and bright, with pink tones on the rim of the glass. To the nose, intense aromas of ripe berries against a balsamic background of cinnamon, vanilla and coconu t. Medium-bodied to the palate, with silky, well integrated tannins in harmony with a tangy but sooth end that is typical of the brand. Elegant and pleasant aftertaste with mentholated and balsamic hints providing an excellent bouquet. A good length.
SERVING SUGGESTIONS
Viña Arana Reserva 2004 is ideal with appetisers, meat or even not very strong fish. Highly appropriate with vegetables, pasta, rice, poultry and dishes with mushrooms, together with creamy, not very cured cheeses.
Alcohol content: 13.0%
Total acidity: 5.7 g/l (tartaric)
Volatile acidity: 0.79 g/l (acetic)
pH: 3.65
Best served at: 17⁰C
La Rioja Alta Rioja Viña Arana ReservaThe fermentation lasted 11 days, four days the wine still rested in the fermentation tank at low temperatures. Malolactic fermentation lasted a full 44 days, after which the Vina Arana went into four-year-old American oak barrels, where it was aged for three years, being moved to another barrel every six months.
German version:
Die Fermentation dauerte 11 Tage, vier Tage ruhte der Wein bei niedrigen Temperaturen noch im Gärtank. Die malolaktische Gärung dauerte volle 44 Tage, danach kam der Vina Arana in vier Jahre alte Fässer aus amerikanischer Eiche, in denen er drei Jahre reifte, wobei er alle sechs Monate auf ein anderes Fass gezogen wurde. Tempranillo 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.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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