|Type Of Wine:||red wine|
|Vintage:||2001 Other vintages|
|Appellation:||Rioja (La Rioja, Spain)|
|Winery:||Viña Tondonia - Bodegas R. López de Heredia|
|Volume:||75cl Other volumes|
|Coup de coeur:|
|Grapes:||Garnacha, Graciano, Mazuelo, Malvasía, Tempranillo, Viura, Garnacha tinta|
Elaboration of Viña Tondonia Reserva 2001
Viña Tondonia Reserva 2001 (Garnacha, Graciano, Mazuelo, Malvasía, Tempranillo, Viura and Garnacha tinta)
- View: The color is ruby with a tawny rim evolved.
- Nose: It has a fine nose, complex and developed.
- Taste: The taste is mild, persistent and consistent.
GRAPES: Tempranillo (75%), Grenache (15%), Carignan (5%) and Graciano (5%)
ALCOHOL l: 12. 5% vol
How to serve
Viña Tondonia is choice, and love. 2 words that became the Bible of wines, maximum R. López de Heredia Viña Tondonia has been and is preaching for over a century. More than one hundred years in which, through four generations and despite continuous and tempting offers from multinational companies to absorb all these types of businesses, R. López de Heredia Viña Tondonia winery remains a family home in which the four generations that have gone, have pursued the highest philosophy and social work and implemented by its founder more than 132 years.More about the Winery
The 2001 Vina Tondonia Reserva is bridled with a lovely nose of decayed red fruit, fireside hearth, a touch of mulberry and small red cherry. The palate is medium-bodied with fine tannins, crisp red fruits (wild strawberry and cranberry) with a sharp, vibrant, tense, tannic finish that has immense precision. There is a slight saline note lingering in the mouth after the wine has (regretfully) departed. Drink now-2030+ I have adored, indeed occasionally worshiped, the wines of Lopez de Heredia for many years, so I am not ashamed to admit that visiting both their vineyard and their winery was a pilgrimage. Founded by Rafael Lopez de Heredia y Landeta in 1877, it has withstood the tide of corporatization and homogeneity, and epitomizes timeless, artisan winemaking in their own individual, almost solipsistic manner. Technology is noticeable by its absence here. For example, to quote her sister Maria-Jose at a tasting that I subsequently attended in London: “Indigenous yeasts have adapted to high temperatures. To control the temperature during fermentation, we open doors and windows” and “malolactic is the invention of modern winemakers.” I had to check whether this was 2012 or 1912. If you were to award points for charisma, then this producer would be in a league of its own. That would count for nothing if their wines were not distinguished, individual, long-lived and above all, delicious. It is commonly known that if you are seeking bags of fruit and lashings of oak, this is not the place to come. My views and these scores might be irrational to someone with a penchant for lush, voluptuous Rioja. Lopez de Heredia is the apotheosis of traditional, classic wines: taut, fresh, bucolic, utterly charming and amazingly long-lived. I spent two or three hours with winemaker Mercedes Lopez de Heredia, who was celebrating her birthday with, appropriately enough, a bottle of Tondonia Gran Reserva from her year of birth. I urge readers to access the video I took of Mercedes explaining the vineyard in her own breathless style. In the meantime, I will crack on with the wines “Wines should talk by themselves,” Maria-Jose enthused to her enraptured audience at a tasting in London. “My father was a vine maker, not a winemaker. Each wine is a reflection of a different land that my great-grandfather bought. Our wines respond to the history of Rioja.” I would add to her comments that since these are mainly aged wines, a bottle of Lopez de Heredia is an individual and each time you meet, you may see a different side to its personality. So treat these reviews as they are: snapshots at a given moment. We commence with their white wines and indeed, I know of several connoisseurs who rate these even better than their reds and I can sympathize with that view. “The white wines were made as a copy of Graves and were made to be aged,” Marie-Jose continued. “So they are made like reds and are harvested at the same time. They undergo skin contact for one, two or three days to absorb the preservative from the skins and pips. Viura gives complexity as it ages.”View more