Graciano
R. López de Heredia
Viña Tondonia Reserva Rioja Tempranillo Blend 2012
Bodegas Roda
Reserva Roda I Rioja Red Blend 2019
Great wine in a great vintage. Dark fruit, well handled oak, plums and cherries, great acidity and fine tannins and length — 3 months ago
Bodegas y Vinedos Ilurce
Rio Madre Rioja Graciano 2020
As advertised; jammy but unsweet opening, robust mouthfeel with a long bold finish of leathery goodness — 3 months ago
Bodegas Faustino
Gran Reserva Faustino I Rioja Tempranillo Blend 2008
Vintage 2008 | Reliable old school Rioja, well balanced with vanilla, mocca, cedar — 2 months ago
La Rioja Alta
Gran Reserva 904 Rioja Tempranillo Graciano 2005
An extremely well-cellared bottle with pristine cork. Deep, complex, full-bodied and tasting like it still has many good years. Notes of black cherry, currant, leather and spice. Comparable to the best left bank Bordeaux. — a month ago
Bodegas Roda
Cirsion Rioja Tempranillo Blend 2017
Vintage 2011 | sweet impression in taste — 3 months ago
Hacienda Lopez de Haro (Bodega Classica)
Crianza Rioja Tempranillo Blend 2014
Bold, delicious Rioja amazing value for the price and vintage. — 3 months ago
Bokisch Vineyards
Lodi Graciano 2006
Cork busted into a million little pieces. Very dark color still at this stage. Smells like berries. Black and huckleberry. Flavors are deep and elegant. Fresh despite the age. It’s hot plenty of molasses and licorice/anise stuff. This is amazing still after all these years. Complex and fruit driven. Like really good black colored berries (cassis, blackberry, and huckleberry). Tasty, tart and delicious. — 4 months ago
Ericsson
Tasting notes during visit to the winery where absolutely everything is done in-house by hand; preserving centuries old winemaking traditions. In the Tondonia offering one can really appreciate the time and patience dedicated to crafting this wine. The wine evolves to a rustic yet graceful profile with strong notes of dark berries with slight oak and dark chocolate. On the palate the wine is bliss, medium bodied, fully integrated, with balanced acidity and a long finish.
The juice is fermented in old large wooden “tinas,” then transferred to American oak barrels (made in house to medium toast specifications), stored underground in their +100 year old cellars for at least a year. After that it is bottled and stored in the same underground cellars and finally released about ten years later. Learning about their curated winemaking process was inspiring. — 18 days ago