Vina Tondonia Tinto Reserva 2014 Lopez de Heredia

Tasting Note Vina Tondonia Tinto Reserva 2014

Initially, aromas of dried strawberries and orange peel emerge, followed by a refreshing note of sweet spices and coconut, the result of long-term aging in American oak barrels. Underlying these are notes of leather and tobacco. On the palate, the Viña Tondonia Tinto Reserva 2014 feels light rather than heavy; the tannins are delicate and already well-integrated, while the acidity ensures a flavorful and long-lasting finish. It is ready to drink now or can be cellared.

Grape Varieties

Tempranillo features red fruit aromas with a backbone of cedar and tobacco. Garnacha adds richness, Graciano brings acidity and dark aromatics, and Mazuelo provides firm tannins. Classic Rioja Alta proportions, nothing borrowed from elsewhere.

Cellaring Potential

Best enjoyed through 2040. The acidity allows this wine to age well. Let it breathe in a decanter for about an hour, then serve at 16-18°C.

About Lopez de Heredia

Almost nothing has changed at López de Heredia in nearly 150 years. Don Rafael López de Heredia y Landeta started building in Haro in 1877, making it the oldest winery in the town and one of the first three in all of Rioja. Four generations later the family still owns it, with María José López de Heredia in charge. All 170 hectares sit in Rioja Alta, and no grapes come in from outside, unusual in a region where buying from small growers is normal. Viña Tondonia, roughly 100 hectares along the Ebro, is the best known of the sites, alongside Bosconia, Cubillo and Gravonia. Reds can spend six to eight years in large American oak casks, coopered in-house, then more years in bottle before release. No filtration. Very little intervention at all.

Terroir & Climate

Viña Tondonia stretches along the Ebro and consists of clay, limestone, and gravel soils. The chalky clay retains moisture well throughout Rioja Alta's warm summers, slowing the ripening process of the grapes. As a result, freshness stands out more than heaviness.

Winemaking

After aging in old oak vats, the wine is transferred to well-seasoned American barrels; new oak barrels are rarely used. This is why the oak aroma here is perceived as spicy rather than vanilla-like. The wine is unfiltered and undergoes bottle aging before release.

Food Pairing

Roast lamb shoulder is the perfect pairing for Rioja, as the wine's acidity doesn't clash with the meat while effectively cutting through the richness of the fat. Other recommended pairings:

• Grilled chorizo and morcilla: The wine's sweet, spicy notes contrast beautifully with the smoky flavors
• Manchego, aged at least one year
• Roast partridge or pigeon dishes. The leathery and tobacco notes complement the gamey flavors
• Patatas a la riojana. Simple yet perfectly paired