Tempranillo Reserva, Rioja, 2011
A Rioja Reserva from century-old Tempranillo vines, matured for around 18 months in three types of oak, showing black cherry, liquorice, clove, leather and dark chocolate.
Importer: Vinoteka Co., Ltd, MST 0313789985 · Seller: The Wine Vault Co., Ltd, MST 0315864130
Not for persons under 18 or pregnant women.
About this wine
Wine Style:
A full-bodied, powerful and structured Rioja Reserva combining ripe fruit, minerality, firm tannins and pronounced oak complexity.
Tasting Notes:
Appearance:
⤍ Deep cherry red with garnet tones; may bring subtle brick-coloured edges.
Nose:
⤍Complex aromas of black cherry and ripe red fruit, layered with violet, liquorice, spice, leather and toasted oak.
Palate:
⤍ Full-bodied, powerful and structured, with vibrant acidity, firm yet developed tannins, and flavours of cherry, pomegranate, spice, leather and caramel.
Finish:
⤍ A long, intense finish with lingering dark chocolate, liquorice, spice, mineral and oak notes.
Sommelier's advice:
Grilled beef, steak, rack of lamb, roasted meats, game, jamón and cured meats, hard or mature cheeses.
Vineyards:
∙ Tempranillo from Rioja Alta vineyards planted between 1905 and 1920.
∙ These old vines produce naturally low yields and concentrated fruit.
Maturation:
Matured for approximately 18 months in oak, then followed by further refinement in bottle.
Winemaking process:
From Tempranillo vines over a century old in Rioja Alta: six days of cold maceration, fermentation at 22°C in steel, manual pressing and malolactic fermentation in barrel, then ageing in French, American and Hungarian oak. Alvia made agreements with growers to save these 80–103-year-old vines from being uprooted.
Interesting notes:
∙ Livius Tempranillo is one of Bodegas Alvia’s flagship wines, made from Tempranillo vines more than a century old.
∙ Received 94 points from Wine Enthusiast, 92 from James Suckling, 92 from Sommeliers Choice Awards and 91 from Tim Atkin.
Vinoteka's note
Pure Tempranillo from vines planted in 1905 and 1920, rescued by Bodegas Alvia when they were slated for uprooting; the winery keeps its wines in bottle far longer than most, which is why a 2011 is still on release. Three days of cold soak, hand punch-downs, malolactic in barrel and 18–24 months in new French, Hungarian and American oak. Very dark cherry, with ripe fruit over a mineral base, toasted notes of chocolate, toffee and spice, a structured palate and an intense, long finish. Decant and serve at 17–18 °C with roast lamb or aged beef.
Written by the Vinoteka team from the producer's technical sheet.
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