Valenciso Reserva Rioja 2012
This Valanciso Reserva Rioja is not to be missed. Fill your glasses, set your mantillas in place and dig into an assortment of robust tapas. The meatier the better. The complex and elegant full body of this Reserva Rioja make it the ideal partner for just about any lamb dish. How do you like yours? While you're still getting your Spanish on, how about a classic paella? We love the intoxicating aromas that it gives off as the rice plumps, absorbing all the delicious flavors. Make sure you don't forget the chorizo. If you're craving a showstopping meat dish, we suggest parmesan and herb-crusted beef tenderloin. You'll need some potatoes with that. Gratin or oven roasted with sea salt and lemon zest? Be sure you've got another bottle breathing while you eat so that it'll be ready for the Manchego, Marcona almonds and quince paste platter after dinner. That's about all you need to know.
Robert Parker, Jr.'s Wine Advocate: "2012 was a warm and dry year, when some vines were blocked and stopped ripening the grapes. Surprisingly enough, many wines have retained more freshness than what the natural conditions of the year anticipated. Valenciso's 2012 Reserva has more stuffing and power than the 2011 and comes from a year that was saved by some rains in September and big temperature contrasts between day and night. It's very tasty, almost salty (the words of Jean Gonon from St Joseph saying "our wines are salty, to be enjoyed with food. There is no room for sweetness in our wines," comes to my mind). It's a modern classical Rioja in the making, still young but showing some development and incipient complexity. These wines develop slowly and nicely in bottle and seem to hit the spot after some eight years after the harvest. Drink 2019-2029." Jun 2019
Winery: "100% Tempranillo aged 17 months in fine grained French oak. Highly polished, tightly wound and elegant wine with refined aromatics. Fine tannins provide a silky texture, leading to a persistent finish of red berries and sweet oak. Blossoms both in body and flavor with decantation and will age gracefully for years, in the manner of top Burgundy."
|Aging||17 months in French oak|