Viniou Reviews
La Rioja Alta Viña Ardanza Reserva 2017 is a splendid example of traditional Rioja winemaking, reflecting both the heritage and craftsmanship of the renowned La Rioja Alta estate. This cuvée typically brings together predominantly Tempranillo grapes, sourced from mature vineyards, with a careful proportion of Garnacha from select plots. The 2017 vintage is marked by optimal ripeness due to favourable weather, yielding a wine of generous fruit, refined tannins, and poised freshness. The winemaking process respects Rioja’s classic style: after fermentation, the wine spends an extended period aging in American oak barrels, imparting notes of sweet spice, vanilla, and subtle earthiness, before further refinement in bottle. The result is a velvety, aromatic red, combining ripe red cherry, plum and blackberry with hints of clove, tobacco, and a delicate toastiness.
Located in northern Spain, La Rioja is one of the country’s flagship wine regions, celebrated for its elegant, age-worthy red wines. The region enjoys a unique confluence of Atlantic and Mediterranean influences, granting a balance between freshness and ripeness in the fruit. Soils are predominantly clay-limestone, helping to anchor the vine’s roots and provide distinctive minerality to the finished wine. Rioja’s centuries-old winemaking tradition marries French and Spanish techniques, balancing innovation with a deep respect for ageing and blending.
Viña Ardanza Reserva is ideally suited to a range of food pairings, flourishing alongside classic Spanish cuisine. It pairs beautifully with lamb cutlets grilled over vine shoots, roast suckling pig, or rich, slow-cooked dishes like oxtail stew. For a local touch, consider Riojan specialties such as patatas a la riojana or chorizo braised in Rioja wine. Internationally, the wine’s subtle spice and freshness complement hard cheeses, mushroom risotto, or confit duck with red berry sauce.
To enjoy this wine at its best, serve at a cool room temperature of 16-18°C, allowing the nuanced aromas to unfold. Decanting for 30-60 minutes before serving can help soften the tannins and release the full bouquet, especially in its youthful years.
