Viniou Reviews
The Lopez de Heredia Viña Tondonia Reserva 2011 is an emblematic Rioja red, blending primarily Tempranillo with Garnacha, Graciano, and Mazuelo—classic varietals for the region. The 2011 vintage benefited from a warm and even growing season, resulting in a wine marked by bright fruit and fine structure. The Viña Tondonia vineyards are situated by the Ebro river on alluvial soils combining limestone and clay, which contribute both freshness and elegance to the finished wine. True to the house style, vinification involves extended ageing in American oak barrels—typically six years or more—followed by further bottle maturation in the cellars. This process lends the Reserva remarkable complexity, combining notes of dried cherry, plum, tobacco, leather, and subtle spice, underpinned by a graceful acidity and silky tannins.
Rioja, in northern Spain, is one of the most renowned wine regions in the country, with a long-established tradition of crafting ageworthy wines. The region experiences a mix of Atlantic, Mediterranean, and continental climates, which helps create wines of depth and balance. Rioja’s soils are predominantly clay-limestone, providing excellent drainage and influencing the aromatic expression of its wines. Bodegas Lopez de Heredia, founded in the late 19th century, is one of Rioja’s oldest and most respected producers, celebrated for their commitment to tradition and quality.
As for food pairings, a mature Rioja Reserva like this one excels alongside grilled lamb cutlets (chuletillas al sarmiento), slow-roasted pork shoulder, or traditional Spanish dishes like riojano-style potatoes with chorizo. The wine’s earthy, savoury qualities are also a natural fit for mushroom risottos, game birds, or tapas featuring jamón ibérico and Manchego cheese.
For optimal enjoyment, serve this wine at 16-18°C, ideally after a short decanting to allow its complex bouquet to unfold. This temperature brings out the Reserva’s nuances while maintaining the freshness and elegance that define Viña Tondonia’s style.
