Wines Rioja Altivo - Riserva - 2004

Viniou Reviews

Altivo Rioja DO Cuvée Riserva 2004 is a benchmark expression of the traditional Rioja style, hailing from one of Spain’s most renowned wine regions. Crafted mainly from Tempranillo, with possible classic supports from Graciano or Mazuelo, this Riserva spent extended time aging in oak and further bottle refinement, as is customary for wines carrying the prestigious Riserva distinction. The 2004 vintage is regarded as exceptional in Rioja, offering wines of both structure and elegance. In the glass, expect a garnet hue with brick nuances on the rim, aromatically layered with notes of ripe red fruits, dried plums, tobacco leaf, vanilla, and subtle traces of leather and spice, reflecting its noble maturation.

The Rioja region is situated along the Ebro River in northern Spain, protected by the Cantabrian Mountains. This landscape benefits from a unique interplay between Atlantic and Mediterranean influences, ensuring a moderate climate with significant temperature shifts that aid slow grape ripening and vibrant acidity. The varied soils, primarily clay-limestone interspersed with iron-rich red earth, impart finesse and complexity to the wines. Rioja has a storied history, with winemaking roots tracing back to Roman times, and it has achieved worldwide acclaim for its age-worthy reds, especially those like Altivo Riserva which faithfully follow traditional winemaking and aging protocols.

This Rioja Riserva pairs superbly with classic Spanish cuisine: think slow-roasted lamb shoulder, chorizo-infused stews, or Manchego cheese. Beyond the region, it complements rich poultry dishes such as duck breast in cherry sauce, grilled Iberian pork, or hearty mushroom risottos. The wine’s evolved tannins and layers of flavour will also play gracefully against wild game, or even a charcuterie platter.

When serving, allow the wine to breathe for at least one hour to fully reveal its bouquet. The ideal tasting temperature is between 16 and 18°C, highlighting its aromatic complexity and silkiness on the palate. Decanting is recommended to separate any sediment and ensure an optimal tasting experience.