At a glance

Producer

Lopez de Heredia

Region

Rioja, Spain

Grape variety

Viura, Malvasia, Garnacha Blanca

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$45-$60

Tasting profile

Complex aromas of toasted nuts, dried citrus peel, beeswax, honey, with subtle oxidative notes and medium-long finish.

Evolution: Expect development of more complex tertiary aromas like leather and dried herbs, enhanced creaminess with age.

At peak: Perfectly balanced with a harmony of fresh acidity and nuanced oxidative complexity; rich mouthfeel without heaviness.

Structure

Acidity

High, vibrant

Tannins

Low to moderate

Alcohol

Approx. 12.5-13.5%

Aging potential

15-25+ years due to natural acidity and traditional winemaking

Drinking window

Peak drinking

2025 to 2037

Optimal window

2018 to 2040

Current status

Mature drinking, still evolving

Current condition

The wine has developed tertiary aromas and retained vibrant acidity, suitable for immediate enjoyment or further cellaring.

Due to traditional oxidative aging in large oak barrels and subsequent slow bottle maturation, this wine evolves very gradually. The high natural acidity combined with a lengthy élevage under flor yeast protects freshness, enabling a long optimal drinking window extending beyond 20 years from vintage.

Food pairing

Ideal with aged Manchego, seafood dishes such as grilled scallops or cod, mushroom risotto, and roasted chicken with herbs. Complements dishes with a touch of richness without overpowering delicate flavors.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Lopez de Heredia employs traditional vineyard management focusing on low intervention, minimal chemical use, extensive vine age, natural yeasts, and natural cork closures. Water use minimized; energy use traditional but some modernization in recent years.

While not certified organic or biodynamic, Lopez de Heredia prioritizes sustainable viticulture and minimal intervention, leading to a relatively low environmental impact within traditional Rioja practices. The historic estate uses natural yeasts and minimal additives preserving ecosystem health; focus on long-lived bottle aging reduces packaging frequency.