At a glance

Producer

La Rioja Alta, S.A.

Region

Rioja, Spain

Grape variety

Tempranillo (approximately 80-85%), Garnacha (15-20%)

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$40-$50 USD

Tasting profile

Vivid red fruits (raspberry, cherry, plum), subtle spice, vanilla, leather and tobacco from American oak, hints of balsamic and cedar.

Evolution: Gains complexity as tertiary notes develop: dried herbs, forest floor, cigar box, dried fig, and more integrated oak.

At peak: Exceptional harmony of fruit, earth, and spice with silky tannins and persistent finish.

Structure

Acidity

Bright, supporting long aging

Tannins

Firm but polished; moderate grip

Alcohol

Approx. 13.5% ABV

Aging potential

Excellent; up to 20+ years

Drinking window

Peak drinking

2027 to 2035

Optimal window

2025 to 2040

Current status

Drink or Hold

Current condition

Youthful, structured but starting to show complexity; will benefit from medium-term cellaring but enjoyable now after decanting.

Viña Ardanza Reserva is crafted for longevity, spending years in barrel and bottle before release. The 2019 is entering drinkability but will show greatest complexity and integration between 7 and 15 years after harvest.

Food pairing

Grilled lamb chops, roast duck, Iberico pork, spicy chorizo, aged Manchego cheese, mushroom risotto, ratatouille, or paella with chicken and sausage.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To allow youthful tannins to soften and expressive fruit and oak aromas to open.

Sustainability

Sustainability score: 7/10

Integrated pest management, selective organic vineyard parcels, self-generated solar power, water recirculation system, use of lighter glass bottles, recycling program, sustainable farming (non-certified).

La Rioja Alta has made significant strides in sustainability, focusing on responsible viticulture, renewable energy adoption (solar panels supply ~30% use), reduced water use, and lower-weight glass. While not fully organic or biodynamic, it is certified by WfCP and has received awards for responsible practices. However, without full organic conversion and due to exports, its carbon footprint is not as low as small, certified local producers. Overall, practices are progressive for a large producer, but sustainability could improve with organic certification and further carbon reduction.