Assorted Rioja Gran Reserva Tasting Lot — Puelles, Ontañon, Franco Españolas "Rioja Bordón," Olarra "Añares" & Olarra "Clásico"

“The 1999 Gran Reserva has an enticing red cherry, soy and cedar-scented bouquet that is reminiscent of an old Burgundy. The palate is very well-balanced with fine acidity and edgy tannin. There are notes of fresh red cherries and orange rind interlaced by leather on the tart, highly enjoyable, zesty finish. Drink now-2018. (NM)” (08/2012)

“The 2001 Gran Reserva is a blend of 95% Tempranillo and 5% Graciano that is raised for 36 months in a combination of American and French oak. It has a traditional, dusty, sandalwood-scented bouquet, while the palate has freshness and vitality lent by the acidity. Fresh dark cherry, boysenberry and wild strawberry fruits combine well on the silky smooth finish that urges you to take another sip. Drink now-2020.” (08/2012)

“A spicy, oak-driven wine with scents of roasted chestnuts and cherry liqueur, this it light, simple and lush. Serve it with thinly sliced roast lamb.” (12/2011)

“Tobacco and clove aromas ride high on the mildly leafy bouquet. It feels round, juicy, tannic and tight, with mature berry, spice, earth and leather flavors. it remains earthy and mature on the finish, which fades to a blackened, spicy expression with notes of tomato and spice.” (12/2012)

“Cedar, tobacco and smoky notes frame dried cherry and herbal flavors in this maturing red. The thick texture is supported by softening tannins, with orange peel and balsamic acidity. Drink now through 2014.” (12/2012)

“This plump red offers juicy flavors of cherry, berry and orange peel, with tobacco and vanilla notes that float in a silky texture over light tannins. Delicate and elegant.” (06/2014)

“Fully mature, this has the delicate sweetness of age, a subtle contrast of green olive notes, scents of leather and clean, dark fruit. It’s sophisticated and still tightly woven, ready to meld with braised lamb shank or pork belly.” (12/2013)

“Deep red. Wild, perfumed aromas of dried cherry, cassis, violet pastille and licorice, with a musky underbrush nuance in the background. Sappy, intense, penetrating dark berry and herb flavors are sweetened by a note of vanilla. Finishes on a gently smoky note, leaving licorice and bitter cherry behind. This benefits a lot from air.” (09/2011)

“The 2005 Rioja Bordon Gran Reserva has a similar bouquet to the 2007 Reserva. Raised for 36 months in American barriques, the nose takes time to unfold and offers scents of singed leather, sous-bois and pressed flowers. The palate is nicely balanced with fleshy supple tannins and a good acidity, the finish understated, very natural with tart red cherries and strawberry, interlaced with dried tobacco. (NM)” (08/2012)

“Lightly spiced up front, with cinnamon and nutmeg aromas adding complex sweetness to cherry and cassis scents. It feels juicy and sincere, with a mix of berry, plum, herb, spice and licorice flavors. This turns toward vanilla on the finish.” (07/2012)

“Deep garnet in the glass, this wine has a bouquet of cassis, butterscotch and lavender. It feels sturdy on the palate, offering flavors of raspberry, pomegranate, tobacco leaf and chocolate covered espresso bean set into a frame of tight tannins. The finish is marked with notes of herbes de Provence. (MD)” (07/2022)

“Dark red. Aromas of cherry pit, red currant, succulent herbs and cracked pepper, with a subtle vanilla nuance in the background. Chewy and focused on the palate, offering spice-accented red fruit flavors that tighten up with aeration. Clings nicely on a long, nervy finish firmed by subtly chewy tannins. (JR)” (03/2021)

“Vivid flavors of orange peel, cedar, tobacco and herb layer together on this structured red, with hints of anise and loamy earth filling in on the finish. (GS)” (08/2021)

“Aromas of black cherry, black raspberry and red currant excite your nose in this enticing Rioja wine. It has flavors of ripe red plum, black raspberry and cassis all wrapped in silky soft tannins. The finish is long-lasting and there's a splash of bright acidity in the post palate. (MD)” (10/2023)