Grapes: 90% Viura and 10% Malvasia.
Aging: 6 years in American oak barrels and at least 6 years in bottles. Racked twice per year and no added yeast.
Taste: Fresh rich nose, elegant and complex. The results of bottle aging are to be felt on the palate and this white Reserva exhibits all the qualities of a well-rounded, densely sophisticated wine.
Gastronomy: Perfect with all kinds of fish and grilled seafood.
Color: Natural gold develop.
Talking About the Wines:
-Wine & Spirits, “Year’s Best Rioja”, Dec ’17 gave 96 points to 2004 Viña Tondonia Reserva.“….Open the bottle and you might taste tart lemon, juicy almond and touches of oxidation, bringing to mind wood oils. Those flavors integrate with air so that the wine saturates the palate with freshness, the scent turned heady, toward croissants and almond blossoms, the flavors savory, salty and bright….Leave it in the decanter and it gives off the energy of the cool sun at harvest, delicious memory of an ideal autumn day in 2004."
-Wine Spectator gave 95 points to 2004 Viña Tondonica Reserva. “This distinctive white shows its age in the deep gold color, but still has life and structure. Hazelnut, vanilla and lanolin flavors frame a core of dried apple and coconut notes, while keen acidity and light tannins keep this focused. Dense, complex and harmonious.”
-The Washington Wine Blog August '17 gave 93 points to 2005 Viña Tondonia Reserva.“…golden hue and opens with a bright aromatic display of candle wax, candied ginger, honeydew melon and suggestions of toasted hazelnuts. The silky mouthfeel coats the mid-palate. Quince, Meyer lemon zest, marzipan and beeswax with cantaloupe flavors impress. The wood is rather intense but connects well with the richness of this wine. This is silky, rich and elegant Rioja Blanco from this storied estate…”
- International Wine Report gave 93 points to 2004 Viña Tondonica Reserva. “…It displays a gorgeous deep, golden color, followed by bright aromatics of candle wax, candied ginger, honeydew melon and suggestions of toasted hazelnuts. The silky mouthfeel coats the palate as flavor of quince, lemon zest, marzipan, beeswax and cantaloupe flavors continue to impress. The wood is rather intense, but connects well with the richness of this wine. Overall, this is a silky, rich and elegant Rioja Blanco from this storied estate.”
-James Suckling, “The Alluring Freshness of Spain”, July ’17 gave 95 points to 2004 Viña Tondonia Reserva. “Dried mango, pineapple and lemon aromas with hints of cream follow through to a full body, lightly tannic texture and a long and flavorful finish. Vanilla at the end. Love the experience…”
-Vinous Media "Spain's New Releases, Part 2: Triumphs and Travails " May ’17 gave 93 points to 2003 Viña Tondonia Reserva White."…Light bright yellow-gold. Dried citrus and pit fruits, white flowers, vanilla and a hint of beeswax on the highly perfumed nose. Concentrated but nervy as well, offering orange and pear nectar and toasted nut flavors; a gingery quality adds spiciness and lift. The floral note repeats emphatically on the impressively long, incisive finish, which features notes of chamomile and candied orange zest.”
-Wine Spectatr Magazine, Sept '16 gave 93 points to 2003 Viña Tondonia Reserva white. "This distinctive white is delicate yet expressive, with a lean texture carrying lively flavors of dried apple, quince, wildflower, tarragon and vanilla. Fresh acidity carries herbal and floral notes through the long finish."
-Wine Spectator Magazine, Sept '15 gave 91 points to 2000 Viña Tondonia Reserva white. "This firm white is rich in traditional character, with notes of dried apple, green tea, lanolin, dried pineapple and tarragon. Shows more savory than fruit character, displaying firm acidity, and light, slightly drying tannins that need food for balance. Graceful and distinctive."
-eRobertParker.com, Apr '15 gave 94 points to 2001 Viña Tondonia Reserva white. "There is an extra dimension of of freshness in this 2001 with even some citric hints intermixed with yellow flowers and herbal tea notes. With time in the glass, it keeps developing aromas and changing all the time..."