La Rioja Alta : Gran Reserva 904 2005

Characteristics and tasting advice for Gran Reserva 904 2005 from La Rioja Alta

Tasting

Appearance
The wine shows medium depth with a clear, bright cherry-red color.

Nose
The bouquet reveals remarkable balsamic intensity, with aromas of almonds, mint chocolate, vanilla, and roasted coffee, alongside notes of candied fruit.

Palate
The balanced structure is marked by pleasing acidity and very soft, rounded tannins. The long, complex finish testifies to the wine’s aromatic richness.

Food and wine pairings

This Gran Reserva pairs beautifully with grilled red meats, slow-cooked dishes with gentle spices, and aged cheeses. It can also be enjoyed as a meditation wine.

Serving and cellaring

Gran Reserva 904 2005 is best enjoyed at 17°C (62.6°F). Excellent to savor now, it will continue to round out in bottle and can be cellared until around 2030.

The structure and elegance of an exceptional Gran Reserva from La Rioja

The estate

La Rioja Alta, a historic house founded in 1890 at the initiative of five families in Haro, Rioja, remains a family-owned estate run by the founders’ descendants under the guidance of Guillermo de Aranzabal Bittner. The estate encompasses around 425 hectares of vineyards, mainly in Rioja. The house stands out for its extended aging in American oak barrels crafted in-house and its iconic Gran Reserva 890 and 904 bottlings.

The vineyard

The grapes for this Gran Reserva 904 come from vineyards located in Briñas, Labastida, and Villalba in Rioja, where vines over 40 years old thrive on exceptional terroirs.

The vintage

The 2005 vintage, officially rated excellent, benefited from a moderate growing season with well-distributed spring rains and healthy canopy development through fruit set. September brought temperate days and cool nights, ideal conditions for ripening.

Winemaking and aging

During harvest, the grapes were transported refrigerated to the winery. Alcoholic fermentation for Gran Reserva 904 2005 took place in stainless steel tanks at 28°C (82.4°F) over 15 days, followed by a natural malolactic fermentation lasting 38 days. Aging was carried out in four-year-old American oak barrels made in-house from March 2006 to March 2010, with traditional rackings from barrel to barrel every six months. Bottling took place in November 2010.

Grape varieties

90% Tempranillo and 10% Graciano.