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Winery: Bodegas López de Heredia

Country / Region: Spain / Rioja

Date winery was established: 1877

Grape Variety: Viura

Year the vintage was first released: 1942

Alcohol / Volume: 13% / 750ml

Ratings: 96 pts. Robert Parker

Good To Know: Highly regarded as one of the world's greatest wine estates, Vina Tondonia is highly renowned for their traditional Rioja winemaking style focusing mainly on Tempranillo with the addition of lesser amounts of Garnacha and Mazuelo in their blends. Also amazing to note is their use of very old oak vats of varying sizes and wood origin as well as the deep, dark network of tunnels where their cellars for aging wines are located. These network of cellars have produced evocative names such as El Cemeterio and La Dolorosa.

The Vina Tondonia Reserva Blanco is one of the few white Riojas capable of aging primarily due to the expertise of the winemaker in incorporating the amazing acidity found in the Viura cultivar.

Founded in 1877, Vina Tondonia's sprawling winery complex in the capital of Rioja Alta, Haro, is one of the oldest in the city and one of the first in the region. Their vineyards extend to around 100 hectares on an amazing site of alluvial clay with high traces limestone; over a gorgeous view of the Ebro river. The company that owns Vina Tondonia, R. Lopez de Heredia also own 3 other vineyards in the region: Viñas Cubillo, Bosconia and Zaconia (currently known as Gravonia).

The 2004 Viña Tondonia Gran Reserva Blanco from R. López de Heredia is an incredibly rare, immortal wine that represents the pinnacle of traditional Rioja winemaking, forged in one of the most legendary vintages of the 21st century. The 2004 growing season was officially classified as "Excellent" by the Rioja regulatory board, characterized by idyllic, harmonious weather patterns that allowed the Viura and Malvasia grapes to achieve profound concentration while retaining essential, life-giving acidity. Because this historic estate only declares a Gran Reserva in truly flawless years, this masterpiece spent over a decade slowly oxidizing in ancient American oak barrels, developing a breathtakingly complex, deeply textured profile of beeswax, dried apricots, toasted hazelnuts, and honeycomb, all anchored by a persistent, electric freshness. This phenomenal interplay of savory depth, waxy texture, and vibrant acidity makes it a transcendent gastronomic companion. It pairs spectacularly with luxurious, umami-rich dishes such as butter-poached lobster, roasted turbot in a rich beurre blanc, creamy wild mushroom risotto, or the finest hand-carved Jamón Ibérico and mature, aged sheep's milk cheeses.