⏱ 2 min read
The Short Version
Ranked as the 53rd best wine in the world, this Tondonia Reserva demands extreme patience, requiring up to three hours of aeration to shed its initial dilution. Once opened, its complex profile of salted red vinegar and menthol finally reveals its sophisticated, high-acid structure.
In This Article
The 2011 Lopez de Heredia Viña Tondonia Reserva arrives with significant weight from critics, including a 95 rating from James Suckling and a ranking as the 53rd best wine in the world by Wine Spectator. Despite these accolades, the bottle presents a complex profile that demands patience and precise timing. At 13% ABV, this Rioja is part of a massive production—reportedly 270,000 bottles bottled in 2022—which raises questions about oversupply in an era of scarcity.
After an hour, it begins to open up and after two hours it reaches an aromatic peak at full intensity.
An evolving aromatic profile
Initially, the nose remains tightly wound, even by the standards of traditional LdH Riojas. Early impressions lean toward light basil, orange peel, and hints of vanilla that suggest almond essence or even breakfast cereal. It requires substantial time in the glass to reveal its true character. After an hour, it begins to open up and after two hours it reaches an aromatic peak at full intensity. Once the wine breathes, the aromatics stabilize, offering a consistent but not necessarily expansive bouquet.
On the palate, the experience shifts from a diluted fruit entry into something more textured. While the initial sensation can feel thin, the influence of oak emerges through subtle vanillins and mid-palate spices. The fruit profile moves through young cherries, raspberries, and cranberries, though there is a distinct quality reminiscent of a diluted melted red Jolly Rancher. As the tasting progresses, a note of salted red vinegar integrates with the berries, eventually giving way to iron and non-sweet wood notes.
Structure and finish
The structural integrity of this vintage relies heavily on its acidic backbone. After three hours of aeration, the fruits become notably active, providing a perceptible sweetness that sits atop a blanket of acidity. This prevents the medium body from feeling flaccid despite the perceived dilution in the early stages.
The finish is long and dry, defined by the classic LdH hallmarks: menthol, dried vanilla, and chewy tannins. Notes of dried cherry and cranberry skins linger, suggesting that while the new oak may occasionally struggle against the high acidity, the secondary characteristics are present for those willing to wait. It is a wine of slow development rather than immediate power.
Do you find that highly rated Riojas like Tondonia live up to the critical hype once they have fully aerated?
Questions & Answers
How long should you aerate Lopez de Heredia Viña Tondonia Reserva 2011?
You should aerate this wine for approximately two to three hours to reach its aromatic and structural peak. Initially, the nose remains tightly wound with notes of basil and orange peel, requiring substantial time in the glass to open up. After one hour, the wine begins to reveal its character, and by two hours, it reaches full aromatic intensity. Following three hours of aeration, the fruit becomes notably active and provides a perceptible sweetness that balances the wine's high acidity.
What are the primary tasting notes of the 2011 Viña Tondonia Reserva?
The tasting notes for this vintage include young cherries, raspberries, and cranberries paired with subtle vanillin and mid-palate spices. As the wine evolves on the palate, you may encounter unique flavors such as diluted melted red Jolly Rancher and a distinct note of salted red vinegar. The finish is characterized by classic Lopez de Heredia hallmarks, including menthol, dried vanilla, and chewy tannins. These secondary characteristics emerge as the initial fruit entry transitions into a more textured and complex experience.
What critical ratings has the Lopez de Heredia Viña Tondonia Reserva 2011 received?
The 2011 Lopez de Heredia Viña Tondonia Reserva has earned significant critical acclaim, including a 95 rating from James Suckling. Additionally, Wine Spectator ranked this specific vintage as the 53rd best wine in the world. Despite these high accolades and the prestige of the producer, the wine is noted for its slow development and complex profile. It is a wine that demands patience and precise timing rather than offering immediate power upon opening the bottle.
Why does the 2011 Viña Tondonia Reserva maintain its structure?
The structural integrity of this wine relies heavily on its strong acidic backbone to prevent the medium body from feeling flaccid. While the initial palate sensation can feel thin or diluted, the acidity provides a necessary framework that supports the evolving fruit profile. This high acidity works in tandem with the influence of oak and subtle vanillins to maintain balance. Even as the fruit notes of cherry and cranberry move through the mid-palate, the acidity ensures the wine remains well-structured.
Originally reported by Reddit Wine.
