Look, this is about one of the very best Riojas you’re gonna find anywhere, with a decade of perfect cellaring on it already. If you like über-fine wine, this is gonna be right up your alley. The bottle is heavy like a battleaxe in your hand, and give an immediate clue as to the kind of craftsmanship we’re dealing with. Rambunctiously oaked in its youth, those ten years of patient waiting have seen it settle down into a stunningly leather and tobacco-rich palate, with jubilant red berries and cherries rippling across the palate before a long, slow finish. This is a wine to experience.
Plus, it’s a collector’s item, coming in a beautiful wooden box, each wine with a different label inspired by the same artist, Joaquín Sorolla.
“Located in Fuenmayor in the Rioja Alta, Bodegas Altanza was founded in 1998, with its estate currently spanning 220ha of vineyard. The wines are made in a modern style, all from 100% Tempranillo, with temperature-controlled stainless steel much in evidence at the winery. The Sorolla Reserva is a limited-edition bottling from the Colección Artistas range, with this wine paying homage to the impressionist painter Joaquín Sorolla. The wine spends 18 months in standard 225-litre oak barrels before being transferred to much larger 2,200-litre oak vats for three months, with all oak being exclusively of French origin. Sarah Jane Evans MW: Seductive cherry fruit on the nose, augmented by touches of violet, woodsmoke and leather. Long and rich in the mouth, with smooth and supple tannins. Simon Field MW: Deep, authoritative and powerful, with a wonderful dark fruit potency. Pierre Mansour: Full-bodied, in a high toast, new oak-dominant style. Impressive.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Tempranillo
- Serving Temp.
Jack doesn't live here - Tempranillo does. It makes Jack its bitch. Tempranillo may be relatively new on the scene in Australia, but it's as widespread in Spain as Shiraz is in Australia. Rioja have strict regulations on wines classified by the region, and require the wine to be certain lengths of time in barrel and then in bottle, and allows the producer to classify based on these restrictions as: Joven (none to limited oak contact), Crianza (intermediate oak and bottle age) and Reserva (extended oak/bottle aging). The time spent in oak is generally judged based on fruit intensity, but the one thing you will find is that quality is pretty impressive across the board, from crunchy young Joven to luscious Crianza to blockbuster Reserva. Welcome to the vinous heartland of Spain. It smells and tastes amazing.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).