Another wine I love and order everytime that I’m in Gordon’s Wine Bar. I’ve tried most of their other quality wines and this is easily the pick of the bunch as a drinking wine, with their cheese boards or with a meal at home. Siglo Rioja 1881‘s smooth vanilla taste is contrasted with a spicy hit of dryness and followed by a lot of rich fruity after taste that just left me wanting more and more which is probably how we easily polished off a couple of bottles over cheese in Gordon’s fantastic drinking den at Embankment, London and at only £7.80 per bottle it won’t break the bank but will open eyes across dinner!

Siglo Rioja 1881 (2008) “Produced in a typical Rioja style this wine has lush fruit concentration balanced with American oak. The main grape variety in Siglo is Tempranillo producing wines with good ageing potential. Portions of Graciano add body and soft texture while the Mazuelo grape imparts richness and personality. With hints of vanilla and spice from subtle barrel maturation this medium bodied Rioja is full of rich wild-fruit character.”

What to Expect [Rioja]

“The Rioja region of Spain produces one of the world’s finest, and most long lived wines: Rioja. Rioja’s renaissance, in the latter half of the 19th century, was a direct result of the phyloxera bug that decimated vineyards around the globe. While English merchants came to Rioja to replace their French imports, the wines here actually have much more in common with Chianti. Both wines are blend relying heavily on one grape, in this case Tempranillo. Like Chianti’s Sangiovese, Tempranillo usually produces a relatively high acid wine of medium to medium-full body. Tempranillo tends to produce wines with a dusty, leathery edge to its raspberry and blackberry fruit tones. With additions of Graciano, Mazuela and Grancha, the wines of Rioja can take on additional layers of flavor and aroma, but the tradition of extended oak aging for Rioja’s great wines contributes to an even more obvious imprint. While the Spaniards have traditionally been fans of the strong vanilla and coconut components that American oak barrels have contributed to Rioja, more and more producers have turned to French oak favoring its more subtle spice tones. Rioja continues to undergo extended aging in barrel with Reserva and Gran Reserva bottlings, representing a producer’s highest achievement, spending a minimum of 3 of 5 years respectively in the producer’s cellar.” [Read more –]

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