La Antigua Clasico Reserva 2008

La Antigua Clasico Reserva 2008 Spain  Rioja Red Wine  Red Blend
Product ID: 29684
Region: Spain, Rioja
Varietal: Tempranillo, Graciano, Garnacha
Type: Red Wine, Red Blend
Vintage: 2008
Size: 750ml
ABV%: 13.5
GTIN: 8437013189248

Save 30%:

"A classic style Rioja produced from highest elevation vineyards located in the Sierra de la Demanda in the Rioja appellation. Ancient vines of Garnacha planted in 1940. Vines are tended in mineral soils of silica which are very unique and rare in Rioja." —importer

Blend: 60% Garnacha, 30% Tempranillo, 10% Graciano
"Complex, layered and enticing nose of ripe strawberries, dried flowers and meat as well as porcini undertones. Full and velvety with ripe and soft tannins that follow through to a long, soft and slightly sweet finish. Harmonious and classy. Old-style. 65% garnacha, 20% tempranilo and some graciano. Drink now." —

"There is also a 2008 La Antigua Clásico Reserva, in this case a blend of 60% Garnacha, 30% Tempranillo and 10% Graciano; the wine matured in oak barrels (60% French, the rest American) for four years, plus three years in tank before it was bottled in October 2015. Curiously enough, I feel the aromas of the Garnacha less and it feels like a more serious wine; perhaps it's the vintage. The oak is nicely integrated, the long ageing has polished all possible edges and the wine is sleek and silky, with fully-resolved tannins and integrated acidity. This one is ready to be enjoyed. 22,000 bottles produced." —Luis Gutierrez, The Wine Advocate

"This supple red offers dried cherry, tobacco, vanilla and toasted spice flavors in a graceful texture, with light tannins and orange peel acidity. Harmonious, in the traditional style. Drink now through 2020. 1,500 cases made." —Thomas Matthews, Wine Spectator
Customer Reviews
Number of Ratings: 0
Attributes Meat Cheese Other
Tempranillochicken in tomatoes, lamb stew, veal scaloppini, quail or squabAsiago, Cheddar, Havarti, or Manchegotomato sauces, Spanish dishes, or tapas
Garnachared meat, game or roast porkBleu d'Auvergne, Camembert, Chevrotin des Aravis, Fourme d'Ambert or Reblochontomato based sauces, pepper, mushrooms or earthy sauces