TN: 2009 R. López de Heredia Rioja Blanco Reserva Viña Tondonia

WINE TALK
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  • 2009 R. López de Heredia Rioja Blanco Reserva Viña Tondonia - Spain, La Rioja, La Rioja Alta, Rioja (6/2/2024)
    P&P but in hindsight I wish I had decanted it a few hrs. Or days. Starts off with a massive oxidative blast on the nose and as we all know if this were were ANY other white wine not named Jura, we would be B lining it for the nearest sink, cursing the cork, and contemplating beer. Fear not, the first sip of the 09 was pure LdH Blanco goodness. Bone dry, with the tell tale almond /hazelnut (or whatever nut your brain wants to associate) paste that had a crystallized quality that was so dang appealing. As it warmed the nose was more butterscotch with added floral oils, the palate seemed to expand in both body and richness but never loosing its verve. Should age for ever. Yet another illustration that a LdH Blanco makes my wine brain work harder than another wine - red, white or sparkling. And its a labor of love...... (94 points)

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Great note, thnx Dale. I also this wine and would agree decanting is the way to go.

Cheers Brodie

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Thanks for the note. I love the LdH Blancos as well as the rose in 2009. They’ve all been fantastic.

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Not to mention the Rosado

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What do folks like to pair with these wines?

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I had a bottle of the 2012 a week ago. It was good, but showing on the sweeter banana/honey side, almost a bit botrytized?

Maybe needed more decanting and/or age? Still good, just a little heavier than I’ve remembered these.

I served it alongside the superb Flor de Muga, which is lean and precise — maybe the contrast heightened my sense of the LdH.

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Roast Pork chops

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Loved to drink with street tacos.

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From my perspective, two thoughts come to mind in relation to food pairing with any LdH Blanco or the Rosado for that matter:

As idiosyncratic as these wines are, my experience is that they are actually more versatile and flexible than one might think initially. The obvious off the top of my head choice is a charcuterie fair, cured meats and cheeses, Spanish or otherwise. A few years back we had an outstanding match with Steak Tartare and the Rosado. Beyond, I think that most dishes that work with a white burg or in the vein of a one would pair well with the two LdH Blanco’s.

The other side is when I am drinking one of these, they engage and envelop my thoughts so much so that I will always (if possible) save a glass or more for one on one contemplation. My .02.

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I had the 2011 back in April at a restaurant. Most definitely needed a long time in the decanter. I had our server decant it right away and still after two hours it needed more time to open up.

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Hard Spanish cheeses, Paella, olives, conservas.

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Had my first Tondonia blanco riserva tonight and it happened to be a 2012 (despite shelf-talker saying 2011). I picked up a bit of bananas and slight cream but not any honey or botrytis. Picked up on a lot of nuttiness with walnuts and almonds. Better as it warmed up. A delight. I can think of a dozen great pairings!

Cheers!

Ardeis

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