Bujanda Reserva

Reserva bottle image

Wine Description

Viña Bujanda Reserva, made of 100% Tempranillo, comes from Rioja Alta and Alavesa areas. Grapes are grown in clay and harvested during the first week of October. The wine is then fermented in stainless steel tanks for 12 days and aged in oak for 20 months before it is ready to enjoy. The resulting wine shows intense complexity and great aging potential.

Pilar and Carlos Martinez Bujanda
Lauren Rosillo-Winemaker
Vina Bujanda Winery
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Acclaim
“Dark garnet. Oak-accented cherry and raspberry scents are complemented by hints of vanilla and pipe tobacco. Juicy and light on its feet, offering appealingly sweet red fruit, coconut and vanilla flavors and a hint of licorice. Closes smooth, long and lively, with gently gripping tannins and a touch of smokiness.”
— Vinous, Apr 2021
“The 2014 vintage suffered from rain during harvest, but with careful selection, good bodegas still made some very appealing wines. This is a case in point, made with Tempranillo from vineyards close to Oyón and Logroño. Balanced, spicy and nicely mature, it has red berry fruit, a grassy undertone and balsamic sweetness.” 
— Tim Atkin, MW, Feb 2021
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Vineyard & Production Info
Vineyard size
300 acres
Soil composition
Clay-Loam
Training method
Bush and Espalier
Elevation:
1,485 feet
Vines/acre:
1,200
Yield/acre:
2.4 tons
Exposure:
Eastern / Western
Year vineyard planted:
1977
Harvest time:
October
First vintage of this wine:
2004
Bottles produced of this wine:
80,000
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Winemaking & Aging
Maceration length:
6
Varietal composition:
100% Tempranillo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
12 days
Fermentation temperature:
82 °F
Maceration technique:
Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French and American
Length of aging before bottling:
20 months
Age of Aging Container:
Less than six years
Length of bottle aging:
20 months
Total SO2
81
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Analytical Data
pH level:
3.42
Acidity:
6.5 g/L
Alcohol:
13.67 %
Dry extract:
31 g/L
Total SO2
81
Residual sugar:
3 g/L