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
“The harmonious and subtle 2010 Reserva was a bit shy at first. This pure Tempranillo from the Rioja Alta zone reflected great freshness and a sense of harmony, in a very traditional way, very Rioja. It has a soft mouthfeel and polished tannins, good elegance and yet with enough concentration to stand up to food and some development in bottle.”
— Wine Advocate, Aug 2016
“Ripe cherry, blackcurrant and vanilla aromas are complemented by hints of pipe tobacco and mint. Smooth and open-knit, offering juicy dark fruit flavors that tighten up on the back half. The vanilla quality comes back strong on a persistent finish that features fine-grained tannins and a touch of zesty berry skin. This wine was aged for 20 months in new and used American oak barrels.”
— Vinous, Nov 2015
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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
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Analytical Data
pH level:
3.4
Acidity:
5.9 g/L
Alcohol:
13.1 %
Dry extract:
32 g/L
Residual sugar:
2.7 g/L