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
“Savory and balanced, the 2017 Reserva is 100% Tempranillo sourced from 127 hectares of vineyards in Rioja Alta and Rioja Alavesa, aged for 24 months in American (75%) and French (25%) oak barrels. This dark garnet red wine offers ripe aromas, spanning from herbs to strawberry and candied cherry, complemented by notes of dried flowers and licorice. On the palate, it is dry and grippy, with a chalky texture contrasting a velvety flow to create a nuanced mouthfeel.” — Vinous, Apr 2024
“A lively medium-bodied red, with hints of leather, tar and tobacco serving as a savory underpinning for flavors of bitter cherry reduction and tea rose, all layered with chalky tannins.” — Wine Spectator, Nov 2023
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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:
90,000
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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
80
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Analytical Data
pH level:
3.43
Acidity:
6 g/L
Alcohol:
13.5 %
Dry extract:
28.2 g/L
Total SO2
80
Residual sugar:
2.1 g/L