Bodegas Señorío de Arana, Viña Del Oja Rioja Reserva, 2019
Bodegas Señorío de Arana, Viña Del Oja Rioja Reserva, 2019
- 75cl
- 14.5%
- Red Still
- Tempranillo, Garnacha
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Optimal drinking window: Now - 2032
Bodegas Señorío de Arana is a traditional house operating in Rioja Alta, and their Viña Del Oja Reserva is exactly what you want from this corner of Spain: Tempranillo with the oak treatment and the age it deserves. Reserva status means a minimum of three years ageing, including at least one in barrel, and the 2019 vintage has had exactly that kind of careful upbringing.
The result is a wine that sits in the classic mould — structured but not stern, with enough fruit left to give it warmth and generosity. It will make you very happy on a Tuesday evening with a roast.
The 2019 is in a good place right now — the fruit is present and generous, the oak has had time to integrate, and the tannins are no longer demanding patience. Over the next two to three years it will continue to develop a little more complexity, with the fruit gradually drying out into more savoury, secondary characters. By around 2028-2029 it will likely be approaching its plateau. Beyond 2032, the fruit may start to thin out, and unless your storage is impeccable, drinking sooner rather than later is the wiser call.
Tasting Notes
AppearanceMedium ruby with a slightly lightening, garnet-tinged rim that hints at its time in barrel.
NoseDried cherry and redcurrant sit alongside vanilla and a whisper of coconut from American oak ageing. There's a pleasant earthiness underneath — tobacco leaf, dried herbs, a touch of leather — that roots it firmly in the traditional Rioja style.
PalateMedium-bodied with firm but well-integrated tannins and a lively, food-friendly acidity. The red fruit character carries through from nose to palate, framed by gentle spice and a dry, savoury quality that builds towards the finish. It's not a heavyweight, but there's real substance here.
FinishDry and lingering, with tobacco, dried cherry skin, and a faint mineral note that keeps it honest.
Overall impressionA textbook traditional Rioja Reserva, well-made and drinking at a sweet spot right now.
Food Pairings
In Rioja, this kind of wine has been poured alongside roast lamb for centuries — specifically the slow-roasted lechazo of the meseta, seasoned with nothing more than garlic and lard. Grilled chorizo and morcilla from the wood-fired parilla are natural partners too. Locally cured meats like the semi-cured sheep's cheese of La Rioja (queso camerano) work brilliantly with the wine's earthy, savoury character. A simple stew of white beans and pork ribs — one of the region's great everyday dishes — would be equally at home.
We think this wine would go well with
Serve at around 16-17°C — cool enough to keep the acidity fresh, warm enough to let the oak and earth open up. A 30-minute decant is worth it, even at this stage of its development; it softens the tannins and opens out the fruit. A standard Bordeaux-shaped glass works well, giving the wine enough room to breathe without losing the aromatic nuance.
The Viña Del Oja vineyards lie in Rioja Alta, close to the Oja river, at elevations that help moderate the summer heat and preserve freshness in the grapes. Soils here are a mix of clay-limestone and alluvial deposits, which give Tempranillo its characteristic combination of structure and red fruit character. The Atlantic influence from the nearby Cantabrian mountains keeps temperatures cooler than in Rioja Baja, producing wines with more natural acidity and finer tannins.
Rioja is Spain's most famous red wine region and one of the first in the world to receive its own quality classification, now holding DOCa status — the highest tier in the Spanish system. Reserva wines must be aged for a minimum of three years, with at least one spent in oak and another in bottle before release. Rioja Alta, where these vineyards sit, is generally regarded as producing the most elegant and age-worthy wines in the region, in contrast to the fuller, warmer styles of Rioja Baja to the east.
The 2019 vintage in Rioja delivered what many producers had been hoping for after a string of challenging years. The growing season brought well-timed rainfall in spring followed by warm, dry conditions through summer and harvest, allowing grapes to ripen steadily without the stress that marked some recent vintages. Harvest began in late September under ideal conditions, with producers able to pick at optimal ripeness levels across both Tempranillo and the supporting cast of Garnacha and Graciano.
What emerged were wines with immediate charm but serious underlying structure – Tempranillo showing rich, dark fruit with firm tannins that promise good ageing potential, while Garnacha contributed its typical spicy warmth without the overripeness that sometimes mars warmer years. The quality is consistently high across all price levels, from young wines through to the gran reservas that will define this vintage's reputation. Most 2019 Riojas are drinking beautifully now, particularly the joven and crianza bottlings, whilst the reservas and gran reservas should reward patience until 2030 and beyond.
FAQs
What does this wine taste like?
Dried cherry, redcurrant, tobacco, and vanilla from American oak ageing, with a dry, earthy finish. It's classic traditional Rioja — medium-bodied, savoury, and food-friendly rather than showy.
When should I drink this wine?
It's drinking well right now and will continue to do so until around 2032. No need to wait — but equally, no need to rush.
What food should I pair it with?
Roast lamb is the obvious answer, and for good reason. It also works very well with grilled chorizo, slow-cooked pork, cured meats, and hard or semi-cured Spanish cheeses.
Should I decant this wine?
Yes, a short decant of around 30 minutes will help open it up. It's not essential, but it softens the tannins and lets the nose develop more fully.
Is this worth cellaring?
It will hold until around 2032 without difficulty, but it's already at or near its best. The pleasure is here now — this is a wine to drink and enjoy rather than to lock away.
What makes this a Reserva?
Rioja Reserva wines must be aged for a minimum of three years, with at least one year in oak barrels and another in bottle before release. It's a step up from Crianza, and it shows in the added complexity and structure.
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