Sierra Cantabria, Rioja Reserva, 2018
Sierra Cantabria, Rioja Reserva, 2018
- 75cl
- Red Still
- Tempranillo
- Organic
- Biodynamic
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Optimal drinking window: Now - 2032
Sierra Cantabria’s 2018 Rioja Reserva is Tempranillo with a bit of swagger. Bright dark-fruit aromas lead into ripe blackberry, blueberry and cherry, with coconut, sweet spice and a lick of vanilla from 18 months in oak. The palate is generous and fleshy, but there’s enough dusty tannin to keep things in check, finishing long with a savoury, spicy edge.
The grapes come from the San Vicente de la Sonsierra vineyard, in the heart of Rioja Alta. Ageing is split equally between French and American oak barriques, with 20% new wood and the rest second- and third-fill barrels. That gives you the classic Rioja combination of fruit and oak without drowning the wine in either. A very handy bottle for roast lamb, beef or a proper plate of Manchego and jamón.
The 2018 is already drinking well, with the fruit forward and the oak integrated enough to feel harmonious rather than dominant. Over the next two to three years, the primary blackberry and cherry fruit will begin to give way to more savoury, leathery secondary notes, and the coconut spice will mellow into something more subtle and complex. We'd expect it to hit its stride somewhere around 2026-2028, when fruit, oak, and tannin are in the best balance. Hold much beyond 2032 and you risk the fruit fading before the structure does.
Tasting Notes
AppearanceBright, deep purple with youthful intensity at the rim.
NoseOak-spiced dark berries and cherry lead, with that distinctive American oak coconut note woven through. There is a generosity to the fruit here — plush and inviting rather than austere.
PalateFleshy and broad, with lush blackberry and blueberry fruit that fills the mouth comfortably. The coconut spice follows through from the nose, joined by a slow-building warmth, while dusty tannins give just enough grip to keep things honest.
FinishLong and spiced, with the coconut oak note echoing pleasingly to the end.
Overall impressionA generously built Rioja Reserva with real warmth and approachability — classic San Vicente fruit handled with confidence.
Food Pairings
In the Rioja Alta, this style of wine is inseparable from the lamb — slow-roasted lechazo or a simple chuletas de cordero grilled over vine cuttings is about as good as it gets. The locals also reach for this kind of Reserva alongside morcilla-stuffed pimientos del piquillo, or a plate of aged Manchego. Chuletillas al sarmiento, tiny lamb chops cooked over burning vine shoots, is practically a regional religion, and this wine is the obvious partner.
We think this wine would go well with
Serve at around 16-17°C — slightly cooler than many expect for red Rioja, which keeps the fruit lively and stops the oak from feeling heavy. A brief decant of 30-45 minutes will open things up nicely, softening the tannins and letting the fruit breathe. A standard large-bowled red wine glass works perfectly; nothing too oversized is needed here.
Sierra Cantabria's vineyards sit around the village of San Vicente de la Sonsierra in the Rioja Alta, on the slopes of the Sierra Cantabria mountain range at altitudes of up to 700 metres. The soils here are predominantly clay-limestone, which retain moisture during the dry summers and give the wines their structure and freshness. The elevation brings significant diurnal temperature variation — warm days building ripeness, cool nights preserving acidity — which is a big part of why San Vicente fruit tends to be so vibrant and well-defined.
Rioja is Spain's most storied red wine region, divided into three subzones: Rioja Alta, Rioja Alavesa, and Rioja Oriental. Reserva is a legal classification requiring a minimum of three years' ageing, at least one of which must be in oak. The region has long had a love affair with American oak, which lends that characteristic coconut and vanilla character, though the shift towards French oak and single-village wines has been one of the most significant stylistic movements here over the past two decades. Rioja sits in a sheltered valley flanked by mountains to the north and south, which protects it from Atlantic rain and continental extremes alike.
FAQs
What does this wine taste like?
Lush and generously fruited, with dark berries, cherry, and a characteristic coconut spice from American oak ageing. Dusty tannins add grip without hardness, and the finish is long and warmly spiced.
When should I drink it?
It is drinking well now and will continue to do so until around 2032. The sweet spot is probably 2026-2028, when the fruit and oak have had time to fully knit together.
What food should I pair it with?
Roast lamb is the classic match — ideally slow-roasted with garlic and rosemary. It also works well with grilled red meats, aged Manchego, or anything with a bit of smoky char to it.
How should I serve it?
Slightly cooler than room temperature — around 16-17°C. Give it a 30-45 minute decant to open up the fruit and soften the tannins, and use a standard large-bowled red wine glass.
Is this worth cellaring?
It is approachable enough to enjoy now, but if you can hold it for another two to four years, the secondary complexity will be worth the wait. We would not push it much beyond 2032.
What makes Sierra Cantabria's San Vicente vineyards special?
San Vicente de la Sonsierra sits at altitude on clay-limestone soils, which give the fruit its structure and freshness. The elevation creates a significant temperature swing between day and night, which helps preserve the natural acidity and keeps the wine vibrant even at this ripe, generous style.
OUR GROWERS
Sierra Cantabria
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