2015 Bodegas Bilbaínas “Viña Pomal” Rioja Gran Reserva is a living snapshot of why Rioja became one of the world’s great classical wine regions in the first place. Bodegas Bilbaínas is the oldest registered bottling winery in Rioja, with roots stretching back to a French-founded cellar in 1859 and its modern identity established in 1901. The estate is anchored in Haro’s legendary Barrio de la Estación, the historic rail-station district that allowed Rioja wines to travel north to Bordeaux and beyond—placing Bilbaínas shoulder-to-shoulder with icons like López de Heredia, La Rioja Alta, CVNE, Muga, and Gómez Cruzado. Surrounded by 250 hectares of estate vineyards around Haro—the largest holding in the municipality—Bilbaínas has long been a quiet pillar of the region’s traditional style. Viña Pomal, first bottled in 1904, remains its flagship and one of Rioja Alta’s enduring reference points.

The 2015 Gran Reserva is Viña Pomal at full maturity and full voice. Produced only in top vintages, it’s built from roughly 90% Tempranillo and 10% Graciano, all estate-grown, and raised according to textbook Rioja tradition: extended maceration, about two years in American oak barrels, followed by additional aging in large vats and several years in bottle before release. The result is a wine of poise and depth rather than flash—deep cherry and plum fruit, licorice, and lifted spice wrapped in classic notes of vanilla, coconut, tobacco, pepper, toffee, and balsamic complexity. On the palate, it’s beautifully resolved, with bright acidity, fine dusty tannins, and a long, savory finish that’s drinking wonderfully now while still capable of graceful aging.

Why You’ll Love It

• True station-district Rioja: Classic Haro Gran Reserva from the same historic neighborhood as López, La Rioja Alta, and CVNE.

• Fully mature and ready: More than a decade of age delivers layered, savory complexity without sacrificing freshness.

• Absurd value: Estate-grown, cellar-aged Gran Reserva from a centenarian bodega at a price rarely seen today.

How to Serve It

• Temperature: Serve slightly cool, around 60–62°F, to highlight freshness and detail.

• Decanting: A 30–45 minute decant will help the aromatics fully unfurl.

• At the table: Perfect with roast lamb, braised short ribs, pork shoulder, aged Manchego, or simple Spanish tapas with chorizo and olives.