2016 Bodegas Olarra, Rioja Olarra Clásico Gran Reserva
Bodegas Olarra has been one of Rioja's most recognizable wineries since it was founded in 1973 in Logroño, instantly identifiable by its striking hexagonal-domed cellar designed by architect Juan Antonio Ridruejo. The winery draws fruit from a patchwork of small, family-farmed vineyard plots spread across Rioja Alta and Rioja Alavesa, favoring old vines that now average more than thirty years of age. Traditional Rioja winemaking guides everything here, with a philosophy built on letting fruit and terroir speak through patient barrel aging rather than heavy-handed extraction.
The Clásico Gran Reserva blends Tempranillo (80%) with small portions of Mazuelo, Garnacha, and Graciano for added structure, spice, and lift. The grapes are hand-harvested in October at full ripeness, then fermented and macerated for nineteen days in temperature-controlled stainless steel. From there, the wine spends a full twenty-four months in a mix of new and seasoned French and American oak, including time on the lees with regular batonnage to build texture, before further rounding out in bottle ahead of release.
Why You'll Love It
A classic, old-school Rioja Gran Reserva where two-plus years of careful oak aging have folded seamlessly into the fruit.
The nose opens with ripe red berry and baking spice, then unfurls into leather, coffee bean, and dried raisin as it airs out.
On the palate it's firm, elegant, and smooth, with well-integrated oak and refined, resolved tannins.
A long, fresh finish with a touch of bright acidity keeps every glass lively rather than heavy.
Equally at home on a quiet weeknight or alongside a proper Sunday roast, and it will happily hold in the cellar for years to come.
How To Serve It
Serve at 60-64°F, slightly below typical red wine service, to keep the fruit and oak in balance.
Decant for 30-45 minutes to let the leather and coffee notes fully emerge.
Pour into a Burgundy-style glass to concentrate the aromatics.
Pair with herb-crusted rack of lamb with rosemary jus, or anything involving char, rosemary, and a good long braise.
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