The 1970 Montecillo Rioja “Viña Monty” Gran Reserva is a remarkable example of traditional Rioja Alta, representing a style of Rioja built around patience, extended maturation, and decades of bottle evolution.

Founded in 1870 in Fuenmayor, Rioja Alta, Bodegas Montecillo is one of Rioja’s historic estates, with more than 150 years of winemaking tradition. Its Gran Reserva wines are emblematic of the classic Rioja approach: carefully selected fruit, prolonged oak maturation, and extended time in bottle before reaching maturity.

The 1970 vintage is particularly compelling today. After more than five decades in bottle, this is no longer a fruit-driven young Rioja, but a fully mature wine defined by the secondary and tertiary characteristics that make properly aged Rioja so fascinating. The brick-tinged garnet color reflects its remarkable age, while the nose develops layers of leather, tobacco, cedar, dried cherry, forest floor, and truffle.

On the palate, the wine is silky and composed, with medium body, integrated tannins, and the savory complexity expected from a mature Gran Reserva. Flavors of dried plum, licorice, cedar, and subtle balsamic notes unfold gradually, leaving a long, contemplative finish.

This is a bottle to approach slowly rather than simply drink. It offers a glimpse into the character of old-school Rioja, where time in oak and decades of bottle age transform the wine into something far removed from its original youthful expression.

Why You’ll Love It

• Landmark 1970 vintage: A highly collectible vintage now more than five decades old.
• Historic Rioja estate: Montecillo has been producing wine in Rioja Alta since 1870.
• Classic mature Rioja: Leather, tobacco, cedar, dried fruit, forest floor, and truffle define its evolved character.
• Decades of bottle maturation: A rare opportunity to experience Rioja at a fully mature stage.
• Collector-worthy bottle: Particularly appealing to enthusiasts of traditionally styled, age-worthy Rioja.

How To Serve

• Stand upright: Keep the bottle upright for 24–48 hours before opening to allow sediment to settle.
• Open carefully: Use an Ah-So two-prong opener or Durand to protect the mature cork.
• Decant gently: Decant carefully if needed to remove sediment, but avoid prolonged aeration with a wine of this age.
• Serve cool: Serve at approximately 58–62°F in large wine glasses.
• Let it evolve: Allow the wine to develop naturally in the glass, giving the leather, tobacco, cedar, dried fruit, and balsamic notes time to emerge.

We highly recommend opening these aged rarities with an Ah-So (two-prong opener) or Durand corkscrew.