2009 Remirez de Ganuza Reserva

The 2009 Remírez de Ganuza Reserva is a benchmark modern Rioja, drawn from old vines and given an exceptionally long maturation before release. From a standout vintage and carefully held back in the estate’s cellars, this wine now shows the kind of polish and complexity that has made Remírez de Ganuza a cult name among Rioja lovers. Ranked in The Drinks Business’ Top 10 Wines of 2022, it sits alongside the estate’s legendary 2004 Gran Reserva (awarded 100 points by Robert Parker) as one of the great modern reds of Spain.

Tasting Notes
In the glass, the 2009 Reserva is a deep, vivid garnet-red with a slightly evolved rim, reflecting more than a decade of graceful bottle age. The nose is complex and expressive: leather, sweet balsamico, dried rose petals and cedar weave through aromas of stewed dark berries, plum compote and ripe black cherry. Subtle notes of dark chocolate, baking spice, tobacco leaf and warm earth add extra layers as it opens in the glass. On the palate, the wine is full-bodied, fleshy and mouthfilling, yet impeccably balanced. There is a core of concentrated, gently stewed red and black fruits wrapped in savoury tones of cured meat, leather and fine oak. The texture starts generous and almost velvety, then tightens into a firm, sinewy, fresh finish with well-integrated tannins and lively acidity. Nuances of cedar, mocha and spice linger long after each sip. The 2009 is beautifully ready to drink now, but with its structure and freshness it still has several years of positive development ahead—expect it to drink well through the next 5–8 years if well cellared.

Production
The grapes for Remírez de Ganuza Reserva come from some of the estate’s oldest vineyards in Rioja Alavesa, where over 60-year-old vines tap deep into poor, limestone-rich soils and enjoy the cooling influence of altitude and Atlantic breezes. The blend is 85% Tempranillo, 10% Graciano and 5% white varieties Viura and Malvasía, a traditional Rioja touch that adds lift and aromatic nuance. All fruit is harvested by hand into small 12 kg crates, then chilled for 24 hours to 4–6 °C to preserve freshness. Only the “shoulders” of each bunch—the upper part with the ripest, sunniest berries—are selected for the Reserva, an exacting and labor-intensive approach that ensures exceptional fruit purity. Fermentation takes place in French oak vats, after which the wine is transferred to new barrels (around 90% French and 10% American oak) for malolactic fermentation and extended aging. The Reserva spends around 28 months in oak in total, resting further in bottle to achieve its remarkable integration and depth before release.

Food & Serving
This is a serious, food-loving Rioja that shines with richly flavored dishes. Think slow-braised lamb shoulder, roasted suckling pig, grilled ribeye, oxtail stew, venison, or game birds with wild mushroom sauces. It also pairs beautifully with aged Manchego, cured meats, and richly spiced Spanish or Mediterranean cuisine. Serve at 16–18 °C, ideally after allowing the bottle to stand upright for a while. Decanting for 1–2 hours is recommended to let the wine shed any remaining bottle reduction and fully reveal its layered bouquet and refined structure.

Producer
Bodegas Remírez de Ganuza, founded by Fernando Remírez de Ganuza in the late 1980s, is one of the key names behind Rioja’s modern quality revolution. Located in Rioja Alavesa, the estate was among the first to apply Burgundian-level precision to vineyard selection and fruit sorting, splitting bunches into shoulders and tips to elevate purity and balance. Over the years, the bodega has become a reference point for contemporary, terroir-focused Rioja that still respects tradition, with critics routinely placing its wines among Spain’s finest. Milestones such as the perfect 100-point score for the 2004 Gran Reserva and frequent appearances in international Top 10 lists have cemented Remírez de Ganuza’s status as a flagship producer in the region.

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