It’s hard to convey quite the chemistry that is going on within this bottle, the interplay of aromas, its unique personality. Your senses won’t know what’s hit them. Zesty citrus fruit, bitter lemon and lime tea swirl amidst wisps of honeycomb, truffle, camomile, smoke, roasted nuts, waxy apple, orange marmalade, salty sea air and the loveliest oxidised note. Having spent 6 years in oak prior to bottling, the aromas are remarkably fresh and concise and there is an amazing synergy of flavours. It’s dazzling, intriguing and marries decadence with a wonderful freshness and tangy acidity. On the palate it moves with momentum and grace and has a finish that develops and develops – ingeniously complex! 12.5% alc. Drink now-2035.

Made from 100% Viura and aged for as long as 6 years in old oak barrels, the winemaking techniques at Lopez de Heredia recall simpler, more honest times. They do not rush things. And the elevage, the rearing of wine from the finish of its ferment to when it's released from the cellar door, is every bit as important to them as the work in the vines to ensure the fruit is perfect. It is not so much an ageing as a nurturing, allowing the wine a long conversation with its old oak barrels, and further time to get used to its new home in bottle. It is only released when the family feels it is ready to drink, when it is at its peak. A peak that lasts some time, thanks to the care taken. This beautiful wine can be enjoyed over the next decade or more.

Reviews:

The Wine Advocate (Luis Guttierez): "The 2014 Viña Tondonia Blanco Reserva has a bright golden color, almost fluorescent, a complex and nuanced nose reminiscent of the 2017 Viña Gravonia that I tasted next to it, toasty, smoky and spicy, with mushroom and earth, pollen and herbal tea notes, reminiscent of the aromas in their old caves. 2014 was not an easy vintage, and some wines were diluted because of the abundant rains before or during the harvest. This is the usual blend of Viura with 10% Malvasía Riojana from vines averaging 63 years of age on white soils with abundant rocks. It fermented in ancient oak vats with indigenous yeasts and matured for six years, probably more, in well-seasoned, neutral American oak barrels in their caves, which have a big effect on the wines (the longer the time in them, the longer the effect). It has 12.5% alcohol, a pH of 3.3 and 6.6 grams of acidity. It fills your mouth with pungent flavors, despite being medium-bodied and having an ethereal quality about it, and it's very long and tasty and finishes almost salty, with an umami feeling, dry and chalky. Delicious, clean and still young, it should age effortlessly. 18,000 bottles produced. It was bottled in December 2022. Drink 2025 - 2045." 96 points

EXTREMELY LIMITED. NOT AVAILABLE ON ITS OWN, MUST BE PART OF AN ORDER THAT MEETS OUR MINIMUM REQUIREMENT OF 6 BOTTLES. UK MAINLAND ONLY.