Wine Advocate #202. Aug 2012. Reviewer : Neal Martin. The 2006 Mayor de Ondarre Reserva is a selection of old vines from selected parcels and is a field blend of mainly Tempranillo and Mazuelo aged in French oak for 14 months. It has a well-defined bouquet with notes of blackberry, raspberry and cherry tomato. The palate is finely balanced with some noticeable oak on the entry. It is nicely balanced, but the oak is overwhelming the fruit profile and sense of terroir. Drink now-2015.
- Country: Spain
- Wine Region: Rioja
- Grape: Tempranillo
- Grape Percentage: Tempranillo and Mazuelo
- Alcohol Percentage: 13%
- Unit Quantity (ml): 750
- Best To Drink: Drink Now - 2016
Deep cherry red with inky hues, a complex "bouquet" of fruit aromas, spices and smoky aromas on the nose. In the mouth it has backbone and lots of concentration, which bodes well for a long life.
Issue: Sep 30, 2012. Aromatic, with spice, floral and cedar notes, this red is plush yet polished, with fresh black cherry, sanguine, licorice and tobacco flavors. Light, firm tannins and lively acidity provide structure and focus. Drink now through 2018. 6,000 cases made. –TM.
Sep 12. By Josh Raynolds. (mostly tempranillo, with a bit of mazuelo): Bright ruby. Explosive aromas of oak-spiced dark berries and candied flowers, with a hint of incense building with air. Lush and expansive on the palate, offering sweet blackberry and cherry flavors and a strong jolt of vanilla. A spicy nuance adds lift and clarity to a long, sweet and penetrating finish, leaving a spicy note behind. Lots going on here but I wonder if the oak is going to win the race with the fruit.
Warm, ripe, very dark fruit. Lovely balance of fruit and oak. Musky tannins on mid-palate. Long and very good. Drink from 2010.
A little tight on the nose, with earthy characteristics as well as raspberry and plum aromas. The palate is juicy and offers good flow, while the flavors of raspberry and plum are classic and touched up by vanilla, spice, dill and toastiness. Long on the finish, with tobacco, spice and cocoa. Drink now through 2012. — M.S. (2/1/2011)
Four weeks in the vat with fermentation controlled at 28-30°C. with pumping over daily and "delestages". Malolactic breakdown in the cask and subsequent ageing on the lees until the first racking. Afterwards the wine was aged in oak casks.