Price:  £40.00 | Case Rate: £40.00
Ex Tax: £33.33

Beronia - Rioja Reserva Magnum 2012

Information

  • Country: Spain
  • Wine Region: Rioja
  • Wine Maker: Matías Calleja
  • Grape: Tempranillo
  • Grape Percentage: 90% Tempranillo, 5% Mazuelo, 5% Graciano
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 1500
  • Best To Drink: Drink Now - 2016
Food Matching

Food Matching

Though it is a great match for Spanish food, this is a versatile wine that you can take around the world to match with most cuisines, even Asian ones such as Indian food. Master Sommelier Vincent Gasnier, in his book How to Choose Wines, recommends a match of lamb or veal, while in his Matching Food and Wine: Classic and Not So Classic Combinations, Michel Roux suggests pork shoulder stew with potatoes and chorizo.

Duty/Vat Paid
WA: 91 (2010) VS: 90 (2007) JR: 17 (2009) WS: 89 (2010) WE: 88 (2007) NM: 90 (2008) Misc: 91 Stars (2009)

Wine tasting notes

Intense red garnet color with ocher hints. Intense and profound on the nose with fruity aromas such as cranberry and red curant. Slight touches of sweetness and cinnamon. Smooth and elegant in the mouth with a good balance between the red fruits and spices. Long finish.

Winery Information

Beronia

Beronia was founded in 1973 by a gastronomic society whose great love of food and wine attracted them to the idea of producing their own Rioja, in the purest most traditional Rioja style. It?s name comes from the history of the land on which it is located. The origin of the region we now know as La Rioja goes back to the 3rd century BC, when it was inhabited by the ?Berones?, a population of Celt warriors. Their first villages, Tricio, Varea and Leiva, set the boundaries of Beronia, today?s La.. read more

Expert Reviews

Wine Advocate/Robert Parker (2010)91 pts

Wine Advocate #210. Dec 2013. Reviewer : Luis Gutierrez - The 2008 Reserva is more classical in style, displaying some leather and tea leaf notes and a polished palate where the spicy meat flavors are well-married with the red-black fruit and abundant but fine tannins from a cool harvest. It's a great Reserva and great value. Drink 2014-2018.

Vinous/Antonio Galloni (2007)90 pts

Bright ruby-red. Spice- and smoke-tinged cherry and redcurrant aromas take a darker turn toward cassis and licorice with air. Sweet, oak-spiced cherry and mocha flavors show good energy, with a chewing tobacco quality emerging on the back half. Closes long and smooth, with lingering smokiness, soft tannins and a hint of mocha.

JancisRobinson.com (2009)17 pts

Tasted march 2014 - Rioja classic style. 2009 follows the positive reviews achieved for the 2005 and 2007 on this site. 2009 has a pure, clean expression, refined oak, with sweet spices and still-fresh fruit. The palate is super fine and mellow, revealing an excellent fruit and oak integration that plays a complementary role. It can be kept and an expected improvement for the next 10 years. GV for those who love classical styles. (FC)

Wine Spectator (2010)89 pts

Smoky, toasty and earthy notes frame a core of cherry and plum in this polished red. Balsamic acidity and light, firm tannins give this a lively structure, while the spicy finish brings you back for another sip.

Wine Enthusiast (2007)88 pts

Dry, smoky, rubbery aromas announce this Rioja as traditional in style. The palate is healthy in feel and juicy, with smoky, savory flavors of chocolaty berry fruit and earth. On the finish, it’s decidedly roasted and savory in character. Drink now through 2015. — M.S. (5/1/2013)

Natalie McLean (2008)90 pts

Mocha, dark chocolate and fleshy black plum on the nose. Balanced with nice oaking and concentrated black fruit flavours. Smooth though decanting for 1-2 hours will enhance this wine. Food pairings: blackened steaks, roast leg of lamb

Miscellaneous (2009)91 stars

Globe and Mail, Toronto - "For a red that spent 18 months in oak and 20 months in bottle before release, this is exceptionally fresh Rioja. Medium-full-bodied and very dry, with a grainy texture, it delivers chewy cherry and notes of coconut, spice and old wood. Great for the price. Decant it if you can and introduce it to roast leg of lamb"

Vinification Notes

Aged for a minimum of 18 months in American oak barrels and French. Then 18 months in bottle.