Gran Reserva sits at the very top of the Rioja classification scale. This is as big, mature, oaky and complex as it gets. These wines have serious cellar potential and can reach unbelievable levels of depth. For all that French and American oak treatment, nothing has dampened its spirit. It’s punchy as anything, with maturation time just softening the edges and giving it a silky veneer of tobacco and vanilla over that raucously ripe red fruit. Gran Reserva wines must spend a minimum of two years in oak, and a further three in bottle, before they can be released. All that time and effort for this price is truly staggering.
“Founded in 1973 on the outskirts of Logroño, Olarra is known locally as the ‘Cathedral of Rioja’ owing to the beauty and grandeur of its distinctive Y-shaped winery. Here, cutting-edge technologies merge with Rioja’s traditional winemaking methods, while the winery’s ageing hall houses an impressive 26,000 oak barrels. With several brands on the market, Cerro Añón is Olarra’s flagship label and the wines are classic in style. This gran reserva is a blend of 80% Tempranillo, 15% Mazuelo and 5% Garnacha, aged for two years in new oak. Sarah Jane Evans MW: A youthful blend, still showing energy after all these years: refreshing and well balanced, with a fine rasp of tannin. Simon Field MW: Seductive and wonderfully approachable for a beast that has been cloaked in wood for so long; very long and memorable. Pierre Mansour: Youthful, vibrant and gorgeously rich, yet with such well-judged tannins. Will benefit from more time in bottle. Drinking Window 2020 - 2027”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 90% Tempranillo, 5% Garnacha, 5% Mazuelo y Graciano
- Serving Temp.
Jack doesn't live here - Tempranillo does. It makes Jack its bitch. Tempranillo may be relatively new on the scene in Australia, but it's as widespread in Spain as Shiraz is in Australia. Rioja have strict regulations on wines classified by the region, and require the wine to be certain lengths of time in barrel and then in bottle, and allows the producer to classify based on these restrictions as: Joven (none to limited oak contact), Crianza (intermediate oak and bottle age) and Reserva (extended oak/bottle aging). The time spent in oak is generally judged based on fruit intensity, but the one thing you will find is that quality is pretty impressive across the board, from crunchy young Joven to luscious Crianza to blockbuster Reserva. Welcome to the vinous heartland of Spain. It smells and tastes amazing.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pork chops with honey, mustard and whiskey glaze
- 4 (about 150g each, 1.5cm thick) trim pork loin cutlets
- 2 tablespoons Tennessee whiskey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely grated orange rind
- 60ml (1/4 cup) fresh orange juice
- Salt & freshly ground black pepper
- Place pork in a dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and place in the fridge for 1 hour.
- Remove pork from the marinade. Transfer to a plate lined with paper towel. Place marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Divide the pork among serving plates. Drizzle with sauce. Serve immediately.