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Viña Tondonia Blanc Reserva 2009

Tondonia Reserva Blanco
Characteristics of the vintage :
This vintage was qualified as VERY GOOD by the DOC Rioja Board. The wine growing campaign proceeded as usual except for the heavy rains that took place in June, which however didn’t really affect the grapes’ setting. After these fertilization and absence of spring frosts there was a dry and hot summer, free of cryptogamic/fungal diseases, that resulted in an abundant harvest. We observed certain maturation disparities which could have been solved along October due to its appropriate climate for a restful and selective harvest. The collecting work began in Viña Gravonia in September 22nd and was extended until the 25th for the white varieties. For the red varieties the harvest restarted at Viña Tondonia in October 7th and didn’t stop until it was finished by October 24th.
Tasting note:
Colour: Natural gold, developed. Nose: Fresh, complex and developed. Taste: Smooth, round, fine and developed.
Grape Varieties:
Viura (90%), Malvasía (10%), all from our own vineyards.
Ageing period in barrels:
6 years, being racked twice a year and fined with fresh egg whites.
Ageing period in bottle:
Rest, unfiltered, bottled in 75 cl. bottles.
Alcohol Volume:
12.5% Vol.
Total Acidity:
6.6 g/l.
Residual Sugar:
Very Dry.
Perfect with all kinds of fish, irrespective of their preparation; grilled seafood, well-seasoned white meat (see below).
Storage Tempertaure:
10 years in perfect conditions of constant temperature (57ºF / 14ºC) and humidity (75-80%).
Serving Temperature:
57º to 61º F (14º-16º C) depending of mood and place.
Quantity made:
15,000 bottles.
Imagen antigua de la vendimia en Viña Tondonia Vieille photographie des vendanges à Viña Tondonia. Se marie avec des plats tels que :
Tous les types de poisson, en particulier à chaire ferme :
Grillé : Bar, dorade, turbot, maquereau, ventre de thon, lotte, et colin. En sauce : cabillaud au « pilpil » (ail et huile d’olive), « à la Riojana » (avec poivrons et tomates), joues de colin ou de cabillaud, colin sauce verte, thon blanc à la tomate, aux oignons, lotte sauce américaine, etc.
Plats à base de riz :
Riz moelleux, dans son jus, en matelote et de type risotto.
Matelotes de poisson :
« Marmitako », avec pommes de terre et fruits de mer, homard ou langouste, ou pommes de terre avec cabillaud ou lotte...
Les œufs :
Toutes sortes d’œufs brouillés : avec des champignons des bois, des crevettes, des aillets, des champignons des champs ou du foie. Omelette de pommes de terre, ou des œufs sur le plat.
Viandes blanches :
Poulet rôti ou mariné, dinde, canard, lapin, etc.
Pâtes :
Revenues avec des champignons ou des fruits de mer.
Fromages gras.
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