La Rioja Alta : Vina Arana Gran Reserva 1991

Characteristics and tasting advice for Viña Arana Reserva 1991 by La Rioja Alta

Tasting

Appearance
The color displays a bright, limpid cherry-red hue, enhanced by ruby highlights that attest to the elegance of this vintage.

Nose
The bouquet reveals remarkable finesse and delicacy, expressing all the subtlety of a Reserva at maturity.

Palate
On the palate, this wine charms with its smooth, rounded texture. The perfect harmony between fruity aromas and woody notes unfolds into a pleasing, well-balanced finish—the signature of a classic, elegant Rioja.

Food and wine pairings

This Reserva pairs perfectly with grilled red meats, lamb with Herbes de Provence, and aged hard cheeses. It also elevates traditional Spanish dishes such as roasted suckling pig.

Serving and cellaring

Viña Arana Reserva 1991 is best enjoyed at 60–64°F (16–18°C). Decant for one hour to fully express its aromatic complexity. Enjoy through around 2030.

A Rioja Alta Reserva with classic character and timeless elegance

The estate

Founded in 1890 in Haro, Rioja, La Rioja Alta remains in the hands of the descendants of the five founding families. This historic House in Haro’s station district farms over 400 hectares of vineyards in the most privileged areas of Rioja. Recognized among the world’s most admired wineries, it perpetuates its great classics Gran Reserva 890 and 904.

The vineyard

The grapes for this Reserva come from the vineyards of Labastida and Rodezno, located in the privileged conditions of Rioja Alta. These terroirs benefit from a particular microclimate that allows the region’s traditional grape varieties to thrive.

The vintage

After three mild, dry years, 1991 marked a return to Rioja’s traditional weather patterns, with a rainy, cold, and damp spring. A few frosts did not affect the vines thanks to a protective delay in budbreak. The hot, dry summer favored recovery, while a delicate harvest punctuated by rainy spells yielded lower-than-expected quantities but remarkable quality, with color and acidity perfectly suited to Reservas.

Winemaking and aging

Primary fermentation of Viña Arana Reserva 1991 takes place in temperature-controlled stainless steel tanks, followed by malolactic fermentation in large oak vats. Transferred to American oak barrels during the summer of 1992, the wine was aged for three years with semiannual manual rackings before bottling in June 1995.

Grape varieties

90% Tempranillo, complemented by 10% Graciano.