La Rioja Alta : Vina Arana Gran Reserva 1995
Stock currently at the producing estate – Will ship after November 16, 2025
DeliveryFree Home delivery for orders exceeding €300
Description
Characteristics and tasting advice for Viña Arana Gran Reserva 1995 from La Rioja Alta
Tasting
Appearance
The appearance reveals a bright, opaque cherry-red color, attesting to the excellent quality of the vintage.
Nose
The bouquet stands out with a fruity expression enhanced by the elegance contributed by Graciano. Spicy notes of cinnamon and vanilla harmoniously complete this aromatic palette.
Palate
On the palate, this vintage is rounder and more powerful than other Viña Arana cuvées. Perfectly integrated, it offers a savory, fleshy structure that extends into a long, persistent finish.
Food and wine pairing
This Gran Reserva pairs perfectly with grilled red meats, slow-cooked dishes with gentle spices, and aged cheeses. Its balanced structure also makes it an excellent companion for traditional Spanish cuisine.
Serving and cellaring
Viña Arana Gran Reserva 1995 is best enjoyed at 16–18°C. One hour of decanting allows its aromatic complexity to fully unfold.
A Gran Reserva from Rioja combining power and elegance
The estate
Founded in 1890 in Haro in La Rioja, La Rioja Alta farms several hundred hectares of vineyards. A family-owned estate led by the sixth generation under the guidance of Guillermo de Aranzabal Bittner, the House is distinguished by its emblematic Gran Reserva 890 and 904 cuvées.
The vineyard
This Viña Arana Gran Reserva 1995 is made from grapes sourced from selected plots in Rioja: Labastida and Rodezno.
The vintage
The 1995 vintage benefited from a favorable spring with good fruit set. The hot, dry summer proved ideal for grape quality. Mid-September rains increased berry size, but delaying the harvest proved wise with the return of sunny, warm conditions and no further precipitation.
Winemaking and aging
Alcoholic fermentation of Viña Arana Gran Reserva 1995 took place in stainless steel tanks at a controlled temperature of 30°C. Malolactic fermentation occurred in century-old wooden vats. After clarification, the wine was transferred to barrels in April 1996 for three years of aging in American oak until April 1999, with manual racking by candlelight every six months. Bottling took place in April 1999, followed by two years of bottle aging before the first release in April 2001.
Grape varieties
Tempranillo and Graciano.
