2009 Diez-Caballero Reserva Rioja 750 ml

The glass shows a dusty ruby core. The aromas are led by sour cherry, along with dried red roses, tobacco, and a hint of leather. The mouthfeel is complex and memorable, with dried fruit and spice carried on well-knit tannins, leading to a long finish. An impressive library release showing graceful and proper aging. Drink now–2024.

• Grant L. - June 6, 2023

  90+ points This is complicated; -- settle in for a read. June 2024 Update. I think this wine was in the dumb period and despite WA's estimate i think it is only just now opening up and ready to drink. patience! Only of course if you have excellent storage facilities. Read below for a 2nd and 3rd take Tasted 2023 decanted, and over 1-2 hours. This wine has me a little perplexed. It has a dark - almost brown/purple body, although not that opaque. The nose is reserved laid back, especially at first. Nose is somewhat typical older style Rioja with tobacco and dark notes, some bramble or herbs, but in the case, recessed flowers. The body is very earthy with some minerality. Issue - fir 30-60 minutes the earthy body and the nose/flavors seems disconnected, then came together after about an hour in the decanter and some prodding (swirling). I'd rate it higher except that it always comes out of the gate blah and confused... confusing me. Terrific food wine (once it integrates) - had this with Chili. No not that stuff you make for football, a real seasoned beef briase :-) I expect it will last a long time although i cannot say what the changes will be. Dusty tannin from open. Slightly green aroma cleared. 2nd take May 2023 This wine really opens up a lot after ( a lot of ) time in a decanter. Initially it has a very closed nose, and an almost sour edge to the palate, especially at the finish. While the sour note remains, it reduces by 75%, or more, with time. The nose opens correspondingly, with typically Rioja formerly, berry, vanilla-y notes. Yet far fewer than many. Its quite earthy, but not seductively so. In the end I find it very enjoyable, an excellent compliment to fatty foods such as cheese or many braises, but not in the end particularly excellent. So i've dropped it from 90 --> 89. Id rather have the 2015 Ondarre Gran Reserva that i can but all i want for the same price, and will likely improve. No sour, phenomenal nose, and more, to me, "typical" of the Rioja magic, without the oxidation. 2009 was a good, but not great year, and early maturing. I suspect this is already past its prime. So i'm also closing in my drinking window. I originally guess the fault backwards. 3rd try, June 2023 I opened a 3rd bottle and consumed over two days, based on my earlier decision that this is, if anything, approaching the END of its drinking window. I am again revising my opinion. Back up. A few more observations. It likes to be served cool, say 55-60 deg (F). At those temperatures the off scents are reduced to gone, and the freshness/acid are much better and the minerality comes through. The berry nose is much purer. Its still a dark, earthier take on Rioja, but a very enjoyable one. I suspect that the temperature is important. I also suspect some bottle to bottle variation. I intend to consume the case over the next 30 months.

• David M. - February 4, 2023

  #1 of 12. Feb., '23. A bit rough upon opening. Medium weight. After airing it has decent complexity. Just a bit of length. #2 of 12. Feb., '23. A slightly better bottle. Not as rustic. Let the other 10 rest for 5 more years. #3 of 12. July, '23. With tapas. Had to go with this one. It has smoothed out and is gaining complexity. #4 of 12. August, '23. At Matt and Caitlin's. With Sashuka. Very nice complement to the egg, tomato, and spices. Time to put them away. #5 of 12. Oct., '23. With Debra and Greg after the trip to France, etc. With charcuterie. It is getting better.