The 2007 Vina Eguia Reserva is picked from 30-year-old vines in Alavesa and sees 24 months in American oak. It has an attractive, very aromatic bouquet with dried herbs, leather, fennel and a touch of peppermint that is natural and very pure. The palate is very well-balanced with supple tannins, crisp acidity and a refined, mocha-tinged finish that is focused and persistent. This is another superbly crafted Rioja from Eguia. I was immensely impressed by the two wines that I tasted from Bodegas Eguia, located in the Alavesa sub-region in the village of Elciego. The company was founded in 1982 by Julian Murua, who resurrected his father’s winery, which had been established in the 1920s. They both represent outstanding value.
Aromas of dark berries, vanilla, burnt toast and aromatic herbs are balanced by the supple finish.
Selected grapes come from the Rioja Alavesa vineyards. Soils are a very poor, chalky type with a clayish-sandy texture. The vines have a medium age of 30 years and are grown using the traditional “gobelet” system. Twenty days of fermentation take place and maceration is conducted in stainless steel, temperature-controlled vats with daily pumpovers in order to achieve the optimum color and tannin extraction. Malolactic fermentation happens in stainless steel tanks and then the wine is racked twice before going into oak barrels. The wine is aged in American and French oak barrels for 24 months with three rackings. There is further bottle ageing of two years prior to release.
Ideal all type of grilled and roasted meats. It also matches well with strong fish and all kind of cured cheeses. Tasty with chocolate desserts and puddings.