The 2010 vintage was Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2018 edition review of Mature Rioja (see blue link below).
Vina Pomal Gran Reserva Rioja 2010 - March 2018 Decanter review
Their vineyards are located close to the winery, in the municipality of Haro. 250 hectares of vines make it the largest property in the area, and the Reserva and Gran Reserva are a true reflection of the area. With an average vine age in excess of 25 years, they endeavour to make wines with the utmost balance. The Tempranillo is enhanced with the addition of Graciano, which only matures in great vintages. Those are the vintages when they make Gran Reserva, as it is not made every year.
The 2010 vintage was officially rated as excellent in the DOCa Rioja. It has proved to be an extraordinary year, with great balance and very aromatic, well-structured wines.
Viña Pomal Gran Reserva is made following traditional vinification methods. The grapes are selected manually in the vineyards. At the winery, they are destemmed and crushed before undergoing a moderately long maceration in tanks. After alcoholic and malolactic fermentation, the wines are racked and aged in 225 litre Bordeaux barrels, traditionally American oak. After ageing in barrels for one year, the wine is racked back to tanks. This is when the blend for the Gran Reserva is determined, and 10% Graciano, a minority Rioja variety, is added to the Tempranillo. The wine is fined with egg whites and put in barrels again for another year to complete its two years’ ageing in oak. After its stay in barrels, the wine spends a further year in oak vats, where the natural cleaning and assembly process concludes. After ageing for another three years in the bottle, the vinification of this unique Rioja wine is complete.
Garnet and cherry hues introduce this bright Gran Reserva with light orange reflections on the rim. The unique vinification process of this Gran Reserva provides a complex, elegant nose with notes of liquorice and red fruit, typical of the Tempranillo, along with hints of spices subtly added by the Graciano. During bottle ageing, all of this is assembled with toasty and balsamic aromas (vanilla, pepper, tobacco) contributed by the barrels. As the wine airs in the glass, it discloses its full range of nuances and complex aromas. In the mouth, it reflects our surroundings, with a mild entry and a sense of elegance and balance, ending in long persistence, denoting the craft of barrel ageing and the assemblage provided by a long stay in the bottle.
The winemaker does not consider that it is necessary to decant this wine which is ready to drink now and over the next ten years.