12 Bottle Case Bodegas Pujanza Finca Valdepoleo Tempranillo Rioja 2018 (Spain) Rated 94+WA w/ Shipping Included

Wine Advocate Review
Rated 94+
The single-vineyard red 2018 Finca Valdepoleo follows the line of the 2016, two cooler years. It's a fairly large plot that was planted in 1973 in the village of Laguardia on limestone and clay soils at 630 meters in altitude. It fermented in stainless steel with indigenous yeasts and also with some stems (something they don't normally do), and it matured in French oak barrels for one year. The finesse of this wine captured me, and I believe this is the finest vintage for this vineyard bottling. When I poured the whole range and had a quick look at all the wines, this one made me raise my eyebrows. It's elegant, subtle and pure, floral and aromatic, really expressive and captivating. The palate is medium-bodied with very fine tannins and nicely integrated oak. It's a modern version of the 2013. Truly outstanding.

Bodegas Pujanza Finca Valdepoleo Tempranillo Rioja 2018

A single-vineyard, modern Rioja crafted with precision, purity, and exceptional balance.
The 2018 Finca Valdepoleo showcases Pujanza's hallmark style: elegant fruit, fine tannins, and a deep sense of place from one of Rioja Alavesa's most respected estates. A refined, terroir-driven Tempranillo with both freshness and structure.

Key Details

• Producer: Bodegas Pujanza
• Region: Rioja Alavesa, Spain
• Vineyard: Finca Valdepoleo (single vineyard)
• Varietal: 100% Tempranillo
• Style: Elegant, modern, terroir-driven Rioja
• ABV: 14.5%

Tasting Notes

• Red cherry, plum, and wild berry
• Notes of violet, fresh herbs, and subtle spice
• Fine, chalky tannins with Rioja Alavesa minerality
• Long, balanced finish with freshness and depth

Profile & Craft

• Single-vineyard fruit from limestone-rich soils at ~600m elevation
• Fermented in stainless steel for purity and precision
• Aged ~14 months in French oak (mostly used) for subtle structure
• Modern Rioja style emphasizing elegance over heavy oak

Serving & Pairing

• Serve at 60-65°F
• Pairs with lamb, pork loin, roasted vegetables, and Spanish tapas
• Cellaring potential: 8-12+ years