Named for the founders, Alejandro and Esperanza, the 2018 Alenza Gran Reserva is from a small plot called Maricalva with the most amount of slope on the estate. It fermented in stainless steel and American barrels on the stems and aged two years in American oak using traditional winemaking practices that go back to the family’s original days. Smooth, refined tannins coat a full-bodied palate of lengthy, well-integrated red fruit and herbal complements. From what many consider one of the region’s great vintages in terms of both quantity and quality, this is the first time the producer made all its Gran Reservas in the same year. Enjoy another 15-20 years.
94 points, Virginie Boone, Jeb Dunnuck (Jul 2025)
A bright, harmonious red, fragrant and appealing, with licorice snap, cardamom, mountain herb and vanilla aromas. Well-muscled on the silky-textured palate, showing flavors of pureed cherry, macerated raspberry, singed orange peel and mocha defined by fine, chalky tannins that firm the finish. Drink now through 2038. 50 cases imported.
93 points, Alison Napjus, Wine Spectator (Apr 2025)
The 2018 Gran Reserva Alenza is 100% Tempranillo from Ribera del Duero and was aged for 27 months in American oak. Garnet in color, it opens with aromas of fresh cherry, plum, raspberry and a gentle balsamic note. The palate is smooth, with polished tannins and well-measured freshness. A serious red that balances maturity with nuance.
92 points, Joaquín Hidalgo, Vinous (Jun 2025)
A fragrant violet perfume introduces a judicious use of American oak, creating an expressive yet balanced nose. The palate delivers ripe purple fruit in a refined manner that keeps you interested. This is one of those wines that you won't have to think too hard about, but you'll be happy with its performance, nonetheless.
92 points, Brandon Borcoman, Wine Enthusiast (May 2025)
Plenty of pine cone, hazelnut and sweet vanilla spices to the minty blackberries and red fruit. Juicy and tight on the palate with a medium to full body and a tightly wound, lengthy finish. Vanilla and coconut at the end. A lot of wood here, but it will come around in a few years after the wood tannins integrate more. Try in 2025.
92 points, Zekun Shuai, James Suckling (May 2023)
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