92 Points-Wine Advocate 

92 Insider Points


"The marvellous 2007 Ovidio Garcia Reserva comes from 80-to 100-year-old vines and is raised in 75% French and 25% American new and used oak for 24 months. It offers a fresh, mineral-rich bouquet with tightly wound black cherries and briary – Alpine fresh and beautifully delineated. The palate is very well-balanced, with fine tannins that encase crisp black fruit that is very well-assimilated with the oak. It is very focused and quite “strict” on the finish, but it shows real class. Drinking perfectly now, I would be intrigued to see how it ages over the next few years. Drink now-2018." -Wine Advocate 

Ovidio Garcia is a wonderful under the radar producer in Rioja, using grapes from 100+ year old vines and cutting no corners when it comes to oak regimen and aging.  The 2007 Reserva is a powerful wine that is still in its youth, showing classic vanilla and crushed cherries on the nose, leading to stewed plum, cigar box, leather and tobacco on the palate, finishing with a firm texture and sweet tannin.  Lovely wine that is sure to please lovers of Rioja, as well as lovers of Napa Cabs, there’s quite the similarity.  Enjoy now through 2020. - DZ Sep 2015

    Ribera Del Duero, Spain
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“Marvelous,” writes the Wine Advocate. “Alpine fresh and beautifully delineated…it shows real class.” It also earned 92 points in the WA, a score that our Panel calls “on the conservative side”!

This gorgeous red exudes voluptuous black cherries liqueur on the nose and palate with rippling flavors of Mission fig, forest fruit and autumn spices. Two years of aging in oak barrels imparts a warm, vanillin note and lovely acidity rounds out the finish along with still very hearty and hale tannic structure. The secret behind this strapping, black cherry-inflected red is ancient Tempranillo vines, all planted between 80 and 100 years ago. The long rest in oak (new and neutral, 75% French and 25% American) is an untraditional technique, but the location of these barrels is anything but new fangled. The winery’s cellar is about 300 years old!

Our Tasting Team says to bring out the sliced meats for this supple red: anything from prosciutto to the super pricey but mind-blowing jamon iberico brings out the savory, smoky element of this Reserva red.

Reasons why we love it:

Eschewing the use of pesticide in the vineyards is just one way the Ovidio Garcia estate honors the land and its fruits. All harvesting is by hand, and the winery’s century-old Tempranillo vines are treated with the upmost care and consideration.

The Ovidio Garcia estate is owned by the Garcia family. While this winery has made quite a name for itself for unique, modern style wines that nonetheless communicate serious personality and depth, it remains one of the country’s newest wine endeavors and has only been producing wine since 1999!

Spains most significant gift to the wine world is its most elegant red wine grape, the indigenous Tempranillo. It makes an appearance in all red Rioja and Ribera del Duero and Navarra. And while it is the most important variety in Rioja and Ribera del Duero, it is generally blended with other grapes to moderate Tempranillo’s naturally low acidity.


Intense ruby red color.The nose is rich and enticing with black and red berry fruit and licorice notes. The palate is generously fruity with toasty oak, supple tannins with savory balsamic nuances and a long finish.


Ribera del Duero has been making wine for centuries, and some of the bodegas there have been family run for generations. Of course, the most famous wine of the region is Vega Sicilia, possibly the most expensive and sought-after wine in Spain.

The wines of Ribera del Duero are mainly red – white wines here are not exported or revered. The reds come primarily from a variation of Tempranillo, called Tinto Fino or Tinto del Pais in this region. Garnacha and Cabernet Sauvignon are also used, but not so often. The best wines of the area are refreshing yet sturdy and complex, with an ability to age and mature gracefully.


Our Tasting Team says to bring out the sliced meats for this supple red: anything from prosciutto to the super pricey but mind-blowing jamon iberico brings out the savory, smoky element of this Reserva red.