Wine detail

Bodegas Izadi

Rioja Reserva

Rioja Alavesa

2018

Vintage

Varietal

Tempranillo

Peak 2023-2034

Where it is, September 2026

At Peak: inside the peak window (2023-2034), within the full drinking arc.

This bottle is in its peak window through 2034, with a drinking horizon to 2040.

The 18 Rioja Reserva.

Bodegas Izadi Rioja Reserva 2018 is a Tempranillo from Rioja Alavesa, Spain.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2021-2040Peak window 2023-2034

The peak window sits inside the broader full drinking arc.

Tasting note

Bodegas Izadi Rioja Reserva 2018 has a full body, balanced acidity, and firm tannins.

The 2018 vintage

Bodegas Izadi's 2018 Rioja Reserva is a Tempranillo from Rioja Alavesa, Spain.

About Bodegas Izadi

Bodegas Izadi's Rioja Reserva is a Tempranillo from Rioja Alavesa, Spain.

From the cellar: pair with

Slow roasted pork with rosemary butter

The pairing is scaled to the wine's full body.

Rack of lamb with truffle polenta

The wine's balanced acidity keeps the pairing lively.

Aged charcuterie with quince paste

The pairing leaves room for the wine's firm tannins.

More from Rioja Alavesa

Frequently Asked

What is Bodegas Izadi Rioja Reserva 2018?

Bodegas Izadi Rioja Reserva 2018 is a Tempranillo from Rioja Alavesa, Spain.

What does Bodegas Izadi Rioja Reserva 2018 taste like?

Bodegas Izadi Rioja Reserva 2018 has a full body, balanced acidity, and firm tannins.

When should Bodegas Izadi Rioja Reserva 2018 be opened?

The canonical CAI full drinking arc is 2021-2040. Within that arc, the peak window is 2023-2034. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Bodegas Izadi Rioja Reserva 2018?

Pair this wine with Slow roasted pork with rosemary butter; Rack of lamb with truffle polenta; or Aged charcuterie with quince paste.