Bodegas Valdemar
La Gargantilla Garnacha
Rioja Oriental
2015
Vintage
Varietal
Garnacha
Where it is, October 2026
At Peak: inside the peak window (2019-2029), within the full drinking arc.
This bottle is in its peak window through 2029, with a drinking horizon to 2033.
The ‘15 La Gargantilla Garnacha.
Bodegas Valdemar La Gargantilla Garnacha 2015 is from Rioja Oriental, Spain.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Bodegas Valdemar La Gargantilla Garnacha 2015 has a full body, fresh acidity, and moderate tannins.
The 2015 vintage
Bodegas Valdemar's 2015 La Gargantilla Garnacha comes from Rioja Oriental, Spain.
About Bodegas Valdemar
Bodegas Valdemar's La Gargantilla Garnacha comes from Rioja Oriental, Spain.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's moderate tannins.
More from Rioja Oriental
Frequently Asked
What is Bodegas Valdemar La Gargantilla Garnacha 2015?
Bodegas Valdemar La Gargantilla Garnacha 2015 is from Rioja Oriental, Spain.
What does Bodegas Valdemar La Gargantilla Garnacha 2015 taste like?
Bodegas Valdemar La Gargantilla Garnacha 2015 has a full body, fresh acidity, and moderate tannins.
When should Bodegas Valdemar La Gargantilla Garnacha 2015 be opened?
The canonical CAI full drinking arc is 2017-2033. Within that arc, the peak window is 2019-2029. 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 Valdemar La Gargantilla Garnacha 2015?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.