Bodegas y Viñedos UVR
Viña Otano Gran Reserva
Rioja
2010
Vintage
Varietal
Tempranillo
Where it is, September 2026
At Peak: inside the peak window (2018-2043), within the full drinking arc.
This bottle is in its peak window through 2043, with a drinking horizon to 2051.
The ‘10 Viña Otano Gran Reserva.
Bodegas y Viñedos UVR Viña Otano Gran Reserva 2010 is a Tempranillo from Rioja, 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 y Viñedos UVR Viña Otano Gran Reserva 2010 has a full body, fresh acidity, and firm tannins.
The 2010 vintage
Bodegas y Viñedos UVR's 2010 Viña Otano Gran Reserva is a Tempranillo from Rioja, Spain.
About Bodegas y Viñedos UVR
Bodegas y Viñedos UVR's Viña Otano Gran Reserva is a Tempranillo from Rioja, Spain.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised lamb shanks with garlic confit
The wine's fresh acidity keeps the pairing lively.
Aged Manchego with quince paste
The pairing leaves room for the wine's firm tannins.
More from Rioja
Frequently Asked
What is Bodegas y Viñedos UVR Viña Otano Gran Reserva 2010?
Bodegas y Viñedos UVR Viña Otano Gran Reserva 2010 is a Tempranillo from Rioja, Spain.
What does Bodegas y Viñedos UVR Viña Otano Gran Reserva 2010 taste like?
Bodegas y Viñedos UVR Viña Otano Gran Reserva 2010 has a full body, fresh acidity, and firm tannins.
When should Bodegas y Viñedos UVR Viña Otano Gran Reserva 2010 be opened?
The canonical CAI full drinking arc is 2016-2051. Within that arc, the peak window is 2018-2043. 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 y Viñedos UVR Viña Otano Gran Reserva 2010?
Pair this wine with Bone-in ribeye with rosemary butter; Braised lamb shanks with garlic confit; or Aged Manchego with quince paste.