Bodegas Ysios
Ysios Rioja Reserva
Rioja
2012
Vintage
Varietal
Tempranillo
Where it is, October 2026
At Peak: inside the peak window (2017-2029), within the full drinking arc.
This bottle is in its peak window through 2029, with a drinking horizon to 2035.
The ‘12 Ysios Rioja Reserva.
Bodegas Ysios Rioja Reserva 2012 is a Tempranillo from 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
Rioja Tempranillo should bring red cherry, ripe plum and dried herbs, with warm spice rounding the aroma. The 2012 Ysios Reserva is expected to have a smooth, layered palate, supple tannins lending texture while lively acidity keeps the fruit fresh and focused. Its listed peak extends through 2029 within a window to 2035; a savory finish should gradually reveal dried berry, cedar-like spice and earthy notes.
The 2012 vintage
Bodegas Ysios' 2012 Rioja Reserva is a Tempranillo from Spain.
About Bodegas Ysios
Bodegas Ysios' Rioja Reserva is a Tempranillo from 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 medium 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 Ysios Rioja Reserva 2012?
Bodegas Ysios Rioja Reserva 2012 is a Tempranillo from Spain.
When should Bodegas Ysios Rioja Reserva 2012 be opened?
The canonical CAI full drinking arc is 2015-2035. Within that arc, the peak window is 2017-2029. 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 Ysios Rioja Reserva 2012?
Pair this wine with Bone-in ribeye with rosemary butter; Braised lamb shanks with garlic confit; or Aged Manchego with quince paste.