José Gil
San Vicente de la Sonsierra
Rioja
2021
Vintage
Varietal
Tempranillo
Where it is, September 2026
At Peak: inside the peak window (2025-2035), within the full drinking arc.
This bottle is in its peak window through 2035, with a drinking horizon to 2039.
The ‘21 San Vicente de la Sonsierra.
José Gil San Vicente de la Sonsierra 2021 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
José Gil San Vicente de la Sonsierra 2021 has a medium body, fresh acidity, and moderate tannins.
The 2021 vintage
José Gil's 2021 San Vicente de la Sonsierra is a Tempranillo from Rioja, Spain.
About José Gil
José Gil's San Vicente de la Sonsierra is a Tempranillo from Rioja, Spain.
From the cellar: pair with
Roasted lamb with rosemary and garlic
The pairing is scaled to the wine's medium body.
Grilled chorizo with paprika oil
The wine's fresh acidity keeps the pairing lively.
Braised beef short ribs with truffle jus
The pairing leaves room for the wine's moderate tannins.
More from Rioja
Frequently Asked
What is José Gil San Vicente de la Sonsierra 2021?
José Gil San Vicente de la Sonsierra 2021 is a Tempranillo from Rioja, Spain.
What does José Gil San Vicente de la Sonsierra 2021 taste like?
José Gil San Vicente de la Sonsierra 2021 has a medium body, fresh acidity, and moderate tannins.
When should José Gil San Vicente de la Sonsierra 2021 be opened?
The canonical CAI full drinking arc is 2023-2039. Within that arc, the peak window is 2025-2035. 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 José Gil San Vicente de la Sonsierra 2021?
Pair this wine with Roasted lamb with rosemary and garlic; Grilled chorizo with paprika oil; or Braised beef short ribs with truffle jus.