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Añares Gran Reserva Rioja 2015 is a distinguished Spanish red wine crafted in the heart of Rioja, one of Spain’s most celebrated wine regions. Produced by Bodegas Olarra, a winery renowned for its dedication to tradition and innovation since 1973, this Gran Reserva reflects the essence of Rioja winemaking at its finest. The wine is primarily made from Tempranillo, complemented by carefully selected Garnacha, Mazuelo, and Graciano, showcasing the balance, structure, and elegance that define Rioja’s greatest vintages.
The 2015 vintage benefited from a long and favorable growing season, allowing grapes to ripen fully while maintaining freshness and complexity. Following harvest, the wine underwent extended aging in oak barrels and further maturation in the bottle, meeting the strict requirements of the Gran Reserva classification. This process developed layers of richness, refined tannins, and remarkable longevity, ensuring the wine is both expressive now and capable of aging gracefully for years to come.
Añares has built a global reputation for producing Rioja wines that honor the region’s heritage while remaining accessible to modern wine drinkers. The Gran Reserva 2015 exemplifies this philosophy, delivering depth, polish, and authenticity in every glass. With its elegant presentation and commitment to quality, it stands as a benchmark Rioja that highlights both tradition and timeless style.
Añares Gran Reserva Rioja 2015 is a refined and complex wine that reflects the elegance of traditional Rioja aging. Crafted primarily from Tempranillo with Garnacha, Mazuelo, and Graciano, it opens with aromas of ripe cherry, plum, and dried fig layered with tobacco, leather, vanilla, and sweet spice from extended oak maturation. On the palate, it is full-bodied yet balanced, delivering rich flavors of dark fruit, cocoa, and cedar, supported by silky tannins and lively acidity. The finish is long and persistent, marked by notes of spice, balsamic, and earthy elegance.
This Gran Reserva is an ideal companion for hearty, savory dishes. As a Starter, it pairs beautifully with cured meats, roasted peppers, or wild mushroom crostini. For the Main Course, it complements roast lamb, braised short ribs, beef stew, or game meats, where its depth and structure elevate rich flavors. In the Cheese course, it works wonderfully with aged manchego, idiazábal, or parmesan. For Dessert, it is best with dark chocolate truffles, fig cake, or almond biscotti, echoing its dried fruit and spice-driven complexity.