Lopez Heredia Question

Just picked up a bottle of '99 Gravonia Blanco and it is described as "goes with many foods, fresh and vibrant". I had the '96 Tondonia Blanco last year but the flavors were much more aged with hints of oxidation. Really enjoyed the wine but would never describe it as vibrant. Is the Gravonia and Tondonia that different? Has anyone had experience with the '99 Gravonia? Want to take it to a dinner party but would like an idea of what to expect.
Walt

I've had only about a dozen bottles of his wines so I can't be called an expert by any stretch of the imagination. I don't think that their reference to vibrancy is in the freshness of the fruit but rather the acidity that is in their wines. Most of their wines with some age have some level of oxidation but the acidity keeps them "fresh".

Of course, I too would love to hear from someone who knows more about this too.

Hi Walt, I haven't had the '99 but I've had 89, 93, 95, 96, 98...There was some consistency in these in that they are fairly austere, ever so slightly oxidized, and pretty acidic. On its own it is pretty interesting but man, I love it them food. Shrimp w/chorizo, pork roast, spicy pasta, and apps like marcona almonds, manchego...The almond/honey/apricot flavor profiles with the intense acidity just calls for food.

Gravonia also needs time to breathe (imo). I usually give it 4-6 hours in a decanter.

The Gravonia is 100% viura while the tondonia (res and GR) are blends. I find Gravonia to be a bit thinner in the mid-palate and not as complex as the Tondonia reserva (which I like way more than the gran reserva).

The Gravonia is 100% viura while the tondonia (res and GR) are blends. I find Gravonia to be a bit thinner in the mid-palate and not as complex as the Tondonia reserva (which I like way more than the gran reserva).

Thanks Bill. This is the kind of info I was looking for. It would probably been opened it before dinner so now will wait and see what is planned for food and bring it only if it makes sense.
Walt