López de Heredia Rioja Viña Bosconia Reserva 2011

95 points James Suckling: "A very complex, aged Rioja with savory plums, mushrooms, bark, red earth, orange peel and cedar. Quite juicy, fresh and bright on the palate with a tangy, zesty palate, full of berries and oranges. Firm, long and complex with a mouthwatering finish. Such a traditional taste! Drink now or hold. (9/9/22)"

94 points Tim Atkin, MW: "(13.5%). Exhibiting a little more concentration than the 2010 release, balanced by the freshness that's a feature of Mercedes López de Heredia's reds, this is a serious, layered cuvée of Tempranillo with 15% Garnacha and just 5% of Mazuelo and Graciano combined. High toned and balsamic, with a volatile lift, understated oak and plenty of acidity and minerality. Earthy and complex. 2022-30. (2022)"

93 points John Gilman (View From the Cellar): "López de Heredia’s 2011 Viña Bosconia Rioja “Reserva” is crafted this year from a blend of eighty percent Tempranillo, fifteen percent Garnacha and five percent of Graciano and Mazuelo. The wine is just a touch riper than the Tondonia Reserva in this vintage, coming in at 13.5 percent alcohol and delivering a beautiful bouquet of dark berries, black raspberries, cigar wrapper, dark soil tones, a touch of smoked meats, brown spices, a nice base of soil and a touch of bonfire in the upper register. On the palate the wine is pure, full-bodied, focused and complex, with a lovely core of fruit, excellent soil signature, ripe, seamless tannins and a long, tangy and beautifully balanced finish. This is still fairly primary in personality and the wine will be infinitely more complex if tucked away in the cellar for half a dozen years. It will age superbly. 2023-2085+. (Jan/Feb 2023)"

92+ points Luis Gutiérrez (Wine Advocate): "2011 was a warmer and riper year, but there's not a huge difference between the 2011 Viña Bosconia Reserva and the 2010; this is perhaps mellower, with more integrated acidity. It's 13.5% alcohol with a pH of 3.3 and 6.7 grams of acidity measured in tartaric acid per liter, and it fermented in the 144-year-old oak vats and matured in used American oak barrels for five years. 88,000 bottles produced. It was bottled in May 2018. Drink: 2022-2030. (Jul 2022)"