A Century in Bloom: Rioja at 100

In the historic Rioja region of northern Spain, wine is more than a product—it’s the lifeblood of its people, a heritage cultivated over centuries and passed down with pride. This year marks the centennial of the royal decree that protected that heritage, preserving the unique footprint of Rioja’s vineyards and the provenance of its wine.

Under the devoted stewardship of generations of visionary winemakers, Rioja has become one of the world’s top five wine regions alongside Bordeaux, Burgundy, Napa Valley, and Tuscany. Its ascent in 1991 to DOCa status—Denominación de Origen Calificada, Spain’s highest designation—further solidified Rioja’s place on the world stage.

Today, 2,000 years after the Romans established viticulture there, Rioja vibrates with new life: Innovation has sprung like vibrant budbursts on a sturdy, seasoned vine. Ongoing advancements in its growing and winemaking practices have minimized environmental impact and ensured long-term sustainability, while new classifications recognize exceptional wines and preserve integrity from vineyard to bottle.

Cradled between mountain ranges and carved into subzones and valleys by the Ebro River, Rioja has a biodiversity so profound, it’s known as the “Land of a Thousand Wines.” Visitors are invited to tour a number of the 600 wineries that span this remarkably diverse terroir, from the temperate, mosaic-soil slopes of Rioja Alta, to the cool, clay-limestone foothills of Rioja Alavesa, to the Mediterranean-kissed ridges and valleys of Rioja Oriental.

In graceful synergy with its wines, Rioja’s gastronomy also honors the land’s unique agricultural heritage and abundant natural bounty. Between sips, savor hearty traditional dishes, inventive tapas, artisanal cheeses, mouthwatering sweets—whether in an intimate dining room or at an elegant picnic among the vineyards.

The lore of many of Rioja’s family-run wineries is quite literally carved into the bedrock—centuries-old calados, or cave cellars, echo with the bygone rhythmic stomp of harvest feet on limestone, grape must sluicing into hand-chiseled channels, labyrinthine tunnels thick with the musk of fermenting fruit. For those eager to follow in the juice-splattered footsteps of Rioja’s forebears, its annual harvest festivals invite visitors to gleefully immerse themselves in its primitive past.

Amid the region’s modern evolution, curated investments in state-of-the-art facilities and architecture have added a bold aesthetic to Rioja’s landscape. Mike DeSimone and Jeff Jenssen of The World Wine Guys write, “Rioja’s 600 wineries marry tradition and modernity with an abundance of historic bodegas . . . interspersed with architectural marvels designed by the likes of Frank Gehry, Zaha Hadid, and Santiago Calatrava.” Several of these structures were designed with large-scale, calados-inspired gravity-flow systems, galvanizing the past and future of Rioja’s winemaking.

Rioja is famous for its reds—its star grape the graceful cherry-plum Tempranillo, augmented by sun-kissed Garnacha, firm and earthy Mazuelo, and spicy Graciano. When choosing a bottle, one might opt for an approachable Crianza, round and unctuous with ripe bing cherry and balanced acidity; a Reserva, ruby-red and viscous, evoking smoky leather, subtle spice, and moist earth; or an opaque-purplish Gran Reserva, with notes of blackberry, tobacco, and balsam giving way to crushed sweetbriar and a cushioned finish.

Once overshadowed by their red counterparts, the white wines of Rioja have earned global acclaim since regulatory shifts expanded their stylistic range and added new layers of complexity and ageworthiness. Bright, graceful Viura remains the structural backbone, while aromatic, weighty Tempranillo Blanco has emerged as a key player. Enjoy a Blanco Crianza—lime peel and tarragon on the nose, exuberant acidity cutting through ripe melon. Next, a Blanco Reserva, roasted pineapple, fizzy lemon curd, pine nut cream giving way to oily minerality. Blanco Gran Reserva, vanilla and stone fruit on the nose, oak and spice, the finish long and luxurious.

In his Rioja 2025 Special Report, Tim Atkin writes, “Rioja is producing the most exciting and diverse wines in its history, reds and whites with a unique sense of place that deserve to be compared with the best in the world. For now, these wines remain underpriced and, I believe, undervalued.” As the market evolves, Rioja is also gaining global recognition for its vibrant rosés and elegant, traditionally crafted sparkling wines.

As you raise a glass to honor Rioja’s centennial milestone, you’ll be reminded that true character is forged over time. Once rooted, it stretches across generations, adapting and evolving. The 1925 designation declared that Rioja’s wines are not merely a product of geography, but of philosophy—that to label a bottle as Rioja is to name a lineage, to recognize an unbroken chain of hands shaping something enduring and exquisite. The authenticity of this region is so palpable, you can taste it. And oh, how it lingers on the palate.