Valduero Tierra Alta de 2 Cotas RESERVA

The 2017 Valduero Tierra Alta 2 Cotas Reserva is a fascinating vintage to enjoy in March 2026. While many regions in Europe struggled with severe spring frosts in 2017, Valduero’s extremely high-altitude vineyards (840m–900m) and low-yield philosophy allowed them to produce a wine that is powerful, concentrated, and remarkably stable.

Having spent a total of five years in aging (30 months in oak and 30 months in bottle) before its release, the 2017 is currently entering its most expressive and harmonious drinking phase.

🍷 Tasting Notes (2026 Perspective)

The 2017 is characterized by a "darker" and more "serious" fruit profile than the 2016, with a pronounced structural backbone.

• The Nose: Brooding and Sophisticated. It opens with deep aromas of blackcurrant compote, plum, and dried figs. The signature Valduero "tertiary" notes are very present: roasted coffee beans, old leather, tobacco leaf, and a distinct whiff of cedar wood.

• The Palate: Forceful and Fleshy. The entry is bold and "grippy." You’ll find high-intensity flavors of dark chocolate, licorice, and black cherry. The tannins are serious and firm—typical of the 2017 vintage—but they have been polished into a powdery, silky texture by the extensive cave aging.

• The Finish: Long and Toasty. It concludes with a persistent, savory finish of vanilla, graphite, and a light balsamic touch that provides a refreshing lift to the heavy fruit.

📊 Vital Statistics

Pro Tip

The 2017 vintage is particularly "dense." To truly unlock the aromatics of coffee and tobacco, decant for at least 60 minutes. If you drink it straight from the bottle, the tannins might feel a bit "stubborn." Serve at 16°C–18°C.

In Finland, the 2017 2 Cotas is a frequent "Fiksuviini" (Smart Wine) recommendation because it offers a level of complexity usually reserved for wines at a much higher price point. It is the ultimate companion for Reindeer tenderloin with a red wine reduction or a traditional Spanish Suckling Pig (Cochinillo).