2016 Technical Specifications
Alcohol 14.5%
pH 3.6
Total Acidity 5.3 g/L
Grape Varieties Tempranillo (principal variety); Mazuelo 5%
Classification Reserva
Region Rioja
Soil Clay-limestone soils
Sites Altos de Vallecilla, Calvo, Martelo and Berzal parcels
Oak Types French oak; Caucasian oak
Bottling Date May 2019
Production Details Grapes were hand-picked into 20 kg boxes, transported refrigerated, held for 24 hours to lower their temperature to 4°C, gently destemmed and optically sorted. They were vatted for nine days below 10°C for a pre-fermentation cold soak. After alcoholic fermentation and maceration, 75% of the wines underwent malolactic fermentation in new French and Caucasian oak through late January 2017 with two bâtonnages weekly. Maturation lasted 18 months: 40% new French oak, 35% French barrels previously used for two wines, and 25% new Caucasian oak; the wine was traditionally racked three times. Finished-wine IPT was 78.
Tasting Notes Clean, bright garnet; blackcurrant, blackberry and dark plum, with clove, white pepper, liquorice and cedar; broad, fresh and balanced, with polished but marked tannins and a long finish.
Food Pairing Roasted or grilled fish and meat; spiced casseroles with wine or red-fruit sauces; smoked and mature cheeses.
Sources: www.riojalta.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.5%
pH 3.76
Total Acidity 5.6 g/L
Grape Varieties Tempranillo (principal variety); Mazuelo 5%
Classification Reserva
Region Rioja
Soil Clay-limestone soils
Sites Altos de Valecilla, Calvo, Martelo and Berzal parcels
Maceration 15 days
Oak Types French oak; Caucasian oak
Bottling Date Sep 2018
Production Details Grapes were hand-picked, transported refrigerated and cooled to 4°C. After destemming and crushing, they were vatted for nine days below 10°C for a pre-fermentation cold soak. Alcoholic fermentation and maceration lasted 15 days; 80% of the wines then underwent malolactic fermentation in new French and Caucasian oak through late January 2016 with two bâtonnages weekly. Maturation lasted 18 months: 40% new French oak, 35% French barrels previously used for two wines, and 25% new Caucasian oak; the wine was traditionally racked three times. Finished-wine IPT was 69.
Tasting Notes Clean, bright garnet with a pink rim; blackcurrant, blackberry and damson plum, with clove, white pepper, liquorice and cedar; broad, fresh and balanced, with polished but marked tannins and a long finish.
Food Pairing Roasted or grilled fish and meat; spiced casseroles with wine or red-fruit sauces; smoked and mature cheeses.
Sources: www.riojalta.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.0%
pH 3.84
Total Acidity 5.2 g/L
Grape Varieties Tempranillo (principal variety); Mazuelo 5%
Classification Reserva
Region Rioja
Soil Clay-limestone soils
Harvest Dates Harvest began in the second week of October 2014
Sites Altos de Valecilla, Calvo, Martelo and Berzal parcels
Maceration 16 days
Oak Types French oak; Caucasian oak
Bottling Date Oct 2016
Production Details Grapes were hand-picked and refrigerated to 4°C. After destemming and crushing, they were vatted for ten days below 10°C for a pre-fermentation cold soak. Alcoholic fermentation and maceration lasted 16 days; 80% of the wines then underwent malolactic fermentation in new French and Caucasian oak through late January 2015 with two bâtonnages weekly. Maturation lasted 18 months: 40% new French oak, 35% French barrels previously used for two wines, and 25% new Caucasian oak; the wine was traditionally racked three times. Finished-wine IPT was 68.
Tasting Notes Clean, bright ruby with a pink rim; dark wild berries, blackberry and blueberry, with incense, cedar oil, ground coffee, liquorice, black pepper, mint and anise; powerful and fresh, with persistent sweet tannins.
Food Pairing Roasted or grilled fish and meat; spiced casseroles with wine or red-fruit sauces; smoked and mature cheeses.
Producer Information
Website
Address
Av. de Vizcaya, 8, 26200 Haro, La Rioja, Spain
Phone
+34 941 31 03 46
Email
Owner
La Rioja Alta, S.A. Group
Cellarmaster
Julio Sáenz