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Bodegas Exopto - Exopto 2016

Spain

Red

Sold individually

Drink or Keep

93/100

Robert Parker

"[...] Although the year could have been cooler, this 2016 seems riper than the 2017s, a constant here, and in this case, it's thanks to Rioja Baja Graciano. There are more Mediterranean herbal notes in this vintage, and the wine is quite rich and full-bodied but with freshness, life and length. There's also less oak than in previous vintages." (Wine Advocate 2019 - Luis Gutiérrez) A modern, tasty wine.

Features

Estate

Bodega Exopto

Cuvée

Exopto

Vintage

2016

Designation

Rioja

Region

Spain

Grape varieties

Graciano (60%), Garnacha (20%), Tempranillo (20%), vignes âgées de 50 à 100 ans

Terroirs

Pebble, limestone and clay soils

Viticulture

Traditional and meticulous

Harvest

Manual, in 12 Kg cases

Winemaking

Hand de-stemming, fermentation in wooden vats, 21-day maceration, malolactic fermentation in barrels.

Breeding

Aged on lees for 18 months in new French oak barrels

Tasting & pairing

Eye

Dark purplish color

Nose

Very ripe black fruit with hints of vanilla, coffee, spices and pepper.

Mouth

Cherry and blackcurrant on the palate, with spicy touches and a very long, persistent finish. A very modern and attractive wine.

Serve

AT 16°C

Open

1 hour before

Drink before

2030

Food and wine pairing

Food and wine pairing

Enjoy with game, beef on the spit, lamb in sauce, or hard cheeses such as Idiazabal or Manchego.

Bodega Exopto

More information on Bodega Exopto

Rioja

More information on Rioja

Expert opinion

Robert Parker - Wine Advocate

Robert Parker - Wine Advocate

Rated (2019 guide) 93/100 (Wonderful wine)

Domain rated Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)

About the wine:

The eponymous 2016 red exopto had the advantage of a cooler year, and was a blend of 60% Graciano, 30% Tempranillo and 10% Garnacha - quite an unusual mix in Rioja - which had fermented in 225-liter barrels using a so-called integral method. vinification. He lowered the percentage of new oak to 30% and 75% of the wine was aged in 500-liter barrels to reduce the impact of oak in the wine. I was rather surprised when Tom Puyabert mentioned 2011, the year he feels has the most similarities with 2016, as he told me that at Ábalos, 2011 wasn't as hot. Although the year could have been cooler, this 2016 seems riper than the 2017s, a constant here, and in this case it's because of the Rioja Baja Graciano. There are more Mediterranean herbal notes, and the wine is quite rich and is full-bodied to full-bodied but with freshness, life and length. There's also less oak than in previous vintages.

James Suckling

James Suckling

Domain Rated Recommended

Customer reviews

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Background

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