El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
The grapes for this Tempranillo are sourced from El Coto's Finca Carbonera estate. At 875 metres above sea level, it is the highest vineyard in Rioja. The soils here are stony and these soils, paired with a wide diurnal range aid the slow steady ripening of the grapes, meaning they retain fresh acidity and complex aromatics.
2018 was a complex year with a generally cold, wet spring delaying budbreak and the damp weather during flowering leading to higher than usual incidences of mildew in the vineyard. Early summer was initially rainy, but a hot August allowed the vines to catch up and ripening occurred gradually through the cooler than usual September which helped the grapes achieve great balance and flavour. Generally, the 2018 vintage was a generous harvest producing fresh wines with lower alcohols than recent years.
The Tempranillo grapes were hand-picked and transported to the winery to undergo fermentation, with gentle daily cap management. After fermentation, the wine is transferred to oak barrels to go through malolactic fermentation. The wine is aged in a mix of new American and French oak barrels for a further nine months,
The nose displays delicate aromas of cherries and red fruit alongside notes of coffee and cacao. The palate is fresh and intense with a good backbone of acidity, red fruit flavours and a long finish.
|Grape Varieties||100% Tempranillo