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El Coto 'Coto de Imaz`Rioja Reserva 2016

A deliciously concentrated Rioja with cherry and blackberry notes, together with warming vanilla and toasty flavours from the American oak.
Big & Bold, Rich & Savoury
£15.95
More Information
Producer El Coto
Country Spain
Region Rioja
Wine Type Red Wine
Body / Style Big & Bold, Rich & Savoury
Grape Blend 100% Tempranillo
Bottle Size (ml) 750
% Abv 13.5
Vintage 2016
Extra Info Intense, toasty Rioja
Food Pairing Guide A great go-to red for grilled meats and stews
Terroir The soils are mainly limestone and clay.

El Coto`Coto de Imaz` Rioja Reserva is intense and concentrated with aromas of blackberry, cherry, vanilla and cocoa. The tannins are soft and velvety tannins and the finish is long and satisfying. César selects the best grapes for the Imaz range, and this wine spends over a year in American oak barrels, lending that warming, toasty quality.

Grapes for the 'Coto de Imaz' wines are sourced from carefully selected vineyards in Rioja Alta and Rioja Alavesa with soils composed of limestone and clay. The Tempranillo bush vines are aged between 35 to 55 years old and are low yielding (around 4.5 tonnes per hectare), producing grapes with superb concentration of flavour balanced by vibrant acidity.

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 Control Board of the Rioja DOCa awarded an official rating of 'Good' to the 2014 vintage. A wet winter replenished water reserves in the soil and a warm start to the spring triggered an earlier than usual budbreak. Mild temperatures during the summer allowed the grapes to go through a perfectly paced slow ripening. Occasional showers required careful management of the vine canopy in order to keep mildew at bay and some rain at the time of harvest meant that more rigorous grape selection than usual was required to ensure that only grapes in pristine condition made it into the wine. Upon arrival at the winery, the grapes were sorted, destemmed and crushed. Fermentation took place in temperature-controlled stainless-steel tanks at 22-27°C and lasted for around 30 days. After malolactic fermentation in tank, the wines were transferred to new, 225-litre American oak barrels where they were aged for 18 months before the final blend was assembled and bottled. After this, the wine was aged for a further 24 months in bottle before release. Winemaker: César Fernandez
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