Producer Background: El Coto de Rioja vinified its first grapes in 1970, and the first bottling was released in 1975. Since then, the bodega has emerged as the number-one wine brand in Spain, and is one of the top-selling Spanish wines throughout Europe. In 1996, the winery was completely overhauled with new equipment and state-of-the-art technology. El Coto's vineyards are in Cenicero (Rioja Alta) next to the east bank of the river Najerilla (tributary to the Ebro), facing the northwest, and their soil is mainly based on ferric clay. The rest of the grapes come from selected vineyard owners from the Rioja Alavesa.

All the grapes are vinified in temperature-controlled stainless steel tanks. El Coto owns about 65,000 225-liter American oak casks, which are employed for 8 years. All facilities at the bodega are humidity and temperature controlled so that both the oak cask and bottle aging processes take place in optimal conditions.

Today, the world is looking for wines with character and elegance; moderate in alcohol content, well balanced and harmonious with refined cuisine. The wines of El Coto are an excellent example of a new generation of quality Spanish wines.

Wine Type: Dry Red

Grape Type: 100% Tempranillo.

Country: Spain

Region: Rioja

Vinification:

The 2001 vintage in Rioja was classified as Excellent, and growers have compared its ultimate quality to that of 1994, Rioja's finest vintage of the 1990s, and to 1981 and 1982, two top Rioja vintages of the 1980s. The exceptional 2001 vintage was borne of fruit with higher than usual sugar content, color and polyphenolic index. Perfect weather helped produce grapes with fine-grained tannins, and the wines combined formidable structure, expressive aromas, depth of fruit, and superlative acidity, which, when combined with the well-formed tannins, lend the 2001 Riojas a great ability to age.

Made from 100% Tempranillo from Rioja Alta, whose ferric clay, sand and limestone soils produce wines with structure, power and elegance. Yields were kept to a low 40 Hectoliters/hectare to encourage concentration and complexity in the wine.

Fermentation lasted 21-30 days in small stainless steel vats, with frequent pumping over to obtain deep color, and rich aromas and flavors. The wine aged for 16 months in new 225-liter American oak barrels crafted with medium toast, and at least an additional 24 months in bottle before release. 

Tasting Notes: The wine displays complex, red berry aromas with smoky vanilla notes. On the palate, there's round, warm and juicy spiced red cherry fruit with a velvety character, and ripe tannins are apparent as a firm but pliant structure. The wine's suave tannins and acidity will help the wine mature very well in bottle.

Food Match: red meat, pork, Hard cheeses, grilled meats, fowl, duck, beef, roasts, Soft cheeses, veal, white meats.