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21035 customer reviews
Bodegas Exopto - Exopto 2016

Bodegas Exopto - Exopto 2016

93/100

Robert Parker

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

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Estate

Bodega Exopto

Vintage

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 refined

Grape harvest

Manual, in 12 kg boxes

Wine making

Hand destemming, fermentation in wooden vats, 21 days' maceration, malolactic fermentation in barrels

Livestock farming

Aged on lees for 18 months in new French oak barrels

Eye

Purplish, dark color

Nose

Very ripe black fruits accompanied by hints of vanilla, coffee, spices, and pepper.

Mouth

Cherry and blackcurrant on the palate, spicy notes, very long and persistent finish. A very modern and appealing wine.

Serve

At 16°C

Open

1 hour before

Drink before

2030

Food and wine pairings

Food and wine pairings

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

More information on Bodega Exopto

More information on Rioja

Robert Parker - Wine Advocate

Robert Parker - Wine Advocate

Wine rating (2019 guide) 93/100 (Outstanding wine)

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

About wine:

The 2016 Exopto Eponymous Red benefited from a cooler year and was a blend of 60% Graciano, 30% Tempranillo, and 10% Garnacha—a rather unusual blend in Rioja — which had fermented in 225-liter barrels using a method known as integral 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 the oak on the wine. I was quite surprised when Tom Puyabert mentioned 2011 as the year he felt had the most similarities to 2016, as he told me that in Ábalos, 2011 was not as hot. Even though the year could have been cooler, this 2016 seems riper than the 2017s, which is a constant here, and in this case, it's because of the Graciano from Rioja Baja. There are more Mediterranean notes of aromatic herbs, and the wine is quite rich and full-bodied but with freshness, life, and length. There is also less oak than in previous vintages.

James Suckling

James Suckling

Rated Recommended

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