"[...] Even though the year could have been cooler, this 2016 vintage seems more mature than the 2017s—a consistent trend 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 yet fresh, lively, and long-finishing. There is also less oak than in previous vintages.” (Wine Advocate 2019 - Luis Gutiérrez) A modern and flavorful wine.
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Eye
A dark, purplish color
Nose
Very ripe dark fruits, accompanied by notes of vanilla, coffee, spices, and pepper
Palate
Cherry and blackcurrant on the palate, with spicy notes and a very long, lingering finish. A wine that is both modern and appealing
Serve
At 16°C
Open
1 hour before
Drink before
2030
Food and wine pairings
Pair with game, spit-roasted beef, lamb in sauce, or hard cheeses such as Idiazabal or Manchego
Robert Parker - Wine Advocate
Wine rated (2019 guide) 93/100 (Excellent wine)
Estate rated "Recommended" (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
The 2016 Exopto Red benefited from a cooler vintage and was a blend of 60% Graciano, 30% Tempranillo, and 10% Garnacha—a rather unusual blend for Rioja —which had fermented in 225-liter barrels using a so-called “integral” vinification method. He reduced the percentage of new oak to 30%, and 75% of the wine was aged in 500-liter barrels to minimize the oak’s impact on the wine. I was quite surprised when Tom Puyabert mentioned 2011, a year he believes bears the most similarities to 2016, as he told me that in Ábalos, 2011 wasn’t as hot. Even though the year could have been cooler, this 2016 vintage seems riper than the 2017 vintages—a consistent trend here—and in this case, it’s due to the Graciano from Rioja Baja. There are more Mediterranean notes of aromatic herbs, and the wine is quite rich and full-bodied to medium-bodied, yet with freshness, liveliness, and length. There is also less oak than in previous vintages.
James Suckling
Rated: Recommended
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