Home > On Sale >

3-PACK Remelluri Rioja Reserva 2011 - Save $24
Remelluri Rioja Reserva 2011 On Sale
 

: $123.00
ABV 14.5%
Normally: $49ea.
Save: $24

Qty:

Description
 
ABOUT: Remelluri’s vineyards are located in Rioja Alavesa and handled by Telmo and Amaia Rodríguez. In 2009 they took over the reigns from their father, who had established the winery in 1967. The Remelluri vineyard has been producing wine since the 14th century and is littered with ancient history. There’s a necropolis from the 10th century in one corner and a chapel from the 11th century in another. There’s also a stone wine press carved into a granite boulder in the middle of the vineyard. I once found an old hubcap buried beneath a shed in my backyard in West Seattle. The vineyard has been farmed organically since its inception (certified 2014) and is busted into 80 plots, all vinifed separately of course, and grown at high elevation and face south. It is said that wines on the hillside have more in common with Barolo than the Rioja down on the plains, meaning acidity and freshness aren’t hard to find. We agree.

TASTE: The Remelluri Reserva 2011 is made predominately from Tempranillo, with a little bit of classic blending partners Garnacha and Graciano. Robert Parker’s Wine Advocate gave it a 92 and had this to say about it: “Not far off from the phenomenal 2010, the 2011 Reserva was cropped from a much warmer and riper vintage and it shows. This is the cuvée that represents the house style and wants to showcase the landscape of their estate, blending grapes from their 108 hectares of vineyards located at altitudes ranging from 550 to 800 meters altitude, with vines aged between 35 and 80 years. It's mostly Tempranillo with some Garnacha and Graciano, fermented with natural yeasts and aged in barrel for some 16 months before being bottled. There are aromas of damson plums and plenty of spices, quite ripe and heady, a little cooked. The palate is lush and round with abundant, dusty tannins. This is a powerful vintage. 300,000 bottles produced.”

PAIR: Cabrales cheese souffles with endive and Asian pear, winter lentil stew, mushroom fettucccine, and oven roasted rosemary thyme potatoes.