ORGANICALLY FARMED
83% Tempranillo, 10% Garnacha & 7% Graciano
"2016 Reserva is classically-styled, offering the best of everything: balance and freshness paired with beautiful phenolics and silky tannins, backed by moderate alcohol levels. 2016 Remelluri Reserva is built to age and improve for decades, certainly one of the very best vintages of the decade, with similar excellence expected from the upcoming 2019 and 2020." - WINERY NOTES
WINE ADVOCATE 93+ POINTS - "The estate red 2016 Reserva comes from a late growing season and was produced with local varieties like Tempranillo, Garnacha, Graciano and others from their 86 hectares of vineyards at 590 to 805 meters in altitude on limestone, sandstone and marl soils. The grapes were picked late with good ripeness and health and fermented with natural yeasts in stainless steel and open-top oak vats and then matured in oak containers of different sizes for 20 to 21 months. These are more classical wines, with a more evolved nose, with high ripeness and some balsamic and medicinal notes. It has a dusty palate with Nebbiolo-like tannins. 300,000 bottles and 8,200 magnums produced. It was bottled in May 2019." - Luis Gutierrez
"Remelluri became the first single-estate/monopole Rioja of the modern era with its release of the 1971 vintage. Remelluri is currently owned and tended by the Spanish winemaking icon Telmo Rodríguez and his family, with Telmo’s creative partner Pablo Eguzkiza heading up the winemaking team.
"Remelluri’s vineyards are located contiguously along the slopes of the Sierra de Toloño mountains, part of the Sierra de Cantabria chain, in the valleys of Valderemelluri, La Granja, and Villaescusa, just above the village of Labastida in Rioja Alavesa. The Remelluri vineyards are at the highest elevation in the Rioja region, with south-facing vines planted between 590 and 805m, protected from the prevailing northern winds and frost." - WINERY NOTES
Remelluri Reserva is made with low intervention, and bottled unfiltered, with minimal sulfur added at bottling. Fined with gelatin.
83% Tempranillo, 10% Garnacha & 7% Graciano
"2016 Reserva is classically-styled, offering the best of everything: balance and freshness paired with beautiful phenolics and silky tannins, backed by moderate alcohol levels. 2016 Remelluri Reserva is built to age and improve for decades, certainly one of the very best vintages of the decade, with similar excellence expected from the upcoming 2019 and 2020." - WINERY NOTES
WINE ADVOCATE 93+ POINTS - "The estate red 2016 Reserva comes from a late growing season and was produced with local varieties like Tempranillo, Garnacha, Graciano and others from their 86 hectares of vineyards at 590 to 805 meters in altitude on limestone, sandstone and marl soils. The grapes were picked late with good ripeness and health and fermented with natural yeasts in stainless steel and open-top oak vats and then matured in oak containers of different sizes for 20 to 21 months. These are more classical wines, with a more evolved nose, with high ripeness and some balsamic and medicinal notes. It has a dusty palate with Nebbiolo-like tannins. 300,000 bottles and 8,200 magnums produced. It was bottled in May 2019." - Luis Gutierrez
"Remelluri became the first single-estate/monopole Rioja of the modern era with its release of the 1971 vintage. Remelluri is currently owned and tended by the Spanish winemaking icon Telmo Rodríguez and his family, with Telmo’s creative partner Pablo Eguzkiza heading up the winemaking team.
"Remelluri’s vineyards are located contiguously along the slopes of the Sierra de Toloño mountains, part of the Sierra de Cantabria chain, in the valleys of Valderemelluri, La Granja, and Villaescusa, just above the village of Labastida in Rioja Alavesa. The Remelluri vineyards are at the highest elevation in the Rioja region, with south-facing vines planted between 590 and 805m, protected from the prevailing northern winds and frost." - WINERY NOTES
Remelluri Reserva is made with low intervention, and bottled unfiltered, with minimal sulfur added at bottling. Fined with gelatin.