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Altos R Pigeage Tempranillo 2016
Rioja DOCa
View awards
- Great Gold, International Wine Awards, 2019
- 94pts, Concurso Internacional de Vinos AkataVino Sumilleres de Espa, 2019
- Gold, Concurso Internacional de Vinos AkataVino Sumilleres de Espa, 2019
- 94pts, James Suckling, 2019
- Silver, Berliner Wine Trophy, 2019
- 92pts, blindtasted.com (Andreas Larsson), 2019
- Master, Drinks Business Rioja Masters, 2023
- 93pts, blindtasted.com (Andreas Larsson), 2020
- Gold, Mundus Vini, 2020
- Gold, Premios MonoVino, 2020
- 91pts, Guía Vivir el Vino, 2020
- Gold, Asia Wine Trophy, 2019
- Bronze, China Wine & Spirits Awards (CWSA), 2019
- Gold, Concurso Mundial de Tempranillos, 2020
- 91pts, Concurso Mundial de Tempranillos, 2020
- 91pts, Decanter, 2020
- Double Gold, China Wine & Spirits Awards (CWSA), 2020
- Spanish Wine of the Year, China Wine & Spirits Awards (CWSA), 2020
- 94pts, Tim Atkin Report, 2020
This flagship cuvée of Altos has won 70 Golds and many top scores since 2006 and this 2016 itself has already been awarded 94 points twice and six Golds. Using old-vine Tempranillo and Graciano, aged in new French oak, it’s a serious, modern Rioja.
This flagship cuvée of Altos has won 70 Golds and many top scores since 2006 and this 2016 itself has already been awarded 94 points twice and six Golds. Using old-vine Tempranillo and Graciano, aged in new French oak, it’s a serious, modern Rioja.
Beyond the Label
Tasting notes
Rounded, full bodied cherry and berry fruit, silky, grippy tannins
Aroma
Complex black fruit, balsamic hints, violets, toasted vanilla oak
Allergy information
Contains sulphites
More information
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Red - Full Bodied
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Deep crimson
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14.5% ABV
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10.88 Units
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750.00 ml
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31 December, 2036
Jean-Marc Sauboua (our Haut-Brion trained head winemaker) founded Altos in 2006 and has won over 150 Golds, plus many high scores. He works with Amaia Amestoy and Hector Gomez in the cellar, whose CVs includes experience at Alvaro Palacio in Priorat, Napa’s Château Montelena, Contino in Rioja and Villacreces in Ribera del Duero. They made this wine from old vine (80+ years) Tempranillo and Graciano, vinifying it using Burgundy’s pigeage method. This involves plunging the skins into the liquid three times a day during fermentation – hands-on winemaking that delivers great results. Barrel aged for 15 months in part-new French (80%) oak and bottled without filtration, the wine offers intense fruit with oak complexity and grip. Will cellar.
Critic, 94 points
