Altos R Pigeage Tempranillo Rioja 2022
Wine Details
- Red - Medium Bodied
Spain- Very Deep Ruby
- Tempranillo-based blend
- 10.725 Units
- 14.3% ABV
- 750 ml
- 31 December 2041
Flavour Profile
Altos R is the vision of Haut-Brion-trained winemaker, Jean-Marc Sauboua. His mission was to craft a Rioja in the style of the finest Grand Cru Classé claret.
Jean-Marc founded Altos R in 2006 high in Rioja Alavesa, where the vineyards and cellar enjoy naturally cool, windswept conditions. Winter snow is commonplace. Even so, the bodega has won over 300 Golds for its flagship Pigeage range, plus four Trophies and a haul of high scores. Phenomenal in such a short space of time.
Jean-Marc works alongside the much-praised Amaia Amestoy, who gained experience at Rioja’s iconic Marqués de Riscal and Priorat’s Alvaro Palacios before joining Altos.
They make the wine from old-vine (80+ years) Tempranillo and Graciano, vinified using Burgundy’s pigeage method. This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results. It's then long aged – half in new French oak, the rest in older barrels, plus 10% in amphorae. Bottled unfiltered, it delivers intense black fruit with spice-box complexity.
Delicious drinking now, but open a couple of hours early and decant. Alternatively cellar – it'll reward your patience.
Altos R is the vision of Haut-Brion-trained winemaker, Jean-Marc Sauboua. His mission was to craft a Rioja in the style of the finest Grand Cru Classé claret.
Jean-Marc founded Altos R in 2006 high in Rioja Alavesa, where the vineyards and cellar enjoy naturally cool, windswept conditions. Winter snow is commonplace. Even so, the bodega has won over 300 Golds for its flagship Pigeage range, plus four Trophies and a haul of high scores. Phenomenal in such a short space of time.
Jean-Marc works alongside the much-praised Amaia Amestoy, who gained experience at Rioja’s iconic Marqués de Riscal and Priorat’s Alvaro Palacios before joining Altos.
They make the wine from old-vine (80+ years) Tempranillo and Graciano, vinified using Burgundy’s pigeage method. This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results. It's then long aged – half in new French oak, the rest in older barrels, plus 10% in amphorae. Bottled unfiltered, it delivers intense black fruit with spice-box complexity.
Delicious drinking now, but open a couple of hours early and decant. Alternatively cellar – it'll reward your patience.
