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El Coto Crianza Rioja 2001

Tempranillo from Rioja, Spain
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    Winemaker Notes

    Varieties : Tempranillo 100% from Rioja Alta and Rioja Alavesa. Vinification : Fermented in stainless steel vats for 20-25 days, with frequent remontages and extended maceration in order to achieve the right equilibrium among the fruity and the tannic sides of the extract. Ageing : Aged for 14 months in American white oak (Quercus Alba) from the Northern Appalachian mountains in U.S.A.. These barriques have a 225 litres capacity, are medium toasted and previously dried for two years. Then the wine has been aged in bottle in our facilities for, at least, 6months before reaching the market. Tasting Notes : Red ruby colour, harmonic, well balanced, with vanilla and oak hints. Soft and long in the mouth, shows a fantastic fruit concentration combining the subtle strawberry aromas so typical of the Rioja Tempranillo with the notorious vanilla bouquet of the American oak. Serving Suggestions : Serving temperature: 16ºC-18ºC (61ºF-65ºF). Perfect with white meat, pasta, fish (depending on type and sauce), veal, chorizo and light cheeses.

    Critical Acclaim

    El Coto

    El Coto

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    El Coto, , Spain
    El Coto
    The first wines of El Coto de Rioja were introduced to the Spanish market with the 1970 vintage in 1975. So great was their success that two years later, the decision to double the capacity of the wine maturing in their cellars was taken in order to export part of the production. Their growth has continued unabated for 25 years, and now El Coto has been launched in the United States market through Frederick Wildman and Sons. Today, the world is looking for wines with character and elegance; moderate in alcohol content, well balanced and harmonious with refined cuisine. El Coto is an excellent example of a new generation of quality Spanish wines, which conforms to prevailing tastes.

    Chenin Blanc

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    Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is also widely planted in South Africa, where it is occasionally labeled as “Steen,” and to a lesser extent in California.

    In the Glass

    Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

    Perfect Pairings

    Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

    Sommelier Secret

    There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

    SOU81874_2001 Item# 81458

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