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El Coto Rioja Blanco 1999

Other White Blends from Rioja, Spain
    0% ABV
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    Winemaker Notes

    Color: Pale with green reflections.

    Nose: Very fresh, youthful fruits emphasizing apple and pear.

    Palate: Refreshing, clean and medium bodied; has a lovely balance of acidity and faint sweetness. A very modern Rioja white.

    Critical Acclaim

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    El Coto

    El Coto

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    El Coto, Rioja, Spain
    Image of winery
    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.

    Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

    Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), but in practice this maturation period is often quite a bit longer—up to about fifteen years.

    Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

    White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    WWH363ECRB2_1999 Item# 28584