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El Coto Rosado 2012

Rosé from Rioja, Spain
    0% ABV
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    Winemaker Notes

    El Coto Rosado has tangy, red cherry aromas with piquant herbal notes and ripe, juicy flavors on the palate. Cleansing acidity helps balance the fruit and helps the long, clean finish.

    El Coto Rosado is a traditional blend of Tempranillo and Garnacha sourced from estate and other vineyards in the Rioja Alavesa. The wine sees a quick 48 hour maceration on the skins to extract flavor and color followed by a cold fermentation and bottling.

    Critical Acclaim

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    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.

    Oak Knoll District

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    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    SWS71669_2012 Item# 124671

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