VINTAGE 2001

RODA I

Black fruit in a wine with character that maintains the freshness of the fruit.

RODA I is blended with parcels that that year have ripened in a black fruit profile. The deep black fruit, is almost always dominated by the plumb and supported by mineral notes, chocolate and balsamic sensations, that form an ensemble that slowly flows from the furthest side of the glass until it becomes huge in the entrance of the nose. In the mouth, the volume becomes evident, the fruit complexity nicely surrounds the mouth cavity showing the numerous and polished tannins. The wine gets longer making stronger the retro nasal sensation every time we breathe. A fruity and fresh sensation will last, inviting us to continue drinking.

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2001

2000 1999 1998 1997 1996 1995 1994 1992

PARKER

CLIMATIC CYCLE

Excellent harvest, perfect ripeness. 473 mm. of precipitations in the vine-growing year. A rainy winter. A dry and warm spring. Shatter of the flower, not too compact bunches. A summer with enough humidity. An excellent autumn.

TECHNICAL DATA

Production area:

D.O.Ca.Rioja

Variety:

100% Tempranillo

Vineyards:

Bush vines over 30 years old, yields limited to 1,5 kgs per vine.

Harvest:

Hand-picked in 16 kg crates and hand sorted at the winery

Fermentation:

Spontaneous alcoholic fermentation in French oak vats followed by malolactic fermentation in French oak barrels

Aging:

In 50% brand new and 50% second use, French oak barrels. 16 months in barrel and 20 months cellaring in bottle

Stabilisation:

Natural methods

Clarification:

Lyophilized egg white

Alcohol content:

14,5% Vol.

Packaging:

Wooden cases of 6 bottles

Formats:

Bottles of 50cl, 75cl, 1,5l, 3l and 6l.

TASTING

Colour:

The wine has a beautiful colour, still young despite the years.

Nose:

On the nose it is very complex and deep, with notes of ripe plum, earth, India ink and cocoa.

In the background remains the aroma of a noble wooden box that has had sweet spices.

Palate:

It is bulky and harmonious, with power and a lot of life ahead.

The tannins are silky and it lingers in the mouth for a long time, leaving free the aromas that we had felt in the nose wrapped in sensations of fresh elegance.

Tasting held in Haro on March 29, 2017

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