VINTAGE 2002

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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2002

2001 2000 1999 1998 1997 1996 1995 1994 1992

PARKER

CLIMATIC CYLE

Atypical cycle, great heterogeneity. Scarce harvest due to the lack of bud break. 523,6 mm. of precipitations in the vine-growing year.

In December 2001, the temperatures were nearly -15ºC. A drought winter. Frost in April, which did not lie. A rainy August. A rainy harvest.

TECHNICAL DATA

Grape variety:

100% Tempranillo.

Vineyards:

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

Grape harvest:

From the 27th of September to the 23rd of October.

Fermentation:

In French oak vats, with controlled temperature.

Ageing:

In French oak barrels, 50% new and 50% second use. 16 months in barrels and 20 months in bottles.

Stabilization:

By natural methods, clarification using only egg whites, without filtration.

Alcohol:

14% Vol.

TASTING

Colour:

Red color with cherry background.

Nose:

On the nose it is very fruity, with marked notes of fresh black plum, notes of chocolate and cinnamon and hints of minerality.

It is interesting to wait for it with your nose in the glass and see how the aromas get bigger and bigger.

Palate:

It is voluminous, very fruity and long, with the peculiarity of the freshness of the vintages of Atlantic influence, of enormous elegance.

Tasting held in Haro on March 29th, 2017

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