| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 13.5% |
| Production | 281,000 bottles |
Spec sheet
The wine
Video
What does this wine taste like?
It has an intense cherry red colour with a garnet rim that begins to hint at evolution.
The nose is complex and defined. Ripe black fruits, notes of plum and blackberry appear, along with hints of spices, scrubland, and a mineral background. The ageing process brings nuances of cocoa, tobacco, and well-integrated fine wood.
On the palate, it is structured and serious. It has firm but polished tannins, good acidity, and a broad mid-palate. Ripe fruit, spices, and a long finish are perceived, with toasted and slightly balsamic notes.
It is a wine that combines power and balance. It maintains freshness and depth without losing elegance.
| Light | Bold | |
|---|---|---|
| Smooth | Tannic | |
| Dry | Sweet | |
| Soft | Acidic |
View | Intense / Cherry red |
|---|---|
Bouquet | Wild fruits / Smoky notes / Spicy notes |
Mouth | Silky / Full / Seductive |
Drinking and storing
Serve Remelluri Reserva 2017 between 16 and 18 ºC.
It is advisable to open it and let it breathe for a few minutes before serving, especially if you are opening it in its early years. Gentle decanting can help it express its full complexity.
This wine can be enjoyed now, but it also has the potential to be cellared for several years if stored in good conditions, in a horizontal position, and without sudden temperature changes.
It is ideal for a special meal, a dinner with guests, or for those who appreciate a Rioja Reserva with a distinct identity from its vineyard.
Serve between 16ºC and 18ºC
Food pairing
Remelluri Reserva 2017 calls for dishes with structure.
It pairs very well with:
- Oven-roasted lamb
- Matured beef steak
- Beef stews or beef cheeks
- Small game dishes
- Cured sheep's milk cheeses
It also pairs well with contemporary recipes such as gourmet burgers or dishes with wine and mushroom reductions.
If you want a versatile red wine for meats and intense dishes, this vintage is a perfect choice.
Mushroom pasta / Game birds / Rabbit lamb with fine herbs
Ratings and awards
| 2018 | 95 PK | ||||
|---|---|---|---|---|---|
| 2016 | 93+ PK | ||||
| 2015 | 94 PK | ||||
| 2014 | 93+ PK | 93 PN | 93 SK | ||
| 2013 | 93 PK | 17+ JR | 93 PN | 93 SK | |
| 2012 | 93 PK | 17 JR | 93 PN | 94 SK | 91 DC |
PK: ParkerJR: Jancis
robinsonPN: PeñínSK: SucklingDC: Decanter
Wine critics reviewsReviews by Parker and Jancis Robinson
Customer reviews
Winemaking
The harvest is carried out by selecting the grapes according to the plot.
Fermentation takes place in tanks, with temperature control to preserve the varietal expression and character of the terroir.
The wine is then aged in oak barrels for the time required for its classification as Reserva within the DOCa Rioja. The wood is integrated and seeks to accompany, not dominate, the fruit.
The aim is to respect the identity of the vineyard and express each vintage with precision.
| Ageing period | Between 20 and 22 months |
|---|---|
| Type of wood | American and French oak |
Vineyards
The Remelluri vineyards are located around the historic estate in Labastida, in the Rioja Alavesa region.
They are found at different altitudes, with varied soils that combine limestone and clay-limestone components. This diversity brings complexity and structure to the wine.
The climate is Atlantic-influenced with Mediterranean nuances. This promotes balanced ripening and maintains the natural acidity of the grapes.
The philosophy behind the work in the vineyard focuses on respect for the environment and the pursuit of authenticity. Each plot contributes its own nuances to the final blend.
If you are comparing options and value a Rioja Reserva from an estate with history, personality, and good ageing potential, Remelluri Reserva 2017 is a logical choice.
| Soil | Calcareous-clay |
|---|
The winery
Granja Ntra. Sra de Remelluri
The Granja Nuestra Señora de Remelluri is to be found where once stood the Monastery of Toloño (Labastida), on the old estate that formerly belonged to the monks of St. Jerome who, in the 14th Century, worked the lands growing cereals and vines. There are still traces to be found of their community (a wine press and a cemetery). In 1968 Jaime Rodríguez Salís restored the vineyards and the ancient buildings, converting the monastery into the winery it is today, where the Remelluri...
