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Altos R Pigeage Tempranillo 2014

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Altos R Pigeage Tempranillo 2014
Proudly bearing an incredibly impressive list of awards – including four golds and a “Grand Gold” – Jean-Marc Sauboua’s Tempranillo-Graciano blend is “inky, rich, and perfumed” (Master of Wine Tim Atkin) and not to be missed.
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Wine Details

Gold
Gold
93
93PTS
Grand Gold
Gold
94
94PTS
Gold Outstanding
Gold
Gold
Commended
92
92PTS
Gold
Great Gold
90
90PTS
94
94PTS
Top 100
91
91PTS
Gold
Gold
Gold
Gold
90
90PTS
91
91PTS
Gold
Grand Gold
Gold
Gold
Gold
Gold
Gold
Beyond the Label

Winemaker Jean-Marc Sauboua may have perfected his craft at Bordeaux’s famed Château Haut Brion, but he has Rioja in his blood (it is his mother’s homeland, after all).

This red is special to Jean-Marc, so he sought out grapes from a plot of 80-year-old Tempranillo and Graciano vines in the premium district of Rioja Alavesa. These miserly old vines yield tiny grapes that deliver a sweet, pure intensity. To showcase all that flavor character and draw out deep color with velvety texture, Jean-Marc employed the pigeage technique in the cellar (a traditional Burgundian method of fermenting in open vats and gently plunging skins, repeatedly). After a luxurious 28 months in French oak barrels, the quality-obsessed Jean-Marc was happy and he released this gem to unbelievable acclaim.

We’ve counted four gold medals so far, plus an international “Grand Gold” medal and 94 points from Master of Wine Tim Atkin. With acclaim like this, we can’t promise our limited stocks will last – you know what you need to do …

Winemaker Jean-Marc Sauboua may have perfected his craft at Bordeaux’s famed Château Haut Brion, but he has Rioja in his blood (it is his mother’s homeland, after all).

This red is special to Jean-Marc, so he sought out grapes from a plot of 80-year-old Tempranillo and Graciano vines in the premium district of Rioja Alavesa. These miserly old vines yield tiny grapes that deliver a sweet, pure intensity. To showcase all that flavor character and draw out deep color with velvety texture, Jean-Marc employed the pigeage technique in the cellar (a traditional Burgundian method of fermenting in open vats and gently plunging skins, repeatedly). After a luxurious 28 months in French oak barrels, the quality-obsessed Jean-Marc was happy and he released this gem to unbelievable acclaim.

We’ve counted four gold medals so far, plus an international “Grand Gold” medal and 94 points from Master of Wine Tim Atkin. With acclaim like this, we can’t promise our limited stocks will last – you know what you need to do …

About the Producer
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“Inky, rich and perfumed...94 points.”

Tim Atkin

Master of Wine

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