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Altos R Pigeage Tempranillo 2018
Rioja DOCa
View awards
- 94pts, James Suckling, 2021
- 93pts, Cata Andreas Larsson, 2021
- 92pts, Guia Peñin, 2021
- Great Gold, International Wine & Spirit Competition, 2021
- Grand Gold, Asia Wine Trophy, 2021
- Gold, China Wine & Spirits Awards (CWSA), 2021
- Gold, Monde Selection, 2021
- Gold, Concours International de Lyon, 2021
- Gold, Concurso Mundial de Tempranillos, 2021
- Great Gold, Certamen TopWine 2018, 2021
- Great Gold, Concurso Vino Varietal, 2021
- Silver, Concurso Internacional de Vinos Bacchus, 2021
- 91pts, Guía de vinos ADN Verema, 2022
- 91pts, Guía de vinos ADN Verema, 2022
- Gold, Mundus Vini, 2022
- Grand Gold, Frankfurt International Trophy, 2022
- Gold, Challenge International du Vin, 2022
- Gold, Berliner Wine Trophy, 2022
- 96pts, Catavinum World Wine & Spirits Competition, 2022
- Great Gold, Catavinum World Wine & Spirits Competition, 2022
The flagship cuvée of Altos has won over 100 Golds and numerous top scores since 2006, the 2018 gaining 94 Suckling points, plus 9 Golds. Using old-vine Tempranillo and Graciano aged in new French oak, it’s a serious, modern, Grand Cru style Rioja.
The flagship cuvée of Altos has won over 100 Golds and numerous top scores since 2006, the 2018 gaining 94 Suckling points, plus 9 Golds. Using old-vine Tempranillo and Graciano aged in new French oak, it’s a serious, modern, Grand Cru style Rioja.
Beyond the Label
Tasting notes
Dense black fruit, rich, concentrated, yet fresh with spice hints
Aroma
Ripe blackberry, herbs, tobacco hints and spice box
Allergy information
Contains sulphites
More information
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Red - Full Bodied
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Deep ruby
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14.5% ABV
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10.88 Units
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750.00 ml
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31 December, 2038
Our Haut-Brion-trained winemaker, Jean-Marc Sauboua, founded Altos in 2006 and, all together, has won over 180 Golds, Trophies, plus many high scores. He works with the young Amaia Amestoy and Hector Gomez in the cellar, whose CVs includes experience at Napa’s Château Montelena, Contino and Murrietta in Rioja and Villacreces in Ribera del Duero. They made this wine from old-vine (80+ years) Tempranillo and Graciano, vinifying it using Burgundy’s pigeage method. This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results. Aged for two years in half new French oak and bottled unfiltered, the wine offers seams of intense black fruit with spice-box complexity.
Critic, 94 points
