Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
El Coto Reserva 2015
Region: Rioja, Spain
Grape: Tempranillo (dominant), with small percentages of other indigenous varieties
Tasting Notes:
Appearance: Deep garnet with a slightly brick-tinged rim, indicating gentle age.
Nose: Ripe red cherry and blackberry layered with cedar, tobacco leaf, vanilla, and subtle earthy leather. Hints of clove and toasted oak from extended barrel aging.
Palate: Medium to full-bodied with smooth, integrated tannins. Flavors echo the nose—black cherry, plum, and dried fig—framed by vanilla, baking spice, and a balanced mineral core. Good acidity that keeps the wine lively despite mature fruit flavors.
Finish: Long and savory, with lingering spice and gentle tobacco notes.
Food Pairing:
Classic pairings: roasted lamb, beef stews, grilled pork chops.
Cheese-friendly: aged Manchego, Idiazabal, or a semi-firm cheddar.
Also works nicely with mushroom dishes, charcuterie, and tomato-based tapas.
Serve:
Recommended serving temperature: 60–64°F
Decant for 30–60 minutes to open aromas and soften tannins, especially if recently opened.
El Coto Reserva 2015
Region: Rioja, Spain
Grape: Tempranillo (dominant), with small percentages of other indigenous varieties
Tasting Notes:
Appearance: Deep garnet with a slightly brick-tinged rim, indicating gentle age.
Nose: Ripe red cherry and blackberry layered with cedar, tobacco leaf, vanilla, and subtle earthy leather. Hints of clove and toasted oak from extended barrel aging.
Palate: Medium to full-bodied with smooth, integrated tannins. Flavors echo the nose—black cherry, plum, and dried fig—framed by vanilla, baking spice, and a balanced mineral core. Good acidity that keeps the wine lively despite mature fruit flavors.
Finish: Long and savory, with lingering spice and gentle tobacco notes.
Food Pairing:
Classic pairings: roasted lamb, beef stews, grilled pork chops.
Cheese-friendly: aged Manchego, Idiazabal, or a semi-firm cheddar.
Also works nicely with mushroom dishes, charcuterie, and tomato-based tapas.
Serve:
Recommended serving temperature: 60–64°F
Decant for 30–60 minutes to open aromas and soften tannins, especially if recently opened.