El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
The grapes for this wine are sourced mainly from Rioja Alavesa (65%) with some from Rioja Alta (25%) and Rioja Baja (10%). Soils are mainly limestone and clay.
The weather in 2014 was favourable throughout, providing the perfect conditions for healthy fruit and good berry development at véraison. Harvested at phenolic maturity in October 2014, the resulting wines have slightly more intensity than those from 2013.
The must is fermented in stainless steel temperature controlled tanks at 20-26ºC over a period of 20-25 days. Once fermentation is complete, malolactic fermentation is encouraged. The wine is aged for a minimum of 12 months in American oak and a further 12 months in bottle before release.
The nose is fresh and pronounced with excellent fruit concentration. The palate is clean and well balanced, with a core of strawberry fruit combined with subtle vanilla flavours from American oak. The finish is juicy and long.
Deep ruby red in colour with orange tones. The nose shows a wide range of delicate red fruit accompanied by smoky nuances and hints of vanilla from the new American oak. On the palate, the wine is velvety and round, with smooth tannins and good acidity from the Tempranillo. The finish is soft, balanced and long lasting.
Awarded a Gold medal and 95 points at the 2019 Decanter World Wine Awards (click link for details)
Founded in 1947 and historically established in Reims, Palmer & Co is a premium and on-trade exclusive Champagne House with over 200 hectares of vineyards classified as Grand and Premier Crus in the Montagne de Reims area. The Palmer & Co wines mature in a maze of deep chalky galleries, remaining in contact with the lees for at least four years for Palmer Brut ReserChampagne Palmer & Co. boasts over 70 years of history and heritage and is known internationally for its highly acclaimed portfolio, prestigious vineyard holdings and exceptional wine quality. Champagne Palmer & Co. is known best for its Brut Reserve, Rosé Reserve, Blanc de Blancs and Vintage offerings.
Palmer & Co has here created a rosé Champagne of exceptional fruitiness, reflecting the House’s celebrated expertise in the vinification of red wines. A sumptuous solera of Pinot Noir, over 35 years old, lies at the heart of the Palmer & Co Rosé Reserve blend. Palmer & Co is one of the rare Champagne houses to have adapted this well-known technique, often used for Spanish wines, for the creation of its Champagnes. Each year, Palmer & Co adds wines from the new harvest to compensate for the wine drawn off. This ‘perpetual reserve’ forms an extraordinary library expressing a unique combination of red fruit and spice aromas and flavours.
"Our Pinot Noir solera lends those delicately spicy notes to our rosé Champagne, making it absolutely irresistible. The blend is eternally self-perpetuating, with the older wine educating the new and the new nourishing the old. The principle is simple but requires great rigour during the vinification process". Xavier Berdin, Cellar Master
See blue link below for the fiche technique/technical note from Palmer & Co (grape varieties, ageing, dosage etc).
Irresistibly attractive, an intense nose is dominated by the zesty aromas of wild strawberries combined with lively, ethereal notes of red- and black-currants overlaying a delicately spicy vanilla and cinnamon base. Delightfully fresh to the palate, its fine bubbles are invigorated by a discreet touch of tannin, with the same very charming and fruity elegance.
The cuvées of the House of Louis Roederer are the fruit of patient work with fundamental ingredients, the collaboration of experts, a quest for the perfect balance, and hardy and generous grapes, cultivated in the Champagne soil, producing a wine with a summery character and crystalline elegance.
After the upheavals of the early 1900s, particularly the First World War that destroyed more than half of the Louis Roederer estate, Léon Olry Roederer reconstructed the vineyards. He decided to buy grapes to ensure the continuity of the House during this difficult period and, at the same time, created a multi-vintage wine that would have a consistent flavour, whatever the harvest year. It is now called Brut Premier.
A blend of around 40% Pinot noir, 40% Chardonnay, and 20% Pinot Meunier, Brut Premier comprises wine matured in oak tuns produced from three Champagne grape varieties that originate from various crus selected by Louis Roederer. It is aged for 3 years in Louis Roederer’s cellars and left for a minimum of 6 months after dégorgement (disgorging).
Striking a perfect balance between youthfulness and maturity, seduction and character, freshness and vinosity, Brut Premier is a champagne that is harmonious and structured, elegant and lively, with a unique exuberancy. Its structured texture, richness, and length are distinctly winey. It is a full, complex wine that is both rich and powerful, whilst remaining a great classic.