Rioja Crianza Azabache Coscojares 2018

Country
Spain
Region
Rioja
Producer
Fincas de Azabache
Grape(s)
Garnacha (100%)
Type
Red
Style
Spicy
Oaked Style
Oaked
Body Style
Medium bodied
Dry/Sweet Style
Not applicable
Alcohol Content
14.5%
Closure Style
Cork
Organic/Biodynamic
No
Sustainable
No
Vegetarian/Vegan
Vegetarian
Yes
Vegan
Yes
Allergens
Sulphites
Yes
Milk
No
Egg
No

Region

The region of La Rioja lends its name to Spain`s most widely recognised wines. Rioja is split by three major districts; Alta and Alavesa to the north, which are higher in altitude and the hot dry Oriental district to the south (previously known as Rioja Baja). Tempranillo, Garnacha, Graciano and Mazuelo are the main red grape varieties used however more international varieties can also be used. The traditional aging classification system gives Rioja wines their distinctive style through the influence of extended ageing in oak barrels.

Producer

Fincas de Azabache is a state of the art cooperative, founded in December 1956. The Bodegas now owns 2600 hectares of vineyards at the foot of Mount Yerga, which is at the heart of the driest sub region of Rioja; "Oriental", previously Rioja Baja. With limited risk of rot, this is an area conducive to the principles of organic viticulture, to which the Bodegas is firmly and successfully committed. The cooperative have recently invested heavily in a new winery, the fruits of which we are now seeing.
Tasting Notes
This Limited Edition wine (only 4000 bottles)comes in numbered bottles and is made from hand selected grapes from very old Garnacha vines, planted prior to 1955 in the "Coscojares" vineyards, which are located at an altitude of 520m in the Sierra de Yegra. Coscojares is an elegant and complex wine, aged for 24 months, 12 of these in french oak and the rest in bottle helping to soften the tannins of this elegant wine. An intense nose with layers of ripe fruit, blackberry, cherry and a balsamic note. Showing supple, velvety rich fruit on the palate with nuances of tobacco and vanilla on the finish.
Food
Paired best with roast beef and pheasant, winter stews or aged Manchego with quince jelly.