Bodegas Exopto Rioja Cosecha 2023
92 Points, Parker’s Wine Advocate
This is a big, bold Tempranillo heavy red blend that is always one of the best Reds made under $50 in Spain each year. Every year, these wines rack up big scores and this vintage is no exception. Lead by superstar Frenchman Tom Puyaubert and his team, Exopto once again leads the pack out of Rioja in what seems like it will be a very strong 2023 vintage. That’s probably why the Wine Advocate once again went bonkers for this wine, giving it a 92-point review and describing it as a “fruit-driven and fresh red, where the Garnacha shines.”
Original price was: $25.00.$19.95Current price is: $19.95.
Availability: In stock
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92 Points, Robert Parker’s Wine Advocate
The wine that was previously called Bozeto de Exopto is now the 2023 Cosecha. This is a blend of Tempranillo from Ábalos and Garnacha from Alfaro with a little Graciano (5%) that adds acidity and freshness. The idea here is to obtain a fruit-driven and fresh red, where the Garnacha shines, and rightly so, because it represents around 65% of the volume. It has contained ripeness, 14% alcohol and nice balance. It’s juicy and tasty, with fruit flavors and almost unnoticeable, very fine tannins. The Garnacha was kept in concrete, while the Tempranillo spent six months in oak vats.
Robert Parker’s Wine Advocate and I share something in common. We’re both super bullish on the future of Spanish wines. This is what their expert, Luis Gutierrez recently had to say: “Let me start with a bang: I haven’t been so excited about Rioja in many, many years!”
Why is their Spanish wine expert so excited? Because of all the new blood and new boutique projects that are launching.
He then highlighted Exopto, the newish project from Frenchman Tom Puyaubert and his group of friends who have been transforming the entire region with their use of biodynamics – even teaching their neighbors how to transform their vineyards.
Exopto has become a force throughout Spain in a short amount of time. Pyaubert has several vineyards that he’s been improving in the region focused on Tempranillo and Garnacha. Each year it seems like he adds a new element to his winemaking, consistently tinkering to find the freshest, purest version of Rioja he can, expertly slicing and dicing the vineyards for his blends.
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