Bodegas Exopto Rioja Cosecha 2024
92 Points, Parker’s Wine Advocate
This is a big, bold Tempranillo-dominant red blend that is always one of the best Reds made under $30 in Spain each year. Every year, these wines rack up big scores and this vintage is no exception. Led by superstar Frenchman Tom Puyaubert and his amazing team, Exopto once again leads the Rioja pack.
Parker’s Wine Advocate praised it as “tender and tasty, with a velvety palate” from rocky, gravelly soils and limestone-clay sites. The finished project completely nails what Puyaubert has been working toward: creating the freshest, purest version of Rioja possible.
Original price was: $25.00.$18.00Current price is: $18.00.
Availability: In stock
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92 Points, Robert Parker’s Wine Advocate
The 2024 Cosecha was produced with 65% Garnacha from Alfaro and 30% Tempranillo from Ábalos, complemented with 5% Graciano. It was produced in a juicy and fruit-driven style, with good ripeness, 14% alcohol and balanced acidity. It is tender and tasty, with a velvety palate. The uncrushed grapes fermented in stainless steel, concrete and oak, and the Garnacha aged in concrete and the Tempranillo in oak vats. But it’s eminently a young red.
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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