Remelluri's vineyards share their history with the ancient Basque people, as Hieronymite monks begam to farm grapes here in the 1300's. Today, the operation is owned and run by Telmo and Amaia Rodríguez, the son and daughter of Jaime Rodríguez Salís who founded the modern Remelluri in 1967. The winemaking is overseen by Telmo and Pablo Eguzkiza (who trained at Chateau Petrus). Remelluri received organic certification in 2014, although synthetic chemicals have never been used on the property throughout its long history.

Planted along the natural slopes of the Sierra de Toloño mountains, just above the village of Labastida in Rioja Alavesa, the vineyards are the highest elevation in the Rioja region with vines sitting between 500 and 950 meters, south-facing, and protected from the prevailing northern winds and frost. The estate consists of more than 80 individual plots, all of which are vinified separately. One of the keys to the location’s significance is that the vines are planted in terraced amphitheaters following the contours of the mountainside, which shelters them from the harsh weather on the leeward side.

The grapes at Remelluri are almost always the last to be harvested in Rioja; it is common for the vintage to last well into October or November. Poor, stony soils, with layers of calcareous clay, give considerable structure for aging. At the same time, the Atlantic influence provides abundant rainfall and much lower temperatures than in the rest of the region, lending incredible acidity and freshness. The fluctuation of cool nights and warm days offers the ideal conditions for proper, long phenolic ripening of the grapes, resulting in Remelluri’s hallmark complex and nuanced aromatics.

The high-altitude wines from these Atlantic-influenced vineyards have more in common with the great nebbiolo-based mountain wines of Italy than the fruity garnachas of southeastern, Mediterranean-influenced Rioja. They are naturally built to age gracefully for decades. The wine is unfiltered but sees a light fining with gelatin. The aging regimen of the wine far exceeds the requirements for Rioja Reserva, as it's aged 21 months in foudres and barrels of various sizes, followed by five years in bottle before release.

2016 was a vintage at the very top end of the scale, on par with the legendary 2004 and 2010. The season at Remelluri began cool and evenly, with late flowering and a good fruit set, ensuring optimal quantity and quality of grapes. Late summer was dry and sunny, allowing for a delayed ripening period, followed by warm rain in September to further encourage freshness. This culminated in a long, slow harvest with many passes to hand-select perfectly ripe fruit from October 15 until November 2. Exceptionally healthy yields showed both phenolic ripeness and lively acidity, delivering an exciting, high-quality vintage that will be a classic Remelluri for decades to come. The 2016 Reserva is classically-styled, offering the best of everything: balance and freshness paired with beautiful phenolics and silky tannins, backed by moderate alcohol levels. 2016 Remelluri Reserva is built to age and will improve for decades.

Pairing: Barbacoa, Chorizo, the biggest bestest steak you can find

Grape: 83% Tempranillo, 10% Garnacha, 7% Graciano

Soil: Chalky clay over limestone bedrock, with some sandstone marl

Viticulture: Certified Organic by ENEEK Basque Organic Regulatory Council, Practicing Biodynamic,

Regenerative Farming

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