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Rioja

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  • 358. Rioja DO 2016 Cosecha

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    Bodega Akutain

    97% Tempranillo, 3% Garnacha (13% alc.)

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    Hand crafted Rioja by a very small independent 6.5h estate in the Rioja Alta where the finest Riojas emanate, here the 25-40yo vines are planted in a pale calcareous clay at 500-650m altitude and give a yield averaging 40hh. The first of the Akutain wines is aged in cuve 100% and bottled unfiltered after a year. On the palate it is very much on the fruit with attractive depth of ripe raspberry and plum fruit with liquorice and a fleck of cinnamon and bayleaf and finishes clean and saline where the influence of the limestone soil can clearly be sensed. For drinking now to 2021.

  • 359. Rioja DO 2014 Crianza

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    Bodega Akutain

    93% Tempranillo, 5% Garnacha, 2% Viura (13% alc.)

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    This is a blend from the four parcels of vines worked by Akutain, vinified in tank than transferred into 45% new to 6yo, and 55% 7yo and much older oak barrels which as per a long Rioja tradition come 75% from the Appalachian region of USA, with the balance from France. Aged for 20 months in barrel (much longer than the minimum 14 months prescribed) and racked barrel by barrel twice a year it was bottled without filtration, and then aged for a further eight months in bottle in their deep under-vineyard cellar. As you’d expect this is more of a traditional Rioja, with a mix of plum and prune fruit and herbal touch with the wine’s vanilla aromas soon evolving and melding into the wine’s savoury backdrop. Once again, the finish is clean and saline due to the calcareous soil. Benefits from carafeing or opening an hour before serving. For drinking now to 2023.

  • 360. Rioja DO 2012 Reserva

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    Bodega Akutain

    93% Tempranillo, 5% Garnacha, 2% Viura (13% alc.)

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    Akutain’s top wine is also a blend of their four parcels, but here there is a much higher percentage from their highest vineyard of Gembres (650m) where the cooler nights and the larger diurnal temperature range have an incredible impact on the quality of the juice giving exquisite fruit, more acidity and ageing potential. Vinified in tank and then barrel aged in the same way as the Crianza above, although the Reserva receives an additional two months in barrel and four months in bottle before release. There is more structure and complexity here with spicy, plummy, cherry/dried fig fruit with a floral/herbal edge, oak ageing seamlessly integrated and incredible freshness and lift on the finish, with tell-tale salinity keeping everything in focus. For drinking now to 2027.