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El Coto de Rioja Coto de Imaz Rioja Reserva Rioja DOCa 2012


Terroir: The Coto de Imaz wines are made with grapes grown on El Coto’s Cenicero estate vineyards. These vineyards are home to low yielding, old Tempranillo vines in Rioja Alta. The clay and alluvial soils of this region are known for crafting wines with great longevity and good acidity.

Vinification: El Coto de Rioja Coto de Imaz Reserva is 100% Tempranillo sourced from estate vineyards in the Rioja Alta. The wine is slowly vinified in temperature controlled stainless steel tanks for a period of 20-30 days. The wine receives extended skin contact to encourage extraction, balanced tannins and structure, followed by 18 months of aging in new and used American oak and 24 months in bottle prior to release.

Additional Details edit

This Reserva displays complex, red berry aromas with smoky vanilla notes. On the palate, there's round, warm and juicy spiced red cherry fruit with a velvety character, and ripe tannins are apparent as a firm but pliant structure. The wine's suave tannins and acidity will help the wine mature very well in bottle.

Technical Details

  • Appellation: Rioja
  • Winemaker: Cesar Fernandez
  • Sustainability: Sustainable Practices
  • Soil: textinput
  • Vineyard Acreage: textinput
  • Avg Vine Age: textinput
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  • Alcohol: 12.5%
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  • Residual Sugar: textinput
  • Cases Produced: 230,000
  • Sizes Available: 750ml, 1.5L
  • UPC Code: 0 89744-42371 9
  • Varietals: 100% Tempranillo

Recent News edit

Wine Enthusiast Rating: 91

Author: Michael Schachner

Date: Friday, December 1, 2017

Classic Rioja aromas of earthy berry, cassis and raisin along with cocoa and dry spice notes announce a ripe wine with complexity. A dense palate with good acidity sets the stage for baked berry, cassis and raisin flavors. This Tempranillo is earthy and smooth on the finish. Drink through 2020.

Wine Spectator Rating: 88

Author: Tom Matthews

Date: Sunday, April 30, 2017

This generous red offers ripe flavors of dried cherry and roasted plum, in a thick texture, with accents of cocoa and loamy earth. Balsamic acidity maintains balance. Drink now through 2020.


Author: Nick Passmore

Date: Thursday, March 30, 2017

The pattern was similar with the Reserva, just with more interesting rewards: after an hour it had expanded demonstrating an openhanded generosity with intriguing layers of complexity, each sip taking me deeper into the dusty cool of a 500 year old Spanish church on a hot summer's day.