Altos R Pigeage Tempranillo Rioja 2021
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Winemaker Jean-Marc Sauboua may have perfected his craft at Bordeaux’s famed Château Haut Brion, but he has Rioja in his blood (it is his mother’s homeland, after all). Alongside talented head winemaker Amaia Amestoy, he makes brilliant wines at his highly awarded Altos de Rioja estate. Altos R Pigeage is the flagship wine, and year after year, it wows critics with its intensity, elegance and complexity.
Situated among the Sierra Cantabria Mountains, Altos is surrounded by the highest vineyards in all of Rioja. At 1,900 to 2,200 feet in altitude, the days are hot and sunny, while temperatures drop by as much as 68 degrees Fahrenheit between day and night. That’s the secret to bringing out freshness and vivid aromas…attributes that are prized in the finest Rioja.
Altos R Pigeage is crafted with grapes from a plot of 80-year-old Tempranillo and Graciano vines in the premium district of Rioja Alavesa. These miserly old vines yield tiny grapes that deliver a wonderfully distinctive, pure intensity.
To showcase all that character and draw out deep color with velvety texture, Amaia employed the pigeage technique in the cellar (a traditional Burgundian method of fermenting in open vats and gently plunging down the grape skins, repeatedly). The wine initially sees two punch-downs a day, dropping to two per week as fermentation progresses, followed by aging in French and American oak barrels, as well as clay amphorae to promote pure fruit flavors.
After multiple tastings from barrel, quality-obsessed Amaia and Jean-Marc were hugely pleased and released this gem to unbelievable acclaim. The wine has already won multiple gold medals and 90+ point scores—check out the impressive list above.
While the aging technically qualifies for Reserva labeling (by Rioja’s strict wine laws), all the extra care makes for a Gran Reserva experience: smoothness, concentration and ability to develop beautifully for decades. But it also has the flair of a Grand Cru Classé from Bordeaux. As Jean-Marc likes to say, it’s “fine Rioja with a French passport.” Look forward to intense aromas of red berries with hints of balsamic, herbs and floral notes, leading to a silky, balanced palate.
As with all fine wines, we recommend decanting 60 minutes before serving to release its full aromas and flavors. But don’t wait to secure your share.
Winemaker Jean-Marc Sauboua may have perfected his craft at Bordeaux’s famed Château Haut Brion, but he has Rioja in his blood (it is his mother’s homeland, after all). Alongside talented head winemaker Amaia Amestoy, he makes brilliant wines at his highly awarded Altos de Rioja estate. Altos R Pigeage is the flagship wine, and year after year, it wows critics with its intensity, elegance and complexity.
Situated among the Sierra Cantabria Mountains, Altos is surrounded by the highest vineyards in all of Rioja. At 1,900 to 2,200 feet in altitude, the days are hot and sunny, while temperatures drop by as much as 68 degrees Fahrenheit between day and night. That’s the secret to bringing out freshness and vivid aromas…attributes that are prized in the finest Rioja.
Altos R Pigeage is crafted with grapes from a plot of 80-year-old Tempranillo and Graciano vines in the premium district of Rioja Alavesa. These miserly old vines yield tiny grapes that deliver a wonderfully distinctive, pure intensity.
To showcase all that character and draw out deep color with velvety texture, Amaia employed the pigeage technique in the cellar (a traditional Burgundian method of fermenting in open vats and gently plunging down the grape skins, repeatedly). The wine initially sees two punch-downs a day, dropping to two per week as fermentation progresses, followed by aging in French and American oak barrels, as well as clay amphorae to promote pure fruit flavors.
After multiple tastings from barrel, quality-obsessed Amaia and Jean-Marc were hugely pleased and released this gem to unbelievable acclaim. The wine has already won multiple gold medals and 90+ point scores—check out the impressive list above.
While the aging technically qualifies for Reserva labeling (by Rioja’s strict wine laws), all the extra care makes for a Gran Reserva experience: smoothness, concentration and ability to develop beautifully for decades. But it also has the flair of a Grand Cru Classé from Bordeaux. As Jean-Marc likes to say, it’s “fine Rioja with a French passport.” Look forward to intense aromas of red berries with hints of balsamic, herbs and floral notes, leading to a silky, balanced palate.
As with all fine wines, we recommend decanting 60 minutes before serving to release its full aromas and flavors. But don’t wait to secure your share.
Jean-Marc Sauboua
Proprietor & winemaker
