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Oscar Tobia Gran Reserva Tinto Rioja
Oscar Tobia Gran Reserva Tinto Rioja
£47.50
Tasting Notes
Aroma of high intensity, very fine and elegant. In symphony of aromas, first of all, very ripe black plum and cherry. Then come spicy notes such as clove, black pepper, fine wood, cedar and incense. We also find hints of dried fruit, eucalyptus, English bonbon, tobacco, leather, peat and all this on a fragrant background of dark chocolate. Great aromatic complexity.
On the PALATE It is gentle, velvety and voluptuous. Silky, round, full and glyceric. Very fresh and with a very enveloping sensation in the mouth. With nerve on the finish, tension with an enormous length and persistence. Sweet, lively and silky tannins and a very spicy aftertaste.
Producer Profile
Óscar Tobía, trained as an Agricultural Engineer and completed a Master in Viticulture and Oenology. In 1994 he undertook his business adventure by founding his vital project: Bodegas Tobía. Betting from the outset on innovation and creativity, he produced the first barrel-fermented rosé in Spain in 1996, Alma Tobía.
He is a pioneer in Europe in using intelligent tanks that respect the environment and allow for maximum expression and quality wines to be obtained. His business vocation was awarded the Internationalization Award by the La Rioja Chamber of Commerce in 2002.
Viticulture
The 2016 harvest was of high quality and also of good productivity, where the favourable weather during the ripening months of September and October, which are always crucial, allowed us to achieve an excellent quality harvest. Dry year in general, with no pests and diseases, therefore, impeccable grape health. The harvest date was within the normal range, with a three-week delay
compared to the previous 2015 vintage, which was the earliest of all vintages to date. But the most remarkable thing about this vintage was the slow ripening of the vineyards in the different estates, which together with the patience in harvesting the grapes and waiting for the perfect ripening, we obtained an excellent harvest.
Tempranillo (91%) comes from 3 vineyards in Rioja Alta:
Other varieties (9%): comes from a vineyard in Rioja Alta, located in Haro, in a shallow, gravelly, calcareous clay soil, with a south-east orientation, and at an altitude of 590 metres above sea level. Its production is very low and barely reaches 4,000 kg/ha. It gives us depth, elegance and minerality.
Winemaking
Vatting of the destemmed, uncrushed grapes in intelligent stainless steel tanks. Cold maceration for 3 days prior to alcoholic fermentation, which is controlled at 25ºC.
Malolactic fermentation in barrels followed by a long ageing of 42 months in one, two and three-use French oak barrels (90%), Hungarian oak barrels (10%) with annual racking.
Natural stabilisation of the wine during its long barrel ageing. Clarified with fresh egg white and bottled without filtering to respect all the sensory qualities.
The ageing was completed with at least 3 more years of bottle ageing. Limited selection.
Goes well with
Grilled pigeon with white truffle.
Cellaring
10-15 years with careful cellaring.
| Style | Still Wine |
|---|---|
| Vintage | 2017 |
| ABV | 15.0% |
| Grapes | Tempranillo |
| Blend | Tempranillo 91%, Others 9% |
| Format | Standard (750 ml) |
| Closure | Natural Cork |
Tasting Notes
Aroma of high intensity, very fine and elegant. In symphony of aromas, first of all, very ripe black plum and cherry. Then come spicy notes such as clove, black pepper, fine wood, cedar and incense. We also find hints of dried fruit, eucalyptus, English bonbon, tobacco, leather, peat and all this on a fragrant background of dark chocolate. Great aromatic complexity.
On the PALATE It is gentle, velvety and voluptuous. Silky, round, full and glyceric. Very fresh and with a very enveloping sensation in the mouth. With nerve on the finish, tension with an enormous length and persistence. Sweet, lively and silky tannins and a very spicy aftertaste.
Producer Profile
Óscar Tobía, trained as an Agricultural Engineer and completed a Master in Viticulture and Oenology. In 1994 he undertook his business adventure by founding his vital project: Bodegas Tobía. Betting from the outset on innovation and creativity, he produced the first barrel-fermented rosé in Spain in 1996, Alma Tobía.
He is a pioneer in Europe in using intelligent tanks that respect the environment and allow for maximum expression and quality wines to be obtained. His business vocation was awarded the Internationalization Award by the La Rioja Chamber of Commerce in 2002.
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