2016 | Bodegas Roda | Roda Reserva

Cherry background and cherry layer. Bright colours that represent the grape varieties. Very good intensity, with perfectly integrated oak. The red fruit stands out overall, with the cherry as the central axis. It is voluminous and full. A very elegant and fresh wine. It is very long. It lasts for a long time and has a very important retronasal route.

Reviews:

• Wine Advocate: The 2016 Roda I, a red blend of Tempranillo and 4% Graciano, feels like a lighter vintage than the 2015 when tasted side by side. It has a combination of red and black fruit, fine spices and quality wood, quite integrated and without any excess. The wines are nicely crafted and polished and, in this case, given four years of bottle aging before it's sold, so it's even more polished. 129,000 bottles produced. It was bottled in July 2018

• Decanter: From a warm year, officially rated as 'very good', this is a fresh and well-balanced Rioja. Appealing deep black fruit aromatics, with blueberry and black spices plus a fresh edge of cherry. A dash of Graciano (4%) adds freshness to the elegant palate, which has fine, lively tannins and a core of poised cassis fruit. Brighter red fruit notes of cherry and plum add interest, along with warming spice that lingers on the finish. Deftly oaked In 50% new barrels and 50% second use, for 16 months, with a further 20 months in bottle. Decant if you are drinking it now, but will also keep.

Producer Information

Bodegas Roda is a leading winery in the Rioja Alta region of Spain, known for its densely fruity wines made predominantly from Tempranillo. The winery, founded in 1987, is located on the edge of the railway station district of Haro next to La Rioja Alta. The vineyards are spread over around 20 old vine plots, mostly in Rioja Alta, and are planted to bush vines. Harvests are all carried out by hand into 18-kilo (40-pound) crates for gentle transportation. All Roda wines are fermented in French oak vats. They are only matured in French oak barrels - traditionally American oak is most common in the region. The old 19th century cellars are dried out by hot and cold water absorption. This is part of a clever renewable water system that both heats and cools the facilities.

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