Price:  £20.95 | Case Rate: £19.92
Ex Tax: £17.46

Bodegas La Horra - Corimbo 2014/2015


  • Country: Spain
  • Wine Region: Ribera del Duero
  • Wine Maker: Agustiín Santolaya
  • Grape: Tempranillo
  • Grape Percentage: 100% Tinta del Pais ( Tempranillo)
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now -2020
Duty/Vat Paid
Limited Stock: (3 btls)
WA: 92 (2012) VS: 92 (2012) WS: 87 (2011) D: 4.5 (2012)

Wine tasting notes

Very deep colour, with bigarreau cherry background and a red bluish rim. The nose is very deep, with the oak almost imperceptible. Plentiful red and black fruits, in the line of the blackberry. With the remembrance of the aromatic herbs and the scrubland. The aromas are growing in the glass and appear among the fruits, hits of ground together with the herbs, all is enveloped in a veil of cocoa and the warm and refreshing feeling of the pine forest during the summer. The palate is voluminous, structured, full, - it envelops the mouth, the tannin of great quality is present. The ripe fruits envelop, leaving the feeling of blackberry, cocoa and the aromatic under the pine forest. The finish is long, of ripe fruit and freshness.

Winery Information

Bodegas La Horra

Using experience and knowledge gained in La Rioja, the dynamic team at Bodegas Roda commenced this project in Ribera del Duero in 1999, utilising their experience and incredible know-how of Tempranillo but in the context of the Ribera del Duero region. Corimbo comes from 20 year old vines and has a rich bright fruit core thanks to a shorter maceration time. Corimbo I (launched with the 2009 vintage) comes from 40 year old vines and features darker more restrained fruit. The success in both.. read more

Expert Reviews

Wine Advocate/Robert Parker (2012)92 pts

Oct 2015 - Luis Gutierrez - The 2012 Corimbo is pure Tempranillo from the Burgos part of Ribera del Duero (La Horra, Roa, Sotillo, Gumiel); it was fermented in stainless steel tanks, went through malo in French oak vats and matured in some 10-20% new oak barrels, mostly French but with some 20% American. After some 14 months, the wines are transferred from barriques to oak vats where they stay for a further six months. The color is bright ruby with a nose that shows red fruit and nicely integrated oak, with a spiciness that shows not only the usual vanilla and cinnamon, but also some more exotic aromas reminiscent of curry, plus plenty of wild flowers and Mediterranean herbs. 2012 was extremely dry, but there was around 20 liters of rain in each of the months of July, August and September, which clearly provided the much needed water to balance the grapes and provide fresher wines. This Corimbo clearly shows the profile of the growing season, and the wine is more floral and a little lighter with good freshness; it's a more approachable wine. The oak is very nicely integrated and the wine is balanced, fresh and with medium body. A lighter, approachable style of Ribera del Duero. 106,911 bottles were filled in May 2014.

Vinous/Antonio Galloni (2012)92 pts

Dec 2015. By Josh Raynolds. Deep ruby. A complex, highly perfumed bouquet evokes ripe dark berries, incense and vanilla, with a sexy floral overtone. Sweet, seamless and penetrating on the palate, offering intense blackberry and cherry-vanilla flavors that are given spine and sharpened by juicy acidity. Rich yet vibrant, with excellent closing thrust and harmonious tannins building slowly and lending structure. -- Josh Raynolds

Wine Spectator (2011)87 pts

Web Only 2014 - Smoky and gamy notes frame black plum, tar and mineral flavors in this savory red. The polished texture is supported by firm tannins. A bit lean, but harmonious. Drink now through 2020.

Decanter (2012)4.5 pts

Very clean and precise on the nose, this is a charmingly suave and open wine. Well structured and persistent.

Vinification Notes

Bodegas La Horra is a relatively new project in Ribera del Duero. Plots of La Horra and Roa (Burgos) with an average age of 20 years are used. Alcoholic fermentation takes place in wood vats and stainless steel vats and the maceration time is around 18 days with ageing lasting 14 months in barrels of 50% French oak and 50% American oak.