Price:  £45.95 | Case Rate: £43.49
Ex Tax: £38.29

Bodegas Roda - Roda 1 Reserve 2012

Information

  • Country: Spain
  • Wine Region: Rioja
  • Wine Maker: Agustin Santolaya
  • Grape: Tempranillo
  • Grape Percentage: 95% Tempranillo, 5% Graciano
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now-2025
Duty/Vat Paid
WA: 93 (2009) VS: 93 (2009) JR: 17.5 (2008) WS: 85 (2007) JS: 92 (2008)

Wine tasting notes

High layer of red colour and dark bigarreau cherry background. On the nose intense, very elegant, finely spiced, with black fruit and some red notes. black plums, fine chocolate and sweet spices. The freshness of the bone area of the plum emerges from the background. Delightful and comfortable nose, an aromatic composition that you not get tired of smelling. Big volume, intensity and delicateness at the same time, silky and soft. Important retronasal. The black plum and chocolate stands out in the mouth, with some red and fresh notes, all in perfect ripeness state. It is a delicately fresh wine without losing the warmth and very elegant.

Winery Information

Bodegas Roda

Ro-Da is the contraction of the surnames of the two owners, Mario Rottlant and Carmen Daurella. Since 1987, they have sought to establish a unique expression of Rioja, based on 17 different vineyards of old vines in poor soils (a mixture of sandstone and clay/limestone) all with long histories in quality Rioja wine growing. Roda’s main vineyards are in the Estacion district near Haro. Roda wines are essentially ‘vinos de viñas viejas’ (old vines wines), from vineyards 2/3 owned,.. read more

Expert Reviews

Wine Advocate/Robert Parker (2009)93 pts

Aug 2016 - Luis Gutierrez - If 2008 felt cool and Atlantic, the 2009 Roda I could be described as Mediterranean, from a warm and healthy vintage. Here they aim for black fruit character while the regular Roda should show red fruit. The grapes are sourced from over 30-year-old vines and is mostly Tempranillo with some 5% Graciano. It matured in first and second use French oak barrels for 16 months. It's a warm vintage, without reaching the heights of 2011, but there was some stress in the peak of the summer, which in some wines might have provided some dry tannins. The advantage of old vines is that they are able to absorb these effects. There was some rain in September that might have saved the vintage. In general, everybody talks about a very healthy vintage, but again the challenge is to keep the freshness. The nose shows those aromas of thyme and rosemary, with dark fruit, ripe and a bit heady. The palate is truly spicy, voluptuous and full, with dusty, fine tannins and a tasty finish. 99,661 bottles produced.

Vinous/Antonio Galloni (2009)93 pts

Nov 2015. By Josh Raynolds. Opaque ruby. Complex, exotically perfumed bouquet of ripe black and blue fruits, incense, vanilla and lavender, with a mineral note adding vivacity. Sappy, concentrated and focused on the palate, offering vibrant blueberry and cherry pit flavors that become sweeter and spicier with aeration. Delivers a suave blend of richness and finesse and finishes very long, with gentle tannins sneaking in late. -- Josh Raynolds

JancisRobinson.com (2008)17.5 pts

Tasted Mar 2015 - Dark, shaded crimson. Sweet start and real nerve on the palate. Intriguing savoury twist to this. Finishes just a little suddenly. But there is lovely sweetness on the way there. Modern style.

Wine Spectator (2007)85 pts

Web Only 2011 - A supple texture carries dark flavors of black cherry, smoke and loam in this fresh red. Though light, the tannins turn firm on the finish.

James Suckling (2008)92 pts

July 2015 - A round and fruity red with soft tannins and plenty of savory fruit. Full body. Juicy and delicious. A little one-dimensional but outstanding quality. Made from 100% tempranillo. Aged for 15 months in 50% used and 50% new French new oak. Drink now.

Vinification Notes

Bunches are carefully selected before the grapes are meticulously sorted on a table. Vertical ‘basket presses’ are utilised to crush the fruit in the gentlest manner possible. A “cold soak” is utilised to extract optimal colour and tannins, high-temperature fermentation (up to 30°C), long macerations, and traditional Burgundian techniques “pumping over” and “stirring of the lees” extract the finest primary material from the grapes.