James Suckling 94
"This is a beautiful play between fresh blackberries, violets and lavender and dried meat, vanilla and spices. Iodine, licorice and tar all in there, too. Full body, muscular yet grainy tannins and layer after layer of plush fruit, wrapped up neatly in tangy acidity."
Wine Advocate 92
"The red 2017 Horizonte de Exopto is a traditional blend of Tempranillo with 10% each Garnacha and Graciano, but now not all of grapes come from the village of Ábalos since 2016, they have added two plots in San Vicente de la Sonsierra. The destemmed and lightly crushed grapes fermented in concrete vats with indigenous yeasts, and the wine matured 50/50 in 600-liter demi-muids and 225-liter barriques for one year. The wine is surprisingly fresh, expressive and aromatic and has a touch of black pepper, perhaps because there are more grapes from higher-altitude vineyards that didn't suffer the frost, and the result might be fresher than some wines from 2016 or 2015. The move to bigger barrels and less oak seems to have paid back with much better integration of the wood and additional nuance. A great effort for the vintage and a bit of a surprise—lighter and less concentrated but more drinkable."
Bodegas ExoptoView all from Bodegas Exopto
"Exopto is Latin for "to long for" or "to desire greatly" and it is the dream of Frenchman Tom Puyaubert and his family to endeavor to craft and assemble wines where the whole adds up to more than the sum of their parts. Tom relocated from France to Rioja in 2000 after falling in love with the region and working for the French cooperage Saury as its Spain representative.
Rioja is a wine region that is a "tale of two worlds". There is the one world most known today comprised of wineries founded in the late 1800's (e.g. Lopez de Heredia, La Rioja Alta) with a winemaking model taught to them by the Bordelaise who came to Rioja after phyloxera decimated Bordeaux. This model often referred to as the "traditionalist school" is based on blending varieties from all over the appellation and long aging in cask with multiple rackings or trasiegos. Before this time period, however, there was another model for wine in Rioja and that is of the "vigneron" or grape grower and winemaker – one that was a small family farm centered on a specific village and terroir. For this style, the winemaking was natural and not focused on long aging in wood. In this model, the vineyards were often located in terroir, or soil-specific, areas suited to specific varietals and sometimes too extreme for other grapes or crops.
When Tom began Exopto, he wanted to do a project that produced wines within this historical context of Rioja - combining both worlds in a unique way. His idea is to remain true to the blending of the principle grape varieties and to do so from the best terroirs/villages for those varieties crossing sub-regions of Rioja. Each wine though, has a majority of a different principle grape – showcasing that variety specifically within the context of a blend. The viticulture and winemaking model is that of the "vigneron" days – small plots of vines in the extremes, wild yeast fermentation in concrete or old oak vats and then aging in a way to showcase the fruit, minerality and terroir not the wood or aged flavors that people often associate with Rioja.
The family owns and works a total of 16 hectares of vines in different terroir-specific sub-zones of Rioja with an age range from 30 to 90 years old. The vineyards are all worked naturally by hand and by horse for the top wine Exopto. They have 8 hectares in the village of Abalos above San Vicente in the foothills of the Sierra Cantabria with calcareous soils rich in limestone. In Abalos, Tempranillo shines and these small plots produce some fresh, concentrated, mineral rich and structured fruit. The remaining hectares are all in Rioja Baja at Monte Yerga and El Agudo with an altitude of 400-500 meters on poor sandy soils. Here they have very old vine Garnacha and Graciano. In this part of Rioja Baja you have the northern limit of the Mediterranean influence and therefore a great terroir to showcase Garnacha while being north enough and high enough to get a lot of freshness in this sometimes heavy and rich variety. This is also the location for their very old vines of Graciano where the vine age brings concentration and the altitude freshness and lift.
The Garnacha focused wine is called Bozeto de Exopto which translated from Latin means "sketch" or "draft". As the name implies, it is their "beginning" wine. The blend is largely Garnacha (Yerga-Agudo) with Tempranillo (Abalos) and some Graciano (Yerga) all of which are naturally fermented and then aged for 6 months in concrete and 5,000L oak vats for 6 months before being bottled.
The Graciano focused wine is simply called Exopto – the culmination of their efforts. The blend is largely Graciano (Yerga) with some Garnacha (Yerga-Agudo) and Tempranillo (Abalos). The grapes are destemmed by hand and fermented naturally in large oak vats and concrete. The wine then ages in French barrique 1/2 of which are new.
The hallmark of these wines are their elegance, freshness and gentle concentration of fruit. The use of the blending concept showcasing one variety for each wine truly brings both of Rioja's worlds together and for sure adds up to more than the simple sum of the parts."