The eponymous red 2016 Exopto had the advantage of a cooler year, and this is a blend of 60% Graciano, 30% Tempranillo and 10% Garnacha—quite an unusual mix in Rioja—that fermented in 225-liter barrels in a method called integral vinification. He has lowered the percentage of new oak to 30%, and 75% of the wine matured in 500-liter barrels to have less impact of the oak in the wine. I was quite surprised when Tom Puyabert mentioned 2011 as the year he thinks has more similarity with 2016, because he told me that in ábalos 2011 was not so warm. Even if the year could have been cooler, this 2016 feels riper than the 2017s, a constant here, and in this case, it's because of the Graciano from Rioja Baja. There are more Mediterranean notes of aromatic herbs, and the wine is quite rich and is medium to full-bodied but with freshness, life and length. There is also less oak than in the earlier vintages. 2,700 bottles were filled in April 2018.
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