2023 Bodegas Roda Sela

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27.75
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Sela is the newest addition to Bodegas Roda. Made from carefully selected plots with ages ranging from 15 to 30 years old. The name Sela is derived from a Scandinavian river. This is where owner Mario Rotllan goes to recharge. Apparently, this is a beautiful piece of nature where he soaks up energy and inspiration while fishing. 2008 was the first vintage. The Roda Sela spends 12 months in second-year French oak.

The Roda Sela is a beautiful ruby color with a youthful hue. Soft fruity aromas of red fruits, delicate spiciness coupled with very discreet use of oak. Soft, juicy start with a ripe tannin structure. The Roda style is very recognizable here, and the Sela can rightly be called the little brother of the Reservas.

Block Bundle Options No
Type of Wine Red
Country Spain
Region Rioja
Appellation Rioja
Winery Roda
Grape Graciano, Tempranillo
Biological certified No
Natural wine No
Vegan No
Vintage 2023
Drinking as of 2025
Drinking till 2031
Alcohol % 13.5
Alcohol free/low No
Content Standard (0.75 ltr)
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Promotion Tier Price
Parker rating 93
James Suckling rating 91
Tasting Profiles Fris, Fruitig, Houtgerijpt, Kruidig, Rood fruit, Soepel
Drink moments Borrelen, Met vrienden, Voor alledag
Sommy Pairing Beschrijving De 2023 Roda Sela is medium-bodied en fris met levendige zuren en elegante, rijpe tannines, waarin aroma's van kers, rode pruim en een vleugje frambozenjam samengaan met subtiele kruidigheid en netjes geïntegreerd eikenhout. Daardoor sluit hij mooi aan bij gevogelte, varkensvlees, charcuterie en pasta of pizza: de frisse fruitigheid snijdt door vet en saus heen, de zachte tannines vullen licht geroosterd vlees aan en de kruidigheid speelt goed met tomaat en gerijpte ham; denk aan gegrilde of herb-roasted kip, goudbruin gebakken varkenskoteletten met een panjus, een plank met diverse charcuterie en olijven, of een tomaat- of champignonpizza en pasta met ragù of lichte roomsaus.

Parker

93

James Suckling

91

Roda is one of Rioja's top projects and the catalyst for the major innovation movement in this well-known wine region with flying colors. The Rotllan-Daurella family from Barcelona started this project with great ambition in the most prestigious appellation in Spain. After 5 years of thorough research, they settled in Haro, the capital of Rioja Alta. In the Barrio de la Estación we also find all the great classics (Viña Tondonia, La Rioja Alta, CVNE, Bodegas Bilbaínas) with a long tradition. Just here they decided to settle, with a view of the Sierra Cantabria and right next to the Ebro which flows slowly under the bodega. The domain was founded in 1987, but the first wine was only made in 1992. Perfection is striven for in every step. Top enologists Agustin Santolaya, Carlos Diez, Isidro Palacios and Esperanza Tomás form from the beginning the 'dream team' responsible for all steps in the production process. The ambition is to make the best wine possible from Tempranillo. Flagship is the Roda I, Roda's top wine that can be made depending on the vintage and in less or greater quantity. This wine always consists of 100% Tempranillo. The aim is to get to the essence of the Tempranillo with the Roda I and especially to work towards a wine with a lot of storage potential. In addition, the Roda, top quality and drinkable year after year with a nice storage potential, is almost always an assembly of Tempranillo with Garnacha and Graciano. These 2 wines are only made with grapes from vines older than 30 years. Finally, there is the Benjamin Sela, made from vines between 15 and 30 years old. Cirsión is an outsider: a wine from another planet, made from a selection of bunches of grapes where polymerization has already started in the grape itself.

De 2023 Roda Sela is medium-bodied en fris met levendige zuren en elegante, rijpe tannines, waarin aroma's van kers, rode pruim en een vleugje frambozenjam samengaan met subtiele kruidigheid en netjes geïntegreerd eikenhout. Daardoor sluit hij mooi aan bij gevogelte, varkensvlees, charcuterie en pasta of pizza: de frisse fruitigheid snijdt door vet en saus heen, de zachte tannines vullen licht geroosterd vlees aan en de kruidigheid speelt goed met tomaat en gerijpte ham; denk aan gegrilde of herb-roasted kip, goudbruin gebakken varkenskoteletten met een panjus, een plank met diverse charcuterie en olijven, of een tomaat- of champignonpizza en pasta met ragù of lichte roomsaus.

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