2023 Bodegas Roda Sela

rotation
0.75 l · 13.5%
27.75

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How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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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.

Character

Drinking window
2025 – 2031 Vintage 2023 · ready from 2025 · until 2031
Oak aging
Yes

The wine

Type of Wine
Grapes
Vintage
2023
Tasting Profiles
DroogMiddelvolAardsDonker fruitRood fruitHoutgerijpt

Origin

Country
Region
Rioja
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
13.5%
Closure
Cork

Wine features

Moments
WinteravondBarbecueIndruk maken & cadeau

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.

Roda

Deze Sela 2023 toont een fris, medium-bodied profiel met sappige kersen- en rode pruimtonen, een vleugje frambozenjam en delicate kruidigheid, keurig geïntegreerd hout en elegante, fijne tannines die het naar een smakelijke, toegankelijke Rioja tillen. Door die frisse zuurgraad en zachte tannines snijdt de wijn mooi door vet en zout heen, waardoor hij uitmunt bij geroosterd gevogelte met rozemarijn, langzaam gegaard varkensvlees of klassieke charcuterie en bij milde tot licht pikante kazen, en hij past uitstekend bij tomaatrijke pasta en pizza; extra goed werken langzaam geroosterde kip, varkenshaas met een lichtzoete glaze of een eenvoudige margherita en gegrilde chorizo.

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