Viñedos del Contino & Guillaume Thienpont Chorus Rioja 2024
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97+ Points
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97 Points
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97 Points
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96 Points
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96 Points
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97+ Points
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97 Points
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97 Points
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96 Points
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96 Points
Viñedos del Contino & Guillaume Thienpont Chorus Rioja 2024
Tasting Notes
Contino Chorus Rioja is a historic collaboration between Contino in Rioja and Pomerol’s Vieux Château Certan.
The seed of Chorus was planted back in 2022 when Contino’s owner and CEO of CVNE, Victor Urrutia (pictured below) was considering what to do to celebrate Contino’s 50th anniversary and eventually his Eaurika moment came.
Victor’s ground breaking idea was to facilitate the coming together of two formidable winemaking dynasties, bringing the knowledge and experience from a separate and hugely admired wine region. He wanted to create a wine that embodied the Contino philosophy as Rioja’s first Château concept winery, producing a wine from only from the vines surrounding property, combined with the elegant winemaking style of one of Bordeaux’s most lauded winemaking families. And when it came to the Bordeaux side of things, there was only one person he wanted – Guillaume Thienpont, the fourth generation winemaker of Pomerol’s Vieux Château Certan, a man who has forged his reputation on precision viticulture and minimal intervention winemaking. Contino Chorus was now a reality.
Contino Chorus comes from three parcels within the San Rafael estate in Laserna (Rioja Alavesa), each with different soils and slight variations in exposure.
Viña del Olivo, alluvial and clay-limestone soils with good depth and structure, and the presence of rounded stones that enhance drainage and root aeration.
San Gregorio Encina, clay-loam soils with active limestone, moderate vigour and good water retention.
Don Vicente, compact clay-limestone soils with areas containing a higher proportion of red clay, favouring slow ripening and concentration.
Hand-harvested from the best clusters selected in each parcel. The grapes are picked into small crates and taken to the winery for a second optical berry selection. Fermentation takes place in wooden vats, with daily tastings to precisely adjust the duration and intensity of pump-overs. Malolactic fermentation is carried out in French oak barrels, 75% new and 25% used, from three cooperages. Blending and refinement are carried out in wooden vats.
Critic Scores