Bodegas Exopto Rioja Exopto Blanco Field Blend 2024

This exceptional, rocky white Rioja goes from strength to strength. The new name reflects the wine’s origin: a blend of white grapes co-planted within the poorer soils of the Tempranillo vineyards, harvested and fermented as one. Today, the blend comprises 85% Viura with 10% Malvasía Riojana and 5% Garnacha Blanca. The grapes are drawn mainly from the cool, high-country of Ábalos, including the old-vine vineyards of San Cristóbal (650 metres) and Perquita, planted in 1965. Since 2022, the wine has benefited from a portion of 75-year-old Viura from Baños de Ebro.

In a region starting to elevate its white wines, Tom Puyaubert’s new wave Rioja Blancos are a revelation. In the cellar, the grapes ferment wild in concrete, and the wine is raised in a mixture of concrete eggs, old barrels and 4,000-litre foudre as Puyaubert seeks to harness the mineral salinity and tension given by the rocky limestone soils and old vines in his highland vineyards.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Textural, Mineral-driven
Grape Varietal: Viura / Malvasía Riojana / Garnacha Blanca
Tastes Like: Comparable to a premium Chardonnay, but fresher, more mineral and less influenced by oak
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Rioja DOCa
Region: Rioja, Spain
Terroir: High-altitude limestone vineyards around Ábalos, including old vines up to 75 years of age
Aging: Wild fermentation in concrete, matured in concrete eggs, old barrels and large foudre
Serving Temperature: 10–12℃ – Serve lightly chilled

Bodegas Exopto is the project of French winemaker Tom Puyaubert, who has become one of Rioja's most exciting modern producers. Working with old vineyards around Ábalos in Rioja Alta, he focuses on low-intervention winemaking and expressing the individuality of each site rather than following a heavily oaked, traditional Rioja style.

Exopto Blanco is a true field blend, with Viura, Malvasía Riojana and Garnacha Blanca co-planted, harvested and fermented together as was historically common in Rioja. Fermentation with wild yeasts and ageing in concrete, old oak and large foudre create a wine defined by purity, texture and the mineral freshness of Rioja's high-altitude limestone vineyards.

Seafood: Perfect with grilled fish, scallops or lobster
Poultry: Excellent with roast chicken, turkey or creamy chicken dishes
Vegetarian: Pairs beautifully with mushroom risotto, roasted cauliflower or grilled asparagus
Spanish Cuisine: Ideal with seafood paella, croquetas or refined tapas

Manchego (Semi-Cured): Nutty and buttery, complements the wine's texture
Mahón: Slightly salty and firm, enhances the wine's mineral character
Comté: Smooth and nutty, pairs beautifully with the wine's depth
Goat Cheese: Tangy and creamy, balances freshness and structure

Pimientos Rellenos de Bacalao (Cod Stuffed Piquillo Peppers)

Ingredients:

• 12 piquillo peppers
• 300g fresh cod, cooked and flaked
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 150ml milk
• 1 tbsp plain flour
• 2 tbsp grated Manchego cheese
• Salt and cracked black pepper
• Fresh parsley, chopped

Instructions:

1. Heat the olive oil in a pan and gently sauté the onion and garlic until softened.
2. Stir in the flour and cook for 1 minute before gradually adding the milk to form a smooth sauce.
3. Fold through the flaked cod and grated Manchego, seasoning with salt and pepper.
4. Fill each piquillo pepper with the cod mixture and arrange in a baking dish.
5. Bake at 180°C for 15–20 minutes until heated through.
6. Finish with fresh parsley and serve warm.

The sweet piquillo peppers and delicate cod beautifully complement this old-vine Rioja Blanco's layered texture and vibrant acidity, while its mineral freshness echoes the wine's limestone origins for an elegant regional pairing.