What makes this wine unique?

Stirring of the lees (batonnage) is a technique used to enrich the wine during aging in stainless steel tanks. The river stones in the vineyards create a better equilibrium of ripeness during Rueda’s cool nights. Fermented utilizing the grapes own indigenous yeasts. Nighttime harvesting maintains freshness and minimizes oxidation. The vines are over 30 years old and produce low yields, from 5-10 clusters per vine.

Rating history:

Grape:

100% Verdejo

Pairing Suggestions:

The grassy, fresh, citrus aroma and flavor profile is quite similar to Sauvignon Blanc from the Loire, except that with Oro de Castilla there’s also a firm minerality that recalls the best examples of Sancerre. A great pair would be sockeye salmon, Mahi Mahi or flounder simply pan fried in a beurre blanc, or plank roasted. Salads with grilled chicken, asparagus or toasted almonds would also pair well, as well as soft, ripe cheeses.

Vinification and ageing:

Harvest takes place during the cool night hours to maximize the aromatic expression of the Verdejo grape. The de-stemming process takes place in the vineyard. At the winery, the unfermented juice is kept at a cold temperature to avoid oxidation and a slow fermentation is employed utilizing the natural yeasts in the grapes. After fermentation, there is no malolactic fermentation in order to retain the wine’s fresh acidity. The wine is aged in stainless steel tank for 3 months, with daily stirring of the lees (batonnage) to enhance the texture and mouthfeel of the wine. After aging, the wine is filtered and bottled.

Production:

10,000 cases are made; 6,000 for the U.S.

Location, Soil, Climate:

The vineyards are located in the town of Rueda within the Rueda DO (Zone 2) in northwestern Spain, southwest of Ribera del Duero. At 719 meters (2,359 ft.) elevation, the bodega’s vineyards have a unique soil profile distinct from other vineyards in the region. A deep layer of river stones and sand provides good drainage and a healthy, dry environment for the grapes to ripen. The subsoil is composed of limestone and clay, which retains moisture for the vines, especially during the dry, active growing season. The soils are excellent at retaining heat, which keeps the vines warm and continues the ripening process through the cool nights. The soil is poor in organic matter and encourages low vigor and low yields, both of which result in grapes with superior aroma and flavor intensity. For climate, the area’s average temperature from April-October is 61.4ºF. Here, the Continental climate is characterized by cold nights, hot days and dry conditions due to moderately low rainfall (16.4 inches) per year. These conditions give the grapes a longer ripening period. The higher altitude ensures cooler nights, a key to retaining acidity in the grapes. The resulting wines are fresh and crisp, with greater complexity and aromatic intensity. In Rueda, temperatures are slightly warmer and there is lower rainfall than Ribera del Duero. The harvest in Rueda usually takes place in early September.

Tasting notes:

Oro de Castilla is light, bright gold colored. High-pitched aromas of lime pith, grapefruit, ginger and fresh herbs. Lively and precise on the palate, offering tangy citrus flavors and a strong overlay of dusty minerals. Finishes with excellent clarity and spicy cut, echoing the lime note.
Notes by Josh Raynolds, Stephen Tanzer's International Wine Cellar, Sept./Oct. 2010.

Alcohol Content:

12.5%

UPC Code:

810411010921