Verdejo is a variety of white wine grapes that are grown in the Rueda region of Spain. The variety from North Africa was introduced in Rueda around the 11th Century, and was thought to have been brought to the region by the Mozarabs. Verdejo is used to create strong wines that are similar to Sherry, and can also be mixed with other varieties. During the 1970s, Verdejo was used by the company Marques de Riscal, which created light and fresh styles of the wine. Verdejo is blended with Rueda wines, which contain 50 percent of the grape variety and 50 percent of another type, typically Sauvignon blanc or Macabeo. The grape variety is usually harvested in the evening and they are placed in the cellar during a time when the temperature is cooler, which gives the wines less oxidation. Wines created from the variety are aromatic, creamy, and have nutty tones and honey flavors. Verdejo lived undiscovered for hundreds of years and is now being used again and rediscovered in the last 15 years. The type grows well in high altitude regions and is now Spain’s main white grape type. The Verdejo grape variety is said to be one of Spain’s best white wine grape types.
Caballito de Mar Rueda Verdejo is made from 100 percent Verdejo.
Light and delicate wine. Greenish yellow color with steely reflections. It is very fruity and soft, well structured and complex.
Pairs with white meat, salads and tuna.
Green & Social Rueda Organic Verdejo is made from 100 percent Verdejo.
The launch of green & social is a step forward in pursuit of the sustainability by Cuatro Rayas and the starting point of new environmental initiatives in support of the social economy that the Cooperative launched. Lightweight recycled glass to reduce emissions. Aluminum capsule free of plastics and 100% recyclable. Sugar cane cap with zero carbon footprint.
Green and social Rueda offers a straw yellow color with bright green hues and exhibits fresh, citrus fruit and balsamic aromas that are typical of the Verdejo variety. Its simplicity and purity find a dynamic and seductive path between fresh flavors, finesse, and minerality. It is a fresh and crisp wine.
Ossian Capitel Verdejo is made from 100% Verdejo.
Ossian Capital represents a particular expression of very old Verdejo vines, taking its potential far finesse, elegance and longevity. It is made in selected years with a selection of extraordinary grapes.
Color: Old golden yellow color with greenish reflections.
Aromas: Surprisingly nuanced and profound.
Flavors: Fresh, full and very light.
"Light, brilliant straw-gold. Powerful, mineral-accented citrus and orchard fruit aromas are complemented by building floral, iodine and fennel notes. Juicy and concentrated on the palate, offering sharply focused Meyer lemon, pear nectar, chamomile and honeysuckle flavors supported by a spine of smoky minerality. Smoothly blends depth and delicacy and finishes impressively long and minerally, with resonating pear and floral notes. Raised in French oak barrels, half of them new. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2021), 95 pts
Ossian Quintaluna Verdejo is made from 100% Verdejo
Quintaluna is a young wine that is made exclusively from Verdejo in the province of Segovia. 60% is very old grape: pre-phylloxera (ungrafted). 40% is made of very young grapes on trellises, grown certified organic, with low yields. The key to success for the Verdejo grape is held in the soil. Ideal soil has a high content of sand and pebbles of different sizes. Some have higher proportions of clay and others have significant proportions of clay and limestone. As the pebbles and sand allow for good drainage, the clay holds enough moisture to allow the vines to thrive.
The color is a straw yellow with greenish reflections. On the nose, you will find aromas of white flowers, stone fruit (peach), and citrus (lemon, mandarin). It also displays tropical fruit aromas. The palate is complex. Natural acidity is evident in the freshness and length on the palate. Almond and ripe fruit flavors are found in the mid-palate with fresh grass and citrus on the finish.
It pairs wells with all kinds of appetizers, entrees and salads.
"Light, bright straw. Fresh pear, orange pith and a suggestion of pungent flowers on the powerfully scented nose, along with a building mineral nuance. Juicy and incisive in the mouth, offering Meyer lemon, pear and quince flavors accented by a spicy ginger flourish. Silky and focused on the finish, which shows powerful floral lift, minerally cut and impressive persistence. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2021), 92 pts
Ossian Verdejo is made from 100 percent Verdejo.
An old vines Verdejo barrel fermented with a different to what we are used to in the white variety of this expression. It has a remarkable complexity resulting in smoothness and depth of a high-end white. Very suitable for cellaring.
Color: Old golden yellow color with greenish reflections.
Aromas: Complex, toasty aromas, nuts, dried fruit.
Flavors: Large, creamy, spicy, balanced and voluminous.
Manual harvest in 15 kg boxes. Inspection rigorous selection table. Certified organic farming. Full clusters, stemmed and pressed very soft, only the first run only is used. Fermentation with indigenous yeast. After fermentation the wine is aged on the lees in French oak barrels (20% new, 40% one-year-old barrel and 40% two-year-old barrels during 9 months with batonnage (stirring up the lees). Then, the wine is bottled and released only after 12 month of bottle aging.
"Pale yellow-gold. Fresh peach, orange pith, pear and a suggestion of fennel on the powerfully scented nose, along with a hint of jasmine. Juicy and energetic in the mouth, offering vibrant Meyer lemon, pear nectar and honeysuckle flavors that are accented by a dusty mineral nuance. Silky and sharply focused on the finish, which shows strong, nervy lift, firm mineral cut and impressive persistence. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2021), 94 pts
Tasting Note: This very aromatic Syrah has hints of black pepper, dark berries and herbs and a bloody, earthy character on the nose. The palate is full-bodied with velvety but structured tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.
Andrea Mullineux told me that their debut 2012 Mullineux Iron Syrah has been the hardest cru to fine-tune over the years. Indeed, it has been trialed since 2005 but never bottled...until now. "We have been working hard to perfect the acidity here and it's been important to get life into the soil, getting the vineyard healthy, so that it can be picked with good acidity. Because it is dry farmed, in a space of three days, it can god from 22 to 26 Brix – so picking decision is critical," she said. It has a subtle marine influence coming through on the nose with macerated black cherries, boysenberry jam and touches of iodine. The palate is medium-bodied with fine, quite grainy tannins, very nicely poised with touches of fig and marmalade towards the slightly saline finish. This is a strong debut to form the trio of Syrah single "terroir" offerings.
"The 2013 Iron Syrah has a roundness and softness on the nose that almost belies its complexity - red berry fruit, red peppercorns, rooibos and undergrowth scents that are very well defined. The palate is medium-bodied with ripe tannin, wonderfully savory and quite gamey, and beautifully balanced with impressive volume and sustain on the finish that you would have difficult distinguishing from a top Côte-Rôtie. This is an excellent Syrah, my only reservation being that there is a touch of heat on the finish. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 93 pts
"Similar to the Schist Syrah in its weight and meatiness, the Iron Syrah offers a more elegant, immediate appeal. Dark red plum, smoked meat, and savory herbs are seamlessly integrated on a lush, juicy and firmly structured palate, finishing very very long."
- iwinereview.com (January 2016), 95 pts
Force Majeure Cabernet Sauvignon Red Mountain is made from 100 percent Cabernet Sauvignon.
The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.
Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.
The 2018 Cabernet Sauvignon Red Mountain Estate is much more dense, tannic, backward wine compared to the Walla Walla Estate release. Its deep purple/plum color is followed by a masculine bouquet of crushed rocks, tobacco, iodine, and lead pencil. This carries to a full-bodied Red Mountain Cabernet with gorgeous overall balance, ripe yet building tannins, an undeniable sense of minerality, and a blockbuster finish. Possessing a liquid rock-like minerality (it seems to have been filtered through a bed of rocks), it's mostly educational at this young age and deserves 4-5 years of bottle age. It should keep for 2-3 decades in cold cellars.
-Jeb Dunnuck 97 Points