ABOUT: Remelluri’s vineyards are located inRioja Alavesa and handled by Telmo and Amaia Rodríguez. In 2009 they took over the reigns from their father, who had established the winery in 1967. The Remelluri vineyard has been producing wine since the 14th century and is littered with ancient history. There’s a necropolis from the 10th century in one corner and a chapel from the 11th century in another. There’s also a stone wine press carved into a granite boulder in the middle of the vineyard. I once found an old hubcap buried beneath a shed in my backyard in West Seattle. The vineyard has been farmed organically since its inception (certified 2014) and is busted into 80 plots, all vinifed separately of course, and grown at high elevation and face south. It is said that wines on the hillside have more in common with Barolo than the Rioja down on the plains, meaning acidity and freshness aren’t hard to find. We agree. TASTE: We present to you two nail-on-the-head reviews of the Remelluri San Vicente 2011
Robert Parker's Wine AdvocateSince 2010, the grapes from external suppliers have gone into two separate and different bottlings. One of them this 2011 Lindes de Remelluri Viñedos de San Vicente, which in the future might extend the name to include the full name of the village, San Vicente de la Sonsierra where the grapes are sourced. As are all wines from here, this is a blend of grape varieties, including Tempranillo, Garnacha, Graciano, Viura and Malvasía fermented in stainless steel with indigenous yeasts and matured in French oak barrels for ten months. It's interesting to see the different character of the vineyards of San Vicente and Labastida, a character quite evident in the two vintages so far (there was one Lindes in 2009, but it contained the grapes from both villages), with San Vicente producing more approachable wines and Labastida more austere and elegant juice since the ripening is slower and the grapes are always harvested at least one week later. There are ripe aromas of hay and straw, black cherries and spices. The palate is medium-bodied with rusticity and moderate acidity, approachable and improving with time in the glass, which points at a positive evolution in bottle. In this vintage I find that both Lindes evolve toward something quite similar in the glass, and the San Vicente behaves really well. 50,000 bottles.
Wine EnthusiastThis is a ripe, earthy, modern-leaning Rioja with aromas of blackberry, raisin and rubber. Soft and fleshy on the palate, what this easygoing number lacks in structure is made up for in charm. Ultraripe flavors of plum and berry come with a chocolaty accent, while the finish is smooth and tastes earthy and spicy. PAIR: Manchego grilled cheese with a side of chili cheese Fritos, Chile relleno, vegetable stew, roasted mushrooms with rosemary and thyme, and a Cabrales cheese souffles with apple.
