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10% off wines from Rueda with promo code RUEDA

10% off Rueda wines with code RUEDA

*Order must be placed by 12/31/2017. The 10% discount is given for a single order of Rueda wines excluding shipping and tax. Some exclusions may apply. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order.

Due to state regulations, we cannot ship wine to California

Hermanos del Villar Oro de Castilla Verdejo 2010

Verdejo from Rueda, Spain
  • RP88
12.5% ABV
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12.5% ABV

Winemaker Notes

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.

Made in a classic style which showcases the bright, fresh and mineral flavors of the Verdejo grape, this wine has been called "a textbook Verdejo" by renowned wine critic Josh Raynolds of Stephen Tanzer's International Wine Cellar.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
An even better value is the 2010 Oro de Castilla, a 100% Verdejo that was fermented and aged in stainless steel. Nutmeg, almonds, mineral, and peach aromas lead to a dry, lengthy, satisfying white with vibrant acidity and impeccable balance.
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Hermanos del Villar

Hermanos del Villar

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Hermanos del Villar , , Spain
Hermanos del Villar
The Villar Brothers, founded Bodegas Hermanos Villar in 1995, owning 247 Acres of vineyards in the town of Rueda. The widely planted grape varieties are: white – Verdejo, Sauvignon Blanc, Viura and red –Tempranillo. Over 30 year old vines. The vineyards where the grapes come from are the main reason for this wine’s sterling quality. The bright flavors and minerality are due to the high-elevation vineyards that overlook the town of Rueda and to the bed of river stones that cover the limestone subsoil. The vines are among the oldest in the region, with deep root systems that penetrate the limestone and mineral subsoils.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

AWAHERAA10C_2010 Item# 117450

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