Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2009

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Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2009 Front Bottle Shot
Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2009 Front Bottle Shot Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2009 Front Label Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2009 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2009

Size
750ML

ABV
13%

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Somm Note

Winemaker Notes

Luis's D.O. Ribeiro is an ancient vineyard area located 45 miles inland from the Atlantic Ocean, just north of Portugal, in Galicia. 'Escolma’'means "selection" in Gallego. Escolma is made from Luis's oldest vines and is only produced in certain vintages. Ribeiro's climate is Atlantic with continental influences, with less rainfall than the coast, and fairly dry, warm, and sunny summers. Grapes tend to ripen well every year while maintaining excellent acidity.

Professional Ratings

  • 95
    Since 1988, viticulturist Luis “Anxo” Rodríguez has been farming native varieties in the hills of Arnoia, in Ribeiro. For decades, high-yielding vines dominated this area, while the local varieties were slowly disappearing. Rodríguez’s work has focused on recovering those local varieties for his wines. He blends Escolma from a selection of parcels planted to treixadura, torrontés, albariño and lado. His most ambitious white, it’s creamy and inviting, yet layered with flavors that are difficult to describe. It’s hard to keep up with the flavors as they change every minute in the glass—first nutty, then floral, fruity and finally profoundly earthy. A wine that could hold your attention for hours.

Other Vintages

2015
  • 95 Robert
    Parker
2014
  • 94 Robert
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2012
  • 94 Robert
    Parker
Luis A. Rodriguez Vazquez

Luis A. Rodriguez Vazquez

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Luis A. Rodriguez Vazquez, Spain
Luis A. Rodriguez Vazquez Winery Image
Luis Rodriguez has been quietly crafting remarkable Ribeiro wines since 1988. From the beginning, Luis’s aim has been to showcase the enormous potential for the once nearly extinct native grapes to produce distinctive and age-worthy wines.

The Ribeiro wine region was once world-renowned. During the 16th and 17th centuries the wines were heavily traded on the Atlantic, most notably England was a big customer. The traditional wine of the area was called Vino Tostado, made from grapes hung to dry in the sun, not so dissimilar to Italy’s Amarone. Successive disasters profoundly affected the region’s wines, including war with England, oidium, mildew, phyloxera, and then civil war. Ribeiro descended into an area responsible for primarily bulk wine production. As of late, with the help of colleteiros like Luis, there has been a movement towards producing wines that are more reflective of the unique Ribeiro terruño.

As a passionate son of Ribeiro, Luis Rodriguez is one of the most knowledgeable winegrowers that we have come in touch with in Galicia. He studied enology and philosophy in Madrid, took the time to visit many of Europe’s great wine regions, and even served as the president of the Ribeiro D.O. for many years. Over time, Luis has accumulated just over 5 hectares scattered over nearly 100 micro-plots primarily located in the town of Arnoia, a village with some of the steepest south-facing vineyards in Ribeiro. Here the soils are decomposed granite with sandy topsoil. Luis’s vines range from 10 to 50 years old, with many of them being planted by Luis himself. Having grown up in the village of Arnoia and by focusing his work there, Luis knows where the good vineyards are located. He has been steadily converting these plots from the bulk wine grapes Palomino and Garnacha Tintorera (Alicante Bouchet) to the native Treixadura, Lado, and Ferrol, to just name a few. His philosophy in the vineyard is to maintain balance. His approach to farming can be described as lutte raisonée, with no herbicides used ever, and treatments applied only if absolutely necessary, and never for a month before the harvest to help preserve the native yeasts existent on the grapes that help start fermentation.

The tiny adega that Luis works in was built by his grandfather and is called Viña de Martín, named after the first vineyard that he took over from his uncle Martín. Luís works with a mixture of temperature-controlled equipment and a variety of sizes of oak barrels, with a small amount of new barrels reserved for the top Escolma wines that are only made in certain vintages. All fermentations are carried out with native yeasts. He uses judicious amounts of sulfur during the winemaking process to act purely as an antiseptic and to avoid oxidation. The white wines are aged on the lees. For the reds, Luis has single-handedly revived vinho tinto production in the Ribeiro. His work with the Caiño Longo, Caiño Redondo, Ferrol, and Brancellao grapes is unprecedented in contemporary Ribeiro and admired by many vignerons across the Iberian Peninsula.

With all of Luis’s work, the most striking thing about him is how humble he is, his face blushing at the mere mention of praise. If you are in Galicia, it is worth paying him a visit. He makes fantastic homemade embutidos and chorizos, and distills his own spirits as a hobby. He also keeps good stock of back vintages of his wines, which just show how remarkable these wines are as they age. It is time for the world to notice that fine Ribeiro wine prevails.

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White grapes are used in two famous types of Spanish wine, Sherry and Cava, but we will limit this discussion to still whites. Let’s begin with perhaps the best known and most highly regarded internationally, Albariño . Produced in the region of Rías Baixas, just above Portugal in northwestern Spain, Albariño typically sees no or little oak and is medium to medium-plus in body. Aroma and flavor notes often include citrus and peach, often with subtle floral notes and a suggestion of sea spray, giving the wine a zesty feel. Often bottled as a single varietal, Albariño is sometimes blended with other indigenous grapes like Loureira and Treixadura. Try one of these Spanish whites from Forjas del Salnes.

Let’s look at a few other Spanish white wines. Godello also hails from northwestern Spain and presents a profile of grapefruit, minerality and a slight smoky quality. Enjoy a bottle from Bodegas Avancia. The region of Rueda, northwest of Madrid, is home to Verdejo , which makes refreshing, un-oaked white wines whose herbal vibrancy recalls Sauvignon Blanc . Protos makes a tasty version. Up north in the Basque region, we find the wine called Txakoli (sometimes called Txakolina). Pronounced “sha-ko-LEE,” it’s made from a local grape called Hondurrabi Zuri and is light, fresh, citrusy, dry … and with razor sharp acidity that makes it a fantastic partner with local seafood and tapas. Ameztoi Gertariako is a good Spanish white wine producer to check out.

The Penedѐs region, best known for the oceans of delicious Cava it sends to the world, also produces still Spanish whites, sometimes from international varieties like Chardonnay , and often from the same grapes used for Cava. These include Parellada, Xarel-lo and Macabeo. Avaline produces a fine example of Penedes white. Finally, we visit the Rioja region. While it is historically and internationally famous for its reds, Rioja also produces fine Spanish white wines. These are usually based on Viura (the local name for Macabeo) and make good everyday sippers, although some aged versions can be stunningly complex. A good place to start is the white Rioja from Bodegas Muga.

As you can see, Spanish white wines offer a vast opportunity for exploration!

FRMLRESCOLOMA_2009 Item# 154568

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