Palacios Remondo La Montesa 2015
Named after a hillside vineyard located on the northeastern slope of the Yerga mountain in eastern Rioja, La Montesa is a blend of the indigenous grape varieties that grow on the Palacios Remondo estate. Described by winemaker Alvaro Palacios as ‘flowing wide in the mouth and possessing the wild strength of the mountain from which the wine hails,’ the 2015 La Montesa is incredibly well-balanced with velvety red-fruit notes and hints of sweet spice, orange peel and dulcet yellow peaches found both in the nose and on the palate.
An exceptional, Mediterranean Garnacha-based wine, every vintage La Montesa is perfect when enjoyed by-the-glass on its own, or when paired with any kind of cuisine.
Critical AcclaimAll Vintages
Silky and polished, this red is graceful and lively, with cherry, raspberry and orange peel flavors mingling with clove, toast and mineral notes. Lively and energetic, showing purity and balance. Drink now through 2027.
Always a sure value, the 2015 La Montesa, has been increasing the amount of Garnacha in its blend, and here it reached 92% with the remaining 8% being Tempranillo. La Montesa is the name of a large estate where different lieux-dits, or "parajes" in Spanish, contribute to the blend of Valtomelloso, Valfrio and Valviejo. The grapes were hand-picked throughout October, then destemmed, crushed and fermented with indigenous yeasts in stainless steel vats, with remontage, where it also underwent malolactic fermentation. The wine matured in barrel for 12 months before being bottled. There is a big jump from La Vendimia to La Montesa in finesse, freshness and subtleness. The tannins are ultrafine, and the flavors are intense and deep, with some spicy undertones and a very tasty finish. Amazingly good. A whopping 650,000 bottles and some other formats produced. The quality is amazing for the volume, and it's also a good value.
Spot-on: La Montesa is now in its right place. Ripe, polished Garnacha, with notes of herbs and spice, and a slight seasoning of Tempranillo. Long, confident, finely integrated oak, full-flavoured finish.
Drinking Window 2018 - 2022
Bodegas Palacios Remondo is based in Alfaro in the Rioja Baja. This old family firm has been revitalized by the arrival of Alvaro Palacios who has already made his name, starting from scratch, with his extraordinary Priorato wines. He is now intent on bringing the family Rioja company into the front line. The wines are made from their own vineyards, a rarity in the Rioja region.
Palacios is deeply committed to organic viticulture and natural winemaking practices, such as use of organic fertilizers in the stone-covered, clay soils. All wines are unfiltered and clarified only with egg whites, no exogenous yeasts or commercial compounds are added to the wines and sulfites are kept to minimum levels. Total respect for his vineyard and its surrounding environment results in wines – La Montesa, Propiedad, Plácet Valtomelloso and La Vendimia – that express the true nature of the estate’s soils.
Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.
Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.
Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.
White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.