Palacios Remondo La Vendimia 2008 Front Label
Palacios Remondo La Vendimia 2008 Front Label

Palacios Remondo La Vendimia 2008

    750ML / 14% ABV
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    750ML / 14% ABV

    Winemaker Notes

    La Vendimia, which signifies "the harvest," represents the quality potential of Spanish jovens, or wines that have been aged for less than six months in oak barrels. Made by the famed Spanish winemaker, Alvaro Palacios, whose father founded the Palacios Remondo winery, La Vendimia is a blend of Spain's two original star varieties, Tempranillo and Garnacha. Lively and bright in color with a ruby-amaranthine hue, Alvaro describes this wine as having redolent aromas of red roses, carnations and orchids; with currants, cherries, fresh nectarines, plums and hints of soft cream and wild fennel expressed on the palate. Meant to drink now through the next four years, this consumer-friendly wine can be served slightly chilled and is the perfect accompaniment to any dish.

    50% Garnacha Pais and 50% Tempranillo

    Critical Acclaim

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    Palacios Remondo

    Palacios Remondo

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    Palacios Remondo, Spain
    Palacios Remondo La Montesa Vineyard Winery Image

    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.

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    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.

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    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.

    CGM6442_2008 Item# 103818

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