Winemaker Notes
Critical Acclaim
All Vintages
The Remelluri estate's origins date back to the fourteenth century when monks from the Toloño monastery founded a sanctuary and farm at the site. The modern winery was established in 1967 when Jaime Rodríguez Salis purchased the vineyards at the heart of the former estate. Since then Remelluri has been devoted to recovering the old lands of this historic estate and restoring the original vineyards. The vineyards here are at the highest elevation in the region, south-facing, and protected from the prevailing winds and frost. It is the unique micro-climate of this area that gives the wines of Remelluri their personality. Poor, stony soil with layers of clay help to retain freshness, while the Atlantic influence provides abundant rainfall and lower temperatures than in the rest of the region. Organic farming principles have always been utilized here to ensure that the wine remains true to its unique terruño. Remelluri also uses an integrated system of agriculture with great respect for the environment. After years of perfecting his craft and gaining international recognition for his winemaking abilities, Telmo Rodríguez has returned to his family winery. Telmo seeks to remain true to his family estate's vaunted history while guiding it into a bright tomorrow. Telmo's vision of the future of the estate is centered around a focus on place. He is changing the dialog from one of aging methods, and even varietals, to one of specific sites. The idea is to explore the unique characteristics of each village through their wines, an idea that Telmo would like to expand to the whole of Rioja.
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.
