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Flat front label of wine

Sitios de Bodega Con Class Rueda Blanco 2011

Other White Blends from Spain
  • RP87
0% ABV
  • RP90
  • RP88
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Winemaker Notes

Pale yellow color. Lemon and gooseberry fruit with great acidity and a refreshingly slight bitterness on the long finish.

Pairs well with chilled shellfish, variety of tapas, warm creams and soups, salads, grilled fish, or a wide variety of cheeses including brie and goat cheese.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
A blend of 60% Verdejo, 25% Viura and 15% Sauvignon Blanc aged on its lees in stainless steel, this is a light to medium-bodied, pure, floral-scented, nicely textured, crisp white that admirably demonstrates the remarkable progress Spain has made with its white wine program.
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Sitios de Bodega

Sitios de Bodega

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Sitios de Bodega, Spain
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For six generations, the Sanz family has been making wines in the Rueda region of Spain. In 2005, Ricardo Sanz created started producing his wines under the new Sitios de Bodega label. The project distinguishes his modern approach from that of his father, who still produces wines under different labels.

Rueda is located in northwestern Spain - just south of the River Duero, not far from the Portuguese border. Scorched bare by retreating Moors in the tenth century, the region lay fallow for generations. During this period, a wild grape called Verdejo, appeared throughout the district. As Rueda was resettled in the 11th century, the grape was gradually domesticated throughout the district.

In the 1970's, Marques de Riscal initiated a renaissance in Rueda winemaking. Riscal recognized that modern winemaking equipment could produce a fresh and delicious wine from Verdejo, a revelation, since the grape oxidizes very rapidly to produce sherry-like aromas. In addition, the estate introduced other varieties like Viura and Sauvignon Blanc that flourish in Rueda's chalky soils. The resulting wines were completely different from what Spain was used to drinking - unlike the heavy and /or oxidized whites the country had produced for generations.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other White Blends

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With hundreds of white 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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

CWMSO1011_2011 Item# 117151