A new wine from the Compañia de Vinos Telmo Rodriguez, a premium Verdejo from Rueda. Personally, I’m not sure there is a huge market $60 a bottle Verdejo (or $90-100 on a wine list), but I do admire their spirit in attempting to get the best possible wine out of old vine Verdejo from Rueda and lift it to something more than a Sauv Blanc alternative.
So, what do you do when you are trying to make the best wine from Rueda. Old bush vines are essential, no idea on the age of the vines used here but they are older than those used for Basa. Once the grapes are off the vine, leave the wine making kit bag at home and let it the wild yeast do it’s thing. Sure there might be some cooling used to keep everything fresh during fermentation, perhaps just some concrete tanks for example. Then give it some texture. Let it mature on lees for an extended period or stir it up a bit…but basically leave it alone.
Finish it off with a cool label and name and you’re done. The name is a reference to how they keep the wild pigs out of the vineyard, that old favorite of shopping centres and train stations has been used here: place a radio in the vineyard and play boring or bad music at high volume and they’ll keep clear. I’m told wild boar is good eating, so personally I’d take another approach and live high on the hog.
Lively nose of subtle, tropical fruits, rocky/mineral type notes and a bit of the ol’ mountain herb. Lovely, mealy texture, lees notes, with a bit of old hay and earth. Savoury and super long finish, a shake of minerals, lemon, guava and an apple that’s been in your school bag a couple of days longer than it should have (I like this). Walks a fine line between texture and acid, you could call it chubby if you where so inclined, but just right for me. This won’t be for everyone, but with some good food (thinking corn fed, free range roast chicken) it will really lift. 92 Pts.
Source: The Spanish Acquisition Price: $60 Closure: Conventional Cork