Valdelainos Verdejo 2011 (WN-144-11)

REGION: Castilla y Leon - Rating: 90 - '...showing very good intensity...'

Price: $15.60
Out Of Stock Email me when available
Valdelainos Verdejo 2011
Out Of Stock Email me when available


  • Made with 100% Verdejo grapes
  • Citrus, herb and anise flavors
  • Pairs well with seafood

90 Points - [Refers to 2010 vintage] - “Green-tinged gold. Bracing aromas of grapefruit, lime zest and herbs, plus a whiff of mustard seed. Juicy and firm but not hard, showing very good intensity to its citrus, herb and anise flavors. Taut, uncompromising and precise white wine with a dusty, long, herb-accented finish.” -Stephen Tanzer's International Wine Cellar.

COMPOSITION: 100% Verdejo

88 Points - [Refers to 2008 vintage] - "The 2008 Valdelainos Verdejo delivers an assertive perfume of citrus, spring flowers, and spice box. Nicely balanced on the palate with lively acidity and a solid core of fruit. It will provide pleasure over the next 12-18 months. It would pair well with shellfish." -The Wine Advocate, Issue 181, May 2009.

[Refers to previous vintage] - "Killer grapefruit component on the front attack. Excellent acidity which is kept in check by layers of apricot, starfruit and kiwi. The finish lingers on for hours – a complete no-brainer of a wine buy.", April 21, 2009.

[Refers to previous vintage] - "The nose blends green grass and golden fruits, while the palate is clean, intense and snappy. This is a wine that sings, and the interspersed notes of bell pepper, grapefruit and mineral are just right for Verdejo. Drink right away for maximum freshness." -Wine Spectator, November 01, 2007.

Valdelainos Rueda Verdejo is made by the Escudero family. The Escudero family are enthusiasts of the land, customs and traditions regarding the cultivation of their grape vines. Their vineyard is planted mostly with Verdejo grapes. Their gravel and sand soil is among the most highly regarded in the Rueda district.

The grapes for their Verdejo are hand harvested in early October. The grapes are cold macerated for 12 hours, followed by a light pressing to extract the free run juice. The wine undergoes a slow alcoholic fermentation for 20 days before aging in stainless steel vats for several weeks. The wine was stabilized and light filtrated before bottling in late November.

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