Monthly Archives: April 2018

Cuatro Rayas Cuarenta Vendimias Ribera del Duero

Cuarenta Vendimias expands its range with the addition of a Tempranillo red wine from Designation of Origin Ribera del Duero. Elena M. Oyagüe put her stamp on this wine; she was in charge of selecting the grapes coming from 40-year-old vineyards in the Ribera del Duero. It is worth remembering that this is not the first incursion of Cuatro Rayas Winery in Designation of Origin Ribera del Duero since we have already released our first red wine –introduced last year– becoming very successful in the market. Thanks to the release of a Ribera del Duero red wine, the cooperative form La Seca expands its range of quality wines.

The winemaker Elena M. Oyagüe, author of the 2015 vintage, is responsible for providing the tasting notes. Elena reminds us that this is the second project born in the heart of Ribera del Duero and, in this case, the wine has been produced in the area of Pedrosa de Duero (Burgos) from 100% Tempranillo variety grapes and a 10-month oak barrel ageing.

Cuarenta Vendimias Ribera del Duero 2015 wine meets all parameters established by this typology. Appearance: cherry red colour with purple highlights, bright, full-bodied and purple-like aspect. Very intense on the nose, coffee bean aromas predominate with hints of mocha over a background of ripe fruit –plumb, cherry and vanilla– very well integrated. On the palate, coffee bean flavours, ripe fruit and vanilla appear again. It is very persistent, fleshy and has a long and balanced finish.

Due to its structure, a variety of dishes pairs perfectly with this wine, including red meat and game, even a good dish of grilled vegetables, for example.

Citrus fruits and botanicals in Verdejo 61 Vermouth wine tasting

Today we bring you the wine tasting of ‘61 Vermouth’, one of the latest creations of Cuatro Rayas Winery, made with 100% Verdejo wine. Its creator, the winemaker Roberto L. Tello, who belongs to the technical team of the cooperative, will show it to us. Roberto makes it very clear that this is an aromatised drink, although it is made from two wines: a young fruity Verdejo wine and a barrel fermented Verdejo wine. “That is the base, but you must bear in mind that, to be denominated vermouth, we need a hydroalcoholic mixture of a distillation of aromatic plants”, he explains. We used more than 50 aromatic plants in the winemaking of this vermouth, and in many cases, this selection of botanicals are used to enhance the Verdejo variety, such as fennel, elderflower, thyme and rosemary, offering unmistakable aromas of lowbush.

When preparing this vermouth, we use ice and citrus fruits, like grapefruit or orange, providing it with freshness and enhancing some of the characteristics of the Verdejo variety. When we look at it, the vermouth shows us a mahogany colour with amber-like reflections at the rim. On the nose, we find all the typical aromas of our precious variety. It is remarkable how the aromas of rosemary, thyme, fennel and citrus fruits show up. On the palate, there is an interesting balance between sweet and bitter flavours, although the characteristic acidity of the white grape variety is always there. Nice and with a very long finish. Delicious, in fact.

The best quality of the vermouth –by the way, this one is called 61 after the first brand of the cooperative– is sharing it with friends, or with a tasty appetiser or any tapas, next to the counter. And remember: whenever you enter a shop, a bar or a restaurant, pay attention to the bluish tones of the label and the distinctive Jerezana bottle. ¡Don’t order any other brand and have it well chilled!