Tag Archives: winemaker

Sugarcane “seals” Cuatro Rayas’ wine range

We have already talked about the closure of the bottle, about the process that surrounds
it, and, especially, about the materials used. Along with cork, synthetic and natural
stoppers, now a new addition closures the range of Cuatro Rayas’ wines. We are talking
about a cork made from polymers derived from sugar cane.

The new kind of cork provides a high-quality closure, although its main advantage has
to do with the control of oxygen ingress in the bottle. In addition to the oxygen control,
another particular feature is that it is the world’s first virtually zero carbon footprint
closure for fine wines.

Another of the advantages is that this kind of closure doesn’t provide flaws to the wine.
Furthermore, it has an excellent mechanical action in the closure, in other words, it
corks perfectly and keeps good closure conditions, at the very least, for five years. It is
certainly a great innovation in the wine sector that, in this case, benefits from a
vegetable raw material such wonderful as the sugar cane. Environment-friendly,
sustainable, easy-to- uncork and provides all guarantees for wine preservation. These are
the new stoppers that seal the wines of Cuatro Rayas Winery. Could we ask for more?

Manual harvest in Cuatro Rayas

When the harvest time comes, the engine of the winery sets in motion. Tractors, trailers, loading hoppers, machines and all technical staff of the winery work at full capacity. Grape pickers also have a key role; even though we harvest the majority of the vineyards in Cuatro Rayas mechanically, gobelet-trained vineyards require manual harvesting.

Today, we came to the vineyard terrain of two brothers, Ignacio and Jacinto Martín, located in Pago Bodeguilla de Serrada (Valladolid). Both are winegrower members of Cuatro Rayas, and during these days, grape pickers work hard to harvest the grapes. The process is completely manual. Nowadays, baskets and old panniers gave way to boxes, where they place the freshly cut bunches, one by one, rejecting the damaged ones. The process requires a delicate and skilful handling, sometimes bordering artisanship, from the cut with the secateurs to the placing into the boxes. Once boxes are filled, they are load into the trailers, and then the load is transferred to the winery in the shortest possible time. In this way, we can maintain, to the extent possible, the temperature and the quality of the grape.

Having a chat with Jacinto Martin made us remember how different harvesting was in years past when everything –absolutely everything– was picked by hand. It had little to do with the economic activity generated nowadays with the sales and the production of wine: harvest was simply a big celebration and a family gathering. It is difficult to forget the picture of the vineyards crowded with children, old people, people of all ages, neighbours from other villages, pack animals, charts, baskets crammed with grapes.
Over the years, first changes arrived, and machines changed harvest into something completely different. The first machines arrived in the region in the 80s from France. At first, winegrowers looked at them askance, but soon enough, they realised their advantages: they picked grapes faster, and they saved many costs, mainly workforce related. However, despite the mechanisation, those precious gobelet-trained vineyards kept by some of the members of Cuatro Rayas Winery deserve human and individual care and attention.

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Cuatro Rayas oak 2015: the organic Tempranillo

The winemaker Roberto López guides us in our organic Tempranillo red tasting. This unique wine is part of the Cuatro Rayas range. It has spent three months in oak (French and American) and belongs to the 2015 vintage. The back label displays two stamps: that of the Rueda Designation of Origin and that of the Organic Farming Council. What does the latter mean? Like other wines from our cellar, our organic wine comes from vineyards cultivated using parameters based on respect for the environment, as does its production method.

Tasting allows us to discover the organoleptic qualities of the wine. In this case, the winemaker from Cuatro Rayas, Roberto López pays special attention to the description, step by step from the visual phase, to the olfactory phase to the tasting one. The first thing that strikes us is the color: strong rubyred with purple reflections at the rim. It is clean, bright and of medium intensity. On the nose there are aromas of ripe forest fruits, such as blackberry and raspberry. On the palate, it is smooth and velvety, showing balance and persistence. Undoubtedly, a red wine with character that enriches the Cuatro Rayas range in all its dimensions.