Marqués De Riscal 2008
Grape Variety: 100% Verdejo
Vineyard
The vines grow are grown on the gritty soils of the highest terraces of the Duero river. This grape is highly adaptable and is grown on goblet-pruned old vines.
Vintage 2008
The 2008 harvest had a relatively heavy rainfall of 394 litres per
square metre. Winter rain accumulated mostly between October
and March (175 l/m2), which contributed to sufficient water
reserves causing a vigorous and homogeneous budburst.
Moderate temperatures in April and total absence of spring frost
gave way to the normal development of the plants during this
time period. The abundant rainfall and cold temperatures in the
month of May delayed flowering and slowed down the growth
cycle of the plants. During flowering, the low temperatures and
constant rains led to poor berry set, especially with the Verdejo
variety. As a result of this, yields decreased by about 35 %. The
months of June and July were cool, dry and sunny with hardly
any hydric stress thanks to the reserves that the abundant spring
rain had left. These cool temperatures delayed the ripening of the
grapes, putting back the beginning of the harvest to a later date
than in recent years. Mild temperatures in August and September
caused a slower ripening of the grapes resulting in highly
aromatic and structured musts. The harvest developed normally
and the grapes were healthy and in an excellent sanitary
condition. Because of its thick skin the Verdejo resisted any
rotting that could have occurred after the abundant rain in the
month of October. The 2008 white wines have an excellent
aromatic intensity, very good acidity and a moderate level of
alcohol that ensure a perfect evolution in the bottle. As for the
palate and thanks to the low yield, the wine shows persistency
and volume.
Wine Making
This wine is made from carefully selected Verdejo grapes which are harvested by hand into 15 kg crates. The grapes are then pressed whole, without removing the stems. In this way the oxidation of the must is reduced to a minimum and all the aromas, colour and fresh characteristics of the variety are preserved. Good acidity allows for optimum fermentation. After some slight clarification of the must, fermentation takes place in French Allier oak barriques, followed by ageing in contact with the lees which can last for 6 to 7 months.
Tasting Notes
The wine has straw-yellow colouration with golden hues. It has a complex nose with hints of vanilla and wild mountain herbs. On the palate it is dense with underlying fine lees, dried fruits and the typical toasted nuances from the cask ageing process.
Serving suggestions: Fish accompanied by sauce, white meat, white meat accompanied by delicate sauces, roast lamb, sautéed vegetables and pulse dishes, etc.
Serving Temperature: between 9ºC and 10ºC
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