Pale yellow-gold color; grapefruit, citrus, Meyer lemon, pear, apple, melon, jasmine on the nose and palate.
Dry; fresh fruit with nice balance of medium body and excellent acidity (3.1 pH). Intense finish that showcases verdejo grape. Slight bitterness makes it a versatile food wine. Impressive aromatics. Cold maceration with inert gases used to preserve and enhance aromas and prevent oxidation. 13% ABV
Verdejo is a white grape primarily gown in the Rueda region of Spain, where the grapes for this effort were grown, primarily in Bilbao’s Finca Las Amedias at altitude of 2,300 feet. Verdejo appears to have originated in North Africa and brought to Rueda in the 11th century. In the past, verdejo was known for making fortified wines similar to sherry, but that changed in the 1970s when Marqués de Riscal and French oenologist Émile Peynaud helped shift the grape into making unfortified wines, noting verdejo could be made in styles similar to sauvignon blanc and pinot grigio. This wine is in that tradition, particularly a light, crisp, fruity style. The grape also can be made in a full-bodied, oak-aged style with honey and nutty notes.
Verdejo has been on ascendancy as a varietal for half a century. It is considered one of Spain’s leading white grape varieties, with a growing number of acres under verdejo vines. Verdejo vines usually are harvested at night to thwart oxidation and preserve freshness and promote acidity.
Ramōn Bilbao started his wine adventure in 1924 because he saw it as an opportunity to travel the world. The family continued the tradition until the founder’s grandson, Ramōn Bilbao Pozo, died without leaving an heir in 1966. The winery became a corporation in 1971, and in 1999 was obtained by the family firm of Diego Zamora S.A., which operates it today. A visit to their website is a delight, including several engaging and informative videos. The interesting story is available on the website, with links below.
Rodolfo Bastida is the technical director and general manager of Bodegas Ramōn Bilbao. In addition to a technical agricultural engineering degree, he has a master’s in viticulture and enology and a master’s in business management. Sara Bañuelos is the technical director. She has a bachelor’s degree in enology at the University of La Rioja. Rosana Lisa is the director of innovation and deputy technical director. She has a bachelor’s degree in enology. Qualified people making quality wine. Hard to get better than that.
Ramōn Bilbao Verdejo, Rueda 2022 is crisp, fruity, refreshing. Bright and inviting, a vibrant pleasure in the mouth. Superb, food-friendly acidity. Built for versatile food pairing. Verdejo is Spain’s version of sauvignon blanc or pinot gris, and this is excellent example. Pair with shellfish; fish and seafood; fried calamari; seafood paella; pasta with white sauce (not tomato); bacon-wrapped chicken breast; pork; Vietnamese and Thai food; steamed vegetables; vegetarian fare; cured meats. Cheese—goat’s cheese; Tomme de Savoie, pecorino, taleggio, feta, spanakopita. $18-23
Ramōn Bilbao website; includes interesting videos
