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Rioja

Lindes de Remelluri Viñedos de San Vicente 2014

75cl

RP92ParkerGP92Peñín

£10.50 (Approximate price)

Technical sheet

Type Of Wine: red wine
Vintage: 2014 Other vintages
Appellation:Rioja (La Rioja, Spain)
Winery: Remelluri
Volume: 75cl Other volumes
Grapes: Garnacha, Graciano, Tempranillo, Garnacha negra
Allergens: Contains Sulfites
Alcohol Vol.: 13.5%
The Lindes de Remelluri Viñedos de San Vicente 2014 is a red wine made by Remelluri from Rioja with the best garnacha negra, tempranillo, graciano and garnacha grapes from the 2014 vintage and shows an alcoholic strength of 13.5%. The Lindes de Remelluri Viñedos de San Vicente 2014 is the ideal red to combine with pork and birds. At Drinks&Co, this red wine scores an average rate of 4 of 5 points while experts give the following evaluation: robert parker: 92 and peñín: 92.

Elaboration of Lindes de Remelluri Viñedos de San Vicente 2014

Lindes de Remelluri Viñedos de San Vicente 2014 (Garnacha, Graciano, Tempranillo and Garnacha negra)

TASTING NOTES:

  • View: cherry red.
  • Nose: Black and red (plums and cherries) fruit, toasty, spicy memories and balsamic end.
  • Mouth: round and balanced, sweet and silky tannins. Tasty bitterness.

APPELLATION: Rioja.

VINEYARD: Poor limestone terraces, calcareous clay, with a bedrock outcropping zones. Terraces formed mostly by sandstones and marl originating in the Quaternary.

GRAPES: Tempranillo, Garnacha, Graciano.

AGEING: aged for 12 months in barrels of French and American oak.

METHOD: Handpicked in boxes of 15 kilograms. Grapes destemmed and macerated later. Fermented must at a controlled temperature yeasts.

WINE PAIRING: Confit of duck with soy sauce reduction.

TEMPERATURE: 16 °C

ALCOHOL CONTENT: 13.5%

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How to serve

Pairing

StartersHam and sausagesMeatJamon IbericoMushroomsBirdsPork

The Winery

Remelluri

Remelluri

The origin of the farm Remelluri is lost in the mists of time. A necropolis in the center of the property indicates the existence of a village in the 10th century.

More about the Winery

Score

RP92ParkerGP92Peñín

Reviews of Lindes de Remelluri Viñedos de San Vicente 2014

4

3 customer reviews
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Your rating for Lindes de Remelluri Viñedos de San Vicente 2014:Rate Lindes de Remelluri Viñedos de San Vicente 2014:

4 /5

La Granja Nuestra Señora de Remelluri est situé dans ce qui était le monastère de Toloño (Labastida), dans une ancienne propriété des moines de Jeronimos au XIVe siècle, ils ont travaillé la terre avec des céréales et des vignes. Vous pouvez encore trouver des vestiges de cette communauté (une cave et une nécropole). Jaime Rodriguez Salis en 1968 reconstitue les vignes et les bâtiments anciens, tournant le monastère dans la cave actuelle, qui sont produits, les vins en bouteille et vieillis Remelluri. De ses premiers millésimes, Remelluri devient une référence dans la Rioja, l'une des premières caves qui commence à vinifier les raisins exclusivement la propriété autour de la cave. À l'heure actuelle, un total de 100 hectares comprend des parcelles plantées en variétés Tempranillo, Grenache et Grenache blanc, muscat, Malvoisie, Chardonnay, Viognier, Sauvignon blanc, Rousanne et marsanne, celui-ci se trouve dans la partie haute de la ferme. La culture est réalisée avec un maximum de respect pour l'environnement, quels que soient les herbicides, les engrais et les produits minéraux synthétiques. Ces dernières années, il y a eu un effort important pour rajeunir le parc de barils, en utilisant une plus grande proportion de fûts neufs et un pourcentage plus élevé de chêne français. Les raisins sont ensuite macérer et despalillaron. Le moût fermenté à température contrôlée. Il a grandi en fûts de chêne français et américain pendant 12 mois.

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4 /5

La Granja Nuestra Señora de Remelluri is located in what was the monastery of Toloño (Labastida), in an old property of the Jeronimos monks in the fourteenth century, they worked the land with cereals and vineyards. You can still find vestiges of that community (a winery and a necropolis). Jaime Rodriguez Salis in 1968 reconstructs the vineyards and ancient buildings, turning the monastery in the current winery, which are produced, bottled and aged wines Remelluri. From his first vintages, Remelluri becomes a benchmark in the Rioja, one of the first wineries that begins to vinify grapes exclusively the property surrounding the winery. Currently, a total of 100 hectares comprise vineyards planted with varieties Tempranillo, Grenache, and white Grenache, muscat, malvasía, Chardonnay, Viognier, Sauvignon blanc, Rousanne and marsanne, the latter located in the highest part of the farm. Culturing is carried out with maximum respect for the environment, regardless of the herbicides, fertilizers and synthetic mineral products. In recent years there has been a significant effort to rejuvenate the park of barrels, using a higher proportion of new barrels and a higher percentage of French oak. The grapes are then macerated and despalillaron. The wort fermented at controlled temperature. He grew up in barrels of French and American oak for 12 months.

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4 /5

La Granja Nuestra Señora de Remelluri si trova in quello che era il monastero di Toloño (Labastida), in una vecchia proprietà dei Jeronimos monaci nel XIV secolo, hanno lavorato la terra con i cereali e vigneti. È ancora possibile trovare vestigia di quella comunità (una cantina e una necropoli). Jaime Rodriguez Salis nel 1968 ricostruisce le vigne e gli edifici antichi, trasformando il monastero in cantina corrente, che vengono prodotti, vini in bottiglia e di età compresa tra Remelluri. Dalle sue prime annate, Remelluri diventa un punto di riferimento nel Rioja, una delle prime aziende vinicole che comincia a vinificare le uve esclusivamente la proprietà che circonda la cantina. Attualmente, un totale di 100 ettari comprendono appezzamenti coltivati ​​a varietà Tempranillo, Grenache e bianco Grenache, moscato, Malvasía, Chardonnay, Viognier, Sauvignon, Rousanne e Marsanne, quest'ultimo si trova nella parte più alta della fattoria. Incubazione viene effettuata con il massimo rispetto dell'ambiente, indipendentemente erbicidi, fertilizzanti e prodotti minerali sintetici. Negli ultimi anni c'è stato uno sforzo significativo per ringiovanire il parco di barili, con una maggiore percentuale di barriques nuove e di una maggiore percentuale di rovere francese. Le uve vengono poi macerata e despalillaron. Il mosto fermentato a temperatura controllata. E 'cresciuto in botti di rovere francese e americano per 12 mesi.

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