Cuatro Rayas has been a long-time leader in improving viticulture and producing top quality wines in the Spanish region of Rueda. Although Spain in general is much better known for red wines, the traditional varietal in Rueda is the expressive and aromatic white grape Verdejo. Adding to the expressive characteristics of Verdejo is the geology in the region where there are significant deposits of both limestone and iron is the very stony and otherwise nutrient poor soils. The two wines selected from Cuatro Rayas, which also includes a Tempranillo, are produced from older vines that are organically certified.
Limestone and clay soils for freshness and balance
Old bush vines for rich deep flavors
Hand harvesting for maximum quality
Verdejo clusters after harvesting
Organic Verdejo 2018
There are ripe fruit aromas of pineapple, honeydew melon, lychee, sweet cherries, candied lime, and a hint of guava. Flavors include honeydew melon and mild citrus hints such as grapefruit and lemon. Although the flavor profile sounds mild, the wine fully refreshes your entire palate with a saturated mouth feel and perfect acidity. There is good balance and a full memorable finish.
Food pairings are extensive and would include crab, shrimp, scallops, sea bass, swordfish, fish soups, seafood salads and pasta, seafood tacos, veal, pork, grilled chicken, pasta with cream sauce, Asian pork, chicken, noodle, and vegetable dishes, mild curries, chile verde, creamy Mexican dishes, chicken enchiladas, green salads, and mild cheeses.
Organic Tempranillo 2018
Aromas are of dark plums, dark cherries, mild cocoa, cherry kirsch, and hints of ripe peaches and chocolate. The main flavors are of dark plums and dark cherries along with hints of vanilla, cinnamon, and cocoa. There is a medium body which is smooth and rich across the palate and a very satisfying saturated finish.
Food pairings would include Filet Mignon, braised beef, beef stew, short ribs, pork shoulder, BBQ ribs, grilled pork, salmon, shrimp, pasta with meat sauce, beef and pork enchiladas, anything with a mole sauce, black beans and pinto beans, Asian beef dishes, charcuterie, and mild and soft cheeses.