Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2014

  • 94 Robert
    Parker
2017 Vintage In Stock
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Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2014  Front Bottle Shot
Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2014  Front Bottle Shot Luis A. Rodriguez Vazquez Vina de Martin Escolma Blanco 2014  Front Label

Product Details


Varietal

Region

Producer

Vintage
2014

Size
750ML

ABV
13%

Your Rating

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Somm Note

Winemaker Notes

This is a very complex and age-worthy vinho branco with a lovely balance between structured, lush quince fruit and vivid mineral flavors. A noble wine to pair with lobster, crab, game and pork dishes.

Professional Ratings

  • 94

    The 2014 Viña de Martín Escolma Blanco is the current vintage of the top white, a wine that is not produced every year, and 2014 was a very good year for white wines in the zone. This blend of Treixadura, Albariño, Lado and Torrontés is selected from the oldest vines on poorer soils that are managed to produce one kilo of grapes per vine. Each plot is fermented separately in oak barrels of different sizes depending on the volume and aged separately for one year, after which time the wines are blended and bottled. The wine is kept in bottle for three years before it is released. It has a golden color and a developed nose with plenty of nuance and complexity, white pepper and other spices, quince, a touch of honey and a core of hay and moss. The palate is very tasty and compact, with great freshness and tangerine flavors and a dry, long finish that leaves a chalky sensation. A great white Ribeiro.

Other Vintages

2015
  • 95 Robert
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2012
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2009
  • 95 Wine &
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Luis A. Rodriguez Vazquez

Luis A. Rodriguez Vazquez

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Luis A. Rodriguez Vazquez, Spain
Luis A. Rodriguez Vazquez Winery Image
Luis Rodriguez has been quietly crafting remarkable Ribeiro wines since 1988. From the beginning, Luis’s aim has been to showcase the enormous potential for the once nearly extinct native grapes to produce distinctive and age-worthy wines.

The Ribeiro wine region was once world-renowned. During the 16th and 17th centuries the wines were heavily traded on the Atlantic, most notably England was a big customer. The traditional wine of the area was called Vino Tostado, made from grapes hung to dry in the sun, not so dissimilar to Italy’s Amarone. Successive disasters profoundly affected the region’s wines, including war with England, oidium, mildew, phyloxera, and then civil war. Ribeiro descended into an area responsible for primarily bulk wine production. As of late, with the help of colleteiros like Luis, there has been a movement towards producing wines that are more reflective of the unique Ribeiro terruño.

As a passionate son of Ribeiro, Luis Rodriguez is one of the most knowledgeable winegrowers that we have come in touch with in Galicia. He studied enology and philosophy in Madrid, took the time to visit many of Europe’s great wine regions, and even served as the president of the Ribeiro D.O. for many years. Over time, Luis has accumulated just over 5 hectares scattered over nearly 100 micro-plots primarily located in the town of Arnoia, a village with some of the steepest south-facing vineyards in Ribeiro. Here the soils are decomposed granite with sandy topsoil. Luis’s vines range from 10 to 50 years old, with many of them being planted by Luis himself. Having grown up in the village of Arnoia and by focusing his work there, Luis knows where the good vineyards are located. He has been steadily converting these plots from the bulk wine grapes Palomino and Garnacha Tintorera (Alicante Bouchet) to the native Treixadura, Lado, and Ferrol, to just name a few. His philosophy in the vineyard is to maintain balance. His approach to farming can be described as lutte raisonée, with no herbicides used ever, and treatments applied only if absolutely necessary, and never for a month before the harvest to help preserve the native yeasts existent on the grapes that help start fermentation.

The tiny adega that Luis works in was built by his grandfather and is called Viña de Martín, named after the first vineyard that he took over from his uncle Martín. Luís works with a mixture of temperature-controlled equipment and a variety of sizes of oak barrels, with a small amount of new barrels reserved for the top Escolma wines that are only made in certain vintages. All fermentations are carried out with native yeasts. He uses judicious amounts of sulfur during the winemaking process to act purely as an antiseptic and to avoid oxidation. The white wines are aged on the lees. For the reds, Luis has single-handedly revived vinho tinto production in the Ribeiro. His work with the Caiño Longo, Caiño Redondo, Ferrol, and Brancellao grapes is unprecedented in contemporary Ribeiro and admired by many vignerons across the Iberian Peninsula.

With all of Luis’s work, the most striking thing about him is how humble he is, his face blushing at the mere mention of praise. If you are in Galicia, it is worth paying him a visit. He makes fantastic homemade embutidos and chorizos, and distills his own spirits as a hobby. He also keeps good stock of back vintages of his wines, which just show how remarkable these wines are as they age. It is time for the world to notice that fine Ribeiro wine prevails.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

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Located in the central and southern part of the northwest Spanish region of Galicia, Ribeiro is experiencing a revival thanks to the distinctive wines they produce with native red and white grapes. White wine accounts for 85% of all production in the region with principal white grape varieties as Treixadura, Albariño, Godello, Torrontés and Loureira. Ribeiro’s red grape varieties are Caiño Longo, Caiño Tinto, Caiño Bravo, Ferrón, Sousón, Brancellao and Mencía. Ribeiro's red wines are not quite as popular their white counterparts. The region obtained DO status in 1932.

Immense innovation and investment are now evident throughout the DO, both in the large cooperatives and in the smaller bodegas. An interesting aspect of the area is that many small, independent producers called colleteiros, make wine traditionally from their own grapes.

FRMFW2749_2014 Item# 643646

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