La Montesa 2008

Winery: Palacios Remondo
Region: DOCa Rioja
Type of Wine: Red wine
Aging & Type of Oak:
12 months in new and used 90% French and 10% American oak barrels
Annual Production(in bottles): 49,000
U.S. Importer:
Folio Fine Wine Partners
(707) 256-2700

Tasting Note

Restraint in both oak and ripeness mark Palacios Remondo, and this 2008 is no exception. For the moment, the oak offers vanilla and caramel notes, as well as cinnamon; in a year or two from now, those notes will integrate further and the interplay of red fruits, dried fruits, and minty herbs will be more prominent. Drink in the next several years and a few years beyond.

Wine Description

Named after the hillside vineyard located on the northeastern slope of the Yerga mountains in eastern Rioja, La Montesa is a blend of the red grape varieties that grow organically on the Palacios Remondo estate. The wine is crimson in color with complementary aromas of ripe strawberries, fresh plums, toasted notes, and a hint of blood orange. On the palate, it is velvety and vibrant, with succulent flavors of soft minerals, chocolate-covered cherries, toffee, and white pepper. Meant to enjoy now or age up to ten years, this wine is very versatile and pairs well with flavorful cuisine.

About the Winery

At an altitude of 1,800 feet, the Palacios Remondo vineyards are located at some of the highest points within all of Rioja. The average age of the vines is 23 years. The soil is comprised of sediments that stem from the quaternary era, consisting of clay and a stony-calcareous subsoil covered in gravel, similar to that of Chateauneuf du Pape. Very low in organic material and with a moderated basic pH, the soil type is perfect for growing quality fruit. The vines are narrowly spaced, pruned under a double cordon de royat style, farmed organically, and rarely irrigated. By green harvesting and dropping significant fruit, Palacios Remondo ensures that only the highest quality fruit are picked during harvest.

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Suggested Recipe Pairings

Roasted Teriyaki Spareribs

View recipe at

Sweet Potato Gnocchi with Kale, Sage and Balsamic Brown Butter

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Fusilli with Peas and Feta

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