Ca la Iaia is one of the society’s regular and favourite restaurants and 73 members and guests assembled for dinner and a tasting presented by Bodegas y Viñedos Valderiz from Ribera del Duero. The winery is located in Roa de Duero in the centre of the Denominacion de Origen (DO) at an altitude of 825 metres and covers 60 hectares of vines all distributed in 35 ‘parcelas’ with different soils. The bodega considers the soils as central to the quality of their wine production. It is a family concern founded in 1980 and the family Esteban is one of the pioneers of organic farming in the Ribera del Duero, so all the wines tasted were free of fertilizers and systemic treatments. During the vinification process no yeast enzymes are used other than those native to the grape itself. Malolactic fermentation is carried out in stainless steel tanks with a capacity of 20,000 kgs. Four wines were tasted, all 100% Tempranillo. The tasting was presented by the managing director Juan Esteban.
The first two wines tasted were too young to be given a rating by the Guía Peñín. The first wine tasted was Valdehermoso Joven, 2012 from grapes producing 5,500 kg per hectare. Cherry in colour with violet edges, it has an aroma of red fruits, tasty in the mouth, the absence of sulphides making the taste quite distinctive. The wine is 13.5% Alcohol by Volume (ABV) and costs 5.65 €. This was followed by Valdehermoso Roble 2011 which had been aged in French oak for 10 months. It was cherry in colour with violet edge, an aroma of ripe wild fruits, an ABV of 14.5% and costs 7.6 €.
The third wine Valdehermoso Crianza 2010 produced from vines 10 to 18 years old with a production of 4,500 kgs per hectare. The wine was aged for 14 months in oak, 80% French and 20% American. Cherry in colour with a garnet edge, it has a balanced aroma, very smooth, an ABV of 14.5%, awarded 90 points by the Guía Peñín and very good value for money it costs 11.25 €
Finally the wine considered the Hallmark of the winery, Valderiz 2009 produced from vines older than 25 years with a production of 4,000kgs per hectare. Malolactic fermentation is 50% in stainless steel tanks and 50% in barrel. The wine has been aged in oak for 24 months, (80% French 20% American). Cherry in colour with a garnet edge, ripe fruit flavour, complex, tasty in the mouth with an ABV of 14.5%, the 2012 Guía Peñín awarded it 91 points. The wine costs 17.78 €
All the wines tasted were being offered at a 10% discount if ordered that evening
A vote of thanks to the restaurant was given by the President and Sandra Baker proposed a vote of thanks to the bodega and the speaker.
Gaby Ferenczy 22 Nov 2013