Wine Guide

Lindes de Remelluri Labastida Red


This Rioja property can trace its roots all the way back to the 14th century, when the vines were farmed by monks. Changing hands multiple times over the centuries, eventually the winery was purchased by Jaime Rodríguez in 1967. Jaime and his wife Amaia were intellectuals; he an archaeologist and she an artist. The couple focused on the estate’s historic vineyards and in 1971 Remelluri became the first single-vineyard Rioja of the modern era. In 2010, Jaime’s son and daughter, Telmo and Amaia Rodríguez Hernandorena, stepped into their father’s formidable shoes. Many consider Telmo to be one of Spain’s greatest winemakers. When Amaia and Telmo took control of Remelluri, they set about making a series of changes to showcase the potential and diversity of the properties holdings. Cutting production by 1/3, they decided that their main wines would be made from only estate fruit. The vines are farmed according to organic principles and every step is taken to encourage a balanced polyculture. In the cellar Telmo is joined by his business partner Pablo Eguzkiza, who cut his teeth at famed Château Petrus. The wines are fermented naturally with indigenous yeasts, with each plot fermented separately. New oak is rarely used and the wines are very lightly filtered and fined.

The Lindes de Remelluri wines are an homage to the growers who have long farmed their own vines and brought the fruit to Remelluri. The wines are made from grapes harvested from vineyards in the surrounding villages of San Vicente de la Sonsierra and Labastida. Previously blended into Remelluri’s main wine, they are now bottled as site specific wines.

Grapes for the ‘Viñedos de Labastida’ are sourced from vineyards around the village of Labastida. The vines are higher in elevation than San Vicente. It’s a comparatively more vibrant wine than the ‘Viñedos de San Vicente’, with brighter acidity, firmer tannins, and fresher aromatics. Made from Tempranillo, Graciano, and Garnacha, it was also aged 10 months in French oak barrels.

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5 – 7 days within Alberta.

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