09.09.16

Ramón Bilbao Lalomba Rosado: First Release From ‘Dream Parcel’ Of Vines

Press Release

Ramón Bilbao Lalomba Rosado:

First Release From ‘Dream Parcel’ Of Vines

When Bodegas Ramón Bilbao purchased its “dream parcel” of vines high in the Yerga mountain range in Rioja Baja last year, winemaker Rodolfo Bastida was itching to explore the plot in more detail, planning to experiment with small batch, single vineyard wines that are perfectly reflective of their terroir.

What he perhaps didn’t expect was that the first of these would be a dry, pale, aromatic Provencal-style Rosé…

Lalomba (meaning ‘hillside’) Rosado 2015 is named after the 90 hectare plot where Bastida found grapes he thought would be perfect for this ‘clarete’ style of Rosé: 40 year old Garnacha vines planted at 700 metres altitude on stony, clay-limestone soils, with the surrounding Mediterranean forest sheltering the fruit from prevailing winds.

“We’ve been producing this style of Rosé for a long time in Rioja even if we only exported our first - the Ramón Bilbao Rosado - two years ago,” comments Bastida.  “We’ve also been purchasing fruit from this vineyard for around 15 years, so I was keen to see if the freshness and finesse I knew these particular Garnacha grapes to have would translate into a premium Rosado which reflects the terroir of the vineyard.  And I really believe they do.”

Ramón Bilbao Lalomba Rosado 2015                                                                     ABV 12.5%

RRP £20.00, sommelierschoice.co.uk;  RRP £20.49, winelibrary.co.uk

The grapes underwent a quick, gentle pressing - rather than the saignée method popular in Provence for this style of wine - at low temperatures in order to bring out only the light colour and primary flavours of the grapes’ skins.  The first must - a yield of approximately 40% - was then transferred to stainless steel vats where it settled for 24 hours at temperatures kept to 6-8oC.  Fermentation was then for 20 days at temperatures below 15oC to further preserve the grapes’ delicate aromas, and the juice was left on the lees for around a month to bring added complexity to the palate and avoid oxidation.

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Date of issue:  3 August 2016

Further information:  emma wellings pr  t 020 8996 5168  e alison@ew-pr.co.uk