Ramón Bilbao Rosado: The Third Edition

Press Release

Ramón Bilbao Rosado: The Third Edition

It's three years now since Rioja’s Ramón Bilbao followed the adventurous spirit of their eponymous founder and released a pale, dry Provencal-style Rosado - a ‘clarete’ wine often seen in the wine bars of Haro, but not often in other countries.

For winemaker Rodolfo Bastida, the last three years have certainly been an educational journey and he believes the 2015 release is the best vintage yet.

“I - and my fellow Rioja producers - have been producing and drinking these pale pink Rosados for centuries, but have kept them to ourselves,” says Rodolfo.  “Along the way, we’ve learned some winemaking lessons - we’re paying more attention to the oxygen during fermentation so we can help the yeasts do their job, and we now ferment the wines at a slightly higher temperature in order to achieve a more aromatic profile.  Combined with a vibrant acidity from the 2015 vintage, and a bit longer on the lees, we really think this latest edition has the fruit, aromatics and complexity that the wine deserves.”

Ramón Bilbao Rosado 2015                                                                                   12.5% ABV 

RRP £9.95, Noel Young Wines & RRP £9.48, Sandhams Wine Merchants

For this Rosado, Rodolfo Bastida turned to vineyards in the Alta Najerilla which, in the foothills of the Sierra de la Demanda, has one of the coolest climates in Rioja: vineyards are at 550 to 700 metres above sea level, and temperatures can vary between 28-35oC during the day, and 3 to 8oC at night - particularly in the last stage of the ripening period.  The soils here are rocky, with clay streaks and a lower calcareous level than other regions in Rioja.

For the 2015 vintage, Rodolfo has included a tiny portion of Viura, often planted with Garnacha, in the blend to give some added complexity.  Grapes were picked plot by plot according to ripeness levels at the end of September: an earlier harvest than usual after a rainy spring and hot summer. 

After picking, the fruit was vinified using the saignée method and underwent a maceration of three to four hours, at slightly higher temperatures (16oC) than in 2014 to enhance the floral aromas that Rodolfo looks for in his rosé.  Only the first-run juice - around a 25% yield - was used, and fermentation took place in stainless steel tanks at 16oC.

Delicate pale pink colour, this rosé has fresh aromas with notes of lime, grapefruit, strawberries and lemon, with hints of white flowers. The balanced palate opens out into floral and fruity flavours - a delicious rosé for summer sipping, and perfect matched with seafood salads.

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Date of issue:                        19 May 2016

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