Naia Rueda 2010

External Review by Premium Wine & Spirits:

Perhaps the finest blend of Verdejo (85%) and Viura (15%) I have ever tasted, this light-bodied, dry white is loaded with fruit. It offers an intense bouquet of orange marmalade, honeyed grapefruit, and other citrus in a full-driven, refreshing style with good underlying acidity. A great value, it will require consumption over the next 6ndash;9 months.

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Bodegas Naia:
Located on the left bank of the river Duero, this winery dedicates itself to the production of high quality white wines from their meticulously cared for vineyards, which were planted three decades ago in the district of La Seca, one of the most highly renowned areas of the region. Bodegas Naia work with old Verdejo vines planted according to the traditional gobelet system of training. Eulogio ... Read more
Located on the left bank of the river Duero, this winery dedicates itself to the production of high quality white wines from their meticulously cared for vineyards, which were planted three decades ago in the district of La Seca, one of the most highly renowned areas of the region. Bodegas Naia work with old Verdejo vines planted according to the traditional gobelet system of training. Eulogio Calleja, an experienced oenologist with extensive knowledge of the region. Read less

External Reviews for Naia Rueda

External Review
Source: Premium Wine & Spirits
01/03/2012

Perhaps the finest blend of Verdejo (85%) and Viura (15%) I have ever tasted, this light-bodied, dry white is loaded with fruit. It offers an intense bouquet of orange marmalade, honeyed grapefruit, and other citrus in a full-driven, refreshing style with good underlying acidity. A great value, it will require consumption over the next 6ndash;9 months.


External Review
Source: Premium Wine & Spirits
01/03/2012

Vivid gold. Pear, quince and tangerine on the nose, with notes of green almond and honey adding complexity. Smooth in texture and rather rich for the category, offering deep orchard fruit flavors and a hint of smokiness, likely from the partial barrel-fermentation. Becomes spicier with air and finishes with very good punch and an echo of pear. Not a classic verdejo, but a delicious white wine.


External Review
Source: Premium Wine & Spirits
01/03/2012

The 2009 Naia is 100% Verdejo with 12% of the wine fermented and aged sur lie in French oak, 88% in stainless steel. Light gold-colored, it gives up an impressive perfume of baking spices, floral notes, and pit fruits. On the palate it has surprising richness (from the lees aging and the exceptional vintage conditions), terrific concentration, and a lengthy finish. It should drink well for another 3 years.


External Review
Source: Premium Wine & Spirits
01/03/2012

Green-gold color. Ripe pear and apple aromas are brightened by citrus zest and dusty minerals. Dried orchard fruit flavors are gently lifted by chalky minerals. This finishes with very good persistence, but today I prefer the vivacity of its little brother, Las Brisas.


External Review
Source: Premium Wine & Spirits
01/03/2012

Pure and forward, with minerally aromas of citrus, grapefruit and wet stone. For basic Verdejo, this is head and shoulders above most; it bursts with fresh orange, grapefruit, green apple and peach, and the finish is pure and long. So tasty and super easy to like; a highly recommended go-to value white.


External Review
Source: Premium Wine & Spirits
01/03/2012

(85% verdejo and 15% viura) Pale, green-tinged color. Musky, minty aromas of white grapefruit, fresh apple and spices. Sweet, spicy, fresh and rich, with vibrant citrus, apple and spice flavors. A very brisk wine with serious intensity and a firm, lingering, aromatic finish. An indigenous Spanish white blend with the vibrancy of a Loire Valley sauvignon. Makes a terrific shellfish wine.


External Review
Source: Premium Wine & Spirits
01/03/2012

A creamy texture carries orange, guava, almond and light vanilla flavors in this polished white, which has lively acidity and wears its weight with grace. Verdejo. Drink now through 2010.


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