The Spirit of Rueda
As the days get shorter and the air turns crisp, we’re heading—at least by the glass—to Spain’s heartland: Rueda. Northwest of Madrid, this is Verdejo country. The grape has been growing here for centuries, thriving in the region’s sandy soils and high elevation. Those old vines, many untouched by phylloxera, produce wines full of life and freshness—bright, aromatic, and unmistakably Spanish.
Verdejo is all about energy. It’s crisp and lively, often showing notes of lime, grapefruit, fennel, and white flowers. Depending on the winemaker, it can be clean and citrusy or have a rounder, creamier feel if it sees a little oak. Think somewhere between Sauvignon Blanc’s zip and Pinot Grigio’s smoothness—but really, Verdejo is its own thing.
Rueda’s climate gives it that perfect balance—hot days to ripen the grapes, cool nights to keep the freshness. It’s the kind of wine that works beautifully for this time of year: bright enough for an afternoon glass, layered enough to carry into a cozy fall evening.
This month, we’re pouring three different takes on Verdejo, each showing how Rueda’s winemakers are honoring tradition while adding their own modern touches.
Cheers,
P. + E. Mullins
2024 Oro de Castilla Verdejo
Rueda, Spain
Oro de Castilla is a family-owned winery that’s been a staple in Rueda since the 1950s. The del Villar family farms high-elevation vineyards filled with river stones and limestone—classic Verdejo territory.
This wine is what people mean when they talk about “textbook Verdejo.” It’s fresh and precise, fermented in stainless steel to keep everything clean and vibrant. You’ll find citrus, green apple, and a touch of fennel, all carried on a crisp mineral backbone.
In the glass, it’s pale yellow with a hint of green. The aromas lean toward taffy, green apple, and peach. On the palate, it’s zesty and focused—citrusy brightness balanced with a smooth mineral edge.
Pair it with simple seafood—shrimp with lemon and garlic, seared scallops, or oysters on the half shell. It’s also fantastic with goat cheese salads, fennel slaw, or roast chicken with herbs.
2023 Vidal + Vidal Verdejo
Rueda, Spain
Vidal + Vidal is a newer, family-run project that brings a modern touch to Rueda’s traditional vineyards. Two generations work side by side, blending old-vine fruit from high-altitude plots with fresh ideas in the cellar.
This is a lively yet graceful take on Verdejo. Fermented in stainless steel and aged briefly on its lees, it balances bright citrus and melon aromas with just a hint of roundness and creaminess. Think lemon peel, white peach, and a touch of spice.
It starts fresh and zippy, then opens up to a softer, textured middle as it warms in the glass. It’s one of those wines that feels right at home with a long lunch or an easy weeknight dinner.
Try it with roasted chicken and preserved lemon, pasta with clams, or fall vegetables—especially roasted squash, leeks, or a goat cheese tart.
2024 Belondrade “Quinta Apolonia” Verdejo
Rueda, Spain
Didier Belondrade is something of a legend in Rueda. A Frenchman turned Spanish winemaker, he brought a Burgundian mindset to Verdejo—focusing on small plots, natural fermentations, and careful aging on lees.
“Quinta Apolonia” is the younger sibling to his flagship wine, Belondrade y Lurton, and it shows the richer, more contemplative side of Verdejo. It’s partly aged in barrel, giving it a silky texture and a bit more depth while keeping its freshness intact.
You’ll notice aromas of orange peel, almond, and soft herbs, followed by a creamy, layered palate that still finishes clean and bright. It’s elegant, complex, and just plain beautiful in the glass.
This is a wine that loves food—think mushroom risotto, roasted halibut with saffron, or chicken with a creamy tarragon sauce. Slow down with this one; it rewards time and attention.
(We have a very small amount of Belondrade y Lurton available as well—an extraordinary blend from the estate’s best parcels, made in even smaller quantities.)
