Egeo Verdejo

"The wine is lovely on both the nose and palate, with the bouquet offering up a vibrant constellation of lemon, sandy soil tones, a touch of paraffin, spring flowers and a hint of green olive...A fine example of Verdejo." —
John Gilman, View from the Cellar
Appellation
Rueda D.O.
Grape(s)
100% Verdejo from 50 year old, bush vines
Altitude/Soil
750 meters / alluvial soils composed of sand, clay and pebbles
Farming Methods
Traditional methods
Harvest
Hand harvested fruit
Production
Grapes were destemmed and underwent an overnight cold maceration with skins prior to pressing, fermented in stainless steel tank
Aging
Aged for a few months on fine lees prior to bottling
Suggested Retail Price
$14
Wine Name
Scores
Downloads
Reviews
Egeo Verdejo 2016
90 (VfC)
Score Publication Review Copy
90 View from the Cellar The 2016 Verdejo “Egeo” from Isaac Fernandez is produced from sixty year-old vines planted on sandy clay soils. The wine is lovely, wafting from the glass in a classic bouquet of Granny Smith apple, lime peel, green olive, salty soil tones and a topnote of dried flowers. On the palate the wine is crisp, medium-full and zesty, with fine focus and grip, a lovely core, good backend mineral drive and a long, complex and succulent finish. Just a lovely bottle of Verdejo and a superb value! 2018-2022.
Issue #75 – May/June 2018
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Egeo Verdejo 2017
92 (WRO)
Score Publication Review Copy
92 Wine Review Online This is among the best Rueda Verdejos I’ve ever tasted, and certainly the best vintage of this wine (and I’ve tasted almost all of the vintages that have been imported to the USA). It shows a truly medium-bodied profile, whereas most of its counterparts are light, and yet its unusual heft doesn’t come at the cost of any lack of freshness. On the contrary, it backs up its flavors of melon and figs with very zesty citrus acidity that focuses the flavors through the long, generous finish. Very expressive in aroma and flavor, and supremely versatile at the table, this is a standout wine at a great price.
Michael Franz - October 30, 2018
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