With Juan and Nola Palomar at Berserkerfest at PDH. The Palomars brought a "boatload" of their wine, including this, plus a tempranillo, a cabernet and a red blend. They were all good, but this was my favorite. Vijiriega (Vee-hee-ree-ay-gah) is a variety indigenous to the region of Granada in Spain and according to Nola, no one else vinifies it. My Google research does not contradict her. The wine has a floral nose and a meaty flavor profile that surprised me. There is minerality, apple fruit and a tropical component. There was a half bottle left (there was a lot of other wine to try) so we recorked it, brought it home and threw it in the refrigerator. We opened it 5 days later and although it had lost some of its lively fruit, it maintained that meaty minerality. I noticed some banana on the nose that I had not noticed the first day. The rest of the bottle did a quick disappearing act among me, my wife and my son.
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Nose of lemon, banana peel and subtle peach. Thought the palate was medium bodied and was a beautiful wine to drink on the deck. This won't blow you away with its complexity, but delivers value and enjoyment.
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Dinner w/Dr. Juan Palomar and the wines of Veleta (The Anvil Club, East Dundee, IL): Straw color. Aromas of citrus, grapefruit, florals and minerals. Flavors grapefruit, orange peel, stone and mineral, with tangy acidity. While very nice on its own, it sang when paired with a ceviche starter. 90% Vijiriega and 10% Chardonnay. 89-90 pts.
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6/29/2012 - J @ y H @ c k wrote: 89 Points
With Juan and Nola Palomar at Berserkerfest at PDH. The Palomars brought a "boatload" of their wine, including this, plus a tempranillo, a cabernet and a red blend. They were all good, but this was my favorite. Vijiriega (Vee-hee-ree-ay-gah) is a variety indigenous to the region of Granada in Spain and according to Nola, no one else vinifies it. My Google research does not contradict her. The wine has a floral nose and a meaty flavor profile that surprised me. There is minerality, apple fruit and a tropical component. There was a half bottle left (there was a lot of other wine to try) so we recorked it, brought it home and threw it in the refrigerator. We opened it 5 days later and although it had lost some of its lively fruit, it maintained that meaty minerality. I noticed some banana on the nose that I had not noticed the first day. The rest of the bottle did a quick disappearing act among me, my wife and my son.
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5/28/2012 - tooch wrote: 85 Points
Nose of lemon, banana peel and subtle peach. Thought the palate was medium bodied and was a beautiful wine to drink on the deck. This won't blow you away with its complexity, but delivers value and enjoyment.
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10/17/2011 - AllRed wrote: 90 Points
Consistent w/previous note
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10/10/2011 - AllRed wrote: 90 Points
Yellow color. Notes of florals, lime peel and grapefruit. Flavors of melon and citrus with bright, focused acidity.
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7/29/2011 - AllRed wrote: 89 Points
Dinner w/Dr. Juan Palomar and the wines of Veleta (The Anvil Club, East Dundee, IL): Straw color. Aromas of citrus, grapefruit, florals and minerals. Flavors grapefruit, orange peel, stone and mineral, with tangy acidity. While very nice on its own, it sang when paired with a ceviche starter. 90% Vijiriega and 10% Chardonnay. 89-90 pts.
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