I bought this wine forever ago at Legacy – probably when I was studying Spanish wines for WSET Level 3 exams. Good thing I passed as I obviously forgot to drink the wine!

Fast forward to today and some barbecued chicken and we have finally opened it. This wine is made from the Viura grape (aka Macabeu / Macabeo), often the varietal that forms the backbone of Spanish Cava primarily because of its acidity and neutrality.

Bodegas Palacios Remondo is based in Alfaro in the Rioja Baja. This old family firm has been revitalized by the arrival of winemaker Alvaro Palacios from Priorat. The wines are made from their own vineyards, a rarity in the Rioja region. Palacios is deeply committed to organic viticulture and natural winemaking practices, such as use of organic fertilizers in the stone-covered, clay soils.

This wine is clear and bright, deep lemon with light legs.
It is clean and developing on the nose with medium intense aromas of lemon citrus, orange blossom, green and yellow apples and some tropical fruit such as pineapple.

On the palate, it’s dry with medium + acidity and medium + alcohol. The body is medium and the flavours medium plus intensity consisting of an oddly almondy, yeasty character with slight bitterness. I was able to find out that the Placet spends 11 months on its lees and in oak fermenting barrels, so this makes sense. There is also lemon citrus, a buttery cream and some bitter nuts with a medium finish.

It’s a very good quality white Spanish wine – lively acidity with interesting complexity and lees time showing through. A longer finish would earn it a higher rating.

I have two wine exams next week – one in Sparklings and one in Fortifieds. What am I doing drinking a weirdo cork dorky white wine from Spain? Good question. Good thing it tasted interesting and was unique. I’d better get back to studying.