This month, we present one of the world's great white wines - and one of my favorites  - 2007 Remelluri Rioja Blanco, a traditionally made white Rioja that is drinkable now, but can age seemingly forever. 

This vintage was rated 94 points by Parker:   "The 2007 Remelluri Blanco is a blend of 7 grapes varieties with the largest roles played by Garnacha Blanca (25%) and a combination of Roussanne and Marsanne (25%). The wine is fermented with native yeasts with malolactic fermentation in barrel followed by 16 months of aging in new French oak. It offers up a glorious perfume of buttered popcorn, tropical fruits, jasmine, baking spices, and minerals. In the glass the oak is integrated, the texture silky, and the wine’s acid structure is firm and uplifting. It is likely to evolve for several years adding to its already considerable complexity. Drink this outstanding effort from 2013 to 2019+.

The modern winery of Remelluri was established in 1967. The vineyards are farmed organically and the winery employs an integrated system of agriculture. The winemaker is the renowned Telmo Rodriguez. Remelluri’s Blanco is the reference standard against which all others are measured in virtually every vintage."

92 points, Steven Tanzer International Wine Cellar:  Bright gold. Explosively perfumed bouquet of dried flowers, pear, peach pit, truffle, smoky lees and vanilla; this smells like a serious white Burgundy. Lush, creamy and palate-staining, offering sweet orchard fruit and citrus flavors and a strong mineral undertone. The smoky note resonates on the long, sappy, spicy finish. —Josh Raynolds"

Historical records show that the La Granja Nuestra Senora de Remelluri was contributing wine to the town council of nearby Labastida in the 15 th century - one of the earliest references to a bodega in Spain. Today, the 100ha estate situated in the Western corner of the Rioja Alavesa between the Tolono mountain range and the River Ebro, is one of Rioja's most prestigious and most sought after.
Entirely estate based, and therefore unusual for Rioja, the vineyards are spread over a multitude of small terraced plots. The estate has poor soils which when coupled with the raised altitude, result in restricted yields and grapes with ample tannins and balancing acidity to ensure great ageing potential for the wines. This great ageing potential is born through upon tasting.                   

Remelluri wines are exciting in that they exactly reflect the soils from which they are grown. There is a minerality and tightness coupled with firm tannins and lifted acidity that are indicative of grapes grown on meagre, high altitude sites. The winemaking is classic through the extensive use of French oak, though now commonplace in Rioja, is by no means classic for a region whose hallmark used to be the unmistakable whiff of coconutty American wood.
Remelluri wines perhaps reflect the timeless qualities that are to be found on the estate. There is a sense here that whislt everything is of the utmost high quality, this is not a producer that will follow fashion but will always strive for the ultimate in quality.

RECIPE:  Steamed Lobster in a Ginger Lime & Scallion Broth Serves 6

The combination of ginger and lime results in some truly enchanting flavors and aromas. This recipe also works very well with shrimp or mussels.

6 live lobsters, about 2 pounds each

½ cup dry white wine

3 cups vegetable stock

6 shiitake mushrooms, stems removed and thinly sliced

2 tablespoons fresh ginger, cut into thin matchstick strips

1 ½ tablespoons ginger juice

6 baby bok choy

4 tablespoons cold butter, diced

4 scallions, thinly sliced on the bias

2 tablespoons cilantro, chopped

2 tablespoons lime juice

Zest of 2 limes

Pinch of cayenne pepper

Holding the lobster body in 1 hand and the tail in the other hand, twist the lobster until the body and tail separate. Repeat with all the lobsters. Crack the claws off the lobster bodies just below the knuckles. Reserve the lobster the bodies for stock or freeze them for later use.

Bring a large saucepan of water to a boil. Add the claws and cook until the shells turn bright red and the meat is just barely cooked, about 8 minutes. Transfer the claws to a bowl of ice water. When cool remove the meat from the shells.

Cut the lobster tails in half lengthwise, discard any intestines. Leave the meat in the shells. Bring the wine to a boil in a large saucepan. Add the tails, flesh side down, and the vegetable stock. Cover and cook until the meat is just barely cooked through, about 3 minutes. Remove the tails from the broth.

Strain the broth into a clean medium saucepan and set over medium heat. Add the mushrooms, ginger and ginger juice, and simmer until the ginger is soft. Strain the broth again into a larger saucepan, reserving the mushrooms and ginger.

Cook the bok choy in boiling salted water until tender. Transfer to a bowl of ice water.

Using a hand held blender, blend the butter into the broth until emulsified. Return the mushrooms and ginger, lobster claw meat and bok choy to the broth along with the scallions, cilantro, lime juice, lime zest, and cayenne and cook over low heat for about 2 minutes.

Divide the lobster tails among 6 large dinner bowls. Arrange the claw meat and bok choy over the tails. Spoon the sauce and vegetables over the lobster tails and serve.

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