15 Jul Las Laderas de José Luis: red and white, two ways ofworking the same vineyard

Las Laderas de José Luis is really a project of two wines.
They share the Viñedo Singular distinction and the same philosophy of work. But each one is designed to showcase its own variety: Tempranillo in the red, Viura in the white.

The red: Tempranillo at its most intense

100% Tempranillo. Hand-harvested, with a second selection in the winery.
Alcoholic fermentation is split between 500-litre oak barrels and a concrete vat. Ageing, around 8 months, follows the same split.

The result:

• Colour: deep cherry red, well covered, with rims of great intensity.
• Nose: high aromatic intensity, with plenty of red fruit reminiscent of blackcurrant, pomegranate and cherry, finishing with elegant toasted notes.
• Palate: juicy red-fruit tannins, good acidity giving freshness and weight.

Pairs well with small game and feathered game, wild mushrooms, red meat, duck and cheese. Recommended serving temperature is 17 °C; open the bottle an hour beforehand and serve in a large glass. Recent accolades: 95 points (Tim Atkin, Rioja 2021), 94 (2022), 96 (2024), 93 from James Suckling (2024), and a further 94 points in the Rioja 2025 Special Report.

The white: an ambitious Viura

100% Viura. Also hand-harvested, with selection in the winery.
Here, fermentation and ageing — around 8 months — are split between 500-litre oak barrels and a concrete amphora, on fine lees.

The result:

• Colour: bright straw yellow.
• Nose: hints of yellow fruit, such as quince and pear, intertwined with vanilla and elegant toasted notes.
• Palate: fresh and light, with a medium mid-palate showing citrus and mineral flavours, balanced acidity, and a long, saline finish.

Pairs well with seafood salpicón, shellfish, chargrilled fish, feathered game and cured cheese. Recommended serving temperature is between 14 °C and 16 °C; also open the bottle an hour beforehand and serve in a large glass. Its first major accolade: 93 points in the Rioja 2025 Special Report by Tim Atkin.

Two wines, one same standard

Hand-harvested. Rigorous selection. About 8 months of ageing split between barrel and a second vessel. The red, intense and spiced, for meat and game. The white, fresh and saline, for seafood and chargrilled fish. Different in character. Equal in standard.