Emilio Rojo Press
From The Wine Advocate
2017 Emilio Rojo
Luis Gutiérrez, The Wine Advocate 241
There's always been only a single wine produced here, a blend of local white varieties from hand-worked vineyards that is produced in a simple way—fermentation with natural yeasts in stainless steel, natural decantation with the lees for around one year and bottling a few months later. Emilio Rojo didn't suffer from frost in 2017, as his vineyard is in a west-facing amphitheater (the cooler exposition he likes to keep the acidity) that's higher up the slope, and he considers his 2017 Emilio Rojo one of the best wines he has ever produced. "I used to pick in October, and nowadays it's more around mid-September," he explained. He harvested the grapes quite early in September because it was a warm and dry summer, but more than anything, because "there was hail in the last days of August, the leaves were really hit and there was risk of botrytis. So I picked very early." He now likes to pick at around 13.5% alcohol and keep good acidity. This 2017 feels super fresh and has intense flavors, notes of white flowers, wild herbs, white flowers and wet granite. It's very tasty, elegant and pure, with a long finish. He expects to bottle some 5,200 liters of it in February 2019 and then release it after April 2019. He will keep some 300 liters to bottle some magnums one year later.
2014 Emilio Rojo
Luis Gutiérrez, The Wine Advocate 224
The just bottled 2014 Emilio Rojo shows no great news compared with previous vintages, a blend of grapes from his granitic soil vineyards in the village of Leiro fermented with indigenous yeasts, and matured in contact with the lees and absence of oak, then bottled after some 16 months in vat. The wine is very young and shows no fatigue from the bottling. In fact it has a great note, it smells of the sábrego sandy soils where the vines are planted, with more balsamic aromas coming through with time, still a bit shy. The palate shows vibrant acidity, nicely balanced, intense, very pure, long and mineral, with a very tasty, almost saline finish. 5,000 bottles produced. The charismatic Emilio Rojo keeps filling my data sheets with his fountain pen, which reflect his philosophy of manual work. He handcrafts his 5,000 bottles of sought-after white Ribeiro.
2013 Emilio Rojo
Luis Gutiérrez, The Wine Advocate 224
I am told Emilio had to purchase a bottle of the 2013 Emilio Rojo from a wine shop in La Coruña as not a single bottle remains in his cellar. He had just bottled the 2014 and he prefers to sell his wines rather than keep them! Anyway, this cold, rainy and late vintage produced a sharp white blend of Treixadura, Loureiro, Albariño and Godello from Rojo's vineyard. The wine might be a bit lighter, certainly reflecting the cool vintage, showing already some signs of evolution in bottle with the classical honeyed scent so characteristic of the whites from Ribeiro. The characteristic of 2013 is a more expressive nose and a lighter palate, and many used the lees to give the wines more volume - and that's what Rojo might have done, as I see a subtle difference on the label, that mentions 'sur lie'. Some 5,000 bottles are produced. The charismatic Emilio Rojo keeps filling my data sheets with his fountain pen, which reflect his philosophy of manual work. He handcrafts his 5,000 bottles of sought-after white Ribeiro.
2012 Emilio Rojo
Luis Gutiérrez, The Wine Advocate 216 (Part 2)
The 2012 Emilio Rojo is a blend of white Galician grapes which varies from vintage to vintage. in 2012 it was approximately 70% Treixadura, 10% Loureira, 10% Albariño, 5% Lado and 5% Godello fermented in stainless steel with indigenous yeasts at 22 C and bottled unfiltered after 16 months in contact with the lees. I think that after a few bumpy years Emilio Rojo is back at turning impeccable, profound, complex Ribeiros with a balsamic nose and an ethereal, soil-driven palate with mineral character. It's a chameleon wine;, ever-changing in the glass and ready for a long life in the bottle. I don't know what he does, but his wines are different from others. They have a unique personality. Bravo! Only 4,000 bottles were produced.
2011 Emilio Rojo
Luis Gutiérrez, The Wine Advocate 209
The 2011 Emilio Rojo is a blend of Treixadura, Loureiro, Albarino, Lado and Torrontes from 26-year-old vines grown on granite slopes and aged in contact with its lees. The nose comes through as quite ripe, with notes of tropical fruit, pineapple and papaya intermixed with other white and yellow fruits, a touch balsamic and medicinal, with clear notes of fennel. The medium-bodied palate reveals a very complete wine, balanced and elegant, with intense flavors, great acidity and very good length. A wine of strong personality, it is a must try if you want to understand Ribeiro. 6,000 bottles produced. I’ve drunk superb old bottles, and he’s convinced his wines should last 15-20 years, but I’ll be a little bit more conservative. Drink 2014-2020.
The charismatic Emilio Rojo keeps filling my data sheets with his fountain pen, which reflect his philosophy of manual work. He handcrafts his 5,000 bottles of sought-after white Ribeiro.
From the International Wine Cellar
2012 Emilio Rojo Ribeiro
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds
($53) (made from a blend of treixadura, loureiro, albarino and torrontes): Pale gold. Sexy, mineral-tinged scents of orchard fruits, iodine, anise and white flowers. Smells like a Raveneau Chablis, and a good one at that. Sappy, smoky and incisive, offering vibrant pear and lemon rind flavors underscored by intense mineral and floral qualities. The iodine and smoke notes resonate on a finish that lingers with superb clarity and persistence.