Bodegas Valdemar Conde Valdemar Rioja Gran Reserva 2012

Bodegas Valdemar Conde Valdemar Rioja Gran Reserva 2012 is a full-bodied red wine from the prestigious Rioja region of Spain. This wine showcases an attractive red ruby colour, clean and bright. Its intense and complex aromas feature concentrated black fruit, hints of coffee, black liquorice, truffle, and balsamic notes of eucalyptus. On the palate, it is elegant and smooth, with a strong personality and a very long aftertaste. This exceptional Gran Reserva is made from a blend of 85% Tempranillo, 7% Mazuelo, 6% Graciano, and 2% Garnacha, aged for 30 months in a mixture of French (70%) and American (30%) oak barrels, resulting in a wine of great depth and complexity.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietals: 85% Tempranillo, 7% Mazuelo, 6% Graciano, 2% Garnacha
Tastes Like: Comparable to a Bordeaux blend but with more pronounced red fruit, coffee, and balsamic notes, offering a smoother texture and greater elegance.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Rioja DOCa
Region: Rioja, Spain
Terroir: Vineyards located in the foothills of the Sierra de Cantabria, with diverse soils that contribute to the complexity of the wine.

Bodegas Valdemar has been a family-run winery for five generations, with 124 years of winemaking tradition in Rioja, Spain. The Bujanda family has dedicated itself to producing some of the finest wines in the region. They combine modern techniques with traditional values to create wines of exceptional quality and personality. The estate’s vineyards benefit from the unique terroir of Rioja, producing grapes that contribute to wines of great depth, complexity, and elegance.

Red Meat: Roasted lamb or grilled steak that mirror the wine’s intense black fruit and balsamic nuances.
Poultry: Herb-roasted duck or chicken with a rich, savoury sauce to complement its depth and complexity.
Vegetarian: A rich mushroom risotto or vegetable cassoulet that enhances its earthy qualities.
Game: Venison with a berry reduction or roasted game birds that match the wine’s bold character.

Aged Manchego: Nutty and firm, complementing the wine’s smooth texture and complexity.
Roquefort: Bold and tangy, contrasting with its deep fruit profile.
Brie de Meaux: Soft and creamy, offering a gentle balance to the wine’s structure.
Gruyère: Rich and savoury, enhancing the wine’s smooth finish.

Cordero al Horno con Patatas (Roast Lamb with Potatoes)

Ingredients:

• 1.5 kg leg of lamb
• 4 medium potatoes, peeled and sliced
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 cup red wine (preferably Bodegas Valdemar Rioja Gran Reserva 2012 or a similar full-bodied red)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 180°C.
2. Season the leg of lamb with salt, pepper, garlic, and rosemary. Drizzle with olive oil and rub it evenly over the lamb.
3. In a roasting pan, place the sliced potatoes at the bottom, then lay the lamb on top.
4. Pour the red wine into the pan around the lamb and potatoes, covering the lamb loosely with foil.
5. Roast for 1.5–2 hours, basting the lamb occasionally with the pan juices. Remove the foil for the last 30 minutes to allow the lamb to brown and become crispy on the outside.
6. Once the lamb is tender, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the lamb alongside the roasted potatoes, garnished with fresh parsley and a glass of Bodegas Valdemar Rioja Gran Reserva 2012 for a truly indulgent pairing.