Our wines are complex, with a real ageing potential. They are regularly tasted to make a follow up and know how they evolve and taste. However, they give pleasure even shortly after bottling.
Among the 69 different plots of red varieties found in the Valquejigoso vineyard, the best plots are selected each year for the final blend of the V2. Each vintage, the varieties and their proportion used in the final V2 blend vary depending on the weather of the vintage and how each grape variety reacts in the vineyard. Only those varieties reaching a perfect ripeniness are included in the final V2 blend, thus showing the utmost mineral expression of the soil and keeping the utmost expression of each specific plot where they come from. However, part of the blend, based on Bordeaux varieties, remains unchanged vintage after vintage.
see vintagesAs far as weather factors are concerned, 2008 was a perfect year in Valquejigoso. Vines begun their new cycle, withering after the first frost of November the 17th. After the complete withering of the vine and the beginning of the winter pruning, snow fell twice between January the 10th and January the 28th. This made us believe that the year would be good, as it finally was. After soft spring day temperatures, came summer, a crucial moment in the vine cycle.
During summer, temperatures above 34ºC were only registered 3 or 4 days. It was a mild summer. From August the 5th, night temperatures began to drop, which made that harvest was delayed for the early ripening plots until September the 12th.
The grapes used to make Dehesa de Valquejigoso come from plots with deep soils, with an upper layer of sand and a layer of clay located at an average depth of 1,50 m. Clay retains the moisture needed to regulate the water stress of the vine in a natural way. This contributes to make a wine with mineral character, elegant and with a unique personality.
The 27 plots which make the final blend of the wine are fermented in French oak vats and in small size stainless steel tanks. After fermentation, the wine is racked to new French oak barrels coming from 6 different coopers.
Vintage 2007 registered from véraison onwards a slightly fresher summer than in 2005, with a maximum average temperature of 26ºC, rising up to 32º-33ºC. For this vintage, some days had maximum daily temperatures in August of 23.º - 24ºC.
Following the same pattern as in Valquejigoso V2 2005, plots which are part of the final blend of this wine are those where sandy soils have a layer of clay very close to the surface.
Plots destined to the final blend of V2 2007 were harvested from September the 23th to October the 25th.
The 23 plots which are integrated in the final wine are vinified in new French oak vats and in stainless steel tanks. Afterwards, the wine is racked in new French oak barrels of 6 different coopers and is aged for 27 months. In May 2010, the wine is bottled and stays in wine racks.
Valquejigoso V2 2007 is a blend of 45 % Cabernet Sauvignon, 23 % Syrah and 8 % of each of the following varieties: Negral, Petit Verdot, Merlot and other varieties. It has an alocholic degree of 14,57 % abv., and a total acidity of 5,81 g/l (tartaric acid).
18.748 Bordeaux bottles of 75 cl were produced of V2 2007.
The 2005 vintage was mainly characterised by the fact that in Valquejigoso summer was not too warm. From véraison onwards, temperatures never got above 33ºC, with cool nights registering temperatures of 12º to 14ºC end of August, favoring late ripensess. Plots aimed at making the V2 were harvested from September the 20th to October the 24th. Plots entering the wine are mainly located on deep soils, composed of sand and a layer of clay 30 to 35 cm deep. The resulting wine is very mineral and aromatic. In the palate sandy soils are the ones giving texture and acidity meanwhile clay soils bring structure and body.
Plots are hand harvested. Each of the 19 plots being part of the blend of this wine are vinified separately in stainless steel tanks and in small French oak vats. Each batch underwent malolactivc fermentation in new French oak barrels of 225 liters. After ageing 30 months in French oak, wines were bottled in June 2008.
Valquejigoso V2 2005 is a blend of 67 % Cabernet Sauvignon, 12 % Syrah; 12 % Petit Verdot and 9 % Negral. It has an alcoholic degree of 13,95 % abv and a total acidity of 6,62 g/l (tartaric acid).
17.345 Bordeaux bottles of 75 cl were produced of V2 2005.
Only in exceptional years when nature is in perfect harmony with Valquejigoso's vineyard is this unique wine made. It is our "sleeping beauty". Made with mastery, passion and an utmost care, its objective is to live on and to bring Valquejigoso's wines to the next level.
Only in exceptional years when nature is in perfect harmony with Valquejigoso's vineyard is this unique wine made. It is our "sleeping beauty". Made with mastery, passion and an utmost care, its objective is to live on and to bring Valquejigoso's wines to the next level.
see vintagesValquejigoso V1 2008 is the first wine of this kind made in the estate. It will only be made in exceptional years with that specific plot best translating the height of the terroir's personality.
This wine is made with 95% of a unique plot of cabernet sauvignon and the remaining 5 % of other varieties. The cabernet sauvignon plot has a northerly orientation, with unique soils, marked by erosion. The latter has stripped the upper layer making that a stratum of clay 10 to 15 cm deep appears on the surface. Below that layer, compact granitic sand is found, with three-dimensional veins of limestone.
Weather is key to craft this wine and 2008 has offered an ideal climate to assure a perfect ripeness of the grape. Rainfall of 400 l/m2 and an even distribution of the latter during the year coupled with day - night temperature shifts of at least 17ºC from mid-August onwards, has allowed to harvest that plot on September the 27th.
The plots where these grapes are grown are treated in a very sustainable way, achieving a soil with a great biodiversity. All tasks are manually done, without using any machinery in them. No chemical product is used to fertilize or treat the diseases that affect the vine. After a manual harvest, the cooling of the grapes, the manual selection of the bunches and berries, the wine is put in a new French oak vat. During the extraction processes and vinification, the grapes are moved by gravity. The wines remained in vat 29 days.
The resulting wine, after racking, was magic. It was full of character and minerality. It enclosed the essence of Valquejigoso. It had a personality that we have tried to keep during the ageing period in order to preserve its finesse and elegance for several decades.
After racking, malolactic fermentation takes place in oak vats. On December 19th, the wine is transferred into new oak barrels and after 28 months of ageing, it was bottled without fining, filtration or stabilization.
Valquejigoso V1 is a unique wine, with a great personality. The idea has always been to preserve the freshness and finesse of the cabernet sauvignon when it reaches its optimal ripeness, with hints of graphite, liquorice, spices (black pepper, clove). The wine offers a great aromatic complexity and tha palate is nicely balanced, with a great acidity, in harmony with sweet sensations, wide round tannins and with a great depth. We suspect that over time the wine will show the essence of the most authentic terroir of Valquejigoso.
La producción de este vino es muy limitada, pues de esta añada se han elaborado 1.492 botellas de 75 cl.
Find a white black bird, like finding a clover of more than three leaves, is a sign of good omen. In Valquejigoso, the white grapes vineyard is located in the cooler part of the estate, near a small pond. It has deep sandy soils. White grape varieties combine themselves to create a full bodied wine, following the same concept as the rest of the wines in Valquejigoso: personality, ageing potential and exclusivity.
La procedencia de las uvas para la elaboración de Dehesa Valquejigoso es de las parcelas con suelos profundos donde la base de los mismos son las arenas graníticas, de modo que la capa de arcilla que caracteriza a nuestro viñedo está situada a 1,50 metros de profundidad de media sobre el horizonte del suelo, de modo que esta arcilla retiene la humedad que sirve para regular el estrés hídrico de la planta de forma natural, surgiendo así un vino de un gran carácter mineral, elegante y de gran personalidad.
Al igual que en Valquejigoso V2, cada añada los porcentajes de las variedades que componen este vino cambian, con la finalidad de representar el estilo de este vino en cada añada.
La procedencia de las uvas para la elaboración de Dehesa Valquejigoso es de las parcelas con suelos profundos donde la base de los mismos son las arenas graníticas, de modo que la capa de arcilla que caracteriza a nuestro viñedo está situada a 1,50 metros de profundidad de media sobre el horizonte del suelo, de modo que esta arcilla retiene la humedad que sirve para regular el estrés hídrico de la planta de forma natural, surgiendo así un vino de un gran carácter mineral, elegante y de gran personalidad.
Al igual que en Valquejigoso V2, cada añada los porcentajes de las variedades que componen este vino cambian, con la finalidad de representar el estilo de este vino en cada añada.
see vintagesClimatológicamente fue la añada perfecta en Valquejigoso, comenzó el nuevo ciclo de la planta con lento agostamiento de la misma tras las primeras heladas producidas a partir del 17 de noviembre, tras el agostamiento total de la misma y tras comenzar la poda a mediados del mes de diciembre, tuvimos dos nevadas durante el mes de enero, lo cual nos hizo augurar que año de nieves sería año de bienes, y así fue, tras una primavera de temperaturas diurnas suaves llegamos al momento crucial del desarrollo de la planta, el verano.
Durante el verano apenas tuvimos 3 – 4 días con temperaturas máximas que sobrepasaron los 34 ºC, siendo todo el verano de temperaturas moderadas, además a partir del día 5 de agosto comenzaron a descender sustancialmente las temperaturas nocturnas, de modo que se retrasó el inicio de vendimia con las parcelas más tempranas hasta el 12 de septiembre.
La elaboración de las 21 parcelas que conforman la mezcla final del vino de esta añada se elaboran en tinas roble francés y en depósitos de acero inoxidable de pequeñas dimensiones, posteriormente se trasiega a barricas nuevas de roble francés de 5 tonelerías diferentes y se cría durante 25 meses, hasta que en el mes de mayo del año 2013 se embotella y actualmente permanece en el botellero sin haber comenzado su comercialización.
Dehesa Valquejigoso en la añada 2010 está elaborado con 37 % de Cabernet Sauvignon, 25 % Tempranillo, 22 % Syrah, 8 % Merlot y un 8 % de Negral. Tiene un grado alcohólico de 14,80 %Vol., y una acidez total de 5,70 g/l (ácido tartárico).
De Dehesa Valquejigoso en la añada 2010 se elaboraron 19.300 botellas bordelesas de 75 cl.
Nota de cata – Diciembre 2014.-
Dehesa Valquejigoso 2010, debido al carácter fresco que caracteriza a la añada, muestra las sensaciones que queremos trasmitir con este vino. Es el vino que muestra el terruño de Valquejigoso desde un lado más cercano, muestra el carácter fresco, fino y elegante propio de los suelos más profundos de Valquejigoso. Es un vino más directo, con sensaciones aromáticas de fruta fresca, especias frescas como la pimienta blanca, aromas de chololate, sensaciones minerales. En boca es un vino goloso pero con buena tensión y una tanicidad integrada que confiere equilibrio, profundidad e integración del frescor frente a las sensaciones golosas y carnosas de dicho vino.