2024 Telmo Rodriguez Basa Verdejo
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| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2024 |
| Grape | , |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2025 - 2026 |
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Description
This is an ideal aperitif wine but also a nice accompaniment to many fish dishes. The somewhat greenish yellow wine is bursting with ripe pineapple, passion fruit and pear. It is a lively wine with beautiful acids and full of juice and has a long, somewhat tingling aftertaste. From the 2013 vintage, the Basa has been approached differently. Telmo thought it was time for more complexity. Or in other words, a more serious style. Due to the unprecedented success of Rueda, the average quality has decreased and most wines have started to resemble each other. The Basa now consists mainly of Verdejo supplemented with a small amount of Viura. A return to the focus on the grape that is at the cradle of the success of Rueda. The Sauvignon Blanc is no longer part of the wine. The wine is broader in taste and quieter in character, but as always it remains a fantastic refreshing and serious wine. The Basa has scents and flavors of citrus, tropical fruit and beautiful mineral tones. The wine is particularly aromatic and bursts out of the glass. In the bouquet tones of white fruit, citrus, blossom, boxwood and minerals. In the nose we smell a lot of dry exotic fruit and the beautiful balance between freshness and complexity are unprecedented in this wine. The taste has loads of white fruit, the necessary filling and a remarkable freshness. A fantastic white wine that makes you want more.
Telmo Rodriguez, Spanish Phenomenon
We spoke extensively with Telmo Rodriguez again. It is always a pleasure. When you sit down with him, you always learn something or he gives you food for thought. What makes this 'conscience of the Spanish wine world' so special?
When Telmo finished his studies in Bordeaux and then did internships with people like Chave (Hermitage), Clape (Cornas) and Dürrbach (Trévallon) he returned to Spain. There he saw that other Spaniards who had studied in France brought French grape varieties and customs to Spain. For example, more and more wire guidance was introduced while the Spanish system had always been free-standing vines. Telmo concluded that he wanted to focus on the old qualities of Spain such as free-standing vines, indigenous grape varieties and 'field blends'. In addition, he was the first in Spain to introduce modern labels and he rebelled against the rigid Spanish wine laws.
Freestanding poles
Spain used to be a country of bush vines: the vines were so far apart per area and per vineyard that they each had sufficient water. If you place your vines far apart with wire vines, the vine will grow far and become much too big. With wire vines, you need many more vines per hectare. The problem is that there is not enough water for that and you therefore have to irrigate, in areas that often already suffer from a shortage of water. In addition, the grapes hang more in the shade with free-standing vines, which gives less chance of 'burning' and leads to less stewed fruit and fresher acids. The only disadvantage of free-standing vines is that more manual work is required in vineyard management and harvesting. Telmo works almost exclusively with bush vines.
Native grape varieties
For Telmo it was clear that there are so many good indigenous varieties in Spain that importing from France of 'the big five' (Chardonnay, Sauvignon Blanc, Merlot, Cabernet and Syrah) is not necessary at all. He was one of the first to produce good Rueda from Verdejo and Viura, he embraced Mencia and Godello in Valdeorras, Monastrell in Alicante, Moscatel in Malaga, Garnacha in Cebreros…. In the mid-nineties he was still called crazy with this philosophy, but now everyone is following him.
Field blends
In the past, there were many vineyards in Spain with different grape varieties mixed together, also called 'field blends'. Field blends are often criticized for the fact that the varieties (which are picked together) do not all ripen at the same time. In favor of field blends, diversity and disease resistance increase and complexity is promoted. Telmo now has two vineyards with field blends in production. He makes them in Rioja Las Beatas (named after the vineyard, first vintage awarded 97 points by Parker) and in Valdeorras Las Caborcas. Beautiful, original wines!
Spanish wine laws
Telmo was the first to remove the word Reserva from a Rioja in 1995. In his words: 'I ask my wines how long they want to stay in the wood'. One year grapes can easily handle 12 months of maturation in wood, another year they can't. There was consternation about Las Beatas: the Consecho initially didn't want to approve the wine made from a field blend as Rioja... while there was a time when all Rioja was made that way! The Consecho didn't take this to extremes and in the end it was fortunate for them, given the enormous international appreciation.
You can read the full wine reviews from Parker, Suckling, Vinous and Wine Spectator via the links next to the image. A free service for our customers.
Need advice on finding the perfect wine for your dish? Click here for our exclusive Sommelier. Free for Grandcruwijnen customers.
1. Grilled green asparagus with lemon butter and almond shavings
The green asparagus complements the vegetal notes of the Verdejo, while the lemon butter enhances the citrus aromas in the wine. The almond shavings add a nice bite and nutty contrast.
2. Whitefish ceviche with lime and coriander
The high acidity in the wine fits seamlessly with the fresh lime acidity in the ceviche. Coriander and chili give an aromatic accent that is not overshadowed, but rather plays nicely with the Verdejo.
3. Thai salad with shrimp, mango and mint
The exotic fruit flavours in the salad complement the expressive character of the wine. The light spiciness and fresh acids make it exciting and drinkable.
4. Grilled chicken skewers with lemongrass and lime
The fresh acidity in the wine refreshes the palate after the savoury flavours of the chicken and aromatic lemongrass. This combination also works well with dishes with an Asian twist without becoming too spicy.
5. Pasta with fennel, lemon zest and ricotta
The fennel complements the aniseed notes of the Verdejo. Ricotta provides creaminess, while lemon zest lifts the whole thing and emphasizes the fresh character of the wine.
6. Scallop tartare with green apple and dill
An elegant and fresh combination in which the salty and sweet notes of the scallop come together beautifully with the fresh acidity and fruitiness of the Verdejo. The apple and dill respectively enhance the fresh and spicy elements in the wine.
Specifications
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Castilla y Leon |
| Appellation | Rueda |
| Winery | Telmo Rodriguez |
| Grape | Verdejo, Viura |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2024 |
| Drinking as of | 2025 |
| Drinking till | 2026 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Screw cap |
| Promotion | Tier Price |
| Tasting Profiles | Aromatisch, Droog, Fris, Fruitig, Groen & grassig, Licht, Strak, Tropisch fruit, Wit fruit |
| Drink moments | Borrelen, Cadeau!, Met vrienden, Summer party, Terras, Voor alledag |
Wijnhuis
Winemaker Telmo Rodriguez is labeled as one of the young lions of the Spanish wine industry. He studied at the University of Bordeaux and later in the Rhône with the famous August Clape. He was the winemaker of La Granja Senora De Remelluri, his father's bodega in Rioja. He left there to become what some would call a flying winemaker. However, Telmo prefers to call itself a 'driving winemaker'. he lives in Madrid and drives his car to the areas where he makes wine. In a short time his wines have found a place on the international playing field. One example: in Tom Stevenson's Wine Report 2008, Telmo is included among the top 10 producers from Spain. We once again spoke extensively with Telmo Rodriguez. That is always a pleasure. If you sit down with him you always learn something or he gives food for thought. What makes this 'conscience of the Spanish wine world' so special? When Telmo completed his studies in Bordeaux and then had internships with people like Chave (Hermitage), Clape (Cornas) and Dürrbach (Trévallon) he came back to Spain. There he saw other Spaniards who had studied in France bringing French grape varieties and customs to Spain. For example, there was more and more wire guidance, while the Spanish system had always been free-standing sticks. Telmo concluded that he wanted to focus on the old qualities of Spain such as freestanding sticks, indigenous grape varieties and field blends. In addition, he was the first in Spain to introduce modern labels and he opposes the rigid Spanish wine laws.
Free standing sticks
Spain used to be a country of bush vines: the sticks were so far apart per area and per vineyard that they could each get enough water. If you place your sticks far apart with wire articulation, the stick will grow far and become much too large. With wire articulation, you therefore need many more sticks per hectare. However, the problem is that there is not enough water for this and you therefore have to irrigate, in areas that often already suffer from a shortage of water. In addition, the grapes hang more in the shade with free-standing sticks, which gives less chance of 'burning' and leads to less stewed fruit and fresher acids. The only downside to free-standing canes is that more manual work is involved in vineyard management and harvesting. Telmo works almost exclusively with bush vines.
Native grape varieties
It was clear to Telmo that there are so many good indigenous varieties in Spain that importing 'the big five' (Chardonnay, Sauvignon Blanc, Merlot, Cabernet and Syrah) from France was not necessary at all. He was one of the first to produce good Rueda from Verdejo and Viura, he embraced Mencia and Godello in Valdeorras, Monastrell in Alicante, Moscatel in Malaga, Garnacha in Cebreros…. In the mid-1990s he was still considered crazy with this philosophy, but now everyone is following him.
Field blends
There used to be many vineyards in Spain with various grape varieties mixed together, also called 'field blends'. It is often argued against field blends that the varieties (that are picked together) are not all ripe at the same time. It speaks for the fact that diversity and disease resistance increase and that it promotes complexity. Telmo now has two vineyards with field blends in production. In Rioja he makes it Las Beatas (named after the vineyard, first vintage awarded with 97 points by Parker) and in Valdeorras Las Caborcas. Beautiful, original wines!
Spanish wine laws
Telmo was the first to remove the word Reserva from a Rioja in 1995. In his words: 'I ask my wines how long they want to stay in the wood'. One year grapes can easily handle a 12-month aging in wood, but not in another year. There was consternation about Las Beatas: the Consecho initially did not want to approve the wine made with a field blend as Rioja… while there was a time when all Rioja was made that way! Consecho did not push this to the extreme and ultimately fortunate for them, given the enormously high international appreciation.
This is an ideal aperitif wine but also a nice accompaniment to many fish dishes. The somewhat greenish yellow wine is bursting with ripe pineapple, passion fruit and pear. It is a lively wine with beautiful acids and full of juice and has a long, somewhat tingling aftertaste. From the 2013 vintage, the Basa has been approached differently. Telmo thought it was time for more complexity. Or in other words, a more serious style. Due to the unprecedented success of Rueda, the average quality has decreased and most wines have started to resemble each other. The Basa now consists mainly of Verdejo supplemented with a small amount of Viura. A return to the focus on the grape that is at the cradle of the success of Rueda. The Sauvignon Blanc is no longer part of the wine. The wine is broader in taste and quieter in character, but as always it remains a fantastic refreshing and serious wine. The Basa has scents and flavors of citrus, tropical fruit and beautiful mineral tones. The wine is particularly aromatic and bursts out of the glass. In the bouquet tones of white fruit, citrus, blossom, boxwood and minerals. In the nose we smell a lot of dry exotic fruit and the beautiful balance between freshness and complexity are unprecedented in this wine. The taste has loads of white fruit, the necessary filling and a remarkable freshness. A fantastic white wine that makes you want more.
Telmo Rodriguez, Spanish Phenomenon
We spoke extensively with Telmo Rodriguez again. It is always a pleasure. When you sit down with him, you always learn something or he gives you food for thought. What makes this 'conscience of the Spanish wine world' so special?
When Telmo finished his studies in Bordeaux and then did internships with people like Chave (Hermitage), Clape (Cornas) and Dürrbach (Trévallon) he returned to Spain. There he saw that other Spaniards who had studied in France brought French grape varieties and customs to Spain. For example, more and more wire guidance was introduced while the Spanish system had always been free-standing vines. Telmo concluded that he wanted to focus on the old qualities of Spain such as free-standing vines, indigenous grape varieties and 'field blends'. In addition, he was the first in Spain to introduce modern labels and he rebelled against the rigid Spanish wine laws.
Freestanding poles
Spain used to be a country of bush vines: the vines were so far apart per area and per vineyard that they each had sufficient water. If you place your vines far apart with wire vines, the vine will grow far and become much too big. With wire vines, you need many more vines per hectare. The problem is that there is not enough water for that and you therefore have to irrigate, in areas that often already suffer from a shortage of water. In addition, the grapes hang more in the shade with free-standing vines, which gives less chance of 'burning' and leads to less stewed fruit and fresher acids. The only disadvantage of free-standing vines is that more manual work is required in vineyard management and harvesting. Telmo works almost exclusively with bush vines.
Native grape varieties
For Telmo it was clear that there are so many good indigenous varieties in Spain that importing from France of 'the big five' (Chardonnay, Sauvignon Blanc, Merlot, Cabernet and Syrah) is not necessary at all. He was one of the first to produce good Rueda from Verdejo and Viura, he embraced Mencia and Godello in Valdeorras, Monastrell in Alicante, Moscatel in Malaga, Garnacha in Cebreros…. In the mid-nineties he was still called crazy with this philosophy, but now everyone is following him.
Field blends
In the past, there were many vineyards in Spain with different grape varieties mixed together, also called 'field blends'. Field blends are often criticized for the fact that the varieties (which are picked together) do not all ripen at the same time. In favor of field blends, diversity and disease resistance increase and complexity is promoted. Telmo now has two vineyards with field blends in production. He makes them in Rioja Las Beatas (named after the vineyard, first vintage awarded 97 points by Parker) and in Valdeorras Las Caborcas. Beautiful, original wines!
Spanish wine laws
Telmo was the first to remove the word Reserva from a Rioja in 1995. In his words: 'I ask my wines how long they want to stay in the wood'. One year grapes can easily handle 12 months of maturation in wood, another year they can't. There was consternation about Las Beatas: the Consecho initially didn't want to approve the wine made from a field blend as Rioja... while there was a time when all Rioja was made that way! The Consecho didn't take this to extremes and in the end it was fortunate for them, given the enormous international appreciation.
You can read the full wine reviews from Parker, Suckling, Vinous and Wine Spectator via the links next to the image. A free service for our customers.
Need advice on finding the perfect wine for your dish? Click here for our exclusive Sommelier. Free for Grandcruwijnen customers.
1. Grilled green asparagus with lemon butter and almond shavings
The green asparagus complements the vegetal notes of the Verdejo, while the lemon butter enhances the citrus aromas in the wine. The almond shavings add a nice bite and nutty contrast.
2. Whitefish ceviche with lime and coriander
The high acidity in the wine fits seamlessly with the fresh lime acidity in the ceviche. Coriander and chili give an aromatic accent that is not overshadowed, but rather plays nicely with the Verdejo.
3. Thai salad with shrimp, mango and mint
The exotic fruit flavours in the salad complement the expressive character of the wine. The light spiciness and fresh acids make it exciting and drinkable.
4. Grilled chicken skewers with lemongrass and lime
The fresh acidity in the wine refreshes the palate after the savoury flavours of the chicken and aromatic lemongrass. This combination also works well with dishes with an Asian twist without becoming too spicy.
5. Pasta with fennel, lemon zest and ricotta
The fennel complements the aniseed notes of the Verdejo. Ricotta provides creaminess, while lemon zest lifts the whole thing and emphasizes the fresh character of the wine.
6. Scallop tartare with green apple and dill
An elegant and fresh combination in which the salty and sweet notes of the scallop come together beautifully with the fresh acidity and fruitiness of the Verdejo. The apple and dill respectively enhance the fresh and spicy elements in the wine.
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Castilla y Leon |
| Appellation | Rueda |
| Winery | Telmo Rodriguez |
| Grape | Verdejo, Viura |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2024 |
| Drinking as of | 2025 |
| Drinking till | 2026 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Screw cap |
| Promotion | Tier Price |
| Tasting Profiles | Aromatisch, Droog, Fris, Fruitig, Groen & grassig, Licht, Strak, Tropisch fruit, Wit fruit |
| Drink moments | Borrelen, Cadeau!, Met vrienden, Summer party, Terras, Voor alledag |
Winemaker Telmo Rodriguez is labeled as one of the young lions of the Spanish wine industry. He studied at the University of Bordeaux and later in the Rhône with the famous August Clape. He was the winemaker of La Granja Senora De Remelluri, his father's bodega in Rioja. He left there to become what some would call a flying winemaker. However, Telmo prefers to call itself a 'driving winemaker'. he lives in Madrid and drives his car to the areas where he makes wine. In a short time his wines have found a place on the international playing field. One example: in Tom Stevenson's Wine Report 2008, Telmo is included among the top 10 producers from Spain. We once again spoke extensively with Telmo Rodriguez. That is always a pleasure. If you sit down with him you always learn something or he gives food for thought. What makes this 'conscience of the Spanish wine world' so special? When Telmo completed his studies in Bordeaux and then had internships with people like Chave (Hermitage), Clape (Cornas) and Dürrbach (Trévallon) he came back to Spain. There he saw other Spaniards who had studied in France bringing French grape varieties and customs to Spain. For example, there was more and more wire guidance, while the Spanish system had always been free-standing sticks. Telmo concluded that he wanted to focus on the old qualities of Spain such as freestanding sticks, indigenous grape varieties and field blends. In addition, he was the first in Spain to introduce modern labels and he opposes the rigid Spanish wine laws.
Free standing sticks
Spain used to be a country of bush vines: the sticks were so far apart per area and per vineyard that they could each get enough water. If you place your sticks far apart with wire articulation, the stick will grow far and become much too large. With wire articulation, you therefore need many more sticks per hectare. However, the problem is that there is not enough water for this and you therefore have to irrigate, in areas that often already suffer from a shortage of water. In addition, the grapes hang more in the shade with free-standing sticks, which gives less chance of 'burning' and leads to less stewed fruit and fresher acids. The only downside to free-standing canes is that more manual work is involved in vineyard management and harvesting. Telmo works almost exclusively with bush vines.
Native grape varieties
It was clear to Telmo that there are so many good indigenous varieties in Spain that importing 'the big five' (Chardonnay, Sauvignon Blanc, Merlot, Cabernet and Syrah) from France was not necessary at all. He was one of the first to produce good Rueda from Verdejo and Viura, he embraced Mencia and Godello in Valdeorras, Monastrell in Alicante, Moscatel in Malaga, Garnacha in Cebreros…. In the mid-1990s he was still considered crazy with this philosophy, but now everyone is following him.
Field blends
There used to be many vineyards in Spain with various grape varieties mixed together, also called 'field blends'. It is often argued against field blends that the varieties (that are picked together) are not all ripe at the same time. It speaks for the fact that diversity and disease resistance increase and that it promotes complexity. Telmo now has two vineyards with field blends in production. In Rioja he makes it Las Beatas (named after the vineyard, first vintage awarded with 97 points by Parker) and in Valdeorras Las Caborcas. Beautiful, original wines!
Spanish wine laws
Telmo was the first to remove the word Reserva from a Rioja in 1995. In his words: 'I ask my wines how long they want to stay in the wood'. One year grapes can easily handle a 12-month aging in wood, but not in another year. There was consternation about Las Beatas: the Consecho initially did not want to approve the wine made with a field blend as Rioja… while there was a time when all Rioja was made that way! Consecho did not push this to the extreme and ultimately fortunate for them, given the enormously high international appreciation.