Cuatro Rayas Cuarenta Vendimias 2021, an elegant expression

This week, Vinum Menorca’s recommendation takes us to Castilla y León with Cuatro Rayas Cuarenta Vendimias 2021, a red wine that represents one of Bodega Cuatro Rayas’ most exclusive creations. Made entirely from Tempranillo grapes sourced from vineyards over forty years old, this wine is a firm commitment to quality, the identity of the terroir and respect for the passage of time.

This is a special selection by winemaker Elena M. Oyagüe, who wished to pay tribute to old vineyards and their extraordinary potential to produce wines of greater concentration, complexity and elegance. The naturally low yields of these vines result in grapes of exceptional quality, which are then aged for a minimum of ten months in oak barrels, achieving an impeccable balance between fruit and ageing.

The result is a wine that expresses the maturity of Tempranillo without losing the freshness or authenticity of the fruit. A red wine designed to be enjoyed without haste, capable of evolving in the glass and revealing new nuances with every sip.

Tasting notes

In the glass, it displays a deep cherry-red colour with ruby reflections, bright and highly intense.

On the nose, it offers great aromatic complexity. Notes of black cherry, blackberry and ripe plum combine with elegant hints of vanilla, cocoa, black pepper, liquorice and delicate toasted nuances from the oak ageing, all perfectly integrated without masking the fruit.

On the palate, it is broad, structured and silky, with ripe tannins that provide a velvety texture. The acidity keeps the wine lively and balanced, while the ageing adds depth and great persistence. The finish is long, elegant and spicy, leaving a pleasant impression of ripe fruit and fine oak.

Food pairing

Mr. Bep's. Foto: Bep Al·lès©

Its structure and refinement make it an excellent gastronomic wine, ideal for dishes with plenty of character. It pairs particularly well with:

Pins 46. Foto: Bep Al·lès©

Grilled aged Menorcan red veal rib steak or entrecôte.

Es Caliu. Foto: Bep Al·lès©

Slow-roasted lamb shoulder with rosemary and thyme.

Miquel Mariano Vadell. Foto: Bep Al·lès©

Rabbit with red wine reduction, partridge with cabbage or woodcock served inside a bread roll.

Miquel Mariano Vadell. Foto: Bep Al·lès©

Slow-braised veal cheeks, lamb panadera or lamb with fruit.

Bep Al·lès Salvà. Foto: Bep Al·lès©

Rice dishes in which meat takes centre stage and, in autumn, dishes with mushrooms.

With Cuatro Rayas Cuarenta Vendimias, Bodega Cuatro Rayas showcases the richness of its old vineyards and the winemaking talent of Elena M. Oyagüe, giving life to a wine of great depth, refinement and gastronomic character. A contemporary interpretation of Tempranillo that combines tradition, territory and excellence. And in Menorca, Vinum Menorca is the company that recommends and distributes it, bringing us one of the winery’s most distinguished labels for lovers of great red wines.

Si voleu saber més d’aquest vi, el podeu trobar a VINUM, al Carrer Mariners i Pescadors, 4 del Polígon Industrial de Ciutadella.

https://vinum-menorca.com/