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Naiades Verdejo, Bodegas Naia, Rueda

Naiades Verdejo, Bodegas Naia, Rueda




Ripe melons and pears mixed with citrus flavours of kiwi and grapefruit
Rueda & Toro
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Located on the left bank of the river Duero, this winery dedicates itself to the production of high quality white wines from their meticulously cared for vineyards, which were planted three decades ago in the district of La Seca, one of the most highly renowned areas of the region. Bodegas Naia work with old Verdejo vines planted according to the traditional gobelet system of training. Eulogio Calleja, an experienced oenologist with extensive knowledge of the region, is the man in charge of operations here.
The grapes come from 5 acres of ungrafted Verdejo
vines planted in the 19th Century in a traditional,
untrellised manner - all located in La Seca.
Barrel-fermentation, and 8 months ageing in all
new, 500 litre, French oak barrels bring depth and complexity to this sophisticated wine.

Intensely powerful 'toasty' aromatics with ripe melon and pear characters combined
with citrus and grapefruit on the palate. Wonderfully textural with a broad mouthfeel
and exceptionally long finish. A seamless mix of ripe, honeyed fruit, structure and
Superb old vine concentration and ultra fresh and waxy fruit from Rueda, Spain's best white wine producing region. Bodegas Naia are one of the very top estates here and make wonderful concentrated Verdejo from their Naiades vineyards near the village of La Seca.

2009 Vintage: "This broad, smooth white delivers
polished flavours of pear, dried apple, tangerine,
vanilla and beeswax, with firm acidity for backbone.
Gains some complexity, remaining fresh. Drink
now. 90 points."Thomas Matthews, The Wine
Spectator, August 2013
2009 Vintage: "A hint of new oak adds complexity
to the palate of bright apples and citrus peel."
Judges comments, DWWA 2013
2009 Vintage: "Rich and round, with dried apricots
and vanilla aromas leading to a palate with very
ripe, concentrated tropical fruits, a touch of nuts
and plenty of toasty barrel character." Sommelier
Wine Awards 2013, Judges Comments
2008 Vintage: "... was sourced from pre-phylloxera
Verdejo vines and fermented and aged for 8
months in new 500 and 600-litre French oak
barrels. It offers up toasty aromas along with
enticing spice notes from the oak. Peach,
tangerine, and tropical elements lead to a savoury,
plush wine with precision balance and a lengthy,
fruit-filled finish. Drink this outstanding Verdejo over
the next 3-4 years." 91 points. Dr Jay Miller, Wine
Advocate (195) 30th June 2011
2007 Vintage: Rated 5 stars "Succulent, ripe apricot
and mineral-toned fruit from granitic soils with
added texture from nine months in oak. 2007 was a
very fresh year; it was also the first year of a
stylistic change and this shows much more
elegance. Drink now - 2013.19/20." Sarah Jane
Evans MW, Decanter, July 2010
2007 Vintage: " 100% Verdejo fermented and
aged for 8 months in French oak. Light gold
coloured, it exhibits an alluring nose of vanilla,
honey, baking spices, pear, and melon. On the
palate the oak is nicely integrated while contributing
to the wine's creamy texture. Layered, rich, and
long, this superb rendition of Verdejo will drink well
for another 2 - 3 years." 92 points. Robert Parker's
Wine Advocate Issue 188, 27th April 201
2011 Vintage: Wines from Spain Awards 2014 -
'Top 102' Wines & 'Best Premium White' Champion
2010 Vintage: Guia Penin 2014 - 95 points & also
rated one of the 'top 10 white wines in Spain'
2009 Vintage: Decanter World Wine Awards 2013
- Bronze
2009 Vintage: Sommelier Wine Awards 2013 -
2009 Vintage: Guia Penin 2013 - 94 points
2008 Vintage: Guia Penin 2012 - 97 points
2008 Vintage: New Wave Spanish Wine Awards
2011 - Top 116 Wines 2007 Vintage: Sommelier Wine Awards 2011 -
2007 Vintage: Decanter World Wine Awards 2010
- Silver
2007 Vintage: New Wave Spanish Wine Awards
2010 - Top 119 Wines
2007 Vintage: IWSC 2010 - Silver (Best in Class)

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Food match:

This was matched perfectly with halibut, crayfish and

asparagus at the San Pellegrino World's 50 Best

Restaurant celebration lunch 2010.

Food recipe: