🇪🇸 Barcolobo La Garza Verdejo Fermentado en Barrica 2022

This is Verdejo dressed up for dinner, not for a pool party. Oak-fermented, lees-aged, and way more grown-up than your average “easy white.”

Wine Description

La Garza is a barrel-fermented Verdejo from Viñedos y Bodegas Barcolobo, made in Castronuño (Valladolid) under IGP Castilla y León. The fruit comes from dry-farmed, bush-trained (en vaso) vines reported at 43 years old, planted on sandy-silty soils with clay and rounded river stones, which is basically nature’s way of saying “minerality incoming.” 

Here’s the flex: the winery (via retailer tech detail) runs the process by gravity, does a short cold soak, then ferments in 225L French oak at a cool temperature, and keeps the wine on its lees with frequent bâtonnage for four months before a short settling period in tank. It’s Verdejo with texture, not Verdejo with vibes only. 

The Vibe

Polished, quietly fancy, and a little unexpected for Verdejo: it’s not trying to be loud, it’s trying to be good.

What it tastes like 

Expect intense, bright color, a varietal nose with fennel and fruit, and a light touch of oak that shows up like a well-tailored jacket, not a costume. On the palate it leans fresh and smooth, with balanced acidity and a hint of natural lift (the retailer notes a “punto de carbónico”). 

Pairing + When to drink it

This one loves food with personality: think sushi and other Asian dishes, bold shellfish, creamy rice dishes, and foie when you want to be unapologetic about it. Serve it cool (around 8°C / 46°F per the listed spec), and open it when you want a white that can actually hold a conversation.

Quick Specs 

• Producer: Viñedos y Bodegas Barcolobo 

• Region/Appellation: IGP Castilla y León (Castronuño, Valladolid)

• Grapes: Verdejo 

• Vintage: 2022

• Farming: Secano (dry-farmed)

• Winemaking/Aging: Gravity handling; cold soak (4°C, 4h); barrel fermentation (French oak 225L, ~24 days at 13°C); lees aging with bâtonnage ~4 months, then additional time on lees in tank 

• ABV: 14.0% 

• Bottle size: 750 ml 

Critic Reviews

• Guía Peñín: 90 points (reviewed vintage: 2020) 

• Decanter: Bronze 

FAQs

Q: What does “en vaso” mean on La Garza’s vineyard description, and why should I care?
A: “En vaso” is bush-vine training, and this wine is reported from 43-year-old, bush-trained Verdejo in Castronuño. That setup often means lower yields per vine, which the retailer explicitly links to quality. 

Q: Is La Garza actually fermented in barrel, or is it just “oaked”?
A: The documented production notes specify fermentation in 225L French oak barrels at 13°C for 24 days, which is different from simply aging wine in wood after fermentation. It’s a texture play, not a perfume spray. 

Q: What’s the deal with bâtonnage on La Garza?
A: The listed method keeps the wine on its lees with frequent bâtonnage for four months, then gives it additional time on lees in tank. That’s the classic move for a rounder mouthfeel without turning the wine heavy. 

Q: Where exactly do the grapes come from for this wine?
A: The sources point to Castronuño (Valladolid) and place the wine under IGP Castilla y León. The vineyard soils are described as sandy-silty with clay and rounded stones, which is very on-brand for structured, mineral-leaning whites.

Q: Why does the tech description mention “gravity” winemaking?
A: The process notes say the winery moves grapes, must, and wine by gravity, meaning less pumping and a gentler handling approach. It’s one of those quiet-production choices that can help preserve freshness and texture.