The Martínez Bujanda family (below) are a Riojan dynasty stretching back five generations. At the helm of Bodegas Valdemar is Jesús (far left), who is known in the wine industry for his ingenuity. Along with pioneering rosé production by introducing the French technique of saignée, Jesús also created Rioja’s first barrel-fermented Tempranillo blanco and a rare, singlevarietal bottling of Maturana Tinta, a peppery grape unique to Rioja.
If you have a great butcher shop or farm nearby, we recommend goat with this wine. Braised goat shoulder rubbed with garlic, paprika and rosemary, then slow roasted with tomatoes and fingerling potatoes would be seriously great with Finca del Marquesado. Roasted lamb or beef stews would work nicely, along with traditional, nutty Spanish cheeses like Manchego.