Ruth and Ana de Andrés are sisters who make a range of elegantly stylish wine on the shoulders of the Sierra de la Yerga in eastern – formerly less fashionable – Rioja. They are one of just a handful of people who work with the recently propagated Tempranillo Blanco, a white mutation of Rioja discovered in 1988 and now making its second appearance in our newsletter. The grape is remarkably like Tempranillo in its ability to shapeshift and adapt to different winemaking methods. This one was harvested with acidity in mind, but it spent a year in oak – some of it new – to give the finished product a little more depth. The aromas here include marzipan, roasted peach, orange, and lemon zest. The palate is not-quite-full bodied, with flavors of plantain, orange, apple sauce and vanilla bean. Brisk acidity keeps the wine humming throughout the palate and onto the finish, crusted with savory herbs and perhaps a little Milanrama, the yarrow flowers that grow along the sides of Rioja’s roads. Serve this with herb-crusted cuts of chicken, pork, or sea bass.