Raul Perez La Vizcaína “La Poulosa”, Bierzo, Spain, Mencia, 2016

$33.99

Tasting notes: This wine elaborated by César Márquez and Raúl Pérez shows a great variety of fruity notes in nose, with special incidence of red fruits such as strawberries, raspberries and cherries. In mouth it gives a great balance between tannins and acidity. It is deep, pleasant and intense.

Wine Maker Notes: It is made with grapes of the mencía, bastardo and garnacha tintorera varieties, from the plot La Poulosa, located in Valtuille de Abajo (León), where vineyards date from 1940. The plot, of 2 hectares and with a density of 4200 plants per hectare, has an altitude of 550 meters, the soil is clayey with pebbles and is oriented to the east. Fermentation takes place in large open vats with 80 percent of the stalk and maceration lasts for 60 days. After this time, the wine is transferred to used French oak barrels where it is aged for a year. It is bottled without clarification or filtering.

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SKU: 709 Categories: , , , , , , ,

Description

About: Raul Perez´s beginnings are linked to Castro Ventosa, a family winery located in Valtuille, his birthplace, in the Bierzo region of Leon.
The wines he produces are the wines that inspire him, 2003 being a key year: He took flight with his first personal project, Ultreia, a wine that takes its name from the greeting that the pilgrims on the Camino to Santiago used in the past, a journey that passes through his village, which means ‘we go further’.
A restless creator, he decided to bottle under the name La Vizcaína de Vinos, the result of the different terroirs and orientations of Valtuille, with the Mencía grape as the protagonist.
Pérez produces wines in his own way, both in Spain and in other parts of the world, respecting nature, and using, in most cases the stalk, and producing, depending on the amount of grapes that, year after year, the chosen vineyards give.
Raúl Pérez takes nature very seriously. His priority is to exert the minimum influence on the grape, that’s how he understands wine. Observing every type of soil, each individual climate and the ripening times of every variety is the basis of his work, an endeavor that allows the wine to express itself without touching it, without any additives that transform it, taking the lead from the wood and leaving each vintage to modify itsel, thus achieving non-standardized wines. This method of working leaves an unmistakable stamp on his wines, ideal for drinking from the moment they are put on the market and which, after 15 or 20 years in the bottle, continue to show character and freshness.
“Mr. Pérez is one of the superstar winemakers in northwestern Spain, and his wines always show great purity and definition”. NY Times
“Meet Raul Perez. He’s pretty much a rock star in Spanish Wine. Affectionately known as the ‘ Wine Wizard’, not sure if this is due to the Gandolf style beard or the magic he creates with wine; maybe a bit of both!”

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