Winemaker Notes
Pale straw hued with chlorophyllic (green) highlights, the wine opens with a fresh and vibrant bouquet of juicy white nectarine, wildflowers, and a touch of fennel, tied together by bright notes of lemon zest. Bright and energetic on the palate, lively ripe stone fruits are balanced by a subtle citrus pith and mineral tension, which provides focus through to a refined, lingering finish.
Blend: 86% Godello, 14% Loureiro
Professional Ratings
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Jeb Dunnuck
Just an outstanding white, the 2023 Godello blends in 14% Loureiro, fermenting on native yeast before aging 10 months in barrel, 20% new with periodic bâtonnage. It pays off in the wine's tremendous complexity and creaminess, a medium-bodied layering of white peach and nectarine with lemony undertones and a dusting of dried herb. From vines ranging in age from six to 40 years old growing on steep hillsides, it shows the tension and minerality of that place with great elegance and finesse. If you love Chardonnay, this is for you.
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Tasting Panel
The blend of 86% Godello and 14% Loureiro offers salty notes of green apple and lemon zest, driven by an intense minerality. Bright acidity adds to its linear, complex profile, with a notably elegant presence.
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James Suckling
This shows citrus infused with white flowers, fresh bitter almonds, an herbal component and toasty undertones. The incisive, well-balanced palate has a creamy texture and a thread of stone fruit that carries through to the smooth, supple finish.
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Vinous
The 2023 Godello comes from Quiroga Bibei in Ribeira Sacra. This fermented in barrel. It is fragrant, with well-integrated oak and fruit, offering gentle pear, herbal and soft straw notes, plus hints of dried orange peel and ripe mandarin, followed by a light reductive touch. The palate is creamy, rich and broad—more so than in the previous vintage—and framed by a subtle, oak-driven character. This is a white with a nod to California Chardonnay.
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Wine Spectator
A bright and elegant white, with a creamy profile of poached quince, pear, Meyer lemon peel and macadamia nut shaped nicely by well-cut acidity and minerally salt and chalk notes. Godello and Loureiro.
When acclaimed vintner Paul Hobbs arrived in Spain in 2015, he traveled to a remote village in the northwest region of Galicia. There, he met with Antonio Lopez, a local viticultor who introduced him to Alvaredos, a small town surrounded by mountains and vines planted on steep, terraced slopes. Together they explored the vineyards, smelled the soil, and quickly realized their mutual desire to unearth the potential held in these ancient sites and indigenous varieties.
After a long drive together back to Madrid, a lifelong partnership was established. After nearly 20 years, Antonio fulfilled his ardent desire to pay tribute to the small village and his grandfather who introduced him to the land when he was a child. The project also represents a new opportunity for Paul to champion one of the oldest and forgotten corners of viticulture in Spain by honoring its unique history while playing a role in elevating the region for present and future generations.
Godello is native to northwest Spain and has experienced a major revival in the last 20 years. Godello wines are typically sleek and lightly creamy in texture. Barrel fermentation and lees stirring are typical in Valdeorras, Spain where the grape comes from. These winemaking techniques make the most of Godello's inherent structure and help bring out its lovely floral character. Somm Secret—DNA profiling says that Spain’s Godello is actually identical to the Portugese grape variety Gouveio, which grows throughout the Douro and Dão (where it used to mistakenly be called Verdelho).
Located in the center of the Galician region in northern Spain, the Ribeira Sacra is one of Spain's most beautiful vineyard areas with stunningly breathtaking views. Vines are planted in the steep valleys and precipitous gorges of the Rivers Miño and Sil that wind through Galicia's lush green countryside. The Ribeira Sacra region has similar dramatic landscapes as the Mosel or Douro Valleys, but a more sparse population and a tranquility unmatched. The region gained official DO status in 1996.
Both white wine and red wine production are dominated by blends of local Galician grapes, with varietal wines being the exception. Today, while the region has seen some consolidation and modern stainless-steel equipment is widespread, winemaking remains artisanal. This reflects the tiny landholdings and farmhouse wineries, along with a traditional and predominantly organic approach to viticulture. With such low yields and often minuscule production levels, these wines are highly sought-after and can be difficult to find on the export market.
Ribeira Sacra DO’s principal white grape varieties tend to be highly fragrant and include Albariño, Doña Blanca, Godello, Loureira, Torrontés and Treixadura. Principal red grape varieties here include Mencía, Brancellao, Merenzao, Caiño, Sousón and Tempranillo.