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Bodegas Mauro Godello Blanco 2014

Godello from Spain
  • RP93
0% ABV
  • RP94
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Winemaker Notes

Distinguished and mineral with varied nuances in the nose: white flowers, citrus and iodine features. Fibrous, broad, crunchy texture and huge length. It has class to age for years.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2014 Godello was bottled in late June 2014. The grapes were harvested earlier (September 6th) to keep the acidity, and they didn't put it through malolactic. The grapes are from El Bierzo, but the wine is sold without appellation. The grapes are pressed and the must fermented in 500-liter French oak barrels, where it aged in contact with the lees for nine months. The nose mixes lots of aromas of lees and yeasts with white and yellow fruit and some flowers. The palate is light to medium-bodied and combines volume with great acidity, precision and focus with a very tasty finish. This is a great Godello from two plots, one on slate and clay soils and another one with a mixture of slate and rolling stones; the wine certainly has a minerality strike. With this acidity and pH, the wine should age in bottle nicely. 3,700 bottles produced.
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Bodegas Mauro

Bodegas Mauro

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Bodegas Mauro, Spain
Bodegas MAURO is located in the Duero river valley at Tudela, a few miles to the south of the city of Valladolid. Because of this location, and the presence of a few old Grenache vines, Mauro does not benefit from the Ribera del Duero control of origin. No matter, the wine has established a world wide reputation without the distinction ... rather like the "Super Tuscan" reds from Italy. Mauro was created in the 1970's by Luciano Suarez, an architect, specialised in the restoration of medieval monuments, and Felix Choque, cousin of Mariano Garcia, the former winemaker at Vega Sicilia. Their objective : to rival the best of Spain. In this they are very successful. The vineyards cover 30 hectares with 90% Tempranillo, 5% Grenache, and 5% Syrah. Many of the vines are 60 years old and more. Vinification and ageing is in the classic French manner with maturation in new or 1 year old French and American oak casks. Further ageing takes place in bottle before release after at least three years ; all this under the watchful eye of Mariano Garcia and his sons. The style is classic Ribera del Duero with a dark rich colour, a gorgeous bouquet showing great class, and a perfect balance between the oak and rich black fruit. On the palate Mauro has a smooth style, silky texture and the distinction to rival a great Bordeaux Classified Growth. Only about 90 000 bottles are made. Demand is so strong that each vintage is usually sold out within 3 months of release. The bodega has recently purchased vineyards in nearby Toro. The first vintage was the superb 1997.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Native to northwest Spain and experiencing 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. Aromas of honeysuckle blossom and bright citrus flavors such as Meyer lemon, lime and kiwi are common. 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). If you are new to this grape and need a reference point, it could be likened to Chenin blanc in aroma, texture and flavors. Try it with lobster, King Crab, or rich seafood pasta dishes.

GSW62462014_2014 Item# 175688