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Bodegas Raul Perez Ultreia La Claudina Godello 2013

  • RP94
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

It has a deep golden color and a nose of cereals, nuts, pollen and yellow flowers. The straight palate is austere with a good acid frame, incipient complexity and a good length. The nose is round and the palate is much sharper. You can feel the different texture compared with the one coming from clay soils, which is a surprising contrast. This should age very well, increasing its complexity and elegance with time in bottle. A white of strong personality.

Pair this with the best piece of grilled swordfish, yellowtail or mahi you can find, simply prepared with herbs and beurre blanc. This also pairs well with soft, double- and triple-creme cheeses.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The one white in the Ultreia range is the 2013 Ultreia La Claudina, pure Godello aged in a 2,000-liter foudre for 24 months, and, as it was never refilled, it developed a thin veil of yeast almost from the beginning of the élevage. It resulted in a very exotic and aromatic wine, spicy, a little nutty, very fine and elegant, quite different from the earlier vintages. The color is quite pale and does not show any development or oxidation. The structure is quite light, the effect of the oak is almost imperceptible and the wine has great complexity. I really loved this 2013. This is an unusual vintage for Godello, which was harvested late and with a low alcohol level, which resulted in some austerity; it's lean rather than exuberant. Some 1,000 bottles were produced.
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Bodegas Raul Perez

Bodegas Raul Perez

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Bodegas Raul Perez, Spain
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Raul Perez was born into a winemaking family, Bodegas Castro Ventosa, the largest owner of Mencia plantings in Bierzo. Raul grew up developing his ideals and worked at the family winery until 2003. His reluctance to compromise has made him both controversial and popular.

Bodegas Raul Perez produces extra limited, handcrafted, artisinal wines from varieties such as Albarino, Mencia, Bastardo and Godello from northwestern Spain.

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Named after the rías, or estuarine inlets, that flow as far as 20 miles inland, Rías Baixas is an Atlantic coastal region with a cool and wet maritime climate. The entire region claims soil based on granite bedrock, but the inlets create five subregions of slightly different growing environments for its prized white grape, Albariño.

Val do Salnés on the west coast is said to be the birthplace of Albariño; it is the coolest and wettest of all of the regions. Having been named as the original subregion, today it has the most area under vine and largest number of wineries.

Ribeira do Ulla in the north and inland along the Ulla River is the newest to be included. It is actually the birthplace of the Padrón pepper!

Soutomaior is the smallest region and is tucked up in the hills at the end of the inlet called Ria de Vigo. Its soils are light and sandy over granite.

O Rosal and Condado do Tea are the farthest south in Rías Baixas and their vineyards actually cover the northern slopes of the Miño River, facing the Vinho Verde region in Portugal on its southern bank.

Albariño gives this region its fame and covers 90% of the area under vine. Caiño blanco, Treixadura and Loureira as well as occasionally Torrontés and Godello are permitted in small amounts in blends with Albariño. Red grapes are not very popular but Mencía, Espadeiro and Caiño Tinto are permitted and grown.

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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.

SKRSRP041_2013 Item# 152478

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