Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2014 La Vizcaína la del Vivo had some earthy sensations, perhaps from a higher percentage of wine fermented and aged in old amphorae with skins that were kept in contact with the wine throughout its aging. There are more developed aromas, hints of fennel and yellow fruit. It feels a little warmer and wider than the 2015, despite the fact that the character of the vintage is exactly the opposite. It's quite drinkable and approachable, in line with the 2013. Some 3,000 bottles were filled in September 2015.
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).
One of the few northwestern Spanish regions with a focus on a red variety, Bierzo, part of Castilla y León, is home to the flowery and fruity Mencia grape. Mencia produces balanced and bright red wines full of strawberry, raspberry, pomegranate, baking spice, pepper and black licorice. The well-drained soils of Bierzo are slate and granite.