La Vizcaina by Raul Perez El Rapolao Tinto 2013

  • 93 Wine
    Spectator
  • 93 Robert
    Parker
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La Vizcaina by Raul Perez El Rapolao Tinto 2013 Front Bottle Shot
La Vizcaina by Raul Perez El Rapolao Tinto 2013 Front Bottle Shot La Vizcaina by Raul Perez El Rapolao Tinto 2013 Front Label

Product Details


Varietal

Region

Producer

Vintage
2013

Size
750ML

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Mencia from 90 to 100-year-old vines tended in clay soil. 100% whole cluster fermentation with 45-60 days of maceration in foudre. Aged for 10 months in 2-year-old 500L French barrels.

Professional Ratings

  • 93
    Floral and animal notes mingle in a marriage of opposites in this alluring red, framing a deep core of cherry, plum and mineral flavors. Fresh acidity and well-integrated tannins provide ample structure, keeping this bright and focused. Drink now through 2025.
  • 93
    Usually my favourite from the Vizcaína portfolio, the 2013 La Vizcaína El Rapolao has a strong herbal strike, akin to tea leaves, a little minty - reminiscent of a Cabernet Franc from Loire. The palate shows austerity, sharp acidity and fine-grained tannins. This is a vineyard that ripens quite late, with deep soils and surrounded by forests that slow down the ripening of the grapes. This is quite wild.
    Rating: 93+

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La Vizcaina by Raul Perez

La Vizcaina by Raul Perez

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La Vizcaina by Raul Perez, Spain
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La Vizcaina is a relatively new project from Raul Purez that explores the hillside crus around his hometown of Vatuille de Abajo. Four reds and one white are produced under the name, all from vines with over fifty years of average age. Though all the red wines Raul produces in the Bierzo D.O. are labelled as 100% Mencía, they all in fact contain significant quantities of other local grapes.

The rich varietal diversity found in Galicia is due in large part to the famous Camino de Santiago, a pilgrimage to the tomb of Saint James in the town of Santiago de Compostela, the earliest references to which date back to the 9th century. The monks who made the journey would often carry vine cuttings from their home regions in their packs to offer as gifts to the Spanish monasteries that would put them up along the way. This is certainly the explanation for the preponderance of Trousseau found throughout northwestern Spain.

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Primarily found in the Bierzo, Ribeira Sacra and Valdeorras regions of Spain and in the Dão of Portugal (where it is called Jaen), Mencia is an early ripening, low acid grape that can produce wines of great concentration, complexity and ageability. And yet Mencia once suffered from a poor reputation and deemed capable of producing simple and light red wines. Post-phylloxera growers would grow this variety on low, fertile plains, which produced high yields and uncomplicated finished wines. Somm Secret—The recent rediscovery of the ancient, abandoned vines planted on rugged hillsides of deep schist has unveiled the potential of Mencia and added discredit to its old reputation.

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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.

SRKSVZ004_2013 Item# 348568

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