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La Vizcaina La del Vivo Blanco 2015

  • W&S94
  • RP93
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The medium-bodied palate offers fresh acidity. Some apple notes with a blend of earthy notes, yellow flowers and beeswax. A fresh mouth, lively finish and a touch of salinity. Medium to light body.

Critical Acclaim

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W&S 94
Wine & Spirits
This is Raúl Pérez’s personal project, based in the hills surrounding Valtuille de Abajo, the town where he was born. La del Vivo comes from two plots, the vines planted between 1925 and 1940, focused on godello and doña blanca. The wine offers hints of almonds, but what predominates are flavors of pineapple and ripe peach, united by fresh acidity. More subtle touches of oxidation bring complexity. Delicious now, this wine needs two or three years to show everything it has to offer.
RP 93
Robert Parker's Wine Advocate
I also got to taste the 2015 La Vizcaína la del Vivo, which came from a vineyard in the zone of La Poulosa in the village of Valtuille de Abajo that was planted with Godello as well as reds and other white varieties. The wine was fermented in 500-liter oak barrels and old terracotta amphorae. It has a subtle nose, with contained ripeness (it's 11.8% alcohol!) and a flinty, gunpowder-like sensation. The palate is austere and mineral, serious, tasty, not as explosive as other vintages. This is more about the soil. I think this is going to age beautifully. Some 3,500 bottles were filled in March 2017.
Rating: 93+
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La Vizcaina

La Vizcaina de Vinos

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La Vizcaina de Vinos, 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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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.

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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.

SOU905527_2015 Item# 391615