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Rogo Godello 2012

Godello from Spain
  • W&S92
13% ABV
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13% ABV

Winemaker Notes

Rogo is a full bodied pure mineral expression of the Godello grape.

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-crème cheeses.

Critical Acclaim

All Vintages
W&S 92
Wine & Spirits
From high-elevation, slate-strewn vineyards north of the Río Gil, this has the open, airy feel of a wildflower meadow, along with a red fruit tone that adds smoky complexity. The flavors of pine nuts and heather are round, the texture oily and firm, lasting on a scent of fresh pear. Decant this for grilled fish.
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Rogo
Rogo, Spain
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Rogo is a full bodied pure mineral expression of the Godello grape. In the words of Robert Parker, "One of the finest 100% Godello wines I have ever tasted." The goal with Rogo is to communicate the mineral tension of the town of Vilamartin, located less than a mile north of the Sil River, within the Valdeorras appellation. A selection of the best 30% Godello bunches from three different slate parcels make this limited 800 case production wine. The parcels that go into Rogo were planted in the early 90s, all of them at around 1470ft in elevation.

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.

RWC141263_2012 Item# 129468