2022 Descendientes de Jose Palacios Petalos del Bierzo

The wine has matured for 10 months on French oak. It is a full, fruity, powerful Mencia wine. F ul, round and fresh in taste with aromas of ripe black and red fruit such as black cherries, blueberries, blackberries, ripe raspberries and strawberries. But also slightly spicy and a touch earthy with refined tannins. The aftertaste is long and with beautiful fruit and some notes of vanilla due to the wood aging. This 100% mencia is best served slightly cool. The Petalos won 1st place at the Prix de Sommelier (winner for red wines) and the 2019 received no less than 93+/100 points from the Wine Spectator (Parker).

Did you know: Pétalos = flower petals and Mencía is also called the 'Pinot Noir of Spain'.

All the vines of Descendientes de José Palacios have been farmed organically and biodynamically from the beginning. The wines have been certified organic since the 2020 harvest. The grapes for Petalós come from various villages in the Bierzo, mainly Corullón and Villafranca del Bierzo. The total vineyard area covers 90 hectares. In Corullón the soil consists mainly of slate with occasional quartzites and sandstone mixed with clay. The other villages have a soil of clay with quartzites and pebbles. All the vineyards are farmed organically. They are located on steep slopes at an altitude between 450 meters and 1,100 meters. Petalós consists of 92% mencía, the main grape variety of Bierzo. The remaining 8% is a blend of local red grape varieties Alicante Bouschet, Gran Negro, Pan y Carne, Negreda plus three white grape varieties, Valenciana, Jerez, Godello. The age of the vines is between 40 and 90 years old. After the manual harvest, the grapes are partially destemmed and crushed. The alcoholic fermentation takes place spontaneously in a combination of stainless steel and wooden barrels. The wine then matures for another 10 months on wood. The wine is clarified and bottled unfiltered.

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1. Grilled chicken with roasted red pepper and thyme
The light spiciness of the chicken and the sweet notes of roasted peppers complement the red fruit and floral nuances of the wine. The juiciness of the meat supports the fresh structure.

2. Roasted beet salad with goat cheese and walnuts
The earthy flavour of beetroot enhances the mineral side of the wine, while goat cheese and walnuts provide creaminess and texture. The whole forms a harmonious, refined palette.

3. Mushroom risotto with fresh herbs and Parmesan
The umami of mushrooms brings out the savoury character of the wine, while the herbs and cheese provide structure and balance against the fruity profile.

4. Slow-cooked veal cheek with carrot and juniper berry jus
The tender, gelatinous meat matches the silky structure of the wine, while the carrot and juniper accentuate the earthy and spicy layers in the glass.

5. Tuna steak with lentils and red wine-shallot reduction
The firm structure of the tuna matches the freshness and light tannins of the Mencía. The lentils and reduction bring depth without being overpowering.

6. Roasted quail with cherries, mushrooms and polenta
The soft gamey taste of quail supports the elegant body of the wine. The cherries enhance the red fruit, and the creamy polenta makes the whole rich and balanced.