2023 Raul Pérez La Vizcaina La Vitoriana

rotation
0.75 l · 13.5%
29.95

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Only 3 left

  • 100%

How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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Raúl Pérez is currently, without a doubt, the most media-savvy winemaker in all of Spain. However, his wines are almost impossible to find! Everyone talks about them, yet few have actually tasted them. Raúl is present in countless appellations and regions, not only in Spain, but also in South Africa, Portugal, and South America. The common thread in his work is the recovery of old vines of indigenous grape varieties and the production of authentic wines with great character and personality. Or, to put it in his own words: 'I would rather make an undrinkably bad Galician wine, but at least let it be a Galician wine.' Consequently, he has already vinified dozens of wines in countless different regions (mostly in the northwest of Spain, but also beyond), yet none of them have ever been released to the market. He tests, he tries, and very often fails. Naturally, this way of working provides him with an enormous amount of experience, which later enables him to extract the absolute maximum from a single grape variety or a single region.

Today, he makes or helps produce more than 80 wines. Eventually, he has also more or less settled down by cultivating two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where, in the village of Salas de los Barrios, he makes his own Ultreias—the absolute essence of Mencía. Raúl always works as purely as possible. He uses the minimum amount of SO2.

La Vizcaína is a project by Raul Pérez in which he classifies wines according to origin with regard to sun orientation, terroir, etc. La Vizcaína is the name the inhabitants of Valtuille gave to Raul's father, who was an oenologist and died at a young age. In this project, Raul is assisted by his cousin and oenologist Cesar Marquez. De Lomas de Valtuille, Las Gundiñas is a 100% Mencia. It is a biodynamic wine. No temperature control during fermentation. During vinification, the principles of gravity are applied, without pumping and with as few interventions as possible to get the wine into the bottle as pure, clean, and expressive as possible. Fermentation and maceration in 5,000-liter vats. 10 months of aging in second-year French oak barrels.

La Vitoriana is deeper in color than the other Lomas de Valtuille. Closed on the nose and needs to aerate a bit. Firm on the palate with plenty of bite, but also juicy, fruit-driven, and perfectly balanced. The flavor unfolds on the palate. Structured, grand, and with depth. A wine with bite, where the tannins make themselves felt in the finish.

Our regular customers know that we are big fans of the wines from this region made from Mencia (or the white Godello), such as the wines from Perez and, for example , Val de Sil . The continental influences and style give the wines a Burgundian signature and result in wines with an incredible price-quality ratio!

Character

Drinking window
2026 – 2034 Vintage 2023 · ready from 2026 · until 2034
Oak aging
Yes

The wine

Type of Wine
Grapes
  • 100%
Vintage
2023
Tasting Profiles
DroogMiddelvolAardsBloemigDonker fruitHoutgerijpt

Origin

Country
Region
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
13.5%
Closure
Cork

Wine features

Moments
WinteravondIndruk maken & cadeauOntdekken

Parker

95

James Suckling

95

Raúl Pérez is without a doubt the most mediatic winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have already tasted them. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America.

We have been following Raúl since 2000; at that time he was still working as an oenologist at the Castro Ventosa family estate in Valtuille de Abajo. He also worked as an oenologist-consultant for other domains in Bierzo. He refined the Mencia to unprecedented heights, also helped Ricardo and Alvaro Palacios start their top domain, while constantly tasting and trying other wines from around the world. Raúl is a restless nature and his curiosity and passion take him further and further.

Between 2005 and 2007 he left the family domain and left for a wine odyssey. In a few years he made a name for himself and became a real 'star' in the wine world. The common thread in his work is the recovery of vieilles vignes from indigenous grape varieties and the making of authentic wines with a lot of character and personality. Or to put it in his own words, "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has therefore already vinified dozens of wines in countless different regions (mostly in the northwest of Spain, and also beyond), but which have never been marketed. He tests, he tries, and often fails. Of course, this way of working brings him a lot of experience, with which he will later be able to get the most out of one grape variety or one region.

Today he makes or contributes to more than 80 wines. In the end, he more or less settled himself by renovating two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he is in the village of Salas de los Barrios. own Ultreia's, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2. The wines we get from him are always in minimal quantities and we hardly ever know what we are going to get, from what year and how much ... That is Raúl in all.

Deze 2023 La Vizcaína La Vitoriana toont rijp donker fruit zoals bramen en zwarte kers, een pittige peperigheid, frisse zuurgraad en stevige maar rijpe tannines die de wijn een compacte, structuurvolle indruk geven. Daardoor vormt hij een perfecte partner voor rundvlees, lam, wild en stoofschotels: de zuurgraad snijdt door vet en saus, terwijl de tannines eiwitten in vlees verzachten en het donkere fruit de hartige smaken aanvult; extra goed werkt de wijn bij gegrild of geroosterd vlees met een peperkorst, langzaam gestoofde ragu of gebraden lamsschenkels en bij wildgerechten met jeneverbessen of kruidige jus.

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