2019 Raul Pérez Los Arrotos del Pendón
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2019 |
| Grape | Prieto Picudo |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2022 - 2028 |
In stock
6 items available
Description
Raúl Pérez is without a doubt the most mediatized winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have tasted it yet. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America. 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 undrinkable Galician wine, but at least let it be a Galician wine.' He has 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. This way of working naturally gives him a lot of experience, with which he is later able to get the most out of one grape variety or one region.
Today he makes or contributes to more than 80 wines. Finally, he has more or less settled down recently by renovating two minibodegas of his own: 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 Ultreias, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2.
The Los Arrotos del Pendón is completely different from the rest of Raul's wines, but just as special. It is made with Prieto Picudo grapes and is not from Bierzo, but from another zone in León. It is fermented in stainless steel and matures for two years in oak barrel, as the variety is very tannic and needs time to polish the edges. This is a cooler zone at almost 1,000 meters and there is a lot of wind, resulting in very healthy grapes and small bunches; the wines are concentrated, ripe and a bit rustic, with some nice tannins. It comes from a vineyard of just four hectares, so like all Ruel Perez wines, this one is scarce and oh-so-elegant.
Specifications
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | Spain |
| Region | Castilla y Leon |
| Appellation | Tierra de León |
| Winery | Raul Perez |
| Grape | Prieto Picudo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2019 |
| Drinking as of | 2022 |
| Drinking till | 2028 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Earthy, Dry, Fruity, Aged on wood, Powerful, Red fruit, Tannines, Full |
| Drink moments | Barbecue, Met vrienden, Open haard |
Professional Reviews
Parker
Rating
92+
Release Price
$36
Drink Date
2020 - 2024
Reviewed by
Luis Gutiérrez
Issue Date
30th Jun 2020
Source
Issue 249 End of June 2020, The Wine Advocate
2017 was the year of frost, and production was very small. So, we jumped to the entry-level white 2018 Ultreia Godello, which was produced with purchased grapes from different plots and new vineyards (including one in the zone of Ponferrada and also vineyards in Cacabelos and Valtuille), from a mix of soils, slate and clay. This sets the tone of the whites from the vintage: it has perfect ripeness, freshness and harmony and is very clean, with precision and clarity. It's subtly varietal and was fermented in used barriques and used oak foudres of different sizes. They never rack or do bâtonnage, and they never use sulfur until bottling. It's fuller and more volume, which is compensated by more acidity. The élevage lasts until the next harvest, when they need the oak containers, trying to keep them empty for the shortest amount of time possible. The wine is approachable and a bit gentler, for a wider audience.
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Wijnhuis
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.
Raúl Pérez is without a doubt the most mediatized winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have tasted it yet. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America. 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 undrinkable Galician wine, but at least let it be a Galician wine.' He has 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. This way of working naturally gives him a lot of experience, with which he is later able to get the most out of one grape variety or one region.
Today he makes or contributes to more than 80 wines. Finally, he has more or less settled down recently by renovating two minibodegas of his own: 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 Ultreias, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2.
The Los Arrotos del Pendón is completely different from the rest of Raul's wines, but just as special. It is made with Prieto Picudo grapes and is not from Bierzo, but from another zone in León. It is fermented in stainless steel and matures for two years in oak barrel, as the variety is very tannic and needs time to polish the edges. This is a cooler zone at almost 1,000 meters and there is a lot of wind, resulting in very healthy grapes and small bunches; the wines are concentrated, ripe and a bit rustic, with some nice tannins. It comes from a vineyard of just four hectares, so like all Ruel Perez wines, this one is scarce and oh-so-elegant.
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | Spain |
| Region | Castilla y Leon |
| Appellation | Tierra de León |
| Winery | Raul Perez |
| Grape | Prieto Picudo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2019 |
| Drinking as of | 2022 |
| Drinking till | 2028 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Earthy, Dry, Fruity, Aged on wood, Powerful, Red fruit, Tannines, Full |
| Drink moments | Barbecue, Met vrienden, Open haard |
Parker
Rating
92+
Release Price
$36
Drink Date
2020 - 2024
Reviewed by
Luis Gutiérrez
Issue Date
30th Jun 2020
Source
Issue 249 End of June 2020, The Wine Advocate
2017 was the year of frost, and production was very small. So, we jumped to the entry-level white 2018 Ultreia Godello, which was produced with purchased grapes from different plots and new vineyards (including one in the zone of Ponferrada and also vineyards in Cacabelos and Valtuille), from a mix of soils, slate and clay. This sets the tone of the whites from the vintage: it has perfect ripeness, freshness and harmony and is very clean, with precision and clarity. It's subtly varietal and was fermented in used barriques and used oak foudres of different sizes. They never rack or do bâtonnage, and they never use sulfur until bottling. It's fuller and more volume, which is compensated by more acidity. The élevage lasts until the next harvest, when they need the oak containers, trying to keep them empty for the shortest amount of time possible. The wine is approachable and a bit gentler, for a wider audience.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
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.
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