spanish wines - Castilla y León

2021 was the first vintage of this wine made by one of Rueda's top estates. This Victoria cuvée is Ignacio's and Martina's tribute to their mother Victoria Pariente, who founded this bodega. This wine is made with organic grapes of two red varietals (tempranillo and grenache) and one white varietal, viognier, which is more surprising for a rosé.

This single vineyard cuvée from the Las Comas winery, an innovative estate focusing on terroir wines, is only made in exceptional years. The 2.4 hectare vine was planted in 1910. Total production is only 2,780 bottles.

The top wine of this estate, and a very complex cuvée. Most of the wine experts think that verdejo is not particularly apt for barrel fermentation. But this FEB gained by it in structure without losing anything in liveliness. It is Marivi's tribute to her father who took care of these vines all his life.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Clay soils, the vines are north-facing and sit at an elevation of 500 metres – the coolest area of Valtuille de Abajo. The vines are 25 years old, much younger than those of ‘Valtuille Rapolao’ (100 years).

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Clay soils, the vines are north-facing and sit at an elevation of 500 metres – the coolest area of Valtuille de Abajo. The vines are 25 years old, much younger than those of ‘Valtuille Rapolao’ (100 years).

La Vizcaína is a project by Raúl Pérez in which the wines are classified according to their origin, terroir, orientation to the sun, etc... La Vizcaína is the nickname given by the locals to Raúl's father, who was also an oenologist, but who died young. Raúl is assisted in this venture by his niece Nerea Pérez. ‘La del Vivo’ is a rare white wine made primarily from old Godello vines planted in 1916. The parcels behind this wine are rooted in sandy and clay soils. Located in the "Loma de Poulosa" plot at over 600 metres altitude, the vineyard benefits from an optimal exposure – which explains the aromatic richness both on the nose and on the palate.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece, Nerea Pérez. Made from old vines aged 80 to 100 years, east-facing and planted in the "Loma de Poulosa" plot. The soil is clay with pebbles. The addition of 10% Alicante Bouschet brings a vibrant acidity.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece, Nerea Pérez. La Vitoriana was planted in the 1890s on red clay and alluvial stones, and benefits from various exposures thanks to the curved shape of the vineyards. The blend is predominantly Mencía, with Bastardo (Trousseau), Doña Blanca and Palomino. The vineyard’s name comes from the former owners, Víctor and Anna – hence: Vitoriana.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Thanks to its flatter topography, clay soils, and southeast exposure, Las Gundinas never struggles with ripeness – a sensual, generous wine that commands attention.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Thanks to its flatter topography, clay soils, and southeast exposure, Las Gundinas never struggles with ripeness – a sensual, generous wine that commands attention.

This white wine was born after owner Oriol traveled to Germany to attend a concert. On his return, he wanted to create the ideal white to enjoy at a concert, picnic or with friends. Thus was born El Oso y la Alemana, an intense, flavorful white Toro with lots of character.

Sold as Vino de la Tierra de Castilla, this wine comes from vines located with the Toro DO. Il is made mainly with Verdejo and Malvasia, but as they are franc-de-pied (ungrafted) vines, they also include some Muscat, Albillo and Albariño plants.

This Páramos de Nicasia is Oriol & Susana's "village wine" in Toro. It comes from an old ungrafted vine in Villaester, North West of the Douro, on sandy soils. Besides the typical Tinta de Toro, one can find there quite a lot of Grenache and Malvasia. If you add to all of this Oriol's very traditional approach to winemaking, you get a really singular Toro.

This wine bears the name of a village along the Duero. Pintia is the latest addition to the Vega Sicilia dynasty (its first vintage was 2001). The winemaking is led from beginning to end by the Vega Sicilia team.

One of the few Viogniers from Spain. Although Prieto Pariente is more focused on local varietals, they could not resist making a wine with the high quality grapes of this parcel of Viognier in La Seca (Rueda). The vines were planted in 1999 on a limestone terroir which is rich in magnesium, with good drainage and good exposure to the wind. The yield is 4.5 tonnes per hectare.

El Cerro de Valdecañada comes from a tiny and steep 0.6-hectare parcel near Ponferrada in Bierzo. The vineyard has a northern exposure and the vines are more than 100 years old. Old Mencía vines planted on slate and schist soils produce a wine with remarkable freshness and minerality. Slightly ethereal and pure in style, with a ripe and refined tannic structure. Production is limited to around 600 bottles.

La Clave is the latest throw of genius Raúl Pérez. Mainly made from vineyards in the Ponferrada region. What is special about this wine is its coupage. Indeed, besides Mencía, half of it consists of Tintorera, or Alicante Bouschet, a grape variety that was widely planted in Galicia and Bierzo after the philloxera. This grape is best known for its dark-coloured flesh, which makes the La Clave darker in colour than the other Raúl wines.

Ultreia El Agro is a very limited single-vineyard wine by Raúl Pérez from D.O. Bierzo. The wine is made from 100% Mencía and comes from a small plot next to El Val, overlooking Raúl Pérez’s own house. El Agro covers barely 0.2 hectares and consists mainly of poor sandy soils. The combination of old vines, low yields and sandy soil gives a wine with plenty of charm, freshness and minerality.

Raúl Pérez knows like no-one else how to achieve the right balance between finesse and strength. This is no doubt the most elegant of all the reds at Ultreia.

This entry level wine in Raul Perez's range is a tribute to the Camino de Compostela (Ultreia is the salute given to the pilgrims on the way); it is also a very pure expression of the Mencia grape.