La Poulosa, La Vizcaina de Vinos, 2015

  Raúl Pérez

£85.00 for 6x75cl
9 cs, 4 btls
 
£98.39 for 6x75cl
1 btl
 
La Poulosa, La Vizcaina de Vinos

Very attractive, deep rich and spicy with some stony almost winter berries, crisp but with a taper and succulence and leafy blackcurrant notes. Very harmonious, exuberant yet charming. From clay dominated soils at 550m of elevation and facing east. La Poulosa is one of the warmer vineyards in the range, planted in 1940. Whole bunch fermented, kept on the skins for 60 days and aged for a year in neutral 225L barriques.

Contains Sulphites.

About Raúl Pérez

We are delighted to welcome Raul Perez to the Justerini & Brooks portfolio. To many, he will need no introduction, for Perez is variously lauded as Spain’s most talented, innovative and restless winemaker. His constant reinvention of his own portfolio and quest to restore old vineyards since breaking away from his family estate Castro Ventosa in 2004, has truly revolutionised this corner of north-western Spain. Our offer today focuses on two Bierzo ranges; Ultreia, the original Raul Perez project, and La Vizcaina de Vinos, a later project which explores Valtuille del Abajo’s best single vineyards. Valtuille is the central village in Bierzo, with an enviable spread of old vines and immensely complex terroirs. It comprises just 10% of the total vineyard area but is arguably the most sought after. Viticulture in Bierzo is unique, as vineyards are planted to Mencia dominated field-blends with various co-plantings of Bastardo (also known as Merenzao and Trousseau), Brancellao, Alicante Bouchet (also known as Garnacha Tintorera), Godello, Palomino, Malvasia and Dona Blanca.

It is this complexity (and opportunity) that Raul Perez has always emphasised, believing staunchly in the tradition of co-fermentation and hands-off winemaking. His skill lies first and foremost in an intuitive understanding of the vineyards and secondly, Perez’s ability to produce wines of elegance and freshness from quite rustic grape varieties sets him apart from his peers. Finesse he achieves through careful attention to picking dates; harvesting normally over the period of a month or more. In the cellar, whole bunch fermentation is the name of the game in a bid to retain freshness and character, before extended skin contact, in some cases up to three months, with no punch-downs or pump overs at all. Everything is manual and low tech – fermentations are undertaken without temperature control or the addition of any sulphur. The reds rest for a year in neutral barrels with no sulphur addition during the elevage and no racking whatsoever. There is no battonage in the whites. The wines are simply left undisturbed, before being blended and bottled when the barrels are at their best without fining or filtration.

Appellation: Bierzo

It was the Romans who first planted vines in this beautiful mountainous region in north-western Spain. However, its real origins as a wine region began in the ninth century with the arrival of the Catholic pilgrims. At that time Bierzo was becoming a famous waypoint on the Camino de Santiago pilgrimage and Cistercian monks had started settling in the region, affirming it as a place of religious significance. Before long, they had identified the best vineyard sites and begun producing wine for their own consumption. This religious, peasant existence, continued for centuries.

Come the mid-nineteenth century, the famous phylloxera crisis was beginning to really hurt the French, and it was at that time that vignerons from Bordeaux and Southern France ventured south to Bierzo in search of wine – the first outsiders to take it seriously. Sadly, phylloxera was already en route to Spain and would eventually catch them up, but, unlike in France, noticeable pockets of vines withstood the crisis thanks to their well-draining sandy soils, particularly in the historic village of Valtuille del Abajo. Others were either grubbed up or replanted on to new rootstocks in a programme that lasted well into the 1930s. Mencia was then, and still is, the darling grape of Bierzo, being higher yielding and more resistant to disease pressure than other indigenous varieties (although this comes with its own challenges in the winery). Within a few years of the replanting though, the Spanish Civil War broke out and the country was left destitute. Bierzo, and Galicia more widely, faced decades of economic and political isolation after the war, and vineyards lay abandoned as the local populace migrated toward more stable and less arduous work in the cities. It was not really until the early 1990s that locals began to refocus on wine as a legitimate economic prospect, and even then it was a case of “little acorns”. Thankfully, the 21st century has seen a revival and, although it’s a long way from the finished article, the region is endowed with an extremely high proportion of mature, low-yielding vines, as many pre-phylloxera plots and early 1930s plantings continue to yield fruit today.

Despite its history though, the character of Bierzo wine has not been shaped purely by religion and politics. In fact, Bierzo is one of few wine regions in the world that actually sits at the convergence of two different macro-climates: the maritime and the continental. Administratively in Castilla y Leon, but pressed up against the eastern border of the more Atlantic Galicia, Bierzo is, in reality, a sibling of Galicia and many of the people identify as such. The mountains and countryside in Bierzo, as in Ribeira Sacra, Ribeiro, Valdeorras and Rias Baixas for example, are verdant and dramatic – a far cry from the plains of Leon or the intensely hot villages that flank the Douro, but with sufficient, steady summer warmth and day-night swings to ensure ripe flavours are met with jostling acidities. Although near-enough uninhabited, the village of Valtuille del Abajo is the centre when it comes to wine, and here the soils are primarily clay and sand atop hard underlying bedrock. Valtuille is one of the warmest villages and highly regarded for its spread of ancient vineyards of differing altitude (between 500-700m), steepness, exposition and varietal composition. As a whole, the terroir here is complex and fragmented, and of the approximately four thousand hectares that qualifies for appellation DO Bierzo, Valtuille comprises just five hundred. Other important villages include Vilafranca del Bierzo, Corullón, Arganza and Cacebelos. Each has its own identity. Increasingly though, grapes from the cooler, windier climes and clay-schist soils around Ponferrada (the principal local town) are finding favour as a way to balance riper expressions from elsewhere. Vineyard ownership is still immensely scrappy, with over 2000 grape growers exploiting miniscule, often inherited, parcels of vines; tended only at the weekends and consumed by local families. Co-fermentation with indigenous red and white varieties is commonplace and this brings complexity and freshness, despite appellation laws insisting that no red grape other than Mencia can be listed on the label. The overall composition of the vineyards is roughly two thirds Mencia, co-planted with Bastardo (Trousseau), Garnacha Tintorera, Godello, Dona Blanca, Palomino and Malvasia, amongst others. 75% of production is red, whilst whites are usually based on Godello. Currently, a mere 25% of the total production is exported, although increasing investment from more established producers and widening international attention may see that figure grow. The emblematic producers of Bierzo wines are Raul Perez and Decendientes J. Palacios.

Grape Blend: Mencia | Estaladina | Souson | Alicante Bouschet

An unusual blend of grapes, and one that positively screams "Spain".