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La Vizcaina 'El Rapolao'
La Vizcaina 'El Rapolao'

2016  Bierzo Tinto

Bierzo Tinto - Village: Valtuille de Abajo -- Vineyard: El Rapolao -- Year of plantation: One parcel in 1920 and another in 1980 -- Hectares: 1.5 -- Altitude: 550 meters ASL -- Soil: Clay in the older parcel with more organic material in the younger one -- Orientation: North and West -- Plant density: 3600 vines / hectare -- Varieties: Mostly Mencía with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet) -- Elaboration: Whole cluster fermentation in large oak vats. 30-day maceration followed by one year of aging in used 225 and 500-liter barrels. Bottled without fining or filtration. -- "D:95 – A blend of Mencía with Bastardo and Alicante Bouschet from a 1.5ha plot at 550m, fermented with stalks in open-top vats then aged for a year in 225l and 500l barrels. It's intense, with a complex aromatic expression showing nice red cherry fruit with clear development of dried fruits and a slight brioche character. It's delicately built - round, open and multi-layered. It shows maturity and finishes with elegance and emotion, very slowly." Drinking Window 2018 - 2030 -- WA: 95+ - "The cool and elegant character of the El Rapolao plot seems to have been amplified by the weather conditions in the 2016 La Vizcaína El Rapolao. Pérez does not own all the vineyards, so sourcing can sometimes vary within the same vineyard, and since 2016 it comes from two old plots where the Mencía is mixed with other varieties; the wine seems to have gained in depth and complexity as a result. In 2016 he did a slightly shorter maceration and matured the wine in 500-liter oak barrels for a little over 12 months. The vineyard yields well, and the wine is always expressive, balanced and elegant. It seems like slightly higher yields suit it better, and the wines have good tension and an herbal twist that adds to the complexity and freshness. 5,000 bottles produced."




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