Medium

Natural Cork

Spain

The most famous and probably the most elegant of the La Vizcaina Crus, El Rapolao is blend of Mencía with Bastardo and Alicante Bouschet from a 1.5 hectare plot located at an altitude of 550m. The wine is fermented with stalks in open-top vats then aged for a year in 500 litre barrels (barricas no longer feature in the elevage). A striking episcopal hue, then attractive aromas of wild strawberry, gunpowder, forest floor and, just faintly, macerated cherry. Even more impressive is the palate where harmony and pedigree hold court, everything politely deferential to everything else, none of the components willing, however, to give up the eloquence of their own identity. I think it is the tannins which impress above all.

Mencía

Raúl Pérez, El Rapolao  La Vizcaína de Vinos, Bierzo, Spain, 2018

El-Rapolao--La-Vizcaína-de-Vinos.png

The most famous and probably the most elegant of the La Vizcaina Crus, El Rapolao is blend of Mencía with Bastardo and Alicante 

Raúl Pérez, El Rapolao La Vizcaína de Vinos, Bierzo, Spain 2018

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