Bodegas Raul Perez Ultreia La Claudina Godello 2014
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Pair this with the best piece of grilled swordfish, yellowtail or mahi you can find, simply prepared with herbs and beurre blanc. This also pairs well with soft, double- and triple-crème cheeses.
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Robert Parker's Wine Advocate
The only white in the Ultreia range is the 2014 Ultreia La Claudina, a Godello aged in a 2,000-liter foudre for 24 months, during which time the wine develops a veil of flor yeasts. It started off with some cereal notes, hints of hay and straw, yeasts, spices and a core of white fruit. The palate is medium-bodied, with an austere, mineral sensation, very tasty flavors and a salty finish. 1,500 bottles were filled in July 2016.
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Godello is native to northwest Spain and has experienced a major revival in the last 20 years. Godello wines are typically sleek and lightly creamy in texture. Barrel fermentation and lees stirring are typical in Valdeorras, Spain where the grape comes from. These winemaking techniques make the most of Godello's inherent structure and help bring out its lovely floral character. Somm Secret—DNA profiling says that Spain’s Godello is actually identical to the Portugese grape variety Gouveio, which grows throughout the Douro and Dão (where it used to mistakenly be called Verdelho).
One of the few northwestern Spanish regions with a focus on a red variety, Bierzo, part of Castilla y León, is home to the flowery and fruity Mencia grape. Mencia produces balanced and bright red wines full of strawberry, raspberry, pomegranate, baking spice, pepper and black licorice. The well-drained soils of Bierzo are slate and granite.