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El Rapolao 2018 - Bodegas Raul Perez
Bodegas Raul Perez

EL RAPOLAO 2018 - BODEGAS RAUL PEREZ

  Spain / Bierzo
SORRY GUYS, WE RAN OUT OF THIS ONE

95+ pts from Robert Parker for starters!

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Why do we love it?

El Rapolao 2018 Bodegas Raul Perez scored 95+ pts by Robert Parker only a few months after its release. And yes, if you try it you can understand why. The important thing though is not the number but the + that accompanies it, because this means that in the following years 95 can easily become 100! We strongly suggest that you buy several bottles, now that you can, because soon it is expected to become collectible and hard to get!

The majestic Raul Perez, having been taught by the maître of Bierzo and the up-rising Mencia varietal, Alvaro Palacios, decided to take the variety and terroir of the area to a completely different level! Some call him a winemaking genius, others the best winemaker in the world and they are all right. Let us just tell you that 200 of his wines have appeared in Robert Parker's lists (he is also human and has a soft spot, what can we say!).

His philosophy can be summarized to biodynamic cultivation, non-invasive and whole cluster vinification (as in Burgundy), and old vines. This is how El Rapolao 2018 Bodegas Raul Perez is made. The blend consists of Mencia, Bastardo, and Garnacha Tintorera, which come from vines planted in 1920 and 1980, at an altitude of 550 meters. Vinification with whole bunches, extraction for 30 days, and fermentation with ambient yeasts set the basis. After that, the wine matures in French oak barrels of 225 and 500 liters, for 12 months. It is bottled unfiltered and ready to conquer the world.

Six bottles of El Rapolao 2018 Bodegas Raul Perez are not enough! We warned you!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has deep ruby color with violet hues and complex nose that unfolds gradually. Aromas of raspberry, sour cherry, plum and blueberry jam are accompanied by notes of vanilla, leather, lavender, ink, rosemary, allspice and tea.

In the mouth it has medium (+) body, medium but well-polished tannins and crisp acidity. Rich, juicy blueberries, cherries and plums meet with herbs and spices on a mineral background.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13.5%
Origin Bierzo, Spain
Variety Mencia, Bastardo, Garnacha Tintorera
Aromas Raspberry, sour cherry, plum, blueberry, vanilla, leather, lavender, ink, rosemary, allspice, tea.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic Yes

EL RAPOLAO 2018 - BODEGAS RAUL PEREZ

PAIR IT

with beef fillet with red wine and herb sauce, braisee beef cheeks with mushrooms, or slow-roasted lamb with garlic butter and Provencal herbs.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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