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La Poulosa 2018 - Bodegas Raul Perez
Bodegas Raul Perez

LA POULOSA 2018 - BODEGAS RAUL PEREZ

  Spain / Bierzo
€32.80
€28.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

A winemaking genius!

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Why do we love it?

La Poulosa 2018 Bodegas Raul Perez is the wine that made a mess of our peaceful office since there was a massacre for who will get the bottle! Yes, this wine is that good! Elegance and character reminiscent of Pinot Noir combined with intense floral aromas, fantastic concentration, and silky tannins will conquer even the most demanding… like Robert Parker for example (93 pts)!

Raul Perez is a legend. Why? But of course because of his unique physiognomy, his absolute dedication to biodynamic cultivation and "natural" winemaking, his incredible collaborations with Eben Sadie and Dirk Niepport (yes, the of well-known Port family), and the countless distinctions he has won. He has been named Winemaker of the Year, Best Winemaker of the World but also a winemaking-genius. At the same time, not one, not two but 200 of his labels have been included in Robert Parker's lists!

If you put in all of the above the promising red variety of Spain (and Portugal), Mencia, and vines that are over 50 years old, you understand that things are very serious! Specifically, La Poulosa 2018 Bodegas Raul Perez comes from vineyards planted in 1940, at an altitude of 550 meters. The blend is based on Mencia but it is also complemented by Bastardo and Garnacha Tintorera. 80% of the wine is fermented in whole bunches as they do in Burgundy, enhancing the freshness and finesse of the wine. The wine is fermented with ambient yeasts and then it is transferred to old French oak barrels where it matures for 12 months. Finally, it is bottled unfiltered and it is enjoyable now but also after 15 years.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

La Poulosa 2018 Bodegas Raul Perez has medium ruby color and impressive nose with intoxicating aromas of cherry, strawberry, pomegranate, raspberry, violet, and lavender. Notes of vanilla, tea, green pepper, and dried herbs complete the special set.

In the mouth, it has medium body, juicy, silky tannins, and refreshing acidity. Exuberant red fruits are mixed with floral and botanical notes on a discreet spice background.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13.5%
Origin Bierzo, Spain
Variety Mencia, Bastardo, Garnacha Tintonera
Aromas Cherry, strawberry, pomegranate, raspberry, violet, lavender, vanilla, tea, green pepper, dried herbs.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10+ years
Closure Cork
Organic Yes

LA POULOSA 2018 - BODEGAS RAUL PEREZ

PAIR IT

with risotto with mushrooms, beef carpaccio or with tuna fillet with caponata.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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