€114.30

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Ultreia Vitoriana 2023 - Bodegas Raul Perez

The Crème de la Crème of Mencía with 98pts from Robert Parker!

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98 Robert Parker
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Ultreia Vitoriana 2023 - Bodegas Raul Perez
limited_production
terroir_print
98 Robert Parker

Bodegas Raul Perez
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Ultreia La Vitoriana 2023 Bodegas Raúl Pérez is a truly exceptional case. Tasting it, one fully understands the description “Pinot Noir on steroids” that critics and Masters of Wine have given to Mencía, as it marries remarkable aromatic finesse with a richer, more structured profile. Ultreia La Vitoriana 2023 Bodegas Raúl Pérez takes that characterisation to the next level, operating on a decidedly “grand cru” plane of logic and quality. This perhaps explains why Robert Parker named it his favourite wine from Raúl Pérez for 2023, awarding it 98 points, and why James Suckling adorned it with 97 points.

The ingenious Raúl Pérez, after completing his oenology studies, set out to explore the world of wine and concluded that the style best suited to him is organic and biodynamic viticulture, coupled with minimal intervention in the winery. His reasoning? That this is the only true path to expressing both terroir and grape varieties at their finest. Judging by the accolades he has received and titles such as “the world’s best winemaker” and “oenological genius” bestowed upon him by numerous respected publications, he was most certainly right.

Ultreia La Vitoriana 2023 Bodegas Raúl Pérez is a single-varietal Mencía from a single vineyard planted in 1903 and farmed biodynamically. In the winery, fermentation takes place with whole bunches and indigenous yeasts, while the wine is matured in 225-litre French oak barrels. It is finally bottled unfiltered and without excessive embellishment, in line with Pérez’s philosophy of minimal winemaking, resulting in a wine of unique character.

Ultreia La Vitoriana 2023 Bodegas Raúl Pérez is a world-class expression of Mencía that showcases Bierzo at its very finest! And there are only 700 bottles!

Tastes Like

In the glass, it reveals intense aromas of violet, hibiscus, red cherry and raspberry. In the background, notes of cinnamon and clove, together with herbal and earthy nuances, add depth and complexity.

On the palate, it offers medium (+) body, with high acidity and medium(+) yet silky tannins. Juicy, concentrated red and black fruit, lavender, violet, spicy notes and hints of leather and cocoa fill the mouth; yet behind these characteristics lies the structure and concentration that will allow it to evolve beautifully over the coming decade.

Aroma
Body
Acidity
Aromas
violet, hibiscus, red cherry, raspberry, cinnamon, clove, herbal and earthy nuances
Pairs with
medium-rare ribeye with rosemary, duck breast with a red fruit sauce, or aged cheeses.
Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13.5%
Origin Bierzo, Spain
Variety Mencia
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C
Aging 10+ years
Closure Cork
Organic Yes
Bodegas Raul Perez

Raul Perez is one of Bierzo's most famous winemakers. He has learned all the secrets of biodynamic farming and Mencia next to the great Alvaro Palacios. Around 2000 he decided to turn to biodynamic cultivation and mild natural vinification. Raul Perez lets the terroir and variety speak for themselves and that is why his wines have so much to say.


PAIR IT

 

Pair it with a medium-rare ribeye with rosemary, duck breast with a red fruit sauce, or aged cheeses.

Roasted duck

1 duck, about 3 kg
1 kg of potatoes, peeled, cut into large pieces 
4 onions, chopped
50g of duck fat
2 cloves garlic, finely chopped
1 tablespoon chopped sage
2 lemon zest

Preheat the oven to 220 ° C.

Season the duck with salt and pepper in the cavity.

Boil the potatoes in salted water until soft, then drain them well and mush them. Fry the onions in duck fat until they get a golden brown colour. Add the garlic to the potato puree and mix with sage, lemon zest and pepper. Put the mixture in the duck's cavity. Put the duck on a spacious baking tray in the middle of the oven. Bake for 30 minutes in 220 ° C.
Then, lower the temperature to 180 C or 160 C and roast the dusk for 2 ½ hours.
When the duck is cooked, remove it from the oven and leave it to rest for 15 minutes.
We recommend serving it with red cabbage and baked potatoes.

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Bodegas Raul Perez

Ultreia Vitoriana 2023 - Bodegas Raul Perez

RED
€114.30
Aroma
Body
Acidity
Aromas
violet, hibiscus, red cherry, raspberry, cinnamon, clove, herbal and earthy nuances
Pairs with
medium-rare ribeye with rosemary, duck breast with a red fruit sauce, or aged cheeses.

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