€34.60

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La Vizcaina La Vitoriana 2023 - Bodegas Raul Perez

Ethereal Mencia with 95pts from Suckling and Parker!

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95 Suckling
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La Vizcaina La Vitoriana 2023 - Bodegas Raul Perez
limited_production
terroir_print
95 Suckling

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

La Vizcaina La Vitoriana 2023 by Bodegas Raul Perez is the expression of a unique vineyard, crafted by the “magician” of Bierzo. The most ethereal wine of the La Vizcaina range will captivate you from the very first moment it is poured into your glass. Apparently, critics felt the same way, as it received 95 points from Robert Parker and James Suckling, and 97 from Vinous.

The magnificent Raul Perez is one of the most awarded winemakers in the world. He has been named “Best Winemaker in the World” by multiple publications, while his wines consistently achieve top scores every year. Although he had a classical oenological education, he quickly turned to biodynamic farming and minimal-intervention winemaking, aiming to create wines that reflect the character of Bierzo and local grape varieties such as Mencia.

La Vizcaina La Vitoriana 2023 Bodegas Raul Perez is a blend based on Mencia, with a small addition of Bastardo, sourced from a tiny vineyard in the village of Valtuille, planted in 1920. In the winery, fermentation takes place with whole clusters and indigenous yeasts, followed by aging in French oak barrels of 225 and 500 liters for 11 months. Finally, it is bottled unfiltered and with no further intervention, in line with a gentle “natural” winemaking philosophy.

This is a wine that, once you taste it, you’ll always want to keep in your cellar, although there are not enough bottles for everyone.

Tastes Like

On the nose, it shows impressive aromas of dried flowers, red cherry, sour cherry, cranberry, and blackberry. Notes of lavender, mixed peppercorns, spices, and tea leaves complete the complex aromatic bouquet.

On the palate, it has medium plus body, high acidity, and firm yet ripe tannins. Flavors of black cherry, blueberry, and raspberry are combined with herbal nuances that bring freshness, creating a nice contrast with warm spices and earthy elements.

Aroma
Body
Acidity
Aromas
dried flowers, red cherry, sour cherry, cranberry, blackberry, lavender, mixed peppercorns, spices, tea leaves
Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13.5%
Origin Bierzo, Spain
Variety Mencia
Bottle Size 750ml
Barrique 11
Serving temperature 14-16°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 pizza with cured meats, beef fillet with red wine sauce, or a platter of aged cheeses..

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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Bodegas Raul Perez

La Vizcaina La Vitoriana 2023 - Bodegas Raul Perez

RED
€34.60
Aroma
Body
Acidity
Aromas
dried flowers, red cherry, sour cherry, cranberry, blackberry, lavender, mixed peppercorns, spices, tea leaves

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