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Ultreia Godello 2018 - Bodegas Raul Perez
Bodegas Raul Perez

ULTREIA GODELLO 2018 - BODEGAS RAUL PEREZ

  Spain / Bierzo
€26.60
€22.80
QTY
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The 94 pts from Wine & Spirits and the 92+ pts from Robert Parker fall short!

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Why do we love it?

You most likely have not tasted or heard of Godello again but with a sip of Ultreia Godello Raul Perez, the only sure thing is that you will fall in love with this special white Spanish grape variety! Wine & Spirits (94 pts) and Robert Parker (92+ pts) certainly did!

Raul Perez is one of the most famous winemakers not only in Bierzo but also in Spain. He has learned next to the great Alvaro Palacios all the secrets of biodynamic farming and local varieties. Sometime in 2000, he decided to turn to biodynamic farming and mild natural vinification. Perez lets the vineyard and the variety speak, and that's why his wines have so much to say.

His first project was Ultreia and it was launched in 2003. Ultreia is a greeting used by pilgrims when traveling from Camino to Santiago and means "we go further". Their history is connected with the hometown of Raul and so he wanted to honor his place but also to mark the beginning of a glorious course that would make him "go further".

Ultreia Godello Raul Perez is made from vines planted in 1995 in Valtuille de Abajo. The wine is fermented with ambient yeasts in oak barrels of 1500 liters where flor* is formed. The wine matures there for 1-2 years. It's bottled unfiltered and the result has a very expressive character and fantastic structure.
We loved it and if you try it you will agree with us!

*Flor is the thin layer of dead yeast that is formed on the surface of the wine. We usually find it in Sherry.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Ultreia Godello Raul Perez has medium lemon color. On the nose, the aromas of citrus, lemon, unripe peach, butter, and lemongrass are mixed with hints of vanilla, honeysuckle, and wet stone.

On the palate, it has a medium body, sharp acidity, and an intense oily texture. Lemon, green apple, peach, grapefruit, fresh almond, honeycomb, butter, yogurt, lime, lemon verbena, sourdough, and mushroom fill-up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13.5%
Origin Bierzo, Spain
Variety Godello
Aromas Citrus, lemon, unripe peach, butter, lemongrass vanilla, honeysuckle, wet stone, green apple, grapefruit, fresh almond, honeycomb, yogurt, lime, lemon verbena, sourdough.
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 5+ years
Closure Cork
Organic Yes

ULTREIA GODELLO 2018 - BODEGAS RAUL PEREZ

PAIR IT

with sautéed squid with beurre blanc, sea bass fillet with marjoram, oregano, and lemon, or a white ragout with pappardelle.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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