Alvaró Palacios and his sister’s son Ricardo Perez are certainly very skilled and this time we enjoyed another of their Bierzo wines, the villa de Corrullón, is blend of vineyards from 60 – 100 year old vines on steep hills with 97% of the local grape mencìa and the rest green varieties. Hard selection, a long 32 day extraction on the skins is conducted and the juice is raised for 16 months in french barrels. We tasted the very price-worthy 2014 Pétalos here.
Colour is dense with a dark core and glowingly red purple edges.
A pleasant perfume of freshly cut coriander, subtle spice cumin and notes of clove. Some subtle cola- and popcorn notes from skilfully toasted oak treatment as any such wine from Burgundy.
The palate is forward in a modern way (but no oak is noted), packed with cool, ripe fruit wrapped in really crisp and electric acidity framed in chewy, ripe tannins. In addition, subtle Asian spices. herbs, yellow plum, pears and anise seeds. An impressively balanced and quite rich wine, but not powerful, with precision and pliancy. Approachable already, but probably peaking in about five years. (tasted 2/1-2017)
Alvarò Palacios, originally from a well known family in Rioja and famed by his internationally recognised Priorat wines. Moreover, he has worked at famous Pétrus in Bordeaux and is obviously putting Spain’s wine ares on the map for outsiders. However, this wine is based on the grape mencía from the very north-western Spain, where he produces the wine of the evening which is ment to be approachable and from old vines. It was invented in collaboration with his nephew Ricardo Perez back in 1998. We are certainly outside of our comfort zone this time, so now let’s taste the wine.
Roasted almond, crème brülée, green banana, natural vanilla, yellow pears desert and a sweet perfume.
It is very fruity, very fleshy and overly meaty. Bitter cherries, cinnamon, savoury notes, bay leaf, and with an abundance of tasty minerals. Impressively balanced, vivid and rich with a little dry, peppery, metallic and persistent final. Above all, the acidity is fantastically clean, fresh and balsamic.
This is not our style, but In a blind tasting, despite the fleshiness, I could still have been thinking a blend of hermitage and beaujolais. Most likely, better in 3-4 years. (tasted 15/10-2016)
This is definitely a producer to follow closely in the future.