Raul Perez, La Vizcaina - La Vitoriana, Bierzo 2021

Whole bunch fermented in large, open-top wooden fermenters with no temperature control. In 2020, it stayed on the skins for around 90 days and was aged mostly in large tronconic vat with a small part in used 500L barrique for a year.

First rising to prominence as the winemaker at his family estate Castro Ventosa, in 2004 he branched out on his own and now maintains a dizzying array of projects in Bierzo and further afield in Rias Baixas, Ribeira Sacra, and the Douro with Dirk Niepoort. One of his most exciting projects is particularly far-flung. It is a collaboration in South Africa with Swartland-icon Eben Sadie; producing two barrels of Monastrell that are famously hard to track down. In fact, it is near-impossible to keep track of all the labels with which Raul Perez is involved. He thinks it is close to 100. 

Both the La Vizcaina and Ultreia cellars are crammed to the rafters with barrels that contain either the next-big-thing, or purely experimental wines, in the truest sense of the word. Bierzo is still a region largely untapped by producers, as the great vineyards of the Northern Rhone or Burgundy once were too.

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