Raul Perez La Vizcaina El Rapolao Lomas de Valtuille - 2023 (750ml)
96 points Vinous Media
The 2023 El Rapolao Lomas de Valtuille is a MencÃa from a centenary vineyard in Bierzo that is trained from head to trellis. It fermented with 100% whole clusters and aged for up to 11 months in barrel. This is direct, offering pomegranate, cherry, violet, rosehip and a hint of mint that refreshes the bouquet. It is juicy and tense, with fine, slightly dry tannins delivering freshness and energy. The finish is compact and marked by the stem character. -Â JoaquÃn Hidalgo September 2025
94 points Robert Parker
- The 2023 La VizcaÃna El Rapolao has some citrus freshness (blood orange) that balances the natural rusticity the place gives to the wine. It has abundant, slightly dusty tannins that come from a year with good yields. This is mostly MencÃa (with some field blend), and 80% of the grapes come from a vineyard planted in 1974 to 1976, one of the youngest plots in the lieu-dit. Fermentation was with indigenous yeasts and without temperature control. They produced 4,500 bottles in 2023. - Luis Gutiérrez
Original: $44.99
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Description
96 points Vinous Media
The 2023 El Rapolao Lomas de Valtuille is a MencÃa from a centenary vineyard in Bierzo that is trained from head to trellis. It fermented with 100% whole clusters and aged for up to 11 months in barrel. This is direct, offering pomegranate, cherry, violet, rosehip and a hint of mint that refreshes the bouquet. It is juicy and tense, with fine, slightly dry tannins delivering freshness and energy. The finish is compact and marked by the stem character. -Â JoaquÃn Hidalgo September 2025
94 points Robert Parker
- The 2023 La VizcaÃna El Rapolao has some citrus freshness (blood orange) that balances the natural rusticity the place gives to the wine. It has abundant, slightly dusty tannins that come from a year with good yields. This is mostly MencÃa (with some field blend), and 80% of the grapes come from a vineyard planted in 1974 to 1976, one of the youngest plots in the lieu-dit. Fermentation was with indigenous yeasts and without temperature control. They produced 4,500 bottles in 2023. - Luis Gutiérrez
