La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils.
La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young.
For this project, Raul is assisted by his nephew, oenologist Cesar Marquez. Biodynamic wine.
Vinification
Biodynamic wine. Whole-bunch vinification, as little intervention as possible, using gravity.
Fermentation and maceration in 5000 l vats. 10 months of ageing in French oak barrels (used).
Storage potential
Drink as from : 2024
Best moment : 2025-2028
Until : 2031
To serve
Decant in the first 3 years and serve at 18°C in a large Burgundy glass.
Trial analysis
The deep red colour of a young wine.
Not very Spanish on the nose, with Northern fruits notes (sour cherries).
Once the little note of reduction has disappeared, one can smell the subtle touch of the ageing in wood.
joyful and very direct on the palate, with the typical backbone of the Mencia grape.
A nice acidity, but the wine is also juicy and full-bodied. A classy wine with a continental feel.
Flavor profile
Wood
None
Aged in wood barrels
Heavily aged in wood barrels
Acidity
Low acidity
Balanced
High acidity
Fruitiness
Low fruitiness
Balanced
High fruitiness
Structure
Elegant
Balanced
Full-bodied