#35 ON WINE SPECTATOR TOP 100 WINES OF 2018
WINE SPECTATOR 92 POINTS - "This savory red offers notes of espresso, black olive and graphite framing a core of black cherry and licorice. Fine-grained tannins and fresh acidity keep this balanced. Harmonious and graceful. Drink now through 2024."
We are so excited that another dynamite vintage of Petalos has just arrived. Think burgundy with a hint of Northern Rhone syrah.
During the late 1980's, Alvaro Palacios traveled his native Spain selling French barriques to winemakers. But his journeys had a second purpose: to find the best place to achieve his goal of making Spain's greatest wines. Alvaro wanted-incredibly steep hillside vineyards, distinctive terroirs and, most importantly, ancient vineyards of Mencia—a unique red grape believed to be brought by French pilgrims during the Middle Ages. Meanwhile, his nephew Ricardo Perez had finished enological studies in Bordeaux and was traveling across France-absorbing everything he could about great wines. He worked the harvest at Chateau Margaux, and did internships at other Bordelais firms like Moueix (Petrus, Trotanoy, etc.). He also visited Alvaro frequently and came to share a belief in Bierzo's potential. In 1998, the two decided on a joint venture and set out in search of the region's finest old vineyards. Alvaro and Ricardo found promising sites in a number of villages but shortly came to believe that the greatest potential lay in a little town on Bierzo's western border named Corullon. Old vineyards lined the precipitous hillsides there, and the local soils were extremely poor-composed mostly of schist-but with incredible diversity. The minute variations in soils and exposures across this zone immediately reminded the two of Burgundy's Cote d'Or, or Piedmont's Langhe hills. In Corullon, Alvaro and Ricardo believe they have found a unique combination of soils, old vines, and a distinctive variety that will yield their own grands crus.
This beautiful wine is delicate with highly suggestive floral aromas displaying violets and dried roses along with hints of black fruit and roasted coffee. With it's Pinot Noir-like quality, it's medium body and velvety texture evokes notions of ripe black fruit on the palate and mineral undertones. Tannins are soft and well integrated, good acidity and a kiss of smokiness on the finish.