Louro Godello, Rafael Palacios, Galicia, Spain 2016

Louro Rafael Palacios.jpg
Louro Rafael Palacios.jpg

Louro Godello, Rafael Palacios, Galicia, Spain 2016

17.95

“It’s a bottle that, bang for buck, is among the most exciting white wines on the planet right now and blows the refreshment scale into a whole new dimension.” - Olly Smith


It's hard to imagine a more passionate winemaker than Rafael Palacios and that is stated in the full knowledge that passionate winemakers are a dime a dozen. When we visited he didn't just want to show us the vineyards, he didn't just want us to feel the soil in our hands, he wanted us to smell the soil. Cupping the dry earth in his hands like a religious offering, he encouraged us to inhale and 'experience the terroir'. He loves this precious plot in Valdeorras and you can see why, it's one of the most spectacular regions in Spain, with terraced vineyards tumbling down to the river below and to enhance the experience we were treated to a glass of this delightful Godello in situ and had some grilled octopus just to cap it off. It's hard not to be seduced by an experience like that and overrate a wine, but we try to keep our objectivity switched on at all times and although it's not particularly complex, it serves a purpose (refreshment) and is very clean in flavour, quite simple and juicy, with pear and lime flavours, a little creaminess and a light nuttiness from the lees-ageing in barrel, and an easygoing, open personality, to be enjoyed while it's young (it goes a bit yellow and oily after 3 or 4 years). 13.5% alc. Drink now-2020.


Press review:

The Wine Advocate: "I was blown away by the 2016 Louro, a Godello-based white with some 8% Treixadura from their own vineyards. It is from plants averaging 25 years of age planted at some 600 metres on sandy granite soils in the parish of O Bolo. It fermented in 3,000-litre French oak foudres with indigenous yeasts where it matured in contact with the fine lees for four months." 92 points

Olly Smith: “Sustained with a subtle rich texture. This is flat-out genius.”

Jancis Robinson MW: “Made from small parcels of Godello from organic vines with an average age of 25 years, grown on sandy and granitic soils at an elevation of 600 m in the O Bolo municipality. The juice is fermented in 35-hl foudres made from French oak from Normandy forests and the wine is aged for four months on the fine lees before bottling. Very fine and racy and noble. Great balance and evidence of the nobility of Godello. Lip-smacking. Long. Drink now-2022.“ 17 points

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