Drink now or cellar for up to 20 years. No need to decant before drinking.

When it comes to wines from Spain, Raul Perez Pereira is a name that often comes up. Receiving global attention in recent years for his unadulterated, terroir-driven wines, Raul Perez wines are one-of-a-kind. Growing up in wine, his family has been tending vines for at least 300 years and today is the largest owner of Mencia in the Bierzo appellation. He produced his first vintage for the family winery in 1994, and later split off to begin his own winemaking project. His work has expanded to include grapes from the appellations of Rías Baixas, Ribeira Sacra and Tierra de León as well.

The Ultreia Rapolao is made from grapes coming from 100-year-old vines in the renowned El Rapolao Cru. Fermentation is spontaneous and includes whole-cluster in chestnut fermenters. The wine is then aged for one year in barrels, with a touch of new oak giving the final product a slightly creamy quality. The nose is announced and gritty with wet stone, anise, violet bitters, and orange zest jumping from the glass into red berries and cocoa. The palate has a distinct sappy mouthfeel with medium tannins and balanced acidity. Worn leather and dried herbs are pronounced here with dark fruit and a touch of smoke on the finish. A great food pairing wine, try enjoying the Ultreia Rapolao with mushroom based dishes, chorizo, veal, wild game and a sheep’s milk cheeses.