El Rapolao, La Vizcaina de Vinos, Bodegas y Viñedos Raul Perez 2021

They now own 100% of the grapes used for the El Rapolao and the 2021 La Vizcaína El Rapolao, from the youngest vines in the paraje. There is a change from the previous year, as this time they used a 1,500-liter oak foudre to age part of the wine. It's a very clean year, with some notes of toasty sesame seeds, produced with a short maceration and moderate extraction. They put the wine in barrel after 45 days of maceration, and they feel they have been able to keep more freshness in the wine. It did show very well, with an iron touch and some slightly dusty tannins. It does have a rustic and earthy touch. 2024 - 2030

As I mentioned last year, the El Rapolao vineyard is not quite as old on average as the La Poulosa vineyard, as half of El Rapolao was replanted in 1980. However, the older half of the vineyard dates back to 1920! It is the same classic Bierzo field blend of Mencía with Alicante Bouschet (Garnacha Tintorera) and Trousseau (Bastardo) co-planted in both sections. The wine is fermented with one hundred percent whole clusters and raised in a combination of older Burgundy barrels and demi-muids for one year, prior to bottling without fining or filtration. The 2021 El Rapolao is a touch reductive when first opened, but with a bit of air, offers up a deep and complex nose of dark berries, tree bark, smoked meats, dark soil tones, coffee grounds, a lovely array of botanicals, youthful stem tones and a topnote of distant bonfire. On the palate the wine is bright, full-bodied and nicely tangy, with excellent mid-palate depth and soil signature, ripe tannins and fine length and grip on the beautifully balanced, youthful finish. This will demand some time in the cellar to properly blossom, but will be excellent juice once it is ready to drink. 2032-2075