93pts Robert Parker's Wine Advocate

The young 2022 Ultreia Saint Jacques was selected from 10 vineyards, mostly cooler places because of the warmer year. The nose is harmonious and subtle, and it doesn't show any excess ripeness or heat. In fact, it is most impressive. It fermented with 100% full clusters and matured in used oak—barrels and foudres—for 14 months. The palate is medium-bodied, with a juicy texture and very fine tannins. It has a lot of fruit, but with time, it develops more complexity, with notes of fennel and aromatic herbs. There are some 240,000 bottles of this. So, availability should not be a problem.

93pts James Suckling

Floral and fruit-driven on the nose, showing raspberries and blackberries with a delicate lift. The medium- to full-bodied palate has fine-grained, supple tannins and tender red fruit. Sourced 80% from Valtuille, with parcels from El Val and Airola. 100% whole-cluster fermentation.

Tasting Notes

Floral, spicy aromas with hints of underbrush. Juicy, well-structured red fruit with great vibrancy and length on the palate. A long finish is marked by hints of herbs, coffee bean, and tomato leaf.

Winemaker Notes

Raúl Pérez produces the superb white wine 'Ultreia' Godello from three sites that combine estate-owned and bought in grapes. The estate-owned vineyards are in the eastern part of Bierzo planted on schist and clay soils with vines averaging 30-35 years old. Harvest here takes place a full 20 days later than in Valtuille, yielding grapes with high natural acidity and providing excellent blending material. Grapes are purchased from Cacabelos which is located on deeper clay-stony soils and from Valtuille where the vineyards have a higher percentage of sand. All plots are fermented in oak tank and assembled just before bottling. Ageing takes place in barrels of various sizes and ages. The estate owned fruit is aged in the Ultreia cellar where a small layer of flor is allowed to develop. Bottling takes place after 12 months with no racking or battonage. 

Blend: A mencía-dominant field blend with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet), Palomino, Doña Blanca and more.