Wines Bierzo Raúl Pérez - La Vizcaína Las Gundiñas - 2022

Viniou Reviews

La Vizcaína Las Gundiñas 2022 by Raúl Pérez is a striking example of the modern Bierzo style, crafted by one of Spain’s most renowned and innovative winemakers. This red wine is made primarily from Mencía grapes, sourced from old vines rooted in the Las Gundiñas vineyard, a site renowned for its unique character and complexity. The 2022 vintage is marked by careful, low-intervention winemaking, highlighting both the varietal purity of the Mencía and the nuance of Bierzo’s terroir. Vinification typically involves spontaneous fermentation with native yeasts and ageing in large, neutral oak, ensuring that the wine expresses both freshness and depth while avoiding excessive oak influence.

Bierzo, located in northwest Castille and León, is a region experiencing a renaissance, driven by passionate winemakers like Raúl Pérez. The area benefits from a distinctive microclimate, where Atlantic influences moderate the heat of the plateau, encouraging longer ripening and preserving natural acidity. The soils, composed of decomposed slate, clay, and sand, lend mineral notes and a particular elegance to the wines. Bierzo’s deep-rooted viticultural traditions date back to Roman times, and its old-vine parcels are treasured for their ability to produce expressive, age-worthy wines.

Las Gundiñas 2022 unfolds with vibrant aromas of wild berries, violets, and crushed rock, underpinned by delicate herbal and spicy hints. The palate is medium-bodied, combining juicy red and black fruit with lively acidity and fine, chalky tannins. For food pairings, this wine excels with a wide range of dishes. Enjoy it alongside grilled lamb cutlets, roasted duck, or Iberian pork, where the wine’s subtle earthiness and brightness will harmonise perfectly. Regional specialities such as Botillo del Bierzo or cecina (cured beef) are also outstanding matches, enhancing both the depth and freshness of the wine.

To savour all its purity and complexity, serve this Bierzo red at a temperature of 14-16°C. Decanting for about 30 minutes before drinking will allow its aromatic complexity to fully develop. This is a wine ready to enjoy now but also worthy of short- to medium-term cellaring.