Rafael Palacios Louro Do Bolo Godello 2016
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Robert
Parker
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The Louro is crafted from younger vines but is selected from plots that produce more age-worthy wines. Fermented with indigenous yeast and aged in used foudre, Louro showcases Rafa’s talent at balancing the minerality of the grape with the richness and texture of the elevage.
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Robert Parker's 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 panted at some 600 meters on sandy granite soils in the parish of O Bolo. It fermented in 3,000-liter French oak foudres with indigenous yeasts where it matured in contact with the fine lees for four months. 112,000 bottles were filled in April 2017.
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Rafael Palacios began his wine project in Valdeorras in 2004, purchasing mature vineyards of the indigenous Godello variety from older local growers. His previous experience in the area as a consultant had motivated him to try and recuperate the unique sub-zone of the Bibei Valley in the Municipality of O Bolo.
The extreme topography and the low productivity of the soil had led to the almost complete abandonment of grape production in this tiny but historic county, cultivated traditionally on terraces. The predominance of small plots is the result of inheritances drawn by lot, often out of a hat, called "Sorte" in the Galician language and the inspiration for the name As Sortes.