Bodega La Tapada Guitian Godello Fermentado en Barrica, Valdeorras, Spain

塔帕達(dá)桂田酒莊橡木桶發(fā)酵格德約白葡萄酒

點(diǎn)擊次數(shù)：5797

The 2020 Guitian Godello Fermentado en Barrica shows beautifully integrated oak, and the wine feels young and undeveloped, subtle and balanced, with a nice compromise between ripeness and alcohol (13.5%) and freshness and acidity. It fermented in barrels with indigenous yeasts and matured in those barrels with the lees that were stirred weekly for four months. The wines from Guitian are austere and not very expressive when young, but they develop nicely in bottle. Patience. 5,000 bottles were filled in April 2021.

The oak is so beautifully integrated in the 2018 Guitian Godello Fermentado en Barrica that the buttery notes from yesteryear are nowhere to be found, but the wine has the complexity of the bottle-aged unoaked Godello. It is complex and layered, subtle and elegant, with notes of gunflint, quince paste and dried flowers, keeping the citrus freshness of grapefruit peel and with a seamless and spherical palate with integrated acidity and a velvety texture. This was one of the first wines to be barrel fermented and aged with lees, and after some experimenting, they now use a combination of oak and acacia barrels. This has been in bottle since June 2019, so time in bottle has also polished it a bit more. A classic from Valdeorras; I can almost still taste that 1994...

The nuanced, aromatic and complex 2014 Guitian Godello Fermentado en Barrica is pure Godello from slate soils that aged in wood for four months with lees and weekly batonnage. Time in bottle had absorbed the oak almost completely and left only a spicy twist, with notes of orange peel, pear, quince and gun powder. It transported me to the bottlings from a decade ago. The palate revealed a silky texture with some minerality and a very tasty, almost salty finish. This is simply delicious. 5,000 bottles were filled in April 2015.

Aged in wood and therefore released one year later than the unoaked cuvées, the 2013 Guitian Godello Fermentado en Barrica is also pure Godello from slate soils, the white grape dominant in Valdeorras and the one that made Guitian famous (or was made famous by Guitian, if you like). It has some smoky aromas and hints of vanilla and cinnamon over a core of apples and balsamic aromas that reminded me of bay leaf. The palate is lighter than I expected and the oak is more noticeable adding to the varietal classical bitter finish. A lighter vintage of the Fermentado en Barrica. 5,000 bottles produced.

The 2012 Guitian Godello Fermentado en Barrica is pure Godello fermented and aged in barrel. The nose is quite distinct, one of the first Godellos to do this, combining notes of apples, white flowers, smoke, fennel, custard and gun flint. The palate feels quite sharp, with good acidity, a bit shy perhaps, with some flavors of white and yellow fruit and good integration of the oak. 3,000 bottles produced.