Style Profile at a Glance
| Attribute | Profile | Scale |
|---|---|---|
| Body | Medium-Bodied, Athletic & Fluid | ●●●●● |
| Tannins | Fine-Grained, Mineral & Chalky | ●●●●● |
| Sweetness | Dry | ●●●●● |
| Acidity | Vibrant | ●●●●● |
| Fruit | Wild Blackberry, Tart Cherry & Redcurrant | ●●●●● |
| Oak | Excellently Integrated (Neutral French Oak Only) | ●●●●● |
Expert Tasting Notes & Estate Reputation
- 97 Points – Robert Parker's Wine Advocate: "I was blown away by the 2020 wines in barrel in June 2021 and found the 2020 Villa de Corullón very ready, open, expressive, floral and ethereal. It destroyed the idea I had of a warm and ripe 2020. Ricardo Pérez Palacios told me he was thinking of bottling the 2020s earlier, as they didn't need a long élevage, just nine or 10 months in barrel. The wine is pale, the palest Corullón ever, with 13.7% alcohol—perhaps the vines got blocked and didn't develop more color compounds or sugar. The wine makes me think of a red from Jura; it has a different profile and is more delicate, ethereal and full of light and energy. Pérez, who hates comparisons with other regions, couldn't stop saying that it felt like a Morey Saint Denis! It's all flowers and red fruit, with a lot of super fine tannins (the 2019 tannins are rougher) that are round and give it a velvety texture with no rusticity—elegant and balanced. There is a nice balance between tannin and acidity, something this has in common with the 2019, which makes the vintages quite unusual, because being warm, the wines show balance. Today, it feels more like Moncerbal than the Moncerbal bottling; nevertheless, Corullón is around 40% from Moncerbal. ... It has to be my favorite Corullón to date. 22,183 bottles and some larger formats produced. It was bottled in October 2021."
- 95 Points – James Suckling: "Slightly reductive at first, then it opens up with a hint of roasted sesame that colors the dark raspberries, strawberries and the tangy profile of white pepper, dried herbs and agave. Really long and vertical on the palate, with very tight and dusty tannins that still need at least a year or two to integrate more. Ethereal and lingering finish. From organically grown grapes. Drink from 2024."
- The Architects of Bierzo: Founded in 1999 by Priorat pioneer Alvaro Palacios and his nephew Ricardo Pérez Palacios, Descendientes de J. Palacios was instrumental in bringing Bierzo and the Mencía grape to global prominence. Operating fully under biodynamic principles, they utilize mules to till old vines on ultra-steep hillsides, creating wines known for a distinct, chiseled mineral drive reminiscent of fine Northern Rhône Syrah or mineral-driven Burgundy.
Highlights
- A field blend consisting primarily of Mencía, enriched by a small percentage of local white grapes and dark varieties from old, high-density bush vineyards.
- Sourced entirely from steep, hand-harvested hillsides in the village of Corullón, characterized by ancient, fractured slate soils.
- Fermented with indigenous wild yeasts in open wooden vats, followed by 15 months of aging in neutral, large-format French oak barrels.
Tasting Notes
- Appearance: Bright, translucent ruby-violet.
- Nose: Intensely fragrant and high-toned, offering clean aromas of wild blackberry, tart redcurrant, and rose petals, layered with cracked black peppercorn, wild thyme, and a deep, distinctive hint of crushed slate.
- Palate: Medium-bodied, fluid, and incredibly energetic. Crunchy dark fruit and mineral undertones are propelled across the tongue by a vibrant line of acidity. The structure is framed by fine-grained, powdery tannins that lead into a long, dry, and mouthwatering finish.
Serving Suggestion
- Temperature: Serve slightly cool at 14–16°C to let the floral fragrance and driving slate minerals take center stage.
- Decanting: A brief 20-to-30 minute decant or opening the bottle slightly ahead of time helps the initial mineral reduction dissipate and rounds out the firm acidity. This 2020 bottling is built beautifully for cellaring over the next 10–15 years.
- Western Pairing: An exceptional counterpart for roasted duck breast, herb-crusted lamb loin, grilled venison, or wild mushroom tartlets.
- Asian & Cantonese Pairing: Mencía’s naturally high acidity and mineral backbone act as a brilliant foil for roasted bird skin and savory, soy-sauce-driven reductions. It pairs flawlessly with 明炉燒鴨 (Roasted Duck), 紅燒乳鴿 (Braised Roasted Pigeon), or 豉油雞 (Soy Sauce Chicken).
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