" We don't sell the wine without touching the vine "
Minius Godello 2015
No longer available.
| Country: | Spain |
| Region: | Rias Baixas |
| Winery: | Valminor |
| Grape Type: | Godello |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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Minius Godello is made from 100 percent Godello.
Minius is a wine with a very live yellow color with green reflections. Highlighted on the nose are the citrus and floral aromas, along with white fruits notes and herbs like fennel. It is soft and elegant in mouth that together with the acidity gives a fresh and persistent finish.
Strict and careful grape selection in the vineyard and winery before destemming. Cold maceration at 10ºC during 3-4 hours. Presing. Alcoholic fermentation begins at 16,5 ºC in stainless steel under an automatic temperature control. Stabilization of the wine in isotermic tanks, filtering and bottling. Resting in the bottle during 30 days prior distribution.
Pairs with apperitives, rices, grilled seafood, white fish in sauce, cheeses, poultries
"La Brulade" is the name of a select slope located at an altitude of 400 meters overlooking the Mediterranean sea between La Baie d'Amour (the town of La Ciotat) in the South and La Sainte Baume in the North. This is one of the highest parcels in the Bandol appellation.
The wine is only produced in exceptional vintages. This carefully selected blend is made of 95% Mourvedre and 5% Grenache, aged in large French oak barrels for 24 months.
The wine shows a deep purple color. It is fresh and fruity on the nose with intense garrigue aromas. Structured, elegant and well-balanced on the palate with strong tannins. Licorice, ripe black fruits, garrigue flavors and some peppery freshness on the finish.
The 35-year old grapes are grown on clay and limestone soils and are farmed organically. Yield is very low - 15hl/ha. The grapes are harvested manually.
Winemaking: Double selection, destemming, crushing before skin contact fermentation. No filtration. Aging for 24 months in French oak casks (600L).
Grilled meat (lamb, beef, boar), Mediterranean cuisine, spicy dishes.
Review:
"The inky-colored 2015 Bandol Rouge la Brulade is 95% Mourvèdre, aged two years in demi-muids. Rich, plummy and intense, it showcases the power and majesty of Mourvèdre but somehow tames the tannins to manageable proportions. It's full-bodied and dense, boasting hints of lavender, thyme and sage to go along with the dark fruit flavors. It should drink well soon and remain strong through at least 2030. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Interim end of September, September 2018), 93 pts
The flagship 2015 Bandol Brulade is a powerful, serious Bandol that knocks it out of the park with its monster nose of dark fruits, cured meats, sandalwood, olive tapenade, and leathery characteristics. Medium to full-bodied, concentrated, and pure, with plenty of sexy fruit, it’s a terrific, serious Bandol that needs another 2-3 years of bottle age and will keep for 15-20."
- Jeb Dunnuck (March 27th 2019), 94 pts
Blending Detail:
- 49 % Grenache
- 20% Syrah
- 16% Cinsault
- 9% Mourvêdre
- 6% Counoise
Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.
Review:
The first vintage where they’ve pushed the bottling back to give the cuvee 16-18 months in barrel, the 2015 Besoleil is a dead ringer for a high-quality Chateauneuf du Pape and offers perfumed notes of herbes de Provence, kirsch, licorice and sweet spice. It’s medium to full-bodied, textured and fruit-forward, with a hedonistic yet elegant profile that’s going to evolve gracefully.
Robert Parker 91-93 Points
Betz Family Clos de Betz is 67 % Merlot, 27% Cabernet Sauvignon, 6% Petit Verdot
Washington southern Rhone varieties continue their winning streak, proving to excel in cool and hot vintages. Fans of thisSouthern Rhone-inspired wine will note that there’s no Counoise in the 2012 blend as there has been in recent vintages; that variety ripened fine, but they lacked the penetrating character needed to complement the final wine. The Mourvedre fraction (15%) stepped through in the wine, making the 2012 deeper, more structured yet finely layered. Grenache (50%) still dominates the blend, with its creamy black raspberry, wild dried strawberry, dried herbs and floral notes. Cinsault (20%) fills in with its dusty blue notes, and Yakima Valley Syrah (15%) provides more backbone. This is a Bésoleil for the cellar, dense and full, and a few years of aging will expand its Chateauneuf-like appeal.
Review:
"Possessing even more Merlot than the 2014, the 2015 Clos de Betz is 75% Merlot, 15% Cabernet Sauvignon and 10% Petit Verdot brought up in a mix of barrels. Its chocolatey plum, tobacco leaf, licorice and damp earth aromatics give way to a medium to full-bodied, polished, pretty style on the palate that shines for its elegance and freshness. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #231, June 2017), 92-94 pts
Winery SALE!
Betz Family Pere de Famille is 87% Cabernet Sauvignon, 9% Petit Verdot, and 4% Merlot
This initial question raised by this vintage of Pere de Famille is how this wine, with such a depth of color, aromatic complexity and balance of the Old World. The answer isn’t precise, but is a reflection of a remarkable Columbia Valley vintage, plus small changes in maturation and the varietal concentration of the final blend. Its inky purple color, muscular structure and plush texture all point to its New World origins. But the aromas of pure, layered black fruits, graphite, crushed rock and lavender (think St. Julien?) lead me back to the Old World. The 2012 Père de Famille has the highest level (90%) of Cabernet Sauvignon that we’ve ever used in this wine. Add to that the high concentration of Red Mountain grapes (84%), deep and structured, and it yields a wine as generous as any Cabernet we’ve made. It showed such density in barrel that we added three months barrel aging to resolve the tannins and body. It’s weighty and yet balanced, fleshy yet fine grained, powerful yet polished. And unabashedly Cabernet Sauvignon, with its black currants, anise/thyme, savory mouth feel and dusty finish. Its dimension and precision indicate long aging ability, but you might be tempted far earlier.
Review:
The 2015 Père de Famille is a blend of 87% Cabernet Sauvignon, 9% Petit Verdot, and 4% Merlot that's mostly from Red Mountain aged 20 months in 70% new French oak. This inky colored effort is packed and stacked, with deep blackberry and currant fruits intermixed with lots of graphite, crushed rock, and minerals as well as smoky, violets aromas and flavors. This full-bodied beauty has gorgeous purity and elegance. It needs 2-4 years of bottle age and will keep for two decades. -Jeb Dunnuck 97 Points
A blend of 87% Cabernet Sauvignon, 9% Petit Verdot and 4% Merlot, the 2015 Cabernet Sauvignon Père de Famille exhibits complex aromas of pencil lead, inky dark fruit, wild blueberries, black truffle, incense and anise. On the palate, it's full-bodied, layered and very concentrated, with a deep core of sappy fruit, rich structuring tannins and a long, penetrating finish. This will need some time in the cellar, but it's very complete and full of promise. -Robert Parker 96 Points
Cambon la Pelouse Haut Medoc is produced from a careful selection of the grapes. Made from 50% Merlot, 35% Cabernet Sauvignon, and 15% Cabernet Franc and Petit Verdot. Limited yield: 45 hl/ha.
Aged in oak barrels for 12 months (50% new oak). Intense ruby/purple color. Delicate aromas of red fruit, liquorice, vanilla and caramel. Ripe fruit flavors, well balanced, great harmonious structure, silky tannins and a good length.
Pairs well with game and red meats, cured cheeses.
Review:
"From an estate right on the border of Margaux, the 2015 Cambon la Pelouse checks in as 50% Merlot, 35% Cabernet Sauvignon, and the rest Cabernet Franc and Petit Verdot, all brought up in 35% new barrels. It has beautiful complexity in its spicy oak, cedarwood, and black raspberry and currant aromas and flavors. These all carry to a medium-bodied red that has a seamless, ultra-fine texture, good concentration, and a great finish. It’s a beautiful, incredibly high-quality wine that’s already drinking brilliantly, yet I suspect it will shine for another decade."
- Jeb Dunnuck (March 2019), 91 pts
Product Description
Minius is a wine with a very live yellow color with green reflections. Highlighted on the nose are the citrus and floral aromas, along with white fruits notes and herbs like fennel. It is soft and elegant in mouth that together with the acidity gives a fresh and persistent finish.
Strict and careful grape selection in the vineyard and winery before destemming. Cold maceration at 10ºC during 3-4 hours. Presing. Alcoholic fermentation begins at 16,5 ºC in stainless steel under an automatic temperature control. Stabilization of the wine in isotermic tanks, filtering and bottling. Resting in the bottle during 30 days prior distribution.
Pairs with apperitives, rices, grilled seafood, white fish in sauce, cheeses, poultries
Winery: Valminor
The Valminor Estate
One of the newcomers, Adegas Valmiñor was founded in 1997 and is based in Rosal and boasts a new, ultramodern winery that produces 25,000 cases yearly of 100% Albariño "Valmiñor". (Note: “Adegas” means “bodegas” [winery] in the local Galician dialect). Owner, Carlos Gomez, makes about 3 different white wines, but Albariño is his speciality.
Carlos Gómez started Valmiñor in 1997 and headed up the project to build and open the new facilities in 2001. A trained executive with extensive experience in the wine business, Carlos founded Valmiñor and has since continued to expand the group's capacity to include Bodegas Ebano in Ribera del Duero in 2004, and more recently acquired a second Rías Baixas producer, Viñas o Torroxal. Today the group also includes a distribution company, as well as an agricultural services organization.
he winemaker Cristina Mantilla has been working as Valminor's winemaker since the very beginning in 1997. She obtained a Chemical Degree at the prestigious University of Santiago de Compostela and post-graduated in Oenology and Viticulture in Madrid. She started working in Rías Baixas but as her experience grows she also works beyond the Galician borders. In 97 Carlos Gómez founded the winery and Cristina Mantilla decided to join and give birth to a new and dynamic project with a very clear idea in mind.
Cristina has been the sole winemaker from the very first vintage of all the wines elaborated at Valminor and the bodega in Ribera del Duero, EBANO.
Cristina has furthered her carreer by producing white wine from 100% Loureiro grapes (skin contact versions) and she made the first ever Rosé style wine in Galicia. She is definitely a pioneer in making unique wines in Galicia.
The Valminor Vineyards
Galicia has a mild climate without dramatic changes in the weather, a soil rich in minerals and excellent conditions for maturing and it makes this valley the perfect place for growing quality varieties like Albariño, Loureiro and Treixadura.
Adegas Valmiñor owns 34 hectares in O Rosal, and uses purchased fruit from two prime growing areas: 40% Cambados and 60% Arbo fruit (a unique micro-climate that is a touch warmer than other areas). The Cambados region is located on the coast and provides acidity and freshness to the wine. Together the two fruit sources make a superb blend. Valmiñor means "minor valley" and today Valmiñor has built a new winery in O Rosal.
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Segries Secret Grange Lirac Rouge is made from 50% Grenache and 50% Syrah.
This is a new wine for Chateau de Segries. 2013 is the first vintage.
The wine is dark and inky.
The aromas are intense and complex. It has fruit flavors of course, Strawberry and Blackberry, but it also have some interesting spice components, garrigue, pepper and licorice.
The finish is long and very pleasant as the tannins are round and well integrated.
La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.
Review:
"The estate’s top wine is the 2016 Lirac Secret de la Grange, a 90-10 blend of Grenache and Syrah that never sees oak. This full-bodied blend is fabulously concentrated and lush, with ripe fruit flavors of raspberries and stone fruits, an intriguing hint of almond paste and a rich, long finish tinged with licorice. It should drink well for up to a decade. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 93 pts
Lancel Creek Vineyard is perched above the tiny hamlet of Occidental on the remote Sonoma Coast. This secluded, two-acre site was prepared, planted, and is still tended by Ulises Valdez. The pale, off-white Goldridge soil provides just enough nutrients and moisture for these densely planted vines to ripen a small amount of intensely aromatic and flavorful Chardonnay. The vineyard faces the Pacific Ocean, a mere five miles to the west. The combined influence of the cold Pacific and the warming afternoon sun produces a wine of incredible richness and sublime balance.
Soil types: Goldridge, fine sandy loam.
Age of the vines: 15 years
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