2011 Louro do Bolo
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Tasting notes
6% Treixadura is blended into the Godello for this wine. 35 hl/ha. TA 6-7 g/l, pH 3.2 ish. From 17- to 28-year-old vines at at least 600m altitude on heavy sands on degraded granite. Fermented in 3,000-litre round casks and aged there for five months. 75,345 bottles and 500 magnums. Confusingly named. It would be better to call this simply Louro, I and UK importers Indigo think. This wine is served by the glass at Lutyens restaurant in London where this tasting took place. Still very young and tight at this stage but perceptibly more generous and subtle on the palate than the Bolo. Tense. Lots of lime fruit flavour and reverberation. (JR)
Critic scores
Average Score
Robert Parker
Jancis Robinson MW
More reviews and scores
(includes 8% treixadura; aged for five months in large French oak foudres ): Pale yellow. Bracing aromas of pink grapefruit, lemon zest, white flowers and anise. Dense, lively and penetrating, with racy acidity sharpening citrus and pear flavors. Stony, uncompromising and pure, with very good finishing lift and cut.
The 2011 Louro do Bolo, another 100% Godello (aged 5 months in foudre), is slightly more candied and minerally as well as less seductive than the less expensive Sabrego. While it may be a more serious effort, it is also more austere and less charming. Nevertheless, it is very good and well worth trying, particularly at this price. Importer:Eric Solomon, European Cellars Charlotte, NC; Tel. (704) 358-1565; Fax (704) 358-1797