I'm not a big fan of coincidence, but that's almost what has happened with this blog post. While I was getting ready to write about my most recent wine, I happened to remember that I had a previous post about a wine that was made from the Godello grape. Looking back, I realized that I started my "Wine of the Week" segment of my blog almost one year ago, and more interestingly, and a little coincidentally, with another wine made from Godello.
There is something about Godello that I have always loved. Maybe it's the similarity to Sauvignon Blanc that I love. That crisp bracing minerality along with a stone fruit flavor that allows it to be a wine that pairs so well with seafood. This weeks wine is the
Bodegas Avancia Godello 2015
This wine coming once again from the Valdeorras Region of Spain, tucked away in the North West area, this is where Godello shines. This weeks wine is no exception. Starting with older vines that are grown on steep slopes of 30 degrees or more, the grapes are hand-harvested from dry-farmed vineyards, then pressed, the juice goes straight to new but mostly used large French barrels. No malolactic fermentation takes place thus keeping that bracing acidity in the wine. The wine remains in those oak barrels for between 10 to 12 months, aged what is known as sur lie. A method of producing body and flavor by stirring of those dead yeast cells or skins.
Upon opening the wine and at the first sip, I could only remark "this is a pretty wine." I know that's not a technical term and one that is open to many definitions, but it is what I actually said! A stoned fruit background with that crisp acidity that makes your mouth water. Robert Parker commented in his 92 Point review of the wine that "This is the equivalent of a Premier Cru, possibly a Grand Cru Chablis." An appropriate comparison I must say. Available at just under $30, it is easily less expensive then the aforementioned Chablis' and on par with oaked Sauvignon Blancs. Either way, it is a wonderful wine.