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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
$89.99
Produced by Raul Perez, one of Spain's greatest winemakers, from ancient pre-phylloxera vines in a single vineyard. Valtuille Cepas Centenarias represents one of the most recognized wines of the winery.
The first vintage of the wine was made in 1999.
For its production, they use grapes from a single plot of the sandy clay zone of the “Mata los Pardos” vineyard, one of the most valued and least productive of the town, from which the most elegant wines are obtained.
The plots, facing east, are plowed every year so as not to contaminate the soil. Its yield, barely reaches 4 bunches per vine.
750 ml
$35.69
While Albariño is the signature white wine for Galicia, Godello is quietly catching up. For this wine, the white Godello grapes are harvested manually in a single day. When they reach the winery, after destemming, the must is pressed and remains cold for 24 hours. After this process, they transfer the must to 225, 500 and 700-litre barrels, in which fermentation takes place and subsequent aging over the course of a year. The barrels are emptied for bottling five days before the next harvest.
A KWM exclusive.
As early as 1752, the ancestors of the (Raul) Pérez family were vine growers in Valtuille, making wine from some of the plots that today form part of the winery. Tradition, experience, and respect for the terroir and for the work of their ancestors define the character of their work, mark the profile of their wines and the life of nine generations of the family linked to the family business. The winery is located in Valtuille de Abajo, t the foot of the western slope of Castro de la Ventosa, a Roman site that gives its name to the project.
$33.99
Famous for producing complex, floral wines made from Mencía, Ribeira Sacra is probably Galicia’s second-best-known wine region, behind Rias Baixas. Tolo do Xisto is a new project from the team at one of our favourite Spanish wineries, Coca i Fitó, with the Galician winemaker Andrea Obenza. The name Tolo do Xisto means "mad about slate". The winemaking process strives to transmit the mineral essence of the area through the different soils along the Sil River banks. A mineral, almost salty wine, is achieved which is aromatic, with good acidity. Penetrating smooth tannins, acidic red fruit, balsamic notes, and spices, but above all, it is very delicate with a long finish. This wine is light enough to enjoy with grilled fish like salmon or tuna. Terrific with white meats it is also one you'll enjoy on its own when you don't want something too heavy.
$33.99
Ultreia Saint Jacques is the first wine Raúl Pérez made when he set out on his own, and he considers it still to the most important wine he makes. About 85% of the old vines that supply it are grown on clay with the rest on sand. The wine is fermented in traditional oak vats, some bought from world-famous Vega Sicilia in Ribera del Duero, and all but about 20% of the grapes are fermented as whole bunches. The must is kept in contact with the skins for a full two months before the wine is pressed into neutral barrels, where it’s aged for a further 10 months. Most of the grapes are the local Mencía, but some field blends go into the blend, so there are small proportions of alicante bouschet, trousseau/bastardo, palomino and other varieties. It has bright, fresh blueberry and cranberry fruit with a rasp of tannin and a savoury, crisp finish. It's a remarkable wine for the price, snagging 93 points from Decanter magazine.
$23.79
As early as 1752, the ancestors of the (Raul) Pérez family were vine growers in Valtuille, making wine from some of the plots that today form part of the winery. Tradition, experience, and respect for the terroir and for the work of their ancestors define the character of their work, mark the profile of their wines and the life of nine generations of the family linked to the family business. The winery is located in Valtuille de Abajo, t the foot of the western slope of Castro de la Ventosa, a Roman site that gives its name to the project.
