2022 Raul Perez "Ultreia Saint Jacques", Bierzo, SpainABOUT THIS WINE This wine is primarily made with Menca, co fermented with small percentages of Garnacha Tintorera, Bastardo (Trousseau), and Alicante Bouschet. The fruit is sourced from multiple vineyard parcels in and around Valtuille de Abajo, with vines planted between 1910 and 1940. These vineyards are primarily cooler climate parcels, which preserves acidity. 100% whole cluster fermentation utilizing spontaneous, wild yeast. The wine undergoes

deep-concentrated layered fruit aromas that are incredibly spicy

The estate controls 850 hectares and is surrounded by 165 hectares of Mediterranean forest

The weather remained mild until the end of May which saw a significant rise in temperatures

Denis and Vincent Berthaut distrusted new oak and liked longer-than-fashionable aging in used oak

5"W bottom)

Daniel Bouland is a cult figure in Beaujolais

ensuring optimal grapes

By showcasing their roots and history

To preserve laser-like focus and clarity in the wines

His position at the “northern limit of the South” influences virtually every decision he makes from extracting the delicate flower aromas at the “northern limit” of Carignan (in his Bascule) to choosing Chardonnay (à la fraîche

Pioneers like Jacky Blot are currently making the wines of a lifetime

Baron de Brane