2023 Virgen del Galir Valdeorras Regueiron
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A Godello aged in French oak foudres, the 2023 Regueiron is the producer’s top white, its most complex offering, a fruity, floral, herbal, and earthy mix of freshness and silky texture. The vines from Regueiron are decades old and grown at high elevation in slate soils. Medium-bodied and structured to age, drink now through 2035. Part of CVNE, along with its other project in Rias Baixas (Bodegas La Val), Virgen Del Galir is in the middle of Valdeorras near the Sil River, with a concentration of vineyards in the Galir Valley.
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Average Score
Jancis Robinson MW
Tamlyn Currin, jancisrobinson.com
More reviews and scores
Godello on slate from Éntoma. Aged in a mix of concrete and oak. Soft and flouncy, almost blousy, but gorgeous. The fruit has the honey-nectar delicacy of mirabelles, the sharper more robust sweetness of nectarines, a zigzag of sweet lime and the luminous cut of kiwi. A flounce of lilac. So fresh! Splashy. Camp lavishness and exuberance. (TC)
Godello from a single vineyard located in Éntoma. A unique 0.42-ha plot on slate soils, interplanted with a few Albariño and Treixadura vines and a slope facing south-south-east with a 40% gradient, excellent ventilation and strong sun exposure. Direct pressing. Spontaneous fermentation in three 500-litre barrels and a 600-litre stoneware ceramic vessel. Blended in 2,000-litre foudres for two months. 2,500 bottles produced. Tasted blind. Bakery notes, candied lemon, apple and grapefruit. A complex nose with hints of quince. Very attractive and inviting aromas. The palate is compact, intensely sapid and perfectly crafted. A wine of pure succulence that brings out the very best of the variety. A world-class expression of Godello. (FC)
The 2023 Regueirón was still unbottled, but I tasted the final blend from foudre, ready to be bottled in August. It's their single-vineyard Godello from the village of Éntoma on slate and schist soils. The grapes were picked September 10, just before the rain, and the must fermented and matured in 500-liter oak barrels, one new and two used; then they blended the juice and put it into a 2,000-liter foudre for two months. It has 13.5% alcohol with a pH of 2.9 and 7.2 grams of acidity. This is still very young, undeveloped and somewhat marked by the oak. It's more Burgundian, with a fine texture, contained ripeness and subtle minerality, with a chalky and tasty finish. This should age nicely in bottle. They expect some 2,500 bottles and 60 magnums.