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$49
Telmo Rodríguez and Pablo Eguzkiza make this Valdeorras white chiefly from Godello on the region’s slate soils. Twelve months in foudres and ageing on the lees give it a broad, textured palate of white peach, pear and a nutty, toasty depth.
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Description
Compañía de Vinos Telmo Rodríguez was founded by oenologists Telmo Rodríguez and Pablo Eguzkiza, both shaped by time in Burgundy and Rioja, and works native varieties across Spain's denominations. Branco de Santa Cruz comes from D.O. Valdeorras in Galicia, a cool, hilly area where the slate and schist soils give whites a firm mineral spine. Godello leads the blend, filled out by Doña Blanca, Treixadura and a little Palomino. The wine spends twelve months in large foudres and ages on its lees, so the oxygen exchange through the wood and the slow lees autolysis add breadth and a nutty complexity while the vessel size keeps overt oak flavour in check. The colour is a bright straw yellow. The nose combines white peach, pear and citrus peel with hazelnut, beeswax and a touch of toasted bread. The palate is dry and rounded, the lees and foudre ageing lending a creamy weight that is balanced by the cool-climate acidity, closing long and savoury. Serve at 10 to 12 degrees.
Additional information
Its weight and nutty depth suit baked cod, monkfish and grilled salmon, as well as roast chicken with herbs. The mineral acidity keeps it fresh against creamy sauces. Try it too with hard, nutty cheeses such as aged Manchego or a young Comté.
