$54.99 on 6+* (code: 6saves3)
$57.99 reg

97 Wine Advocate
The village 2023 Corullón was produced with a selection of 90 plots from the 200+ that they own in the village. It drove me crazy when I tasted it unbottled last year, and it has delivered what it promised. It had an élevage of 9.7 months in barrels, bocoyes and foudres and finished at 13% alcohol with a pH of 3.74. It has a stony, quite Moncerbal-ish (according to Ricardo), serious, austere and a little reductive character, with a flinty and elegant reduction that I love. The vines have been worked organically and biodynamically since they started in 1999, and they achieved organic certification in 2018. The vines are very balanced, and they have learned to manage the warm years much better than in the past (in 2017, they were a lot less ready than today). 2023 was still a warmish year (or at least it's not a textbook Atlantic year), even if the wines, like this Corullón, have a profile that makes you think of a classical year in Bierzo from 20 years ago. It makes me think of the 2001 that I've always liked very much, among my favorite years ever, and also 2021. This is super elegant and fine-boned, one of the finest vintages to date. It's not very fruit-driven and is a little spicy, with weight but ethereal... 34,933 bottles produced. It was bottled in April 2025.


This is one of the best wines in all of Spain for around $50. From some of the highest altitude vineyard in Spain, Mencia from Corullon is just not the same as any other in Spain, let alone the rest of Bierzo that are several thousand feet below these vineyards tucked way up in the mountains that tower over the majestic little village of Bierzo.  As you can see from my photos, we were in some very beautiful country in Northeastern Spain.

Vineyards: Vine age ranges from 60 - 100 years old from a selection of parcels around the village of Corullon in Bierzo. Very steep slopes (30-50 degrees) at altitudes ranging from 400 to 900 meters.

Soils: 100% friable schist.

Viticulture: Everything is done by hand or mule. Practicing Organic and Biodynamic.

Winemaking: The grapes are harvested by hand, sorted and destemmed by hand. They macerate for 25 days in oak fermentors with hand punch down. Spontaneous fermentation. No fining or filtering.

Aging: Aged in used French oak, all of which was previously used either for past vintages of Corullon or to have briefly aged Petalos.