LG Valbuxán Tinto Lexítimo 2021
Valdeorras DO
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Valdeorras in NW Spain is renowned for its exceptional whites from Godello, but here Spain’s outstanding, Rioja-born winemaker, Telmo Rodriguez, shows its reds are equally fine. 94 points, it’s elegant, sleek and fresh, with developing complexity.
£25.00 per bottle£30.00
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Wine Details
- Red - Medium Bodied
- Fine wine
Spain- Medium Ruby
- Mencía-based blend
- 9.75 Units
- Vegan
- 13% ABV
- 750 ml
- Vegetarian
- 31 December 2028
Flavour Profile
Tasting notes
Bright red fruits, herbal hints, savoury notes, sleek and fresh
Allergy information
Contains Sulphites
The Story Behind the Bottle
Telmo Rodriguez is one of the finest winemakers in Spain. He was born into the renowned Rioja estate, Remelluri, but left to travel the world and gain a wealth of experience. He is well known for championing Spain’s forgotten native varieties and rescuing abandoned vineyards, as well as reviving unfashionable appellations and making superb, rule-breaking wines. He founded Compañia de Vinos Telmo Rodriguez in 1994 and also heads up the family’s Remelluri estate. LG Valbuxán is part of his exciting project in Valdeorras, a mountainous region on the eastern fringes of Galicia. The wine is a field blend of Mencía, Merenzoa, Sousón, Garnacha, Godello and Brancellao, aged in large oak foudres for 15 months. Sleek, fresh, elegant, it’ll age well.
Telmo Rodriguez is one of the finest winemakers in Spain. He was born into the renowned Rioja estate, Remelluri, but left to travel the world and gain a wealth of experience. He is well known for championing Spain’s forgotten native varieties and rescuing abandoned vineyards, as well as reviving unfashionable appellations and making superb, rule-breaking wines. He founded Compañia de Vinos Telmo Rodriguez in 1994 and also heads up the family’s Remelluri estate. LG Valbuxán is part of his exciting project in Valdeorras, a mountainous region on the eastern fringes of Galicia. The wine is a field blend of Mencía, Merenzoa, Sousón, Garnacha, Godello and Brancellao, aged in large oak foudres for 15 months. Sleek, fresh, elegant, it’ll age well.
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