With the summer come all the scores for white and rosé wines by the renowned wine critic James Suckling. After tasting new vintages of Godelia’s wines, the American has rated four of the winery’s wines over 90.
Selección Godello 2018
At the top of Suckling’s scores for Godelia wines is Selección Godello, recognised with 92 points. The critic, after the tasting, describes it as “a creamy and intense godello with lemon custard, green apples, sour cream and stones on the nose, following through to a medium bodied, zesty and flavorful palate. Really fresh, tangy and focused, with a linear, mouthwatering finish…”
Selección Godello comes from vines about 80 years old. After fermentation in steel, the wine is aged in cement eggs and new 500-litre acacia and French oak barrels for eight months on its fine lees using the bâttonage technique.
Godelia Rosé 2021
Great scores were also given to the Godelia Mencía rosé, which was awarded 91 points by the critic. In his tasting notes he describes it as “quite a pale and elegant rose with white cherries, stones and a hint of grapefruit. Lots of energy here, with refreshingly bright acidity chiseled into the elegant nectarine and white cherry fruit on the palate, giving it gastronomic allure with a mouthwatering finish. Pure mencia.”
Godelia Rosé comes from Mencía vines about 60 years old. Production limited to 4,000 bottles. After the grapes have gone through the manual sorting table, they are gently destemmed and briefly macerated in vats. Subsequent saignée of Mencía first must. Static racking of the must for 24 hours and fermentation in stainless steel tanks at 15ºC.
Godelia Godello 2021
One of Godelia’s most iconic wines also scores high marks with 90 points, placing it among the best rated Godellos. This is how James Suckling describes Godelia Godello: “Sliced green apples, lemon grass and chalk on the nose, following through to a very fresh and tangy palate, teeming with limey, high acidity. Textured, pure and mouthwatering.”
Godelia Godello is made with Godello from vines 30 to 60 years old and a small percentage of Doña Blanca from vineyards over 60 years old. Destemmed and gently pressed in an inert atmosphere. Static racking of the must for 24 hours and separate fermentation in 150 hl stainless steel tanks at 15ºC. Aged for five months in tanks on fine lees using the bâttonage technique.