Many Godellos emerging from Spain's northwest corner are so exceptional, they're giving the country's White Queen, Albariño, a run for her money (as this gorgeous find demonstrates). Crafted at an A-list cellar in tiny Monterrei, it’s a one-off parcel of rare, sur lie-aged Godello. Our woman on the ground, Beth, got the cellar to agree to an absurdly low price (half off), so we can't reveal who they are. We can tell you it’s a creamy, tropical-fruited gem we think will impress – especially if seafood's on the menu.
We talk a lot about sur lie (pronounced sir-LEE), but what is it? Literally translated from the French to ‘on the lees,’ it means the wine rested for a time on spent yeast cells (aka lees). It's an increasingly fashionable technique that imparts a creamy texture and character. You'll see it on the labels of the best Muscadets, and it's a very popular method in Burgundy (though it seems Beth prefers Sendero das Meigas: "It’s so complex. I would rather drink this than a lot of white Burgundy."). Tell us what you think!