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As we know, the Graillot clan is no stranger to the odd high-quality collaboration. This 2016, then, is the inaugural vintage of an exciting partnership in north-west Spain between Bierzo guru Raúl Pérez, who himself works with a number of side projects, and Antoine Graillot, the younger brother of Maxime Graillot and son of Alain. Pérez had the idea that it would be exciting to see the results of a Graillot-style traditional vinification, with Mencía replacing the Syrah, turning the clock back to a time when these practices were common in Spain. To this end, Mencía was sourced from three parcels of vines in Valtuille (on clay)—including the El Rapolao vineyard in Valtuille de Abajo, a site that is rapidly gaining recognition as one of the finest in the appellation—and Otero (north-facing on schist). The wine was vinified à la Graillot Crozes-Hermitage, i.e. as whole bunches in a large cement vat. Pérez then encouraged Antoine to leave the wine on skins for an extended period, before ageing for 10 months in a large oak foudre. With this first release, the end result justifies the means.