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Ribera Sacra

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  1. Adras Mencia 2016
    Adras Mencia 2016

    100% Mencia, 90% 50-year-old vines from the Amandi sub-region and 10% from 40 year old vines in Ribeiras do Miño

    This a fuller richer version then the 2015 and shows a touch more sweet oak on the nose and palate. That same garrique and dark cherry fruit is layered over licorice and smoky minerality with a dried flower accents. Like the nose the palate is richly fruited with a lovely earthy current that sits beneath the surface of the sweet fruit. Snappy tannins run through the palate and a crunch bit of acidity plays off the cherry, red berry flavours. PWS

    2016
    mencia
    Spain
    471
  2. Daterra Portela do Vento Tinto 2017
    Daterra Portela do Vento Tinto 2017
    The fruit for this wine comes from two sub-zones in Ribeira Sacra, Amandi and Val do Bibei. Both sites contain plenty of granite and sands and are farmed organically. The vines range from 20 to 60 years in age and the wine is made up of 90% Mencia and 10% Garnacha Tintorera (Alicante Bouschet) that's 20% whole bunch. It's fermented with native yeasts in stainless steel and then aged in large, mature French oak for 9 months. It's racy and vibrant with plenty of red fruit but like all of Laura's wines it has striking freshness and plenty of mineral notes. It's plums, raspberries, cherries and blood orange fruits along with salted black licorice, a mix of floral elements and a touch of wild herbs. ANONYMOUS
    2017
    mencia
    Spain
    471
  3. Silice Mencia 2017
    Silice Mencia 2017
    80% Mencia, the rest a blend of local varieties. Fermented in concrete and aged in big old oak.
    Distinctive aroma that is not just dark-red-fruited but also peppery and has a hint of something more rich and meaty. But the primary character is pure fruit and lightly herbaceous. A touch herbal (?stemmy) on the palate and stony/mineral too. Fine-boned and dry. Surprisingly long for quite a delicate wine. JULIA HARDING MW, JancisRobinson.com
    2017
    mencia
    Spain
    471
  4. Fedellos do Couto Peixes Peixe da Estrada 2016
    Fedellos do Couto Peixes Peixe da Estrada 2016

    Sourced from organically farmed vines, the 2016 Peixe da Estrada is a village red blend from old vines (60+ years old) on granite soils in Viana do Bolo planted with multiple red varieties—Mencía, Bastardo, Garnacha Tintorera, Negreda, Grao Negro, Caíño, Aramón, Godello, Dona Branca, Colgadeira, Treixadura, Palomino, Caíño Blanco and Moscatel de Grão Miúdo, etc. It fermented with full clusters and indigenous yeasts and matured in used 500-liter oak barrels and a 3,200-liter oak vat for one year. It has tons of cassis and small berry aromas and is very expressive and balsamic, with brightness and light, in a way that reminds me of some wines from Cachapoal in Chile. The palate has fine tannins and a certain elegance, round but also long. Like all the wines in the project, it's sold without any appellation of origin, and they just replicated the wines from yesteryear, mixing red and white grapes, something that appellations don't usually allow. 9,000 bottles were filled in February 2018. LUIS GUTIERREZ

    2016
    mencia
    Spain
    471
  5. Guimaro Finca Meixeman Single Vineyard Mencia 2018
    Guimaro Finca Meixeman Single Vineyard Mencia 2018
    Pre Arrival Due September 2020 limited stock
    The 2018 Finca Meixeman comes from one of their oldest vineyards and was produced with the varietal blend in the vineyard—80% Mencía and 20% Brancellao, Merenzao, Garnacha, Mouratón, Negreda and Sousón. The palate is impressive, very complete, harmonious, pungent and vibrant. 2018 was a return to the style after a catastrophic 2016 vintage with hail and the 2017 vintage when the vines were recovering. This is from the lower part of A Ponte, with granite and slate soils, and it's a little more powerful. It's really impressive, one of the finest.  (95) LUIS GUTIERREZ
    2018
    mencia
    Spain
    471
  6. Guimaro Finca Pombeiras Single Vineyard Mencia 2015
    Guimaro Finca Pombeiras Single Vineyard Mencia 2015

    Again, the 2015 Finca Pombeiras was also available for tasting, as it had been bottled for four months. In 2015 they harvested a little earlier, because it was a warmer and drier year. This is usually more exuberant and expressive than Capeliños, but the palate does not show the same finesse, even if it's still one of the most elegant wines of the appellation. These old vineyards are always a field blend where Mencía dominates, but there are myriad other varieties—Caíño, Sousón, Brancellao, Merenzao, Negreda, Garnacha Tintorera and Mouratón. Unfortunately, only some 800 bottles were filled in February 2017. LUIS GUTIERREZ, erobertparker.com

     

    2014
    mencia
    Spain
    471
  7. Guimaro Finca Capelinos Single Vineyard Mencia 2015
    Guimaro Finca Capelinos Single Vineyard Mencia 2015
    This is a southwest-facing vineyard at 350 meters altitude on schist soils, with nearly centenary vines with mixed varieties but dominated by Mencía. It fermented with 55% full clusters and very long fermentations and a very soft vinification, almost like an infusion to try to not extract too much. It certainly worked fine, and the wine showed great elegance. The palate is super balanced, with very fine tannins and great length. This is very subtle, and it grew in the glass. But it's in the palate where it shows its greatness. Great showing! It matured in used 225-liter oak barrels for 13 months. This is quite accessible, but it should develop further nuances with some more time in bottle; it kept changing in the glass, developing more balsamic notes, with a hint of mint. 1,100 bottles produced. It was bottled in February 2017. LUIS GUITIERREZ
    2014
    mencia
    Spain
    471
  8. Guimaro Finca Cappelinos Single Vineyard Mencia 2012
    Guimaro Finca Cappelinos Single Vineyard Mencia 2012
    It's hard to make up your mind about your preferences in 2012 between the Finca Pombeiras and the Finca Capeliños. Capeliños is an extremely old vineyard, they don't know its age but they know it's at least 96 years old and that it is planted with a field blend dominated by Mencía but also with other white grapes (which are used for the white Viñas Viejas) and other local reds that represent some 20% of the final blend here. Some 40% of the full clusters were put with the rest of un-crushed grapes in a 3,000-liter oak vat where it fermented slowly during some 55 days. It was transferred to used barriques where it completed malolactic and one year aging in contact with the lees. The smaller oak containers might be responsible for the more serious, closed personality of this wine that with some time in the glass unfurls aromas of violets, earth, balsam, aromatic herbs, peach and malted cereals. The palate is medium-bodied with great freshness (orange peel), flavors of violets and an earthy, mineral/slate sensation. This surely has the stuffing for a long, slow development in bottle and it would be fascinating to follow up its development next to the Finca Pombeiras. Only 1,000 bottles were produced. LOUIS GUTIERREZ
    2012
    mencia
    Spain
    471
  9. Dominio Do Bibei Lacima 2015
    Dominio Do Bibei Lacima 2015
    The 2015 Dominio Do Bibei blew my mind. It's is a blend of 80% Brancellao and 20% Mouratón from different vineyards, and it has a super elegant, aromatic and ethereal profile within the power and earthy character of the wines from the zone. This fermented and aged in barrels and had an extra élevage in 1,500-liter oak foudre, but the oak is perfectly and neatly folded into the wine, which is nuanced perfumed and really captivating. The palate also reveals great harmony and balance, good freshness and very fine tannins, and the way all of the elements seem to complement each other suggests that this is going to continue evolving slowly in bottle. A great Ribeira Sacra expressing the character through the traditional varieties of yesteryear. 2,021 bottles were filled in July 2017. LUIS GUTIERREZ
    2015
    Spain
    471
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