Cherries, cocoa, cranberry, smoke, & savory spices. On the palate it’s bright, juicy and mouth-watering, with sour cherry, and cranberry again, with a little bit of meaty/spicy coming forward on the finish Read more..
Blend of mostly Caiño Longo, followed by 15% or less CaiñoTinto, Souson, and Brancellao. The grapes are all from a single one-hectare plot (Forraxeiros) and from vines between 15 and 40 years old and grown on granite. Like the white, the vineyard is non-irrigated and farmed organically. Fermentation is with wild yeasts in oak, followed by 6 months aging in French oak. It’s only lightly filtered before bottling, with minimal SO2.
This lively red integrates the oak perfectly; on the nose it’s fresh and full of cherries, cocoa, cranberry, smoke, and savory spices. On the palate it’s bright, with a sunny grape-y quality (for lack of a better description). It’s juicy and mouth-watering, with sour cherry, and cranberry again, with a little bit of meaty/spicy coming forward on the finish, along with grippy young tannins. Pair it with smoky flavors like grilled meats and veggies, and strong, aged cheeses. 666 six-pack cases produced.
Ribeiro is the oldest appellation in Galicia, in northwest Spain, situated just above Portugal. In addition to Ribeiro, which means “river bank” or “riverside” in the Galician language, Galicia includes the regions Valdeorras, Rías baixas, Ribeira Sacra, and Monterrei. With mountain ranges on both its Atlantic and continental sides, Galicia has developed somewhat in isolation from the rest of Spain, and is geographically and culturally closer to Portugal than to Madrid. Those same mountains provide natural barriers that protect the land from Atlantic storms and create a cool climate with plenty of sunlight and rainfall, though the summers can be dry.
Cherries, cocoa, cranberry, smoke, & savory spices. On the palate it’s bright, juicy and mouth-wat..
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