‘Castro Candaz Ribeira Sacra Tinto Joven’
Mencia, Domingo Pérez (Trousseau), Garnacha Tintorera (Alicante Bouschet), Mouratón, Caiño & Brancellao, Galicia, Spain
A deeply earthen, salty and umami-dense Spanish red fit for the heartiest of dishes. This wine is a collaboration between Raúl Pérez and friend Rodri Méndez, in the stunning north-west Ribeira-Sacra appellation of Spain. Grapes for this cuvée came from the cool, granite-packed soils of Chantada. FUN FACT! There is no de-stemmer here, so all ferments from this location are carried out with whole clusters for big SPICE flavours! A blend of organically tended bright mencia, earthy domingo pérez (trousseau), darkly-berried garnacha tintorera (alicante bouschet), robustly tannic mouratón, floral caiño & herbaceous brancellao fermented in foudre (large wooden vats) and aged between foudre and used barrels for six months of development. Gentle reduction, sun withered violets, sour cherry, black tea bitters, salty, stoney minerality, scrubby herbs, black liquorice, soil-y tannins, vegetable stock umami & a mossy, leaf-littered damp forest. Pour alongside sausages, bone broths and stews.
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Description
Mencia, Domingo Pérez (Trousseau), Garnacha Tintorera (Alicante Bouschet), Mouratón, Caiño & Brancellao, Galicia, Spain
A deeply earthen, salty and umami-dense Spanish red fit for the heartiest of dishes. This wine is a collaboration between Raúl Pérez and friend Rodri Méndez, in the stunning north-west Ribeira-Sacra appellation of Spain. Grapes for this cuvée came from the cool, granite-packed soils of Chantada. FUN FACT! There is no de-stemmer here, so all ferments from this location are carried out with whole clusters for big SPICE flavours! A blend of organically tended bright mencia, earthy domingo pérez (trousseau), darkly-berried garnacha tintorera (alicante bouschet), robustly tannic mouratón, floral caiño & herbaceous brancellao fermented in foudre (large wooden vats) and aged between foudre and used barrels for six months of development. Gentle reduction, sun withered violets, sour cherry, black tea bitters, salty, stoney minerality, scrubby herbs, black liquorice, soil-y tannins, vegetable stock umami & a mossy, leaf-littered damp forest. Pour alongside sausages, bone broths and stews.
