| Producer | Macizo Ourensan |
| Country | Spain |
| Varietal | Red Blend |
| Vintage | 2016 |
| Sku | 01634 |
| Size | 750ml |
Lower ABV Don't fall too in love with this - it's the last of the 2016 vintage (released 3 years ago). But do try it ASAP and get ready for the 2018 coming soon! Jesús Olivares & Curro Bareño both grew up just outside Ribeira Sacra in Galicia (where our very popular Guimaro wines come from). After graduating from winemaking school, they worked for Comando G winemakers Dani Landi and Fernando Garcia in Sierra de Gredos (stunning high-altitude Garnacha). As their importer says, "There they learned that if something isn’t easy, well-known, or simple, it’s probably worth pursuing." So they returned to Galicia. Ribeira Sacra was becoming well known, so they started tracing the route of the Bibei river on the east side of Ribeira Sacra, finding scattered, very old, sometimes even abandoned, vineyards as they went. And, from those vines, they launched Vinos do Macizo Ourensan.
This is their first vintage and their "village" wine from several sites of 60+ year old vines, all planted the old way to a bewildering mix of vines. This bottle contains Mencía, Bastardo, Garnacha Tintorera, Negreda, Grao Negro, Caíño, Aramón, Godello, Dona Branca, Colgadeira, Treixadura, Palomino, Caíño Blanco and Moscatel de Grão Miúdo, all fermented as whole clusters together in a couple of used 500 liter barrels and a single larger oak vat. Because it's from outside any DO and mixes red and white grapes, it's just "Vina de Espana" on the label, but really exciting in the glass. Gutsier than Ribeira Sacra wines, it's loaded with cassis and red berry fruit with a hint of white balsamic and touch of savory herb. The 91 point Wine Advocate and 17/20 JancisRobinson.com reviews show we're not the only ones excited here. Great stuff for hearty food from beef to lamb to mushroom ragu.
"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. 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. 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."
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