90% Mencía and the rest is comprised of Garnacha, Brancellao and Mouratón. The Ribeira Sacra DO is a new one for me. It’s in Galicia (North west Spain) and produces wines made mostly from Mencía, Albariño or Godello. The vineyard is planted on slate, clay and granite soils, and vines are anywhere between 15 and 100 years old.
Mencía is a red grape that really excites me. I’m always keen to try a new example. It usually works best in Bierzo, but obviously in Ribeira Sacra too, if this wine is anything to go by.
It’s got a bit of that pink lamington, raspberry jam character on the nose, but plenty of black pepper spice and chocolatey notes too – think cocoa butter. Underneath it all is a meaty funkiness that is often associated with Mencía. Although it has that meaty, savoury side, it presents itself as quite clean and schmick. A really, really gorgeous wine to smell.
With a medium bodied palate that’s both savoury and fruit-laden, it’ll make a great wine for juicy red meat – beef or venison. Gravelly mineral and plentiful acidity provide an extra dimension and contribute to the wine’s length and interest.
Although I’m not going to overscore this, it’s close to perfect as far as what I love to drink. Seek it out if lighter, fragrant reds are your thing. Even if not, it’s got enough oomph and finesse to please most.
Excellent / 93 points