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Bastarda  75cl 2015

 
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Bastarda 75cl 2015

100% Trousseau (Bastardo)

Bastarda is een wijn uit Ribeira Sacra

The palate is sharp as a knife, with vibrant acidity and a long finish, where the acid berries and leafy flavors linger on your tongue for a long time. 

Fedellos do Couto is one of the most exciting new names in Ribeira Sacra. The wines are in charge of Jesús Olivares and Curro Bareño, who were responsible for getting Ronsel do Sil off the ground. Curro has a day job at Bernabeleva in Gredos. They teamed up with Luis Taboada whose family owned the Cortezada vineyard and Pablo Soldavini who also had some vineyards. The base of the project are the vineyards belonging to the Pazo do Couto, an ancient manor dating to the 12th century belonging to the Taboada family. The vineyards are on decomposed granite and schist soils at the southern and eastern end of the Ribeira Sacra, in the sub-zones of Ribeiras do Sil and Quiroga-Bibei. They also rent some vineyards and buy grapes from local growers. They are looking into expanding with the idea to reach a maximum of 35,000 bottles. Winemaking philosophy is quite minimalist, fermentation with indigenous yeasts and use of neutral, well-seasoned oak to create three reds and one white - always from local varieties, including the Bastarda, which is none other than the Trousseau from Jura, but adapted over centuries to the local conditions. This has to be one of the more exciting new projects in Ribeira Sacra and the whole of Galicia, with wines that are often a real bargain. If they achieve this in their first two vintages, what would be the limit once they develop a better knowledge of the terroirs and vineyards of the Sil? Keep your eyes peeled.

The Wine Advocate:

The 2017 Bastarda contains some 15% Brancellao and Caíño, as they had a terrible frost and lost a lot of grapes, so they had to make up for it with other varieties. The wine fermented with full clusters and matured in used 300- and 500-liter French oak barrels for seven months. It's possibly the wine that has suffered more from the bottling, and it feels a bit shy and dizzy. It's a finicky grape, delicate and ethereal, quite closed and little compressed the day I tasted it. I also wonder if the percentage of the other grapes somehow changed the wine, which feels different from the 2016. In isolation, it would be very good, but it suffers in the side-to-side comparison with the 2016. The palate is more austere, with more tannins, a little in the style of Lomba dos Ares from this year.

Luis Gutiérrez, Feb. 2019

36,26

Bastarda 75cl 2015

Inhoud in cl 75
Alcohol % 12.5
Druivensoort Bastardo
Wijnstreek Ribeira Sacra DO
Wijnhuis Fedellos Do Couto
Wijnsoort Rood

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100% Trousseau (Bastardo)

Bastarda is een wijn uit Ribeira Sacra

The palate is sharp as a knife, with vibrant acidity and a long finish, where the acid berries and leafy flavors linger on your tongue for a long time. 

Fedellos do Couto is one of the most exciting new names in Ribeira Sacra. The wines are in charge of Jesús Olivares and Curro Bareño, who were responsible for getting Ronsel do Sil off the ground. Curro has a day job at Bernabeleva in Gredos. They teamed up with Luis Taboada whose family owned the Cortezada vineyard and Pablo Soldavini who also had some vineyards. The base of the project are the vineyards belonging to the Pazo do Couto, an ancient manor dating to the 12th century belonging to the Taboada family. The vineyards are on decomposed granite and schist soils at the southern and eastern end of the Ribeira Sacra, in the sub-zones of Ribeiras do Sil and Quiroga-Bibei. They also rent some vineyards and buy grapes from local growers. They are looking into expanding with the idea to reach a maximum of 35,000 bottles. Winemaking philosophy is quite minimalist, fermentation with indigenous yeasts and use of neutral, well-seasoned oak to create three reds and one white - always from local varieties, including the Bastarda, which is none other than the Trousseau from Jura, but adapted over centuries to the local conditions. This has to be one of the more exciting new projects in Ribeira Sacra and the whole of Galicia, with wines that are often a real bargain. If they achieve this in their first two vintages, what would be the limit once they develop a better knowledge of the terroirs and vineyards of the Sil? Keep your eyes peeled.

The Wine Advocate:

The 2017 Bastarda contains some 15% Brancellao and Caíño, as they had a terrible frost and lost a lot of grapes, so they had to make up for it with other varieties. The wine fermented with full clusters and matured in used 300- and 500-liter French oak barrels for seven months. It's possibly the wine that has suffered more from the bottling, and it feels a bit shy and dizzy. It's a finicky grape, delicate and ethereal, quite closed and little compressed the day I tasted it. I also wonder if the percentage of the other grapes somehow changed the wine, which feels different from the 2016. In isolation, it would be very good, but it suffers in the side-to-side comparison with the 2016. The palate is more austere, with more tannins, a little in the style of Lomba dos Ares from this year.

Luis Gutiérrez, Feb. 2019