This is a predominantly Tone & Backbone wine, but it shares structural nuances of Smooth & Silky as described in the tasting note below.
Tasting Notes
Medium plus body with acidity and tannin that follow suit. Silky, yet structured with complex aromas and flavors of red cherry, wild herbs, iron, mineral and cola, with a layered and persistent finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Mencia is seeing something of a renaissance in Spain, specifically in the Bierzo, Ribeira Sacra, Monterrei and Valdeorras. Stylistically, it can vary from what was traditionally an aromatic and fruity red wine, and attractive rosé wines, to more intense, concentrated examples from low yielding vines, especially in Bierzo.
Brancellao
Brahn-seh-LYOW
Brancellao is a red grape variety native to Galicia, Spain. It is known for producing elegant wines with moderate tannins, fresh acidity, and aromas of red berries, herbs, and floral notes. Brancellao is often used in blends to add complexity and aromatic lift.
Garnacha
Gar-NATCH-a
Grenache is widely planted throughout the world but some of the best expressions come from the southern Rhone, and in Spain’s Priorat. Grenache has small berries with thick grape skins resulting in dark, tannic wine in its youth combined with an almost ripe sweetness and elevated alcohol. Often part of a blend, Grenache offers a lot of fruit, spice, with floral and herbal notes.
Located among the beautiful undulating hills of Galicia on steep terraced slopes that ascend from the Sil River is the winery of Adega Algueira. The estate produces biodynamic wines of unique character, elegance, and exceptional value.
The vineyards are planted on extremely steep inclines, some of which extend to almost 75 degrees, forming a veritable wall of wine! Working these extraordinary schist-laden terraces of vines is a labor of love as they must be tended and harvested by hand.
Their standout wine, the Ribeira Sacra, shows the potential of mencía—it is an expressive wine that balances both a purity of fruit and an underlying earthy character unique to this estate. These are inspired wines from a passionate and humble duo.
Red Cherry
Iron
Cola
