This is a predominantly Smooth & Silky wine, but it shares structural nuances of Tone & Backbone as described in the tasting note below.
Tasting Notes
Medium body and medium acidity are complimented by slightly elevated tannin. There are flavors and aromas of red cherry, licorice, clove, fresh herbs and bramble, and an iron-like minerality that punctuates the long 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
12%
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.
Garnacha Tintorera
Gar-NATCH-a TEEN-To-Err-Ra
Garnacha Tintorera, also known as Alicante Bouschet, is a unique red grape variety notable for its deeply colored flesh and juice, resulting in intensely dark and robust wines. Popular in Spain and Portugal, it is prized for its rich berry flavors, firm tannins, and full-bodied character, often used to add depth and color to blends.
Grao Negro
GRAH-oh NEH-groh
Grao Negro is a rare, indigenous red grape from Galicia, mostly found in Ribeira Sacra. It adds deep color, spicy dark-fruit notes, and extra structure when blended with Mencía.
The Guímaro estate is a working family farm in the Ribeira Sacra region in Galicia, Spain. While they have long grown grapes, the estate did not start making wine for sale until 1991. This is truly a family affair. The whole family works the beautiful steep terraced vineyards of Ribeira Sacra, a testament to their passion and work ethic.
The vineyards consist of slate and granite with sandy soils at 350-550 feet in elevation. A true turning point for winemaker and owner Pedro Rodriguez was the influence of Raúl Pérez who, in the 2000s, helped him realize the potential of his old vines by lowering yields and introducing organic farming with old-school winemaking techniques.
Guímaro aptly means "rebel’ in Gallego. Guímaro’s wines show the potential quality of often-overlooked indiginous Spanish grape varieties like Mencía when they are in the right hands and exposed to idyllic terroir.
Red Cherry
Fresh Wild Herbs
Iron
Organic
