O Cabalin ‘Peirón’ Mencia Blend, Valdeorras, Spain 2023
Regular price
$36.00
Shipping calculated at checkout.
Adega O Cabalin was founded in 2015 by Valdeorras native María Teresa López Fidalgo and Bierzo-born winemaker Luis Peique, with Hugh McCartan as partner. They set out to revive abandoned old vineyards on steep, dark-slate slopes near Carbelleda and Villadequinta, farming them organically and working with co-planted field blends.
- Winemaker: Luis Peique
- Farming: Practicing Organic
- Variety: Mencía 50%, with Brancellao, Merenzao, Garnacha Tintorera, Ferrón and other autochthonous Galician varieties
- Terroir: Valdeorras DO. Four northeast-facing plots at about 600 m on steep slopes of slate, schist and quartzite. Planted between 1910 and 1929 in bush vines, co-planted with red and white varieties.
- Vinification: Spontaneous fermentation with native yeast in open-top 500 L barrels. About 35% whole cluster, with the rest destemmed without crushing. Gentle hand punchdowns.
- Aging: Eight to nine months in 500 L oak barrels.
- Tasting Notes: Fresh and mineral-driven, in keeping with the estate’s dark-slate soils, with the lift of whole-cluster fruit.
- Food Pairings: Roast lamb, grilled pork, cured meats and mushroom dishes
O Cabalin ‘Peirón’ Mencia Blend, Valdeorras, Spain 2023
Regular price
$36.00
Shipping calculated at checkout.
Adega O Cabalin was founded in 2015 by Valdeorras native María Teresa López Fidalgo and Bierzo-born winemaker Luis Peique, with Hugh McCartan as partner. They set out to revive abandoned old vineyards on steep, dark-slate slopes near Carbelleda and Villadequinta, farming them organically and working with co-planted field blends.
- Winemaker: Luis Peique
- Farming: Practicing Organic
- Variety: Mencía 50%, with Brancellao, Merenzao, Garnacha Tintorera, Ferrón and other autochthonous Galician varieties
- Terroir: Valdeorras DO. Four northeast-facing plots at about 600 m on steep slopes of slate, schist and quartzite. Planted between 1910 and 1929 in bush vines, co-planted with red and white varieties.
- Vinification: Spontaneous fermentation with native yeast in open-top 500 L barrels. About 35% whole cluster, with the rest destemmed without crushing. Gentle hand punchdowns.
- Aging: Eight to nine months in 500 L oak barrels.
- Tasting Notes: Fresh and mineral-driven, in keeping with the estate’s dark-slate soils, with the lift of whole-cluster fruit.
- Food Pairings: Roast lamb, grilled pork, cured meats and mushroom dishes