Rodrigo Mendez Cies Tinto 2017

Smooth elegance & minerality - great for a chill out

Caíño (Borraçal, Tinta Fernia) and Espadeiro (Espadão, Espadal)Loureiro

$54.00

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Floral, Red Fruit, and Pepper / Spice, Sweet Spice and Smokey

BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Galicia (Rias Baixas, Ribeiro), Spain

Grape Varietals:
Caíño (Borraçal, Tinta Fernia) and Espadeiro (Espadão, Espadal)
Loureiro

Winemaking:
Minimal Intervention and Organic
Crushed, Wild yeast, and Malolactic Fermentation

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Charcuterie, Hard Cheeses, Roasted Veel

ASIAN FOOD PAIRING
Black Pepper Venison, Clams Tang Hun, Satay

Bodegas Rodrigo Mendez

A sister project of Forjas del Salnes that was launched in 2012 by Rodrigo Méndez. It focuses on wines from the village of Meaño, in the heart of the Salnés valley where Rodrigo was born. The vineyards are isolated, not typical Galician vineyards

Description

Rodrigo Mendez Cies Tinto 2017

Grape Varietals & Region: A blend of Caíño, Loureiro and Espadeiro from the village of Meaño, sourced from vines ranging between 40 and 60 years of age on sandy granite soils

Taste Profile: Quite floral with a spicy twist, with the finesse of a ballerina. All the grapes fermented together, and they are very integrated. The palate reveals fine minerality, granite granularity and vibrant flavors

Winemaking Process: The destemmed grapes fermented in stainless steel tanks and open-top oak barrels with indigenous yeasts and matured in 225- and 500-liter oak barrels for one year

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,