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Guímaro Camiño Real 2019

An old world, old school, old vine based red.
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  • $56.00

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Primary Notes:

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Body:

Dryness: Neutral

Acidity: Medium

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Origin: Galicia, Spain

Maker: Guímaro

Grape: Mencia Blend

Fermentation: Organic, Biodynamic Slight Wood

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Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Roast duck, Sio ba, Braised duck

Western Food Pairing: Pair with pork stew, roasts, grilled turkey, or steak tartare.

Description

Guímaro Camiño Real

Guímaro Camiño Real was produced by Adega Guímaro in the heart of Ribera Sacra, Spain. An old world, old school, old vine based red grown on the steep slopes above the Sil River in Spain’s historic and ancient Galicia wine region, which has been around since Roman times.



80% Mencia and 20% Brancellao. The Guímaro Camino Real is made from 6 hectare in Amandi, planted primarily with 40–60 years old vine Mencía, along with other native Galician varieties. The grapes are harvested manually together and spontaneously fermented with 100% whole clusters in open-top oak vats with a 40 day maceration. Set on granite and sandy soils, the Camino plot is mostly bush vines in terraces at about 500 meters above sea level on these dramatic slate based hillsides. Half of this Mencía was raised in large foudre, with the other half in used 225L and 500L French barrels for about one year. The wine is bottled without fining or filtration.
Adega Guímaro practices an organic agriculture, respectful of its environment, always advocating for the local varieties. Their unique vinification methods include always using used barrels (3rd–4th use) in order to prevent the wood from covering the taste of the fresh fruit. They buy new barrels and age them with wine, which will then be mixed with the wine in tanks containing young Guímaro.
Juicy, elegant and fresh. On the nose, raspy red berry fruit aromas stand out, with secondary floral and flinty mineral notes. The palate is structured, balanced and fruit-forward. Layers of wild plum, blueberry, cherry and raspberry fruits, along with flinty stones, a hit of saline and mountain herbs emerge in the mouth, all lifted by bright acidity.


 
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