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Guimaro (which means ‘rebel’ in local Gallego dialect) was founded in 1991 by Pedro Rodriguez, a practicing organic farmer in Galicia. The estate’s Mencia grows on very old vines that keep yields naturally low, which ultimately leads to concentrated and juicy clusters. Their entry-level Ribeira Sacra Tinto is savory and silky, marked by luscious flavors of red fruit, plums, wet earth, and sweet spice. Pair this savory wine with tacos or roast pork!
he unoaked red 2020 Vino Tinto was produced with the grapes from a blend of plots, soils and expositions that represent Ribeira Sacra, with a majority of Mencía and 15% other local grapes. It fermented in stainless steel with indigenous yeasts and matured in tank with the lees for four to eight months, depending on the lot. I tasted the last bottling, which has the advantage of having some extra élevage, and they even use it to keep the oak vats full. So, the wine is polished and rounder and is more open (when young, it can be a little reductive). 100,000 bottles produced.
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