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  • Guimaro Finca Meixeman 2018


    “The 2018 Finca Meixeman comes from one of their oldest vineyards and was produced with the varietal blend in the vineyard—80% Mencía and 20% Brancellao, Merenzao, Garnacha, Mouratón, Negreda and Sousón. Most of the reds from 2018 are 13% alcohol, which is lower than in the past and achieved through picking earlier. It fermented with 55% full clusters in closed vats, with a total maceration time of 50 days. It spent six months in 5,000-liter oak vats and then was transferred to used 225- and 500-liter French oak barrels for malolactic and 12 to 13 months aging. This is serious and a little closed, more in the direction of the Capeliños than the Pombeiras. But the palate is impressive, very complete, harmonious, pungent and vibrant. 2018 was a return to the style after a catastrophic 2016 vintage with hail and the 2017 vintage when the vines were recovering. This is from the lower part of A Ponte, with granite and slate soils, and it’s a little more powerful. It’s really impressive, one of the finest. There are around 7,000 bottles of this. It was bottled in April 2020. No 2016 was bottled, like most of the wines from that year, when they were hit by a big hailstorm. Drink: 2021-2028. 95 points

    Guímaro has 11 hectares of vineyards—all in the Amandi subzone of Ribeira Sacra and all in the village of Doade—and they control another 20 hectares across Ribeira Sacra. They produce 160,000 bottles per year. Since 2013, alcohol levels have been lowered, and it’s not low alcohol just for the hell of it. But when you are able to harvest earlier with ripe grapes and lower alcohol, the wines show the terroir more transparently. This change has been gradual, and in 2019, some of the wines have alcohol levels of 12.5%. I caught the 2018s, which could very well be their finest vintage to date.”

    Luis Gutierrez, Wine Advocate (05/20)

    In Stock

  • Guimaro Single Vineyard 2017 Six


    This selection includes three bottles of each of these wines:

    Guimaro Finca Capelinos 2017

    “There are no single vineyards bottled in 2016, as the grapes were destroyed by hail, so I tasted the 2017 Finca Capeliños. They used 65% full clusters in 2017 and a shorter maceration than in other years, perhaps because the very short growing season (the grapes were harvested earlier than ever) delivered less ripe seeds and stems, so that a longer maceration would have extracted harsher tannins. The dry and warm year was saved by some rain just before the harvest that allowed the grapes to develop flavors and aromas, because they were not present before. The result is very impressive. This is always the most elegant from the single-plot bottlings; the extremely old vineyard seems to provide an extra degree of nuance, and the grapes are nicely balanced, maintaining the acidity to provide the wine with freshness. 2017 is a warm year with powerful wines, a little in the style of 2015, but I see a tad more elegance and better balance here. There is power and concentration, with ripeness that is not noticed (there’s 14% alcohol). It has plenty of fine-grained tannins that would benefit from some time in bottle. It should develop effortlessly for a decade. A great Capeliños. 800 bottles produced. Drink: 2019-2027. 96+ points

    The terrible frost on the 15th of August 2016 made it impossible to produce the single-vineyard bottlings from that vintage.; they had to work hard to recover the vines, as they lost some vines to frost, and hail killed both very young (up to 12% in the new A Ponte) and very old plants. In 2017, the frost didn’t touch them other than in some plots for the generic red; and they started recovering their normal speed and had an atypical vintage, as everything sped up. They started harvesting in August and finished on the 12th of September, compared to a normal year, when the harvest happens between mid-September and mid-October. It was a very dry and warm year. But harvesting early and using some other varieties other than Mencía (Mouratón, Caíño, Brancellao) to pump up the acidity helped balance the wines.

    As for 2016, they only produced the generic wines and released a new wine, Camiño Real, from small plots across Amandi. In 2015 they had started with another single vineyard from newly planted vines, A Ponte, which was not produced in 2016 but comes back in 2017.

    They have purchased some new plots of very old vines on slate, around one hectare in a slightly cooler zone and with some more soil in an abandoned village called San Pedro at the beginning of Amandi, and they might eventually plant some more. He’s also focusing a bit more on Brancellao, the variety that Pedro Pérez .”

    Luis Gutierrez, Wine Advocate (241)

    Guimaro Finca Pombeiras 2017

    “There was no 2016 as the vineyards were hit by a terrible hailstorm the 15th of August 2016, so I only tasted the 2017 Finca Pombeiras. This is always more powerful and has a little more tannin than Finca Capeliños. This is from a south-facing plot on mainly schist soils (but there’s also a little granite), and it was fermented with 100% full clusters, which usually lends to a more powerful wine. In 2017, the character of the vineyard clearly comes through. It’s always a wine that takes longer than Capeliños to open up. They have been fine-tuning these single-plot wines, especially after 2013; they’ve been harvesting earlier, trying to get more freshness and improve the drinkability of the wines. This is still extremely young, primary and undeveloped and should blossom with one more year in bottle, but it’s not harsh at all and could be enjoyed young with powerful food. Some 800 bottles produced. Drink: 2020-2027. 95+ points”

    Luis Gutierrez, Wine Advocate (241)

    In Stock