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Macizo Ourensan Peixes da Rocha Vino de Espana 2016  - Invino

Macizo Ourensan Peixes da Rocha Vino de Espana 2016

Red Blends  |  Spain

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One of the best Spanish reds we’ve tasted in months! Super-complex, intense and satisfying, this old-vine field blend of 8 local varieties just kills it at this price!

What looked like a tangled mess of abandoned old-vine vineyards along the Bibei river near the eastern boundary of Ribeira Sacra and the western limit of Valdeorras – struck owners and winemakers Jesús Olivares & Curro Bareño as the perfect challenge. This is a true field blend – a mixture of local white and red grapes like mencia, mouranton, grao negro, garnacha tintorera, bastardo, godello, dona blanca, and palomino – planted at high elevation sites ranging from 725 - 825 meters above sea level. 

The grapes are whole-cluster fermented with indigenous yeasts prior to aging in 500-liter French barriques for 12 months. The result is some utterly fascinating, delicious, and complex wines based mostly on the Mencia grape (one we particularly love here at Invino). This has it all – rich and savory complexity, high-toned and floral, spicy, long, and layered, and fine. FANTASTIC at our price — with a 93 from Wine Advocate to boot!  

About the Producer

Jesús Olivares & Curro Bareño both grew up just outside the DO of Ribeira Sacra. After studying enology, they worked in the Sierra de Gredos with Dani Landi and Fernando Garcia. There they learned that if something isn’t easy, well-known, or simple, it’s probably worth pursuing. Inspired by this sense of rediscovery, they returned to Galicia and founded Fedellos do Couto with Luis Taboada, the owner of Pazo do Couto. But the lure of home is always strong, and having proved their talents and instincts within the DO of Ribeira Sacra, why not push the boundaries and explore even more remote regions just outside the zone?

Tracing their roots back home, south along the Bibei – the river that forms the eastern boundary of Ribeira Sacra and the western limit of Valdeorras, Jesús and Curro began to explore the land of their birth. There they discovered scattered vineyards surviving in places unsuitable for other crops. These vineyards might be seen as a nightmare for many enologists – a diverse array of varieties mixed, side by side, white and red. Conventional thinking would find these sites suitable for making peasant wine but certainly not fine wine. Luckily for us, Jesús and Curro have never done anything easy or expected.

93 Robert Parker's Wine Advocate -
In the initial vintage, the top of the range is the 2016 Peixes da Rocha, a blend of grapes from two extreme and cold plots, Santa Mariña de Froxais at 825 meters in altitude and the southeast-facing Bacelo da Cova in Punxeiro at 725 meters in altitude. The two plots have a field blend that includes red and white grapes, even if the main grape is Mencía. Production methods are similar for all three wines—fermentation with full clusters and indigenous yeasts and élevage in used 500-liter French barriques for some 12 months. It has a stony, flinty sensation and is aromatic and floral, with great elegance. It has a very intense palate with pungent flavors, very fine tannins and a mineral, almost salty sensation. 3,500 bottles were filled in February 2018.

  • BlendMencia, Mouranton, Grao Negro, Garnacha Tintorera, Bastardo, Godello, Dona Blanca, Palomino
  • WinemakerJesus Olivares & Curro Bareno
  • CountrySpain
  • RegionGalicia
  • AppellationVino de Espana
  • VineyardBlend of Santa Marina de Froxais and Barcelo da Cova in Punxeiro
  • Farming MethodPracticing Organic
  • Aging/Cooperage12 months in neutral 500L French oak demi-muids
  • Alcohol12.5%