These are the wine’s we’re digging right now—in the shop and on our own tables. Ones we think you’ll want to pop the cork on ASAP or lay down for a while. Read on, and bottom’s up.2014 La Perdida (Nacho González) 'GM' Tinto Vino de Mesa (Valdeorras)
70% Garnacha Tintorera aka Alicante Bouschet and 30% Mencía farmed biodynamically
This red has a deep color with black plum, violets, eastern spice and damp earth on the nose. It's concentrated on the palate with sappy, ripe black fruits integrated with the mineral notes and robust tannins. It has enough acidity to balance the ripe fruit and gives the wine a sense of freshness and polish. The grapes are naturally fermented in 400L tinajas and used 225L French oak barrels and then aged for ten months in old barrels. It was bottled unfiltered and unfined with no added sulfur.
The 3 hectares of vineyard are divided into 13 plots in the municipalities of Seadur (70 year old bush vines), Larouco (1.8 hectares of 40 year old Godello vines on a trellis) and Opoulo (0.5 hectares of Garnacha Tintorera, Mencía and Sumoll). In this area the climate is mild with a Mediterranean landscape and diverse soils made up mostly of clay with veins of granite. Originally the soil in some of his plots had been subjected to herbicides, chemical fertilizers and other products, but Nacho has used straw mulch, green manure, organic compost and biodynamic treatments to aid the soil recovery of his vines. In the winery the rule is that only grapes are used; there are no commercial yeasts, temperature control during fermentation, filtration or clarification. Fermentations take place in tinajas (clay amphorae) or open-top barrels with whole grape clusters, and only a touch of sulfur added at bottling if needed. The resulting wines are pure, unadulterated expressions of old-vine Valdeorras terroir.