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Do Ferreiro, Rebisaca

Galicia, Spain 2015 (750mL)
$25.00
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Fruit
Earth
Body
Tannin
Acid
Alcohol

Do Ferreiro, Rebisaca

Do Ferreiro whites are
ubiquitous on top restaurant wine lists, always punching far above their price
class. Each cuvée is a deeply respected, astonishingly complex classic in its
own right, but today we offer what, for me, is the crème de la crème of the
estate’s lineup: cellar aged, peak-maturity “Rebisaca.” This is not the most
expensive Do Ferreiro wine, but I personally believe it is the most compelling.
The one and only caveat is that it requires a little patience. Unlike Do
Ferreiro’s other, young-drinking whites, “Rebisaca” demands extended rest
before drinking.

 





The 2016 Rebisaca pierces
the glass with light golden and amber tones. Waving farewell to the final
vestiges of cellar aging, it arrives on a chilly, austere gust of wet oyster
shell, underripe stone fruit and saline/ocean aromas—but it doesn’t take long
for the party to get started! After a second or third swirl in the glass, the
veil is lifted to reveal a riot of exotic green mango, pluot skin, and
electrifying lime zest notes. The vivid, luscious intensity of the fruit stands
in perfectly balanced contrast to the wine’s riveting stony, mineral core. It’s
a spellbinding drinking experience and an absolutely thrilling wine with which
to pair with a braised fish/seafood and sausage preparation.  



 



The 2016 Rebisaca pierces
the glass with light golden and amber tones. Waving farewell to the final
vestiges of cellar aging, it arrives on a chilly, austere gust of wet oyster
shell, underripe stone fruit and saline/ocean aromas—but it doesn’t take long
for the party to get started! After a second or third swirl in the glass, the
veil is lifted to reveal a riot of exotic green mango, pluot skin, and
electrifying lime zest notes. The vivid, luscious intensity of the fruit stands
in perfectly balanced contrast to the wine’s riveting stony, mineral core. It’s
a spellbinding drinking experience and an absolutely thrilling wine with which
to pair with a braised fish and sausage preparation.  
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Country
Spain
Region
Galicia
Sub-Region
SpainRías Baixas
Soil
Sand, Gravel, Granite
Farming
Organic
Blend
Albariño 75%, Treixadura 20%, Loureiro 5%
Alcohol
12.5
TEMP.
45-50
Glassware
All-Purpose Whites / Bordeaux Stems
Drinking
Now - 2023
Decanting
Optional
Pairing
Octopus w/ Chorizo & Potatoes

Spain

Eastern Spain

Montsant

The Montsant DO is Priorat’s downslope neighbor in northeastern
Spain, but other than differences in altitude, there isn’t much else to tell their terroirs apart. Both appellations contain some of the world’s greatest old-vine Garnacha (Grenache) in soils of fractured granite and shale known locally as llicorella. It is a Mediterranean climate, with wide diurnal temperature swings.

Eastern Spain

Penedès

Technically, a wine labeled ‘Cava’ can be produced in several different regions, but Penedès, on Spain’s northern Mediterranean coast, is its
spiritual home. The climate is Mediterranean, the soils a favorable mix of limestone (key in pre-serving acids), sand, and clay, and Cava sparklers are crafted in the traditional ‘Champagne’ method. The traditional grapes used for Cava are Xarel-lo (cha-RAY-yo), Macabeu, and Parellada.

Northwestern Spain

Galicia

Galicia is lusher, colder, wetter, and greener than most of the rest of Spain, especially where wine-growing
is concerned. Viticulture up here is some of the most “heroic” in the world, as vineyards cling to impossibly steep slopes along snaking rivers such as the Miño and
the Sil. The influence of the Atlantic Ocean is profound, often lending wines a salty, “sea spray” character.

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