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Macizo Ourensan, Viño Tinto “Peixe da Estrada”Galicia, Spain 2016 (750mL)

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From the Wine Shop

Macizo Ourensan, Viño Tinto “Peixe da Estrada” Galicia, Spain 2016 (750mL)

Fruit
Earth
Body
Tannin
Acid
Alcohol
“Made in a natural style from old vines, this truly one-of-a-kind field blend from Galicia is a refreshing, medium-bodied red wine of incredible lift and precision.”

A generation ago, Jesús Olivares and Curro Bareño might have ventured outside their native Galicia to make wine elsewhere. But they knew better; they knew greatness was right there in their backyard, which in their case is the twisting Bibei River Valley, which forms the eastern boundary of the Ribeira Sacra DO. Imagine a great chef venturing no further than his backyard garden to create a Michelin-starred meal and you’ve captured the spirit of “Peixe da Estrada,” a mesmerizing blend from long-forgotten, high-elevation vineyards planted to both red and white indigenous grapes. Mencía’s the (red) one you’re most likely to recognize, but there are a whole bunch of others lending this piquant, earthy red a kind of “otherness” that sent chills down the spine of everyone here at SommSelect.  

In the glass, “Peixe de Estrada” reveals a deep ruby getting almost pink towards the rim. The color itself is the first indication of the unique nature of the wine. The nose is a combination of fruit and floral elements combining cassis, cranberry, raspberry, and cherry along with layers of violets, lemon oil, leather, and orange flower. The palate erupts with nearly electric energy, a refreshing acid profile, and smooth tannins. There is a hint of spritz to this wine, with a touch of CO2 still trapped in the bottle, adding to the freshness and liveliness.

  • CountrySpain
  • RegionGalicia
  • Sub-RegionRibeira Sacra
  • SoilSand, Granite, Schist
  • FarmingPracticing Organic
  • BlendMencía & Various Native Varieties
  • Alcohol13%
  • OakNeutral 500L Tonneaux & 3,000L Foudre
  • Temp.Serve at 55-60° F
  • GlasswareBurgundy Stems
  • DrinkingNow-2025
  • Decanting30 Minutes
  • PairingPaella

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