Quinta da Muradella 2015 Tinto, Gorvia, Monterrei DO
Item Number: 12406
Sub Region: Monterrei
Appellation/AVA: Monterrei DO
Estate Grown Wine: Yes
Vineyard Designation: Gorvia Vineyard
Grape(s): 90% Mencia / 5% Bastardo / 5% Caino Redondo
Type: Wine - Red
Bottle Size: 750 ml
Alc by Vol(%): 13
Viticulture: Certified Organic
Soil Type: Slate and clay
Case Production: 145
Vineyard Notes: Just above the border of Portugal in northwest Spain, Monterrei is part of an area whose rich geology was once prized by the Romans for mining, notably gold. Ancient findings have confirmed that the Romans are responsible for another of the area's treasures, vineyards. This red wine is produced from the Gorvia Vineyard in the northwest side of the region, in the Pazos de Monterrei subzone.
Winemaking Notes: There is a cool pre-fermentation maceration to increase the wine's rich flavors and fullness on the palate followed by a long fermentation in stainless steel tanks. Then, the wine undergoes an extended maceration for 30 days to extract optimal phenolics before going into barrel. No filtration or clarification is utilized to retain the integrity of the wine's aromas and flavors. The wine is aged for 14 months in 228-liter French oak barrels that are 1-2 years old and 10 months in bottle before release.
Tasting Notes: It has a very perfumed nose with notes of wild strawberries, flowers and an earthy sensation. The medium-bodied palate shows astonishing balance, lightness, restraint and power, with very fine tannins and penetrating flavors framing the ending. It finishes long with a spicy and earthy note towards the finish. Superb Atlantic red with a Burgundian accent. The Gorvia Tinto is a great match for roast duck with blackberry or wild cherry sauce, veal sausage with apples, or roast chicken with wild herbs. This wine also has the cut and structure to pair well with the caramelized flavors of grilled lamb or beef skewers.
94pts (2016 Vintage) Wine Advocate 5/21/2020
"The red 2016 Gorvia is mostly Mencía with some 5% Bastardo (Merenzao or Trousseau) and Caíño Redondo (he's been using Caíño Redondo, the spicier Caíño, since 2005). With more rain, 2016 delivered round reds that seem expressive, floral and aromatic, more in line with 2013 than 2015. It's medium-bodied, has very fine tannins and a long and tasty finish."