Everything that I do is about educating, whether it’s teaching or consulting. We look at the entire world of wine – the business end, the viniculture; viticulture and how everything works – not only how it tastes or smells. 

Guimaro Vino Blanco, Ribeira Sacra, Spain

This wine makes me happy.

Aromatic  and fresh on nose and palate; Meyer lemon flesh and pith;  clean and mineral driven(saline+stone) and medium bodied with a silky, almost oily mouthfeel.

Great with Grilled Ahi and Cilantro/Lime aioli and of course my current read: John Gladstone’s Wine, Terroir and Climate Change.

 

Guimaro Vino Blanco

Pedro Rodriguez

Ribeira Sacra

100% Godello

 

Godello is a grape believed to originate from the Galician region of Spain. It almost disappeared (down to only several hundred vines) in the mid 1970s until  Horacio Fernandez and Luis Hidalgos’ ‘Revival Godello Project’ Several great examples of 100% Godello now exist as it is showing great promise as a varietal wine.  DNA profiles show it is the same grape as Gouveio found in the Douro, but not Gouveio Real, which is also heavily planted in Portugal (Jose Vouillamaz). 

 

Pedro Rodriguez is the latest generation to make wine at his families winery

Guimaro means ‘rebel’ in the Galacian language Gallego. It was also the nickname of Pedro’s grandfather, who also made wine at their small bodega in the region of Ribeira Sacra. Pedro farms organically and creates single plot expressions from his old vines. The Godello for this unoaked Cuvee comes from several plots of 75-80 year old vines planted on Slate, sand and granite vineyards. It undergoes a wild yeast fermentation in stainless steel vats, where it sits a further 6 months on the lees before bottling. 

I can’t wait to try his Mencia. 

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