Today we headed south to Ribeiro and had a full day of great winery visits. We started first at Coto de Gomoriz, in a remote area. The winery was started by Caco Carreiro in 1987 and is now in the capable hands of his son Ricardo, who guided us on the visit.

Like many wineries in the area, Gomariz also produces a distillate called aguardiente, the Spanish version of Grappa.

It’s a small to medium sized winery (160,000 bottles/year) and like most wineries in the area, the production is mostly white wine but they want to prove that the area can also make great red wines.

We started with 2 whites: The Flower and the Bee 2018. I loved this wine made from 100% Treixadure. It had soft acids and a lingering aftertaste. I could drink this wine anytime; Coto de Gomariz Vino Blanco 2017 a blend of Treixadura (70%) and the rest Godello, Loureira and Albariño, aromas of honeysuckle.

We learned that whites in this area undergo cold maceration and this long skin contact gives the wines a deep yellow color.

We then went on to their wonderful reds: Abadia de Gomariz 2013, a blend of Sousón, (50%) Brancellao, Ferrol and Mencia, aromas and flavors of dark red berries, fine acidity, soft tannins; VX Cuvée Caco 2019, a blend of Sousón, Caiño Longo, Caiño de Terra, Carabuñeira and Mencia, deep red color, complex.

We had lunch at Viña Mein, which produces only 80,000 bottles, mostly whites. Our lunch had pulpo as the main course with appetizers of empanadas, ham and a selection of cheeses. We tasted 4 of their wines: Viña Mein 2017 a white blend of Loureira, Albariño, Torrontès (not the same as in Argentina), Lado, Treixadura and Godello; Tega do Sol 2016 a blend of Treixadura (87%) and Albariño, Eiras Altas 2016, a blend of Treixadura, Loureira, Albariño, with a fragrant aroma, juicy fruit flavors of apples and pears; Tinto Clássico 2016, a blend of Caiño Longo and Brancellao with 1 year barrel age.

Our next visit was to nearby O’Ventosela where we were greeted by the sister/brother team of Paula and

Juan and Paula of O’Ventosela

Juan Miguez. This is a much larger operation with a production of 400,000 bottles and a modern facility. We tasted 3 of their wines: Viña Leiriña Blanco 2017, a blend of Palomino (20%), Treixadura (50%), and the rest Godello and Torrents; Gran Leiriña, 100% Treixadura and their Mencia 2018. Watch for wines made from the Treixadura, a very tasty wine.

Our last visit is impossible to find so one of the owners, Felicisimo Pereira Freijibo, met us on the main street and guided us to the winery on a dirt road with no signage whatsoever.

El Paraguas only produces 20,000 bottles and their first harvest was 2011, but what an accomplishment in that short time! With their mere 5 hectares of vineyards, they have garnered some prestigious scores, and prices!

Here is what we tasted: El Paraguay 2016, a blend of Treixadura (80%), Godello and Albariño, apple aromas and flavors, full-bodied and a score of 92 from Parker; La Sombrilla 2016, a blend of Treixadura (92%) and Albariño, 40% had barrel fermentation and 60% stayed on the lees, a rich, unctuous wine that  received 94 from Parker; Fai un Sol de Carallo 2016, a blend of Treixadura, Godello and Albariño, with 12 months in barrel and 12 months in bottle, a complex unctuous wine reminiscent of a very good white Burgundy with a score of 93 from Parker and a price of $80.

Felicisimo was named the Best Winemaker in Galicia in 2016 and if you can ever get an opportunity to taste any of their wines, don’t pass up the opportunity.

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