Luis Rodriguez Blanco, "Os Pasas", 2014

Luis Rodriguez Blanco, "Os Pasas", 2014

33.00

Coilleiteiro Luis Rodriguez has two goals when it comes to winemaking -- stay true to native varietals, and create age-worthy wines from the complex flavors within these grapes. In the heart of the Ribeiro, in Galicia (NW Spain), Luis holds 5 hectares, broken up into nearly 100 micro-plots on some of the steepest south-facing slopes in the region where he has been growing since 1988. The Ribeiro was once famed for its traditional wine - vino tostado - made from grapes harvested then left to dry in the sun, but in the last three centuries, conflict, mildew, phylloxera, and civil war have caused most local growers to turn to bulk production table wine. Luis Rodriguez is on the forefront of the battle to shift the attention of both growers and buyers back to the indigenous varietals of Galicia -- Treixadura, Lado, Ferrol -- and to showcase the unique terruno, or terroir. This wine is a blend of Treixadura, Albarino, Torrontes, and Lado; all the grapes come from steep granitic hillside vineyards. After fermenting in stainless steel tanks, the wine ages sur lie for 10-12 months. This gives flavors of light dough, delicate white flower petals, and a citrus-honey combination that makes the wine a perfect mate for light chicken, seafood, or root vegetable-based meals. To be properly called a Coilleiteiro, Luis Rodriguez cannot exceed 6,666 cases (assuming each case is 12 bottles, and each bottle is 750 ml). He only produced 9,600 bottles (800 cases) of Os Pasas.

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