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Silice Viticultores 2016

 
Country: Spain
Region: Ribeira sacra
Type: Red
Producer: Silice viticultores
Grape: Mencia
Bottle Size: 75cl
Vintage: 2016
Alcohol: 12%

8 days delivery from now
     

The first thing that jumps out of the glass is how astonishingly pretty and beguiling this is. Floral notes dance across the glass with rich ripe raspberrys, a hint of tangy raspberry tea and a savoury, smokey oak note. The palate has a beautiful core of fresh ripe cranberry and cherry with spice notes and an aromatic flourish. Careful and considered, but wild and ethereal. You can't not love this!


Tasting Notes

Silice Viticultores is a project set up by Galician native (and former house DJ!) Fredi Torres and his old friends, brothers Carlos and Juan Hernandez. Fredi was born in (O Grove) in Galicia and though he has spent much of his adult life in the metropolis, he always held an ambition to go back to his roots and make wine there. He trained in winemaking, then spent time working in Burgundy, Argentina, South Africa and Priorat (including Clos Mogador). Along with Carlos and Juan Fredi has spent the last five years putting together a group of farmers, young and old, who make up Silice Viticultores, and whose old-vine fruit he uses in all of his wines. The growers work exclusively with Fredi and he and the brothers have dictated the way the farming is done - which is always by organic and, where practical, biodynamic principles. This is a great story but more importantly, the wine is supremely good. The Silice 2016 is a blend of various parcels - there is a strong focus here on light extraction and hands-off winemaking, which produces an exceptionally pure expression of the Mencia grape - light, pretty, delicate, yet subtly complex. You'll find wonderful texture with very fine tannins, and flavourwise, an explosion of floral notes (roses, violets) and forest fruits. We often think of Mencia as having the same subtle complexity a pinot noir and the winemaking is done with a hint of Burgundian flair, that very light extraction along with 20% whole bunch fermentation to add complexity and freshness to the wine.

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