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  • Organic

Bodegas Forjas Del Salnes Goliardo Caino 2016

€28.37
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Description

Details of wine

It was the early 70s when the fame of the Albariño was spreading to the detriment of the old red vineyards, a hypothesis not contemplated by the Mendez family who, going against the current, continued to plant traditional vines such as Caiño, Espadiero and Louriero Tinto.
Today their choice proved to be very apt because the Bodega Forjas del Salnés is a producer of rare Galician reds that represent a jewel of the Rias Baixas.
We are in one of the rainiest areas of Spain and this can create significant variations between the different vintages.
The particular sandy soil does not allow the presence of phylloxera which has always been the enemy of the vineyards and guarantees the possibility of reaching centenary ages.
To note in the production of this winery the Goliardo Caino 2015, a surprising wine for the intensity of the aromas that range from currants to wild strawberries. The mouth has a very soft beginning and then releases an enveloping structure with sweet tannins, spicy aromas and a good persistence.
Excellent with game, boiled meats and cheeses.

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Rosso ciliegia intenso.

Smell

Aroma di buona intensità, con la presenza del legno in primo piano, su uno sfondo di frutta rossa matura e una piccola nota vegetale.

Taste

In bocca mostra una struttura media, giusta acidità e buon contenuto di frutta.

Details

Features

YEAR 2016
ALCOL 12.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION Rias Baixas
TEMPERATURE 16-18
DECANTING 1 ora

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Wine Advocated 2013 93
Wine Advocated 2014 94
James Suckling 2011 90

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Name: Bodegas Forjas del Salnes
Address: Pol de las Siete Pías, Nave 35, bajo - Cambados - Pontevedra (Spagna)

Forjas de Salnés is a partnership between Raúl Pérez and Rodri Méndez. The project was started in 2005 with the mission of elborating “old-style” Albariños as well as red wines from the heritage varieties of the Galician coast. Rodri is a member of the family that owns and operates Do Ferreiro, an elite producer from the old guard of the Rías Baixas. As a native son of the region, his local knowledge and connections have proven very useful in locating and securing the rights to farm some very old plantations of Albariño, many of which had been previously abandoned. The Albariños at this address have very little in common with the fresh and vivacious but ultimately one-dimensional wines that constitute the majority of the category. The single-vineyard bottlings from A Telleira, Cos Pés and Finca Genoveva clearly demonstrate the ecstatic heights that old-vine Albariño can reach when treated with the respect, care and patience it deserves. The reds are collectively called Tintos de Mar, or “Reds of the Sea”, a nod to the proximity of the vineyards to the ocean. Caiño, Loureiro Tinto and Espadeiro are the protagonists, local red varieties whose planted acreage has decreased dramatically as the focus of the region has shifted almost entirely to the Albariño grape. There are varietal bottlings of each in addition to an entry-level blend called Bastión de la Luna. Raúl and Rodri are not evasive when it comes to the question of chaptalization. “Yeah, we’re doing it more often than not,” Raúl says matter-of-factly. “I mean, we wait to pick until the last possible day before the rain, but sometimes that leaves us with a potential alcohol of 10.5%. What are we going to do with that?” Occasionally, in warm, dry years, the grapes naturally achieve enough sugar content to proceed without chaptalization, but this is the exception rather than the rule. Beet sugar is the agent used here (cane sugar is more widely used in other areas). The quantity differs according to the needs of the vintage, but the general goal is to enrich the must to a potential alcohol of around 12.5%. These are wines that perch on the knife edge of ripeness. Many tasters will find them overly austere, but acid hounds will rejoice in their balsamic, herb- and wintergreen-laced character. They are worth seeking out not only for their unique and delicious flavor profiles but also for the opportunity they provide for academic investigation into a fringe terroir.