Guímaro ‘Finca Meixeman’ Single Vineyard Mencía 2021
At 400-450 metres' altitude, Meixeman is a 1.2 hectare plot of very old organically grown vines from a 'two-faced' vineyard: the larger part is relatively coolly oriented slate facing south-east; the other is warmer iron-rich granitic soil facing south-west. This 'heritage vineyard' was replanted after phylloxera in 1907 by Pedro's grandmother, using remnants of the site's own genetics which survived the pestilence. The grapes are foot-trodden, 40% whole bunch, 16 days maceration on skins and stems after wild yeast fermentation in open foudre. Very gently pressed, then aged 6 months in foudre and another 12 months in French barricas.
The earthiest of Pedro’s single vineyards, Meixeman is freshened and lifted by a steely slate rim. The nose is wild with earth, tobacco, forest floor, autumnal undergrowth. Heather, leather, a mineral pulse. Tastes of wild red and black berries, smoked boughs, balsam, and mountain herb, with a typical Guímaro agridulce (sweet-and-sour) touch. Built on solid, leathery tannins, this sits deeper than its sisters, with lively spice freshness at the rim and darting minerals to finish.
Guímaro ‘Finca Meixeman’ Single Vineyard Mencía 2021
At 400-450 metres' altitude, Meixeman is a 1.2 hectare plot of very old organically grown vines from a 'two-faced' vineyard: the larger part is relatively coolly oriented slate facing south-east; the other is warmer iron-rich granitic soil facing south-west. This 'heritage vineyard' was replanted after phylloxera in 1907 by Pedro's grandmother, using remnants of the site's own genetics which survived the pestilence. The grapes are foot-trodden, 40% whole bunch, 16 days maceration on skins and stems after wild yeast fermentation in open foudre. Very gently pressed, then aged 6 months in foudre and another 12 months in French barricas.
The earthiest of Pedro’s single vineyards, Meixeman is freshened and lifted by a steely slate rim. The nose is wild with earth, tobacco, forest floor, autumnal undergrowth. Heather, leather, a mineral pulse. Tastes of wild red and black berries, smoked boughs, balsam, and mountain herb, with a typical Guímaro agridulce (sweet-and-sour) touch. Built on solid, leathery tannins, this sits deeper than its sisters, with lively spice freshness at the rim and darting minerals to finish.
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Description
At 400-450 metres' altitude, Meixeman is a 1.2 hectare plot of very old organically grown vines from a 'two-faced' vineyard: the larger part is relatively coolly oriented slate facing south-east; the other is warmer iron-rich granitic soil facing south-west. This 'heritage vineyard' was replanted after phylloxera in 1907 by Pedro's grandmother, using remnants of the site's own genetics which survived the pestilence. The grapes are foot-trodden, 40% whole bunch, 16 days maceration on skins and stems after wild yeast fermentation in open foudre. Very gently pressed, then aged 6 months in foudre and another 12 months in French barricas.
The earthiest of Pedro’s single vineyards, Meixeman is freshened and lifted by a steely slate rim. The nose is wild with earth, tobacco, forest floor, autumnal undergrowth. Heather, leather, a mineral pulse. Tastes of wild red and black berries, smoked boughs, balsam, and mountain herb, with a typical Guímaro agridulce (sweet-and-sour) touch. Built on solid, leathery tannins, this sits deeper than its sisters, with lively spice freshness at the rim and darting minerals to finish.
