Dolio, Ribeira Sacra
    Fernando Algueira

    Dolio, Ribeira Sacra,



    Fernando Algueira, Dolio, Ribeira Sacra, 2019

    Justerini & Brooks Tasting note
    Fernando Algueira, Dolio, Ribeira Sacra, 2019

    The profile is beguiling, with an almost Burgundian sense of delicacy and refinement: crisp and succulent redcurrant, crushed raspberry, blueberry, plum and orange peel. Sous bois, brambles and wild herbs add a lovely rustic charm. Just a hint of vanilla and crushed rock minerality freshens the palate with an attractive floral lift on the exquisite finish. This is quite possibly the best wine you have never heard of. That is about to change. With distribution through La Place de Bordeaux, we expect Dolio to finally receive the recognition it deserves.

    Lisa Perrotti-Brown, The Wine Independent
    The 2019 Dolio is the first ever vintage of this blend of 66% Mencia, 20% Brancellao, 6% Souson, 4% Caino, and 4% Garnacha Tintorera. Medium garnet-purple in color, it needs some coaxing to bring out savory/earthy notes of tobacco, black olives, tree bark, and truffles, leading to a core of baked plums and fruitcake. The medium-bodied palate is savory and bright with a lively line and soft tannins, finishing on a mineral note.
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    Fernando Algueira

    Fernando Algueira

    This Ribeira Sacra estate was recommended to us by Telmo Rodriguez or Yjar fame, a wonderful winemaker and a great champion of Spanish winemaking talent. Founded in 1998 by Fernando González Riveiro, Bodegas Algueira’s terraced vineyards have been painstakingly selected and restored. Over the intervening years, with the help of his son, Fabio González Riveiro, the estate has developed a reputation for utterly beguiling wines with an almost Burgundian sense of delicacy and refinement. Their flagship cuvee, Dolio is made from indigenous varieties (Mencía 66%, Brancellao 20%, Sousón 6%, Caíño 4%, Garnacha Tintorera 4%). Vines are on average 40 years of age, planted on high terraced vineyards of slate, schist, granite, quartz and gneiss soils with north and westerly facing aspects, to maximise freshness. Much like Raul Perez there is a very hands-off approach to wine making here. Grapes are handpicked, and foot trodden in open oak vats before cold maceration. Whole bunch Fermentations with indigenous wild yeasts take place in 500L French oak barriques. Elevage lasts 24 months in 225L French oak barriques and 2000L Foudre. This is potentially the best producer you’ve never heard of; although with distribution now through La Place de Bordeaux, we expect Bodegas Algueira to finally receive the recognition it deserves.

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