Mencía, Merenzao, Brancellao, Garnacha Tintorera and others. O Cabalín is sourced from seven south-east-facing parcels located between 560 and 620 m above sea level. Hand-harvested, Total production of 2,000 bottles.
“OMG – what a discovery upon opening this bottle. This wine is unique, simply outstanding for its price. Black-fruit profile with black cherry, blackcurrant and pomegranate, yet delivered with exquisite delicacy. Fabulous fine-grained tannins, light yet deep, extremely sapid with remarkable freshness and precision. Compared with other wines from the estate, this shows a slightly darker fruit character, while retaining incredible drinkability. Subtle smoky and ashy touches appear on the back palate, perfectly integrated. A deeply moving wine that transports you to the wild, dramatic landscape of Valdeorras.” 18/20pts jancisrobinson.com. 13% alcohol.
Drink with chicken, beef or pasta dishes.
Only 167 cases were produced. Drink now – 2035
Adega O Cabalin represents everything that is “real” and special in the world of wine. It is a true family winery, founded in 2015 by Maria Teresa Lopez Fidalgo and her husband Luis Peique. Together with their 30 year old son David, they do all the work in the vineyards and winery, with minimal outside help.
Teresa and Luis’s goal is to restore and revive some of the wonderful old vineyards in the hills south of Vilamartin de Valdeorras and make great wines which express their unique terroirs. They now have four hectares of vines planted at high altitudes between 550-800m on steep, slatey hillsides with north or south exposures. All their vineyards are well over 100 years old and produce tiny yields of no more than one to two glasses of wine per vine! The grapes are a mix of local red and white grape varieties, which back in the old days were all planted together in the same vineyard. Their reds come mainly from Mencia, with a smattering of other local red grapes such as Merenzao (aka Trousseau in Jura), Brancellao and Garnacha Tintorera (aka Alicante Bouschet). And their one white wine comes from Godello.
About the viticulture and winemaking
Teresa and Luis do all vineyard work by hand – it would be impossible to work these steep, terraced slopes with their ancient bush vines any other way! They work organically but are not certified. All grapes are picked by hand, then foot-pressed by Teresa in 500l open top barrels on arrival in the winery, to give very gentle tannins. Around 30-40% of the stems are left on the grapes, which are left to ferment naturally using local wild yeasts in barrel. After malolactic fermentation they remain in barriques for another 8-12 months before bottling.
