Tebaida

Now a Vino de Paraje Piñeiro, 2019 Tebaida fermented in 225- and 500-liter oak barrels with whole destemmed grapes, which might account for the perfumed (semi-carbonic?) nose, and matured in new and second use 225-liter oak barrels for 16months. I still find too much oak in the wines, but less than before, which coupled with ripe Mencía (most wines are around 14.5% alcohol) gives them a slightly international/mainstream character. They could be much better with more-judicious ripeness and oak. Still, this is an improvement over previous vintages, but it remains for fans of the style. 6,000 bottles were filled in September 2021.

A very distinctive style with a mix of herbal liqueur and mineral character. A crisp acidity gives this wine intensity and freshness. Drink now.