Alana scored this wine: 93/100
Peixe Da Estrada 2017 – made by two winemaker friends, Jesús Olivares & Curro Bareño – is a blend of Mencia, Mouraton, Grao Negro, Garnacha, Tintorera, Bastardo, Godello, Dona Blanca, Palomino and Colgadeira from Galicia, Spain (coming from disparate and scattered vineyards where old, gobelet trained vines grow on steep, stony terraces and see a diverse array of varieties mixed together). I still, tasting it again this afternoon, can’t put words to the aromas or tastes. In the best possible way, I’m speechless!
Tasted as part of a wine tasting hosted by Veronique Rivest from Bar à Vin Soif, she summed it up well when she said something to the effect of ‘it smells like nothing else and just smelling it is so interesting that, regardless of what it tastes like it, this alone is already interesting’ and she nailed it with that one comment. Singular. In a good way. And luckily the taste lives up to the high bar the nose sets and just brings you back for more!
Some of the words that came up to describe the aromas were briny, pickles, aneth, olives, ‘garrigue’ (sounds so much better in French than ‘scrubland’) – and while these may give you reason to pause, don’t. It’s addictively interesting with a lot of fruit (cassis, blackberry) on top of the initial mineral and stony side - would pair beautifully with roasted eggplant and feta or a pasta dish with olives.
Vegan, practicing organic, biodynamic in some plots, hand harvested, whole cluster natural yeast fermentation in vats and gentle maturation lasting two months.
Singular. In the best way.