Vina Mein Ribeiro 2010
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Robert
Parker
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Blend: 80% Treixadura, 10% Godello, 5% Loureiro, and 1% to 2% each of Albariño, Torrontés, Albilla and Caiño
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Robert Parker's Wine Advocate
The 2010 Vina Mein is composed of 80% Treixadura along with 6 other varieties fermented and aged sur lie in stainless steel. Tropical aromas, honey, melon, and mineral inform the nose of this dry, complex, vibrant white. With excellent volume and precision balance, this lengthy effort will provide pleasure over the next 5 years.
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Since 1988, the Vina Mein and Emilio Rojo estates have strived to express the origin and terroir of one of the more prolific winemaking areas in Spain – The Avia Valley – whose viticulture heritage dates back to the 11th Century when the San Clodio Monastery transformed the area into the heart of wine production in Ribeiro.
These wineries are committed to continuing that legacy in their focus to revitalize this once-forgotten, ancestral wine region through bottling the emotion of its landscape and the richness of its native varieties: Treixadura, Godello, Albarino, Loureira, Torrontes and Lado.
In 2019, these iconic wineries joined the Alma Carraovejas family as a means of further preserving this viticulture heritage and promoting the undiscovered potential of authentic Ribeiro wines. Vina Mein is now made under the supervision of renowned enologist, Laura Montero, while Emilio Rojo continues to lead the charge of his emblematic white wine.
The Avia Valley's landscape is defined by granite bedrock, thermal hot springs and historical, terraced vineyards that line the valley hillsides and riverbanks. The local soil is known as "Sabrego," a Galician word for this specific type of soil comprised of a decomposed granite base mixed with clay and sand. It's this region's "Sabrego" soil and its vineyards' varying slopes, aspects, altitudes and microclimates that give the Avia Valley such a unique identity.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.