Ladeiras do Xil As Caborcas 2018  Front Label
Ladeiras do Xil As Caborcas 2018  Front LabelLadeiras do Xil As Caborcas 2018  Front Bottle Shot

Ladeiras do Xil As Caborcas 2018

  • RP96
750ML / 13% ABV
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  • RP97
  • RP96
  • V94
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750ML / 13% ABV

Winemaker Notes

As Caborcas tends to be incredibly aromatic, with silky tannins and wild fruit character, speaking to the grand cru nature of the plot. Being at once both elegant and powerful, a very Atlantic Galician feeling runs through the wine.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
I was really looking forward to the 2018 As Caborcas, a multi-grape red produced with Mencía, Merenzao, Sousón, Garnacha, Godello, Brencellao and other grapes from ancient vines on granite terraces. It fermented in small oak and stainless steel vats and had a soft élevage in 1,500- and 2,000-liter foudres to preserve its Atlantic profile. This is a little more reticent than Falcoeira but more open than O Diviso, but the three showed superbly in 2018. It takes some time in the glass to unfurl the As Caborcas perfume—decayed blue flowers, wild and Atlantic, berries and herbs, subtle and elegant. Simply superb.
Rating: 96+
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Ladeiras do Xil

Ladeiras do Xil

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Ladeiras do Xil, Spain
Ladeiras do Xil Jorge Saa and Pablo Eguzkiza Winery Image

The vineyards of Ladeiras do Xil lie in the eastern part of this region near the village of Santa Cruz and monastery of Las Ermitas. This valley is among the most important and exciting areas for the potential of world-class viticulture in all of Galicia, as it lies in the southern part of Valdeorras, on the border of the Bibei subzone of Ribeira Sacra. This region is exceptionally rural and biologically diverse, where ancient vineyards developed by monasteries exist in harmony with dense forest and animal life. As a rule, Ladeiras do Xil uses only indigenous grape varieties which are bush trained and follow the natural contours of the land, mindful of the history of the vineyards and ecology of the surrounding area. Vineyards have existed in this valley since the Roman era, being further refined and perfected by members of the Cistercian monasteries, for which the area is famous. The soils here are shallow, acidic, and coarse-textured due to varying proportions of decomposed granite with naturally low fertility.

The pioneering duo of Pablo Eguzkiza and Telmo Rodríguez started working here in 2002. Recognizing the potential to make world-class wines in this incredibly important valley, they began a project that would take more than a decade to come to fruition. The philosophy of their company has always been vineyard first, winery second. The most important piece of the puzzle is the vineyard, and we are now just beginning to see the unfolding of the grandeur of their vision. They have been quietly conducting heroic work in the face of incredible obstacles, as the climate in Galicia is unforgiving.

Since 2014, the project has been led by the young vigneron Jorge Saa. He and his team have been quietly working, restoring the centuries-old terraces and replanting indigenous varieties as they were in the past: a diverse field blend, near the ancient village of Santa Cruz. Co-planting is essential in this region, and they are cultivating a number of varieties including Merenzao, Sousón, Mencía, Godello, Treixadura, Godello Tinto, Brancellao, Doña Blanca, Garnacha, and Palomino.

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Just to the south of Bierzo, the steeply terraced Valdeorras Spanish wine region is a respected source of both red and white wines. Garnacha Tintorera (Alicante Bouschet) and Mencía are the principal red varieties while Godello and Palomino compose the majority of this region's whites.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SOU535104_2018 Item# 838959

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