Taté 2019

There is a new red from the valley of As Ermitas on the banks of the Bibei River in the village of O Bolo in Valdeorras, the 2019 Taté, produced from traditional vineyards of 70+-year-old vines on terraces planted with mixed red varieties, Mencía, Garnacha Tintorera, Grao Negro and Merenzao, and some white Godello and Jerez (Palomino). Most of these plots were being recovered and used to contribute to the blend of Via XVII. It's a small corner of Valdeorras with granite soils, big boulders à la Gredos and a climate that is very suitable for reds, closer to Bierzo but keeping the Galician character. It's a zone I like very much, but most of the vineyards were abandoned or semi-abandoned. This fermented with 55% full clusters and indigenous yeasts with a maceration of 43 days in stainless steel, then it matured in 500-liter French oak barrels for 12 months, followed by five more months in stainless steel. It has a bright ruby color; it's perfumed (Merenzao!); it has beautiful aromas, ripe wild berries and herbs (it reminded me of As Caborcas from Telmo Rodríguez); and it has only 12% alcohol (the lowest of the reds). It has a light to medium-bodied palate with abundant grainy tannins that give it good grip. It should develop nicely in bottle. 1,250 bottles were filled in May 2021.