2019 Nanclares y Prieto, “O Bocoi Vello”
ORIGIN: Galicia, Spain
Special Notes: Organic and biodynamic, low sulphur. Serve chilled at 13-14c.
About Alberto Nanclares
Alberto Nanclares is a colleteiro working just 5 hectares of vineyards comprised of 13 tiny parcels around the town of Cambados and the Meaño areas of the Val do Salnés subzone of Rías Baixas. Alberto’s goal is to produce classic and age-worthy Albariños that reflect the unique characteristics of the grape and terruño by utilizing organic viticulture with very little intervention in the winery. With the 2014 vintage, Alberto started collaborating with organic farmer Roberto Regal. He also partnered with Silvia Prieto as his collaborator, to help with the day-to-day operations as well as with this growing and innovative domaine.
The Val do Salnés subzone is the heart of Rías Baixas and the most likely the ancestral home of the Albariño grape. The area centers around the town of Cambados and the Ría Arousa. Notable villages for wine production include Sanxenxo, Meaño, Ribaduma, amongst others. The full Atlantic exposure gives Albariños with a uniquely brisk and saline character, coupled with lush stone fruit, the kind of wine that pairs well with the richer shellfish and crustaceans the region for which the region is famous.
In 2019, Silvia Prieto put together the new cuvee “O Bocoi Vello” from 3 different organically farmed parcels located around the villages of Sanxenxo and Meaño where soils are granitic, sandy and clay. The pergola trellised vines range in age from 25 to 95 years. After a harvest-by-hand, the grapes are brought to the winery; the whole bunches are foot-stomped in plastic tubs, then pressed. The wine ferments with native yeasts in one each used 900 liter chestnut barrel and used 500 liter French oak barrel. Battonage is practiced weekly for the first month of aging, and then the wine rests on the lees for another 7 months before being bottled without filtration, clarification or cold stabilization, and a modest amount of SO2. Just 450 six packs were produced.
From 3 plots of 25-95 year old vines in Sanxenxo, planted on granitic sands. The grapes are foot trodden in the cellar, before aging on the lees in a single 90-year-old chestnut barrel with lees for 9 months, with weekly batonnage for the first month. A bit rounder than Tempus Vivendi, this shows notes of lime, lemon, sea salt, and white flowers on the nose and plenty of salty minerality on the palate. Blend from 3 plots in Sanxenxo, 25-95 year old vines, terroir is made up of decomposed granite & sand. Foot trodden. aged in 1 Bocoi Vello (old chestnut barrel, 90 years old!). Battonage for 1 month, followed by aging on lees for 8 months.
Flavor Profile: Bright and fresh. Fairly big.Food Recommendations: Roasted white meats, crunchy greens, fried food. Morsels Firecracker Pulled Pork Pasta!