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A Trabe
A Trabe
A Trabe Red is a special wine made by Bodegas y Viñedos Raul Pérez. Winemakers Raul Pérez and Jose Luis Mateo carefully craft a small quantity of this single vineyard wine in the Monterrei DO region, located south of Galicia by the Portuguese border. Raul Pérez is one of Spain’s finest winemakers and some wine trade veterans believe Raul is among a handful of the best winemakers in the world. Raul believes great wines are made in the vineyard and he has an uncanny knack for knowing what his vineyards need to achieve their greatest potential. As his great talent has become known, many winemakers now seek to collaborate with Raul. The “A Trabe” vineyard is located in the town of the same name. Formerly owned by the elderly Urbano, this is where Jose Luis Mateo put in countless hours helping its former owner preserve the treasured old vines. The vines grown here are nearly extinct and over a century old. Bastardo, Zamarrica, Tinto Serodio and Doña Blanca are some of the grapes. The vines are so old they don’t produce grapes every year. Since 2000, the vines have produced enough fruit to make this wine in only three vintages.
What makes this wine unique?
A single vineyard wine made with 100 year old vines. This vineyard produces only 300 bottles for the world! The 1+ hectare (3 acre) vineyard extends into Spain and Portugal. The 870 meters (2,854 feet) elevation vineyard has extremely steep slopes at a 60% inclination. Made with organically grown grapes.
Rating history:
2006 97 RP; 2005 97 RPGrape:
35% Bastardo, 25% Mencia, 20% Zamarrica, 10% Verdello Tinta, 5% Serodio Tinta and 5% Garnacha Tintorera. Planted in 1906, the vineyard contains 4,500 vines per hectare and yields are extremely low (1,000 kg per hectare). Vines are traditionally head pruned, or en vaso trained. All grapes are Certified Organic by CRAEGA (Consejo Regulador de Agricultura Ecológica de Galicia).
Pairing Suggestions:
A Trabe’s dense and complex depth in aroma and flavor make it an excellent pairing for rich meats such as braised pork shoulder, osso bucco, boeuf bourguignon and hearty beef stews. It will also pair well with aged hard cheeses like an aged Manchego or Reggiano Parmigiano.
Vinification and ageing:
After harvesting in small boxes bunches are de-stemmed manually. Maceration takes place in a large 400 lit barrel with daily pigeage for 10 days. Fermentation takes place with its own indigenous yeast.
Macerated, fermented and aged in one 400 lit barrel during 14 months. Once bottled the wine is kept at the cellar for 8 months before release.
Production:
1 400-liter barrel, 75 4-pack cases made; 30 for the U.S.
Location, Soil, Climate:
Zone 1, towards the interior of Galicia, near the Portuguese border. The A Trabe vineyard is located in the southern part of the region at 870 meters (2,854 feet) elevation in the high mountains, which overlook Portugal. The soils are decomposed slate stone, silica and quartz, which contribute a marked minerality and definition to the wine’s aromas and palate flavors. The climate is Atlantic with a Continental influence. Monterrei is one of the Galician DO regions furthest from the Atlantic Ocean and has had below average yearly rainfall compared to other regions in Galicia. These inland Continental conditions result in a drier, warmer climate than western Galician regions. Average yearly rainfall for Monterrei is 23 inches; closer to the water in Rias Baixas the average is 93 inches.
Tasting notes:
An “other worldly” bouquet is packed with aromas of dates, figs, ginger and chocolate-covered cherries. On the palate, the wine is dry, remarkably multi-dimensional, shows great balance, and has an exceptionally long finish.
Alcohol Content:
14.0%
UPC Code:
NO UPC CODE
