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Muti Caiño
Muti Caiño
Muti Caiño is a very rare and difficult-to-find wine made by Bodegas y Viñedos Raul Pérez. The fascinating Caiño grape is one of the most Burgundian varieties in Spain and it shows intriguing spicy characters, as well. In time, the region of Rías Baixas may become more popular because of Caiño than the currently known and fashionable Albariño. Caiño can make wine that can age for more than 30 years. The Queen of Caiño is Lola, who currently owns some of the oldest vines in the region. Since she’s over seventy-five years old, Lola is passing her vineyards to Rodri Mendez, a local wine grower and winemaker committed to protecting the legacy of this nearly extinct ancestral grape. In a blind tasting, it’s easy to confuse Muti Caiño with red Burgundy. It’s a quintessentially pretty wine that shows soul and place of origin. 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 virtuoso winemaking talent has become known, many winemakers now seek to collaborate with Raul.
What makes this wine unique?
This wine will easily age for 20-30 years. This wine is made with Caiño, one of the many rare and nearly extinct Galician grapes. Its texture is similar to Pinot Noir, its acidity resembles a Txakoli or Chenin Blanc, and it has a spicy character somewhat like Mencía or Bobal. Caiño wines are meant to pair with rich dishes like salmon, suckling pig and pancetta.
Rating history:
2009 93RPGrape:
100% Caiño. The Caiño grape has a long growing cycle, low alcohol, high acidity, light color, and structured, silky tannins.
Pairing Suggestions:
Muti Caiño’s spicy, herb-tinged and light- to medium-bodied character makes this wine very versatile. It will pair well with white and red meats with equal facility, especially those prepared with wild herbs. Due to its weight and acidity, it’s also a great match with most fish, particularly flaky types like flounder, cod and haddock with savory herbs.
Vinification and ageing:
The must undergoes cool maceration in stainless steel tank before fermentation at 72°F. Then the wine completes a post-fermentation maceration for 30 days. The wine is aged for 12 months in French oak barrels, five years old.
Production:
1 225-liter barrel is made, or 50 6-pack cases.
Location, Soil, Climate:
The vineyards are located within the Rías Baixas DO region (Zone 1), in the Val do Salnes subzone. Located in Spain’s upper northwest corner, Rías Baixas is just above the border with Portugal. Rías Baixas means ‘low estuaries,’ a reference to the area’s many rivers that lead to the ocean. The vineyard’s soil is 100% granite, which produces the recognizable and complex aromas of pencil lead and graphite. This area’s climatic conditions give this wine an “Atlantic” character. Of the 5 subzones in Rías Baixas, Val do Salnes is the coolest due to the proximity of the Atlantic Ocean. Yearly rainfall is above 1,700 millimeters (66 inches), or what one would expect in one of the wettest regions in Spain. The area is quite foggy with an average temperature from April-October of 63.4°F.
Tasting notes:
Made from 100% Caiño grapes. The skins mix with its juice for 30 days. Aged in 5 year old oak barrels for 12 months. Caiño is a long cycle grape, low in alcohol, high in acidity, light colored, possessing structured silky tannins. A fascinating wine! If tasted blind you will guess you are drinking Pinot noir from Burgundy. The Caiño grape will become famous and with time it will become prohibitively expensive. It ages for more than 30 years.
Alcohol Content:
13.0%
UPC Code:
810411013496
