(Fraga do Corvo means a crow forest)
Grapes: Mencía 100%.
Winemaking: Selection of grapes from vines on historical slopes in Monterrei Valley. Second selection on vibratory table, destemming, and cold skin soak for 2 weeks. After racking the juice is fermented in French oak barrels. Static aging in stainless steel. A portion of the wine remains in French oak barrels for 7 months with aging in bottle for 3 months until wines are released for sale.
Color: Cherry red with raspberry rim.
Taste: Good intensity on the nose showing elegant aromas of black and red forest fruits (blackberries and red currants), spicy notes of black pepper, clove, balsamic aromas of eucalyptus, forest floor, light roast, and vanilla hints come through.
Serve with: Mature cheeses, omelettes, seasonal mushrooms, game birds: stewed quail, marinated partridge.
Talking About the Wine:
-Vinous Media (Spain’s Northern Regions Keep it Cool), Mar ’19 gave 90 points to 2017 Fraga do Corvo red. “Dark purple. Highly perfumed blue fruit, floral and baking spice aromas show very good clarity and a touch of smoky minerality…The spice and mineral notes drive a long, focused finish that's given shape by smooth, fine-grained tannins.”
-Wine & Spirits Magazine, Aug ’18, gave 92 points to 2015 Fraga do Corvo, wine is listed “Best Buy & Year’s Best Galician & Rias Baixas Wines”.
-A View From The Cellar, May-June ’18, gave 92 points to 2016 Fraga do Corvo. “The 2016 Mencía “Fraga do Corvo” from Fragas do Lecer is raised in a combination of stainless steel and oak casks. The vineyards here are a mix of granite and slate primarily, with some sandy soils as well, so the underlying soil tones are quite complex. The wine offers up a fine, youthful nose of dark berries, pomegranate, graphite, a fine base of minerality, a touch of meatiness, chicory and a smoky topnote. On the palate the wine is deep, full-bodied and tangy, with a superb core of fruit, excellent soil signature, ripe, modest tannins and a long, complex and intensely flavored finish. This is the first vintage of Fraga do Corvo that I have tasted and it is very, very impressive!”