Peixe da Estrada 2018 — Field Blend
A Wine That
we can't get enough of. Think black pepper, redcurrants and truffle. As soon as Covid-19 permits, we'll host a dinner party in honour of this wine. Who wants to come?
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Peixe da Estrada
Where and How?
This is a selection of grapes from various vineyards of the Viana region that Peixes collect to protect and farm organically. A field blend of Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo, Godello, Dona Blanca and Palomino.
The wine was macerated gently with whole bunches for two months, after which it was aged for 12 months in neutral French foudres.
Peixes—pronounced ‘pay-shes’; a soft Galician ‘sh’—was conceived almost entirely by chance. A semi-accidental second project by dynamic duo Jesús Olivares and Curro Bareño (two-thirds of the Fedellos do Couto trio, known for their work in the Ribeira Sacra) came about after the free-spirited Jesús discovered a number of old and soon-to-be abandoned vineyards in the neighbouring Viana do Bolo. Higher in elevation and with an ever-changing microclimate, the vertigo-inducing vines of the area sit between 600-850 metres above sea level. At this altitude, the grapes don’t ripen easily. It’s a challenging terrain, no doubt. But what’s life without a challenge?