EIRA DOS MOUROS
D.O. RIBEIRO, SPAIN
Region/ Sub-Region: Spain, D.O. Ribeiro, Avia valley.
Grapes: 50% Sousón, 40% Caiño Longo, and 10% Brancello.
Vineyard: 100% estate fruit.
Soil: Granite, Sand, and Slate.
Vinification: Grape selection is done at the vineyard. Pre-fermentative cold maceration of the whole bunches, maintaining low temperatures during de-stemming. Skins soaked for 4-5 days in stainless steel.
Aging: 11 months aging in stainless steel vats, bottle aged 4-5 months before release.
Nose: Medium intensity on the nose showing black plums, lavender, and aromatic herbs.
Taste: Full of fruit, fresh on the palate, with fresh cranberry, and blueberry notes coming through.
Color: Cherry red with garnet rim.
Gastronomy: Roasted chicken and game birds, grilled salmon, tuna belly, and roasted vegtables.
Eira dos Mouros is Galician language. Eira translates to Medicine woman or Chaman, which are still present in every town in Galicia. These Chamans resembled nature doctors. Mouros translates to little walls for wine terraces. These words combined, Eira Dos Mouros, translates to “The Medicine woman of the walled terraced vineyard.”
Talking About the Wines:
-Vinous Media, June '21 gave 91 points to Eira dos Mouros 2018 (red). “Dark, bright-rimmed violet. Spice-accented black and blue fruits and pungent flowers on the mineral-tinged nose; a licorice nuance adds earthy complexity. Sweet and incisive on the palate, offering juicy boysenberry and violet pastille flavors and a hint of cracked pepper. Puts on weight with air and finishes sappy and smooth, with fine-grained tannins coming in late.”
-International Wine Review, Jan '21 gave 90 points to Eira dos Mouros (red). "An original red blend of varieties indigenous to Galicia, this is a delicious everyday drinking wine. There’s good dark red fruit that evokes huckleberry, plum and dark berries with a light earthy note. Fresh tasting with good balance, bright acidity, and lingering flavors on the finish. A blend of 50% Sousón, 40% Caiño Longo, and 10% Brancellao, whole bunch cold soaked and matured in stainless steel for 11 months."