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Bastarda

Fedellos do Couto

Bastarda Bottle
Appellation
Galicia
Variety
Bastarda
Age of Vines
20-70
Farming
Practicing organic
Soil
Granite, schist, sand
Altitude
350 – 750 meters
Fermentation
Hand harvested, whole cluster, natural yeast fermentation in stainless steel tanks, pigeage, 40-60 day maceration
Aging
10 months in neutral 300-500L French oak barrels

Overview

Known as Merenzao in Valdeorras and across the border in Portugal as Bastardo, this variety originates from the foothills of the Alps where it is known as Trousseau. A difficult grape to reach full ripeness in the Jura,  plantings of Trousseau there are fairly modest. In the relatively warmer climate of Ribeira Sacra, it is more successful which explains why there is a fair amount planted in this corner of the Iberian peninsula. So unique are its racy, red-fruit flavors and spiciness that Fedellos do Couto makes a varietal-based cuvée of Bastardo from their vineyards. As with their other wines, there are some other varieties that are co-fermented with the Bastardo. Please don’t ask us for exact percentages as not even Curro or Jesús could tell you. And to keep you off balance they also call it Bastarda.

Ratings & Reviews

95+

2018 Bastarda

Source: WA

92?

2017 Bastarda

Source: WA

95

2016 Bastarda

Source: WA

93+

2015 Bastarda

Source: WA

92

2014 Bastarda

Source: WA

91+

2013 Bastarda

Source: WA

Galicia, Spain
  • Location
    Galicia, Spain
  • Appellation
    Galicia
  • Proprietor
    Luis Taboada
  • Winemaker
    Curro Barreño & Jesús Olivares
  • Size / Elevation
    5.5 hectares / 350-750 meters
  • Portfolio
    Eric Solomon Selections

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