Bodegas El Paraguas

Name: 2020 El Paraguas Atlantico, Blanco
SKU: EPPA20
Price: 34.00 USD
Availability: InStock

Photography and writing by Ted Vance.

Wine journalist and winemaker, Marcial Pita, and award-winning and fourth generation enologist and viticulturist, Felicísimo Pereira, met while sitting in on panels for Spanish wine competitions. They found that they often picked the same wines as the best of each show and decided to team up in 2007 to begin their project. In 2011, they finally released the first vintage of their Ribeiro based garage winery, Bodegas Paraguas, and quickly caught the attention of the region and many of the top sommeliers who worked in Spain’s Michelin-starred restaurants.

One of Pereira’s specialties has been mining the countryside for nearly forgotten grape varieties and bringing them into the conversation of Galician wines. Bodegas Paraguas works exclusively in Ribeiro and principally with the white grape variety, Treixadura (90%). They veer on the side of picking early and working with a mix of high elevation sites. They also work to respect nature by not using herbicides or pesticides, and doing everything by hand (or horse, in the case of plowing). The stunning results of their high-elevation and early picked wines closely resemble a wine from Burgundy’s Côte d’Or in weight and complexity, but remain true to the taste of the Ribeiro, with honeyed citrus blossoms, saltiness and white fruits.

While Treixadura can be utterly average in the wrong terroir (and in the wrong hands), it may be the sleeping giant of white wines from Spain and its magic is best demonstrated in this part of the country.

“The problem of Ribiero was that during important times in the history of wine, they missed the train,” Marcial said. He explained that Ribeiro was once the most important white wine-producing region in Spain, while Rioja was the most important for reds. The wines were so revered that it’s said the first wines brought to America were from Ribeiro, transported on the ships of Christopher Colombus. Marcial continued, “The Ribeiro lost the battle with Porto and Jerez by not sending their wines to England during all the times of war between France and England.” Fortunately for us, the renaissance is happening in our lifetime.

In the last thirty years, the Ribiero was likely the last area of Spain to come around to technological advances, but now there is a resurgence of small producers with the right ideas about how to work the vineyards without having to recover from building a market around modern-styled wines.

The future is bright for the Ribeiro and it may find itself on the top of all regions in Galicia. From a regional standpoint, it’s built to weather the next years of global warming better than most of its neighbors since it’s not extreme like the sensationally treacherous vineyards of the Ribera Sacra, where there’s either excessive rain or drought. Rias Biaxas, just to the west of the Ribeiro, is completely exposed to elements from the Atlantic like rain and wind and has an unbreakable marriage to Albariño, one of Spain’s great white wines that nonetheless has its limits when compared to the world’s top white grape varieties, like Riesling, Chardonnay or Chenin Blanc.

Ribeiro’s ace up the sleeve is Treixadura, a grape that thrives better here than anywhere else. Because of its history as a volume grape mostly in Portugal’s Vinho Verde region, it seems to have barely been tapped for its noble qualities. In the right hands (like Paraguas’), it appears to have the chops to stand tall in complexity with the world of more full-bodied white wines.

As in much of the Northern Rhone Valley, Muscadet, Corsica, Sardinia, Northern Portugal and Chile’s Itata Valley, most soils on the Iberian Peninsula’s Galician Massif are dominated by granite, one of the world’s most noble soils for wine. All of the Paraguas vineyard sites are on granite bedrock with decomposed granite topsoil. As a whole, granite makes up about seventy percent of the vineyard land of Galicia, leaving about twenty percent for schist while the rest is mostly sedimentary rock. Another plus for the Ribeiro is that many of the vineyards are close to 900 feet in altitude, which helps the wines retain even more acidity and fresh tones that could otherwise be flat and uninteresting if grown in warmer climates.

Surrounded by mountains, the climate of Ribeiro is in a transitional zone of mostly cold Atlantic winds and, to a lesser degree, a warm continental and Mediterranean influence. The result is that winters can fall below freezing and there’s plenty of rain. In the summer and fall it becomes like a pressure cooker, but remains dry and warm enough to achieve the right phenolic balance and optimal ripeness to best express the specific nuances of the region. The Ribeiro is a perfect place for viticulture because of the diversity of grape varieties and soil types. It will likely only improve as climate change continues its current course, which makes it a region to watch within our lifetime.[cm_tooltip_parse] -TV [/cm_tooltip_parse]

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Bodegas El Paraguas - 2020 El Paraguas Atlantico, Blanco

Price: $34.00

Size: 750ml

Availability:

24+ in stock

Type of Wine: White

Grape(s): 87% Treixadura, 10% Godello, 3% Albarino

Style: Mineral, Rich

SKU: EPPA20 Category: Bodegas El Paraguas Tags: Full body, Dry Click to see what states we ship to

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The Wine

Click the links below to see 3-D google maps of the three vineyards that make up the El Paraguas Atlantico:

Château El Paraguas, the principal vineyard for this wine.

La Cabrita, the ancient vineyard of Fai un Sol de Carallo, here. (Just above the railroad tracks and directly up from the white Google logo below)

La Castiñeira, the vineyard of La Sombrilla, here. (Located above the house, inside the small amphitheater.)

INFORMATION DISCLAIMER

Terroir: Surrounded by mountains, the climate of Ribeiro is in a transitional zone of mostly cold Atlantic winds and, to a lesser degree, a warm continental and Mediterranean influence. The result is that winters can fall below freezing and there’s plenty of rain. In the summer and fall it becomes like a pressure cooker, but remains dry and warm enough to achieve the right phenolic balance and optimal ripeness to best express the specific nuances of the region. The Ribeiro is a perfect place for viticulture because of the diversity of grape varieties and soil types. This wine comes from three different vineyard parcels that exist within a five mile radius of each other.

Vinification: Fermented with indigenous cultured yeasts from the area for 10-20 days depending on variety and plot; maximum temperature during 16-17 degrees C. First SO2 addition is made at the press (20ppm) and there are no malolactic fermentations allowed. The wine is fined and filtered.

Aging: Aged in a mixture of 600-liter French oak barrels and stainless steel for 3-4 months on the lees then bottled after 6-9 months. Battonage is employed depending on the year.

Observations

(Subjective and based on young wines)

General Impressions:

Savory, Honey, Sweet Citrus, Stone Fruit, Sweet Green and Dried Herbs, Mineral

Mineral Impressions:

Lightly Salty—Salty—Metal—Mineral—Wet Stone—Flint—Graphite—Reductive—Petrol

Ageability:

Drink Young—Short-Term Benefits—Long-Term Benefits—Unknown

Technical Precision:

Nature—Moderate—Nurture

Intensity:

Subtle—Vigorous—Electric

Core:

Lithe—Medium—Dense

Acidity:

Light—Medium—Full—Electric

Texture:

Lithe—Medium—Dense

Body:

Light—Medium—Full

Tannin:

None—Light—Medium—Full

Finish:

Front—Middle—Back

Wood Presence:

None—Subtle—Noticeable

The Vineyard

Soil:

Three parcels: One is by the river at a low altitude (the location of Fai un Sol de Carallo, called La Cabrita) and composed of pure granite; another is on well exposed terraces of schist (the location of La Sombrilla, called La Castiñeira); the third (called Château El Paraguas) is the highest altitude and further back away from the river at a high altitude on granite and surrounded by forests and next to their winery.

Farming:

Sustainable—Organic Certified—Biodynamic Certified—Uncertified Naturalist