Adegas Guimaro

Cultivated since Roman times, Ribeira Sacra's steep terraced vineyards are some of the most picturesque and treacherous to work in the world of wine – think Douro, Cote Rotie, or Mosel. Like those most dramaticterruños, winegrowing here is not for the faint of heart; it takes spirited determination, unwieldy optimism, a sense of tradition, and a willingness to collaborate. All of these qualities are embodied by the young Pedro Rodríguez of Guímaro, our colleteiro in Ribeira Sacra.

Pedro descends from a long line of colleteiros working in the Amandi area, Ribeira Sacra's most prime subzone with south facing vineyards planted on slate, called Losa locally, just above the river Sil. His parents Manolo and Carmen still work the vineyards daily. They also maintain a small finca of mixed agriculture, very common in Galicia, raising chickens, rabbits, pigs, and cultivating a sizable vegetable patch. The culmination of the family's agrarian traditions manifested with the establishment of their adega, or winery, in 1991.

Before 1991, Pedro's family produced small quantities of wine for their own consumption and sold their wine in garrafones -20 liter glass containers- to local cantinas. It was an enologist from León and soon to be a close family friend, Luis Buitrón, who was instrumental in the creation of the Ribeira Sacra D.O. and helped the Rodríguez family begin estate-bottling their wines. They named their winery Guímaro, which means "rebel" in Gallego, a nickname of Pedro's grandfather. Guímaro was one of the first adegas to join the appellation in 1996.

In the beginning the wines were simple jovenes, young wines that showed the slate-infused freshness of lush red fruit and supple texture, the kind of wines the area of Amandi was known for. They continue that tradition with their un-oaked Tinto, an amazing value year in and year out.

In the early 2000's Luis Buitrón introduced Pedro -who by then was in charge of his family estate– to the great winemaker Raúl Pérez of Bierzo. Raúl helped Pedro see the potential of his old vine holdings to produce profoundly expressive and age-worthy single plot wines. This led to significant improvements in the vineyard, such as reducing yields of the commonly over-cropped Mencía grape, eliminating chemicals in the vineyards, and paying attention to the different plots' expositions, which greatly helps to preserve natural acidity in the grapes.

Old-fashioned winemaking methods were reclaimed as well: wild yeast fermentation, foot treading in open-top vessels, raspón (stems) inclusion, working with low sulfur, and aging in used barrels. This approach gives us Finca Meixemán, Finca Capeliños, and the new Finca Pombeiras, some of the most distinctive and age-worthy wines being produced today on the "Sacred Banks".

Never resting on his laurels, Pedro is leading his estate to organic certification. He has undertaken a massive project of planting heirloom grape varieties at the highest elevations in Amandi. Grapes like Caiño, Merenzao (Trousseau), Souson, Albariño and Treixadura will soon be part of Pedro's never-ending search for authenticity in his native land. With this ever-evolving approach, no doubt, the future is looking bright at Guímaro.

Farming Practice: Practicing Organic

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Adegas Guimaro 'Camino Real' Mencia Blend
95  James Suckling 
James Suckling 95 "Superb, peppery dark berries, plenty of spices and a wrap of glossy, ripe tannins on the palate that perfectly suits the dark-berry and spicy-fruit core. Lots to like here. Drink or hold."  The Wine A step up from the Tinto and seeing similar whole-cluster vinification as the

Adegas Guimaro Mencia 2016
91  Wine Advocate 
Wine Advocate 91 "The young and unoaked Mencía red is already the 2016 Guímaro. In this challenging year, it has grapes from other zones, as they lost a good part of their crop to the hail. It adds complexity with diverse soils, orientations and also different ways of fermenting—some full clusters

Adegas Guimaro Vino Blanco Godello 2016
1  Wine Advocate 
Wine Advocate 92+ "2016 was truly an "annus horribilis" in Ribeira Sacra and especially in the Sil zone where Guímaro has the vineyards. So, very little wine was produced from that year, and I tasted the young, unoaked white 2016 Guímaro. It's about 75% Godello and the rest a blend of Treixadura

Adegas Guimaro Mencia 2015
92  John Gilman 
John Gilman 92 "The 2015 Mencía from Adegas Guímaro is an excellent wine, offering up a pure and complex bouquet of pomegranate, chicory, graphite, complex slate soil tones, a touch of blood orange and tree bark. On the palate the wine is pure medium-full and transparent, with lovely focus and

Adegas Guimaro Vino Blanco Godello 2015
92  Wine Advocate 
Wine Advocate 92 "- I also got to taste the 2015 Guímaro which had just been bottled. They consider 2015 a warm vintage after the cold ones of 2013 and 2014, in line perhaps with 2012. The usual blend of Godello with 25% Treixadura, Albariño, Torrontés and Loureira was used for this white, which

Adegas Guimaro Mencia 2014
91  Wine Advocate 
Wine Advocate 91+ "The entry level red 2014 Guímaro, always a sure value, is mostly Mencía with some 15% other local reds (Brancellao, Merenzao, Garnacha Tintorera, Mouratón, Negreda, Sousón, Caíño...). It is young and bottled unoaked, and sourced from old vineyards. It fermented in stainless steel