Ribeiro has a long history of wine production and is a region in Spain that is located in the northeast province of Galicia. Situated in the Miño, Arnoia, Avia and Barbantiño River Valleys Ribeiro includes 9 municipalities.
According to historians, the first vineyards were most probably planted by ancient Romans. Ribeiro was known for its sweet wines from the middle ages up until the 18th century. Sweet wines in the Ribeiro region were produced long before the Canary Islands and Andalusia.
Grapes dried in the sun were made into sweet wine. These were called Ribadavia. It was during the 17th and 18th centuries that vast quantities of sweet wine were exported throughout England and the rest of Europe.
The vineyards are always planted between 75 and 400 meters above sea level on the valleys and slopes.
Terraces are used on the slopes, which can be very steep. The soils are for the most part granitic with gravel and stones. This improves the structure of the soil and also reflects sunlight. The texture of the soil is sandy with a tendency to acidify. This is corrected by growers.
Ribeiro has an oceanic and Mediterranean climate, so it is humid and temperate, with average annual temperatures of 58 °
Emilio Rojo Ribeiro Blanc is made from 80% Trajadura, 20% others.
Emilio Rojo is produced on the hillside facing the morning sun of the Avia Valley. The vineyard has been tirelessly worked for over 30 years and through these efforts it shaped an iconic landscape that is defined by its perfect terraces and artisanal viticulture.
Emilio Rojo has been designed to transcend time. A wine made in communion with Nature and attached to the roots of the vines that faithfully express the character of the place. Emilio Rojo is the perfect fusion of the man and the vineyard.
Emilio Rojo is a blend of different local varieties (treixadura, lado, godello, caíño blanco, albariño and torrontés) that resulted in a delicate, but tense and lively wine. A complex nose that opens with time, marked by round, citrus fruit notes and floral nuances. An energetic and elegant feel with great depth that leads to a long, full finish. An honest representation of this unique plot.
"Shimmering yellow. A wild, highly complex bouquet evokes ripe citrus and orchard fruits, succulent herbs, fennel and chamomile, and a smoky mineral element adds urgency and lift. Stains the palate with concentrated Meyer lemon, pear and peach nectar, honey and floral flavors that are supported by an undercurrent of juicy acidity. Deftly combines depth and energy and finishes extremely long and minerally, with resonating orchard fruit and floral notes. - Josh RAYNOLDS"
- Vinous (June 2021), 95 pts
Vilerma Blanco Ribeiro is made from 80% Treixadura, 6% Torrontes, 4% Godello, 4% Albariño, 3% Loureira and 3% Lado
Ribeiro blanco is produced from estate-grown grapes using traditional winemaking.
Pale yellow color with green highlights.
Intense white fruit aromas when young, it develops complex nuances after a few years in the bottle.
In the mouth it is ample, full and pleasant with a long and fruity finish.
Fermentation in Stainless Steel tank at controlled temperature.
Vina Mein O Pequeno Blanco is made from Treixadura, Godello, Albariño and Torrontes.
Grapes are coming from 12 small plots across just 40 acres of land with varying slopes and aspects that allow the grapes to benefit from different sun exposures and that thrive in the ´´Sábrego´´ soil: unique to this region and comprised of decomposed granite, sand and clay.
An aromatic, vibrant and intense white with a pleasant finish. Precise and careful viticulture and a unique blend of native varieties, Treixadura, Godello, Albariño and Torrontés, express the diversity and richness of Ribeiro – one of the most prolific winemaking regions in Spain since the 11th century.
"Peach, sliced apple, lemon pith and white pepper on the nose. It’s medium-bodied with crisp acidity. Juicy and fruity. Drink now."
- James Suckling (October 2021), 90 pts
Vina Mein Ribeiro Blanco is made from 75% Treixadura, 10% Godello, 5% Loureira, 5% Albariño, 3% Torrontés, 1% Lado and 1% Albilla.
Nuanced layers upon layers of bay leaf, white stone fruits, moss, and wild fennel unfold.
Incredibly complex, this medium-bodied white has nervy acid to balance fleshy fruit and structure.
"The grand vin 2019 O Gran Mein is a blend of different varieties and vineyards that represents the best they have in white, fermenting each variety by plot, which gives them a lot of lots to make a blend. The idea is to achieve something that is complex but delicate rather than intense. It achieved 13% alcohol while it kept a pH of 3.34 and 6.29 grams of acidity, blending wines that fermented in stainless steel, concrete, foudre and 600-liter barrel and matured in tank for 14 months. It has aromatic complexity and depth and is elegant and nuanced, with herbal, balsamic and spicy aromas and the inland, river character. The palate is really balanced, and the mouthfeel is terribly stony, with a drying finish. Here they are again looking for potential to create this blend; they talk about wines for 30 years, guided by the first vintages in the 1990s. 25,000 bottles, 3,000 magnums and some larger formats were produced. It was bottled in December 2020.. - Luis GUTIERREZ"
- Robert Parker's Wine Advocate (Issue 259, February 28th 2022), 93 pts
Vina Mein Ribeiro Tinto is made from 70% Caíño Longo, 25% Brancellao, 5% Grenache Tintorera
Viña Meín’s commitment to the classic red varieties of Ribeiro – Brancellao, Caíño longo and Grenache – offers a journey through the Avia Valley and the history of the region. Heading upstream from the Toro plot adjacent to the winery¸ we find the Osebe and Ribeira plots tucked away in the corners of this terrain. These traditional red varieties thrive in the Avia Valley´s special micro-climate characterized by the Atlantic´s cooling influence and great diurnal temperature fluctuations during the summer months of the growing season. It is this unique landscape and climate that allows the revival of the historic Ribeiro style of wine that goes back to centuries.
On just 5 acres at 490 feet above sea-level, these terraced vineyards located on the western side of the Avia River grow in "Sábrego" soil comprised of decomposed granite, sand and clay that is unique to this region.
The wine is vibrant and lively, has a long mouthfeel with fresh and spicy notes and light, soft tannins. A genuine expression of the unique and elegant character of a Ribeiro red.
Cardinale Napa Valley Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 5% Merlot.
Cardinale offers the same winning combination in vinous form: a brilliant ensemble of celebrated Napa Valley vineyards where each brings its own personality and flavor contributions to create a singular storyline of their vintage. The 2017 has the signature structure of Cardinale and showcases Asian spice, blackberries, sweet black cherry, a touch of cedar, and a lush tannin expression that carries on the tradition of this wine at the highest level.
Winemaker CHRISTOPHER CARPENTER
A resounding success for the year, the 2017 Cardinale is truly impressive. It is also one of the most refined young wines I have tasted here. In most vintages, Cardinale is predominantly made from mountain sites, but the 2017 is roughly equal parts mountain and valley floor fruit. Inky blue/purplish fruit, white flowers, lavender and mint all build in the glass. Lifted and beautifully perfumed, the 2017 is exceptionally polished.
-- Antonio Galloni 97 Points
A beautiful wine from the vintage, with 5% Merlot, this opens in soy, cedar and leather. Grippy in its youth, it is integrated, cohesive and elegant in its firm grasp of power and intensity, with nuanced layers of black currant, blueberry and dried herb. This will only get better; enjoy best from 2027–2037.
--Wine Enthusiast 97 Points
There was no Wallis vineyard fruit used this vintage. Very deep purple-black colored, the 2017 Cardinale charges out of the glass with notes of fresh blackcurrants, blackberries and Black Forest cake plus hints of menthol, cardamom, baking spices and lilacs plus a waft of cigar box. Medium to full-bodied, the palate is built like a brick house with firm, grainy, ripe tannins and fantastic freshness supporting the taut, muscular black fruits, finishing long and mineral laced. 1,440 cases produced.
--Wine Advocate 96 Points
A blend of 96% Cabernet Sauvignon and 5% Merlot from throughout the valley that was brought up in 80% new French oak, the 2017 Cabernet Sauvignon is dominated by its Stags Leap fruit (which is 30% of the blend) and has the classic elegance and spicy character of that district as well as great red and blue fruits, a seamless, building mid-palate, ripe yet present tannins, and ample tobacco, earth, and spice aromas and flavors. It's plush and textured on the palate yet has the structure to evolve for two decades.
--Jeb Dunnuck 96 Points
Montebuena Blanco is made from 80% Viura and 20% Tempranillo Blanco.
What truly sets Montebuena apart is its unique position where the Ebro river is closest to the Sierra Cantabria mountains, creating a blend of Mediterranean and Continental climates that prevents an excess of rain and extreme cold. In addition, the shallow, calcareous soil limits the yield of the harvest and the size of the grapes while increasing the volume of the skins, resulting in deeper color and a greater concentration of flavor.
Montebuena Blanco is straw yellow colored, translucent with greyish hues at the edges. Dominant white fruit aromas of apple and ripe banana on the nose with citrus notes in the background. Fresh and intense on the palate, although the acidity gradually smoothes out as the wine passes through the mouth and gives way to sweetness combined with a slightly bitter note and silky feel that balances the first sensation.
Fresh salads and vegetables, grilled fish, young cheeses, seafood and shellfish.