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Wine from Vilerma - Leiro
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The Vilerma - Leiro Estate
Vilerma is owned by Arsenio Paz, who converted the local production from kiwi to grape back in the 1970's as there was a higher demand for Galician White Wine.
The Vilerma - Leiro Vineyards
There are 7 hectares (17.36 acres) of vines which mainly consist of the Ribeiro production varieties: Treixadura, Torrontes, Godello, Albariño and Loureira.
Treixadura grape: Distinguished, harmonious and rounded, Treixadura is the top white variety in the Ribeiro vineyards; it is perfectly suited to the area and is the expression of the full potential of the region. It is gradually being planted to take over from other varieties that are less suitable for the area. It is irreplaceable in the Ribeiro district and was the main variety responsible for the legendary reputation earned by the region's wines
The Ribeiro Denomination of Origin is in Southern Galicia, on the North-West edge of the province of Ourense, where the valleys formed by the Miño, Avia, Arnoia and Barbantiño rivers meet. It has 2,685 hectares of vineyards in the boroughs of Ribadavia, Arnoia, Castrelo de Miño, Carballeda de Avia, Leiro, Cenlle, Beade, Punxín and Cortegada, and in parts of the boroughs of Boborás, San Amaro, Toén, Carballiño and Ourense. The vineyards cover areas of varying altitudes, from 75 to 400 metres above sea level, in valleys and on sometimes very steep hillsides on terraces known as “socalcos” or “bocarribeiras” that follow the contours of the hills.
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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.
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James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.
James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.
James Goddard Shiraz is made from 100 percent Shiraz.
In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.
James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.
Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.
Review:
“Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”
- Wine & Spirits Magazine, 92 points
Holocene Sidereal Pinot Noir is made from 100 percent Pinot Noir.
Ribbon Ridge AVA
Single Vineyard dry-farmed, Organic practices
100% whole cluster
Fermented with native yeast
Extended maceration, with gentle extraction techniques
14 months in 20% new French oak
Bottled unfined and unfiltered with minimal SO2
Single Vineyard dry-farmed, Organic practices
100% whole cluster
Fermented with native yeast
Extended maceration, with gentle extraction techniques
14 months in 20% new French oak
Bottled unfined and unfiltered with minimal SO2
192 cases produced
Review:
The word sidereal means relating to the stars, particularly when measuring time or astronomical events. Which is weird for an earthly delight of a wine that makes time stand still while you attempt to decipher a vast array of aromas ranging from blackcap raspberries and cherry blossoms to wet slate and moon dust. Blackberries rule on the palate, with Assam tea, bay leaf and black pepper flavors easing along a lithe and nimble mouthfeel. Sidereal is also balance personified
- Wine Enthusiast 96 points
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