Mid March 2022
Hello wine lover,
Congratulations and thank you for your purchase.
The wines you have bought benefit greatly from storage (storage, waiting and being patient again). This doesn't mean you can't drink them right now. With the tips below you can enjoy yourself now.
Save | impose
Not in the box! It is for transport and not for storing the wine. If you leave the wine in the box, it can give a TCA contamination, or cork, which makes the wine musty and dirty.
The most famous place to store your wine is the cellar. It's also the simplest: put it in the cellar and you're done. The environment takes care of the rest. Why? No light (light accelerates aging), temperature between 9 and 16 degrees (12 degrees is considered ideal by many), the warmer the faster the wine ages. The humidity level should not be too humid to prevent mold and not too dry to avoid dry and leaky corks. Between 55% and 75% is ideal. The more constant these factors, the better. A climate cabinet or climate chamber is of course also a good place to store the wine.
Elsewhere in the house is also possible, as long as you ensure that the factors light, temperature and humidity are under control. The garage and hallway closet are often the best choice. In the living room in a rack next to the fireplace is cozy, but has no chance.
And now the wines.
Os Troncor Amadeo 2020 | by Roberto Regal
This wine from the western oriented (warmer) slopes of Bexán and the southeastern oriented slopes of O Cotillon on the Cabe is a rich, full-bodied wine that has developed well in the past year. From jammy with fruit to a complex fruity wine with subtle wood.
The grapes are about 85% Mencia and 15% Garnacha Tintoreiro (Alicante Bouschet).
Mencia is the big star in the Ribeira Sacra! This is a refined, somewhat delicate grape. The acidity of the grape is refined and the content is okay, but not very high.
The namesakes of this wine; Galician winegrower
Amadeo with his wife Olga from Bexán
The acid content is also an important indicator to watch out for when picking. Acid carries flavor. When picking too late, the acidity drops and the sugar content rises, and with it the potential alcohol content, but then the flavors come closer together and the wine becomes less interesting.
The remaining 15% is Garnacha Tintoreiro; better known as Alicante Bouschet; a cross from the early 20th century. It is a tenturier, which means that this is a red grape with red flesh and juice. This grape also gives the intense color to the Amadeo. In the Ribeira Sacra, this grape is only just ripening and is actually only used as "salt and pepper". This grape gives an interesting schwung to the wine. And also contains quite a bit of tannin; the natural preservative, which also gives the wine its aging potential.
In the Ribeira Sacra, Mencia and Garnacha Tintoreiro is the classic mix.
The Amadeo is fermented in stainless steel and raised in wood for 8 months. We used a new 228 liter drum and a 500 liter drum used for 3 years. Both French. This mix ensures that the use of wood is more subtle than when everything is new.
Pouring advice 16-18 degrees.
The lay-up potential is certainly 5 to 10 years.
Os Troncos A Curva Dourade 2020 | by Roberto Regal
This wine comes from a field near Belesar and from fields near A Cova.
This wine is more than the Amadeo a terroir wine. This means that the local conditions, such as climate and soil, are more apparent. This wine is a bit more complex than the Amadeo. He is more successful in the flavors and smells. This wine is still somewhat closed and benefits even more than the Amadeo from imposing. Which does not alter the fact that this wine can also be drunk now, provided that it comes from a carafe. Just like the Amadeo.
This wine also consists of the classic mix 85% Mencia and 15% Garnacha Tintoreiro. Fermented on stainless steel. Wood has also been used in a subtle way here, 10 months on a French 228 liter barrel of 2 years and the same barrel of 3 years. The tasting note reads: in the nose some red fruit and full of black fruit, light notes of undergrowth with an intriguing earthy edge. The taste is broad, elegantly persistent and harmonious.
Pouring advice 16-18 degrees.
The laying-up potential is certainly 5 to 10 years.
On a leg anyway, no bistro or water glasses or other misery. On a leg, tapered chalice with a thin rim is recommended for all wines. This wine can be served in glasses with some volume. From 65cl chalice volume.
Drink Now | Salud
To begin with, let the wine rest for a few weeks after receipt. After transport, the wine is quite rattled. In the first year, serve the wine from a carafe. Make sure that the carafe is fresh, clean and dry, smell it. Of course, this also applies to your glasses. Water is often underestimated here, water changes the surface tension and immediately starts to scrape the odor profile, so don't rinse, shake and that's it. Maybe a bit nitpicky, but we went for the maximum. As soon as the wine is in the carafe, immediately pour and taste for the learning moment and then start drinking the wine after fifteen minutes. The best thing is to spend a while on the bottle, because of the passage of time other tones emerge and this way you can already get an idea of what imposing can do.
The previous tips are just tips. If you want to pull it off, go ahead. After all, there are also people who add a good splash of cola to their glass of chateau Latour 1990?!
We wish you lots of fun with these wines.
Rob, Martijn, Matthijs, Warrick and Trevor
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