Free shipping from 12 bottles · Delivery throughout Switzerland
Free shipping from 12 bottles · Delivery throughout Switzerland
Ribeiro · Spain
This estate in the Avia valley traces its origins back to the 10th century. Today winemaker Inma Pazos runs it, ferments with wild yeasts and also works with clay amphorae.
4 Red wines, 5 White wines, 1 Sweet wine, 1 Orange wine. From CHF 22.00.
Sousón, Caiño Longo, Caiño da terra, Carabuñeira, Mencía
CHF 39.00
Sousón, Caiño Longo, Caiño da terra, Carabuñeira, Mencía
CHF 59.00
Treixadura, Godello, Albariño, Loureira, Lado
CHF 39.00
Albariño, Treixadura
CHF 23.00
Sousón, Brancellao, Ferrol, Mencía
CHF 24.00
Treixadura, Loureira
CHF 22.00
Brancellao
CHF 59.00
Godello
CHF 25.00
Treixadura, Godello, Albariño, Loureira, Lado
CHF 39.00
Albariño, Treixadura
CHF 23.00
Treixadura
CHF 25.00
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Origin
Gomariz is a hamlet in the Avia valley, in the municipality of Leiro in the province of Ourense. The estate traces winegrowing here back to the 10th century, hence its motto: «Dende o Século X». The estate lies in the D.O. Ribeiro, established in 1932, and has 30 hectares of vines on the valley slopes.
The people
The estate was founded by Ricardo Carreiro Ameijeiras, known as Caco. After years in South America he came back in the 1970s and replanted the old vineyards of Gomariz. As municipal secretary of Leiro he wrote the first statutes of what later became the D.O. Ribeiro. In 2000 his son Ricardo joined and built today's cellar. Inma Pazos joined the team in 2009; today she runs the estate as winemaker and ferments with wild yeasts.
Philosophy
Coto de Gomariz showed early on that the Ribeiro can grow good reds too.
From 2000 the estate began ageing reds in oak, something almost forgotten in the region at the time. Since 2004 it has farmed organically and follows principles of biodynamic agriculture, without certification. No herbicides or chemical fungicides go onto the vines.
Red from Galicia
Abadia de Gomariz spends four months in barrique, Cuvée Caco 20 months, Cuvée Primo 30 months in 500-litre casks. The Brancellao rests for a year in a clay amphora, and there are only 290 bottles of it.
Sousón, Brancellao, Ferrol, Mencía
CHF 24.00
Sousón, Caiño Longo, Caiño da terra, Carabuñeira, Mencía
CHF 39.00
Sousón, Caiño Longo, Caiño da terra, Carabuñeira, Mencía
CHF 59.00
Brancellao
CHF 59.00
Terroir
Granite sand, clay and slate, often mixed within small areas. O Figueiral has loam over slate, A Ferreira clay on slate, O Taboleiro granitic sand with clay, which Galicians call «sábrego».
Only Galician varieties. White: Treixadura, Godello, Albariño, Loureira and Lado. Red: Sousón, Brancellao, Caiño, Mencía, Carabuñeira and Ferrol. Planting is dense, 5,000 to 7,200 vines per hectare.
Atlantic with a continental influence, mild, with plenty of rain and a long growing season. 2022 was very hot and dry in Galicia; in Gomariz, water-bearing subsoils carried the vines through the summer.
In the cellar
Picking is by hand, fermentation spontaneous, and the vessel depends on the wine. Finca o Figueiral ferments in 500 litre barrels and stays ten months on its fine lees. For Paxaradas, the Treixadura ferments on its skins for two weeks and then ages for a year in steel. Cuvée Caco ages 20 months in new barriques, Cuvée Primo 30 months in 500 litre barrels, and the Brancellao spends a year in a clay amphora.
At Coto de Gomariz the reds are the main reason to buy. Our starting point is Abadia de Gomariz, half Sousón and four months in barrique. And if spicy food often spoils your wine, try Gomariz 12: fermentation is stopped by cold, so it has only 8.7 percent alcohol and some sweetness that works with spicy Asian food or an apple tart.
Photos
The estate traces its origins back to the 10th century, hence its motto «Dende o Século X», since the 10th century. The O Figueiral site has been documented since the 13th century and was replanted with native varieties in 1978. It gives the Colleita Seleccionada Finca o Figueiral, one of the white wines we stock.
In the Avia Valley in Galicia, in the D.O. Ribeiro, one of the oldest D.O.s in Spain (since 1932). The vines cover 30 hectares on the valley slopes. Ricardo Carreiro Ameijeiras began replanting the historic vineyards in the 1970s, and the first bottle of Coto de Gomariz followed in the 1980s. Today winemaker Inma Pazos runs the estate.
Only native ones. For the whites Treixadura, Godello, Albariño, Loureira and Lado, for the reds Sousón, Brancellao, Caiño, Mencía, Carabuñeira and Ferrol. Sousón makes up half of the Abadia de Gomariz, while the Caco and Primo cuvées combine five varieties. The Brancellao is a single-variety wine from the amphora.
The two Gomariz X wines are the direct route: Albariño 2023 with a little Treixadura for CHF 23 and pure Godello 2023 for CHF 25, both from the O Taboleiro single site. For more depth, take the Finca o Figueiral 2022 for CHF 39: 70 percent Treixadura, fermented spontaneously in 500-litre casks and ten months on the fine lees.
An orange wine made from pure Treixadura. The grapes ferment on their skins for two weeks, then the wine ages for a year on the fine lees in steel tank. In the glass a deep golden yellow, on the nose orange peel, grapefruit, quince and herbs like dill. It goes with fish, roast chicken, spicy dishes and even a good burger. There are 1,420 bottles.
The Abadia de Gomariz 2022 is the way in, half Sousón, four months in barrique, CHF 24. The Caco 2020 and Primo 2018 cuvées combine Sousón, Caiño, Carabuñeira and Mencía. The Caco ages 20 months in new barriques, the Primo 30 months in 500-litre casks. The Brancellao 2022 spends a year in a clay amphora, and there are only 290 bottles.
Yes, the Gomariz 12, from 85 percent Treixadura and 15 percent Loureira. Fermentation is stopped by cold once sweetness and acidity are in balance, in the style of German Prädikat wines. It has only 8.7 percent alcohol, smells of white peach, mandarin peel and jasmine, and suits Asian food, spicy dishes, apple tart and foie gras.
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