The red 2015 VX Cuvée Caco is a blend of Sousón, Caí?o Longo, Caí?o da Terra, Carabu?eira (Touriga Nacional) and Mencía sold without appellation of origin. The reds have traditionally been too extracted and too oaky for my taste, but that seems to start changing in 2015, when the wine is still quite ripe and powerful, but there is a little less extraction and the élevage was in 500-liter barrels (instead of 300). Powerful, concentrated and oaky, but less so. 2,500 bottles produced. It was bottled in August 2018.

The 2009 VX Cuvee Caco is a blend of 50% Souson, Caino Longo, Caino da Terra, Carabuneira and Mencia, aged for 20 months in new 300-liter oak barrels (85% French). The nose is a little oaky at the moment and rather obfuscates the fruit character. The palate is very soft and rounded in the mouth. The oak is seamlessly integrated with pure blackberry, licorice and white pepper towards the Rhone-like finish. It would benefit from another 12 to 18 months in bottle. Drink 2014-2025. Coto de Gomariz occupies 27 hectares of vineyard overlooking the Avia river in the DO of Ribeiro, on steep, granitic and sandy soils. Focusing on indigenous varieties and focused upon low yields, winemakers Ricardo Carreiro and Xose Lois Sebio are moving toward biodynamic tenets. Their wines, in particular the red, epitomize the potential of Spain’s more esoteric grape varieties when they are let loose on conscientious winemakers. Importer: Christopher Cannan; www.europvin.com; and in UK, agent is www.indigowines.com

Espresso and tarry notes frame black cherry and plum flavors in this solid red. Features firm, rather chewy tannins and orange peel acidity. Narrowly focused but still quite fresh. Drink now through 2018. 670 cases made, 60 cases imported.??–TM??Region: Spain / Vi?o de la Tierra Select to Add

The 2007 VX Cuvee Caco is an experimental wine (VX) produced with different red grapes, Sousón, Caí?o Longo, Caí?o da Terra, Carabu?eira (Touriga Nacional) and Mencía. From outside the Ribeiro DO, this is a highly extracted red wine fermented in a mixture of oak and stainless steel vats and aged for 20 months in new oak barrels. Both the fermentation and aging have marked the wine with strong aromas of spices, smoke and balsamic notes over a core of ripe wild berries and a full-bodied palate with plenty of drying tannins that both dry your mouth and stick to your teeth. You'll have to wait to drink it and/or have it with very powerful food. It is a beast of a red and one for fans of the style. Bottled in 2010. 10,000 bottles produced.