2019 Telmo Rodríguez Mencía Valdeorras Gaba do Xil

Community Tasting Notes (8) Avg Score: 87.1 points

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  3/20/2024 - marcp Likes this wine: 89 Points

  Quite interesting. Drank over two days. Balanced with medium body, acidity and tannins. Fruits lean to cranberry and sour cherry; comes across as quite tart. A hit of barnyard funk that faded on day 2. Herbal notes and some tar. If not for the tart fruit profile, I would rate this higher.

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  2/21/2024 - Mwc33 wrote: 88 Points

  Strong herbal, earthen, and spice notes to complement the dark fruit. Stewed tomato. Weird little thing with some funk, some structure, acidity, etc. But it opens up after a bit, and it is fantastic with spiced (as opposed to spicy) food. We had it with a chicken musakhan and it really worked. Not sure I would recommend this flat out, but it’s not that common to find a Galician Mencia under $30, and this works well enough with food to put me at ease about the fact that I have another bottle.

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  2/11/2024 - Ruminator wrote:

  Medium plus ruby-garnet. Starting to form very fine sediments.
  
  Very herbaceous top note - dill, geranium, tobacco leaf. High acidity (think unsweetened cranberry) may mislead people think red fruit, but the actual fruit is very dark and dry- black currant and blueberry. Strong black olive undertone. Green herbal note throughout. Light body. There is black-tea like soft velvety tannin. Finish with licorice, exotic spices, and black pepper.
  
  This vintage is relatively light in fruit, but it got a lot of interesting herbaceous nuances instead. It reminds me of Syrah from a cold climate in a very cold year (Maybe, rotundone?).

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  1/11/2024 - swlevison Does not like this wine: 80 Points

  This wine has a powerful nose with sour cherry, sumac, earth and animal. On the palate, there are again sour cherry, rhubarb, leather and game. It has light tannins and med acidity. I thougth that perhaps I'd opened an off-bottle, so I used my Coravin on a second bottle and it had the same tasting profile. Perhaps this wine will improve with a few years of age, but it's hard for me to say.

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  3/7/2023 - Ben Christiansen wrote:

  A little bit roasty on the nose. Kinda tomato stewed fruit to it. And then lots of structure on the palate. A weird little thing and not going all that strong right now.

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