Reviews
-Robert Parker's Wine Advocate -
Technical Details
- a blend of primarily Godello and Doña Blanca with smaller amounts of Albariño, Treixadura, Lado, and Torrontes
- Curro Barreño and Jesús Olivares
- Spain
- Galicia
- Ribeira Sacra
- Sustainable Practices
- new Garbelotto 2,000-liter oak foudres
- fermented in stainless-steel tanks
- aged in two new Garbelotto 2,000-liter oak foudres
- 12.0%
- 1,000 cases
Fedellos do Couto Conasbrancas Galicia 2023
Sustainable Practices
50% OFF RETAIL!
“Fedellos” is Galician for young troublemakers, and this trio has made a name for itself rescuing forgotten old-vine plots on some of Spain’s steepest slopes. Their “Conasbrancas” is a field blend of native white grapes that tastes vividly like wild herbs, pollen, beeswax, and a smidge of white truffle. It earned 94+ points from Wine Advocate and is now half off, sitting under $20!
Fedellos do Couto is the project of winemakers Curro Bareño and Jesús Olivares and Luis Taboada, whose family has owned the estate’s 12th century manor for generations. The trio lives up to their “troublemakers” name by seeking out the abandoned, old-vine parcels in the Val do Bibei that bigger producers overlooked. The terraced slopes are so steep that the viticulture is widely called “heroic,” and it is all done by hand.
The name “Conasbrancas” is a play on the Galician “con as brancas,” or “with the whites,” and the wine is a co-fermented field blend of native white varieties from old vines planted together. It’s mainly Godello, with splashes of Doña Blanca, Albariño, Treixadura, Lado, and Torrontés in the mix. The fruit comes from organically farmed vineyards on both sides of the Bibei River, in Manzaneda and Larouco. It’s harvested in late summer, given a short maceration, and aged in oak, including two new 2,000-liter Garbelotto foudres in 2023. The team is moving toward larger volumes, but with only 12,000 bottles made, this is still a small-production white, and a rare find in the States.
The aromas and flavors are a whirl of wild herbs, yellow peaches, and wildflower pollen, with a hunk of beeswax and a salty, spicy edge alongside earthy white truffles. This is dreamily vibrant and zippy, tasty and easy-going but never underpowered, with a strong stony side that carries through the finish. The easiest proof that a “field blend” can be refined, savory, and a whole lot of fun. 94+ points, small production, and now half off. What more could you ask for?!
FOOD PAIRINGS: Go full-send and authentic with grilled Galician-style octopus seasoned generously with paprika for an ideal smoky and salty bite to pair with this bright white wine.