2011RodriguezEidos2011 Luis Rodriguez Vazquez, Eidos Ermos Tinto, Ribeiro DO, Spain.
The Luis Rodriguez label is something of a celebrity wine in the Ribeiro, these wines are always sought after and they garner high praise from around the world, especially from wine professionals and critics, these are special and unique wines, I have loved many a release from Rodriguez’s estate with the white and the A Torna Dos Pasas red really making a huge impression in the past. The Eidos Ermos is new to me and comes with a whole new mix of varietals I’ve never heard of before, making for an exciting new experience and a truly magical wine. This cuvee is a field blend of Brancellao, Caiño, Ferrol and Garnacha Tintorera (Grenache Noir I believe) all of which are fermented naturally together from vines that are on an ancient estate site that is farmed organic. The Luis Rodriguez wines always capture the essence of the place, they are energy filled and deep in flavors, the Eidos Ermos 2011 with Brancellao a grape that is thought to be more native to Portugal and Caiño Tinto which seems to be related to Albarino plus Ferrol a very rare varietal that seems to be very high in Anti-Oxidants all add up to an interesting mix along with the Garnacha from the cool climate of the Ribeiro. The wine itself is darkly hued, medium weighted and silky in texture with dark fruits, spice and mineral all playing out in a gorgeous seamless fashion, this is fantastic wine and a great value for something so wildly unique. The Eidos Ermos Tinto starts with black cherry, blackberry, plum and blueberry fruits, steely and stony mineral notes, wild herbs, briar and pepper spice, mint, licorice and cedar with polished tannins, lively acidity and sublime focus. This is crazy delicious wine from Spain’s glorious north west in the greater Galicia region, this is an area of fantastic potential and remarkable discoveries, be sure to keep an eye out for the Luis Rodriguez wines, this will blow your mind, drink from 2014 to 2021.
($26 Est.) 94+ Points, grapelive

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