Bodegas Forjas del Salnes 'Goliardo' Tintos de Mar, Rias Baixas, Spain

Black pepper, wild herbs and floral lift give 2021 Bodegas Forjas del Salnés Goliardo Tintos de Mar its distinctive Atlantic character. Bringing together four local red varieties from Val do Salnés, this wine reflects Rodrigo Méndez’s work preserving Galicia’s red-wine heritage alongside collaborating winemaker Raúl Pérez. Whole-cluster fermentation and seasoned oak support a fresh, finely textured style with a persistent saline finish.

Product Details:

• Grape Varieties: Caiño Tinto, Espadeiro, Loureiro Tinto and Sousón.
• ABV: 12%.
• Total Acidity: 6.6 g/L.
• Residual Sugar: Below 3 g/L.
• Fermentation: Whole-cluster fermentation with native yeasts.
• Maturation: 12 months in seasoned French oak barrels, described by the importer as eight years old.
• Farming: Organic practices; certification is not specified.
• Harvest: Hand-harvested.
• Vine Training: Traditional parral, or pergola.
• Vineyard Plantings: Dating from 1963.
• Soils: Sandy and granitic.
• Elevation: Approximately five metres above sea level.
• Allergen Information: Contains sulphites.
• Owner and Winemaker: Rodrigo Méndez.
• Collaborating Winemaker: Raúl Pérez.

Sensory Description:

Aromatic black pepper leads into wild herbs, flowers and fresh red berries. The palate is medium-bodied and supple, combining a silky texture with lively acidity and finely shaped tannins. Savoury spice defines the fruit, while a delicate salty note carries through the long, refreshing finish.

Winemaker's Background:

Rodrigo Méndez established Forjas del Salnés in 2005, drawing on generations of family winegrowing and working with Raúl Pérez to explore the region’s distinctive vineyards. The winery’s name honours his grandfather’s ironworking trade. Alongside Albariño, Méndez champions local red varieties such as Caiño, Espadeiro, Loureiro and Sousón, preserving a less familiar side of Rías Baixas through careful farming, native fermentation and restrained cellar work.

Serving Suggestions:

Serve slightly cool at approximately 14–16°C in a medium-sized red wine glass. Pair with grilled octopus, seafood stew, roast pork, herb-seasoned chicken or grilled mushrooms. Its freshness and supple tannins also suit richer fish dishes. Ready to enjoy, it may benefit from gentle aeration if its herbal and peppery aromas initially seem reserved.