95 points Robert Parker's Wine Advocate
"Produced with a mixture of Bastarda/Merenzao/Trousseau grapes from two different subzones of Ribeira Sacra Riberas do Sil and Bibei, the 2016 Bastarda is better than any previous vintage. It fermented with full clusters and matured in a combination of used French oak barrels and concrete vats for seven months. It was really singing wen I tasted it, with ethereal notes of rose water, wild herbs and small berries, aromatic, perfumed, elegant and subtle. The palate is as expressive as the nose, with ultra fine tannins and a stony, dry sensation that gives it seriousness and length. This is a stunning expression of the grape. Bravo! 6,500 bottles were filled in June 2017."
"100% Bastarda, also known as Merenzao. 15- to 70-year-old vines on slate soils. Whole grapes with stalks are fermented in stainless-steel tanks after a gentle maceration. Wine is transferred to French oak barrels where it remains for 12 months. Organic farming based on biodynamic principles. Winery created in 2013 by four young people in Ribeira Sacra, however the wine is not under the appellation. Fedellos in Galician translates as naughty and Couto is the name of the estate (Pazo de Couto). Tasted blind.
This wine makes me salivate! Sharp and deep acidity accompanied by a varietal purity. Vibrant freshness. Dark fruit, lots of spices, gunpowder and earth. The tannins are firm but still delicate. If you like vivaciousness in your glass this is an electrifying option. 17/20 points. (FC)"
Vinous Reverie Notes
Known as Merenzao in Valdeorras and across the border in Portugal as Bastardo, this variety originates from the foothills of the Alps where it is known as Trousseau. A difficult grape to reach full ripeness in the Jura, plantings of Trousseau there are fairly modest. In the relatively warmer climate of Ribeira Sacra, it is more successful which explains why there is a fair amount planted in this corner of the Iberian peninsula. So unique are its racy, red-fruit flavors and spiciness that Fedellos do Couto makes a varietal-based cuvée of Bastardo from their vineyards. As with their other wines, there are some other varieties that are co-fermented with the Bastardo. Please don’t ask us for exact percentages as not even Curro or Jesús could tell you. And to keep you off balance they also call it Bastarda.