91 points Robert Parker's Wine Advocate
"Sourced from organically farmed vines, the 2016 Peixe da Estrada is a village red blend from old vines (60+ years old) on granite soils in Viana do Bolo planted with multiple red varieties—Mencía, Bastardo, Garnacha Tintorera, Negreda, Grao Negro, Caíño, Aramón, Godello, Dona Branca, Colgadeira, Treixadura, Palomino, Caíño Blanco and Moscatel de Grão Miúdo, etc. It fermented with full clusters and indigenous yeasts and matured in used 500-liter oak barrels and a 3,200-liter oak vat for one year. It has tons of cassis and small berry aromas and is very expressive and balsamic, with brightness and light, in a way that reminds me of some wines from Cachapoal in Chile. The palate has fine tannins and a certain elegance, round but also long. Like all the wines in the project, it's sold without any appellation of origin, and they just replicated the wines from yesteryear, mixing red and white grapes, something that appellations don't usually allow. 9,000 bottles were filled in February 2018."
"Old vines and field blend.
Lightish crimson. More dusty and chalky on the nose than this producer’s Lacazán, much more obviously minerally, with the freshness of whole bunch. Fresh and beautifully fine tannins, silky already and long. Juicy with wild red fruit and refined. GV 17/20 points. (JH)"
Vinous Reverie Notes
Curro and Jésus consider Peixe da Estrada to be their village wine coming from vineyards in the villages of Fornelos de Filloás, Grixoa and Buxán. Here they tend several small plots of 60-80 year old vines planted to a wide range of varieties indigenous to this part of Galicia. About a third is Mencía, another third is made up of Mourantón, Grao Negro and Garnacha Tintorera with the remainder Bastardo, Godello, Doña Blanca, Palomino and Colgadeira. These villages are all located just south of Ribeira Sacra and Valdeorras.