Gregory Perez's delicious Mencia from Bierzo has a soft, velvety texture with ripe red and dark fruit flavours lifted by Mencia's brisk acidity. A small amount of Garnacha Tintorera (aka Alicante Bouschet, once widely planted here) gives the wine its more generous feel.
This year's blend is 85% Godello and 15% Do�a Blanca, sourced from a variety of highland Bierzo terroirs. The Godello comes mostly from a stony Carracedo site as well as some sandy loam and clay/limestone plots in Valtuille and Villafranca del Bierzo at 500+ meters elevation. The Do�a Blanca hails from similar sites but also includes some older, goblet material from the slate soils of Espanillo. All up, the vine age sits between 20-80 years old which is remarkable when you consider the price. The wine was fermented with wild yeasts in steel vats and then raised on its fine lees with weekly battonage for 5 months. No oak is used at this level.�
After starting his career in France, his roots and a friend�s encouragement brought him to Spain, the Bierzo region, to be exact. Gregory Perez is one of the new generation�s most promising, dedicated to the creation of fantastic Spanish wines in his winery; a project which he dedicates all of his energy and passion and is based on the philosophy of respect and sustainability. This philosophy highlights the remarkable personality of each �terroir,� thus contributing to the production of original natural wines.
Wine Advocate 91pts (2017) - The entry-level red 2017 Brezo Menc�a follows the path of the 2016 vintage, with its fruit-driven but complex nose and its serious palate. It's perhaps a tad riper than the previous year, denoting a very warm growing season. This contains some 15% Garnacha Tintorera but can still be labeled as a varietal wine. It fermented with 80% full clusters and was bottled unoaked.