It’s business as usual for Gregory Perez’s entry-level Mencía, which again offers crazy value. Juicy and tangy, this is just a glass of deliciousness with loads of racy, cherry, peppery fruits. Think of quality Beaujolais villages but with more interest, and you’ll be coming close.
This comes from multiple parcels of 30-60-year-old vines dotted around the Bierzo highlands (Valtuille and Villafranca del Bierzo). At this altitude, the nights are very fresh, and the grapes retain plenty of cleansing acidity. To produce something fresh and juicy, Perez destemmed 90% of the fruit, fermented with wild yeasts in stainless-steel vats and then gave the wine a brief ageing on lees in both large cask and tank.
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