La Perra Gorda 2022

Altos de San Esteban is a relatively new project located in the Bierzo Alto, within the municipality of Torre de Bierzo—recently granted inclusion in the Bierzo DO. The project was born from the vision of four university friends, one of whom inherited just 3 hectares of vines from his father. The higher-altitude vineyards and red clay-rich soils of Bierzo Alto, while distinct from the more traditional Mencía vineyards, provide ideal conditions for later grape maturation, preserving both acidity and freshness. The winery's name honors the legacy of Manolo’s father, Don Manuel Marqués “Patarita” (1925–2011), a passionate vineyard owner and winemaker who was integral to the region’s wine culture. Don Manuel’s experience, love for winemaking, and guidance were invaluable to the four friends as they embarked on this journey. In 2019, Fermin Uria joined as winemaker, bringing with him extensive experience from his time at the renowned Bierzo winery, Dominio de Tares, and his long tenure in Ribera del Duero. The winery practices organic viticulture, with spontaneous fermentations and minimal intervention throughout the winemaking process. Farming is done without certification, and all grapes are hand-harvested. After being destemmed and crushed, the grapes undergo a controlled fermentation on their skins at 25°C for 16 days. The wine is then aged for 5 months in old oak on its fine lees, before being bottled with minimal sulphur. The wines are crafted from grapes grown on two estates, both included in the Bierzo DO:“La Mendañona” in Torre del Bierzo, about two hectares, planted with the Mencía variety. “La Viña de San Esteban” in San Esteban del Toral (Bembibre), about three hectares, planted with the Godello variety. Winemaking Detail: Organic farming without certification. Hand harvested in late September from the central part of the "La Mendañona" vineyard. Pre fermentative cold maceration for 24 hours. Alcoholic fermentation with three weeks on the skins days, gentle daily pumping over and manual punchdowns at a temperature of less than 25ºC. Malolactic fermentation in 500 & 225 litres French oak barrels, followed by aging on the fine lees for 6 months. Light clarification with a very light filtration. Little sulphur added at bottling.

Organic farming without certification. Hand harvested in late September from the central part of the "La Mendañona" vineyard. Pre fermentative cold maceration for 24 hours. Alcoholic fermentation with three weeks on the skins days, gentle daily pumping over and manual punchdowns at a temperature of less than 25ºC. Malolactic fermentation in 500 & 225 litres French oak barrels, followed by aging on the fine lees for 6 months. Light clarification with a very light filtration. Little sulphur added at bottling.

Cooked; dark black cherry and blackcurrant. Meaty and savoury with textbook Mencia notes of dried leaves and earth combined with sweeter notes of rose and bitter chocolate. The palate is fresh; lifted and pointed with elegant acidity. Red fruits finish with violets. Good young; firm tannins.

Chickpea Stew, Iberico pork, Roast Duck

In the very North West corner of Spain, close to the border of Galicia and Asturias, is the young DO of Bierzo (est. 1989). Its wines grew quickly in popularity as celebrated Priorat winemaker Alvaro Palacios started operating there. Being North and in close proximity to the Atlantic Ocean, the mainstay grape Mencia enjoys a cooler climate than the Garnacha of further south. Vineyards tend to be planted in bush-vines on soils with a high proponent of slate, granite and red clay where, sheltered from the ocean by the Cantabrian mountains, the wines demonstrate greatness freshness and acidity. Often, they are fruity and even fragrant with mineral characteristics and lighter alcohol. White wine in also produced, where Godello, Palomino and Dona Blanca show the best examples.