The Mina Penélope Estate
- All wines are made from organically grown estate vineyards tucked into a tight fold on the valley wall of Valle de Guadalupe.
- Production is minuscule; everything is done by hand by a husband and wife team who are the definition of the passion one finds in the small growers of the region.
- Vineyard site is 15 years old and Nathaniel Malagon who tends the vineyards comes from one of the oldest grape growing families in Valle de Guadalupe.
- Winemaker Veronica Santiago is one of the most well respected winemakers in the valley and her pallet has shown itself in blind tastings to be one of the best. The wines she and Nathaniel are making are at once elegant, informed, and remarkably rustic old world in style. These wines follow closely the natural wine making style championed in the Loire and Saone valleys and emulate closely the body compositions and flavor profiles of the wines made in this area with minimal intervention.
Total production: 8 wines, 800 cases
2017 Montepulciano - Mina Penélope
Tasting Notes and Drinking Window:
In keeping with their trend of setting the bar, Mina Penélope's very small lot of 100% Montepulciano does just that. A rare grape to find in the region, they find that it excels in their micro climate making excellent red wines and the occasional stunning ros̩. This vintage is marked by notes of smoked meats and saddle leather on the nose, mingling with the ever-present blackberry, plum and baking spices for which the grape is well known. Medium bodied, acid driven and full of both bright red and darker fruits, this wine will age well for a decade or more.
Drinking window: Now - 10 years
Veronica Santiago - Mexican
Valle de Guadalupe, ejido of San Antonio de Las Minas - Estate vineyards are planted at 900 ft elevation, 2 miles from the pacific. Decomposed granite and clay soils..
Wine is fermented with skins and seeds for about 2 weeks in felxitanks, before being racked to a combination of 2nd, 3rd, and 4th use American oak barrels. Here the wine undergoes malolactic fermentation spontaneously and ages for 12 months.