The Vena Cava Estate
Vena Cava is a boutique winery founded in 2005 by Phil and Eileen Gregory under the principles of passion and quality over quantity. While they didn’t start with the intention of making “natural” wines, the more they learned the more this seemed the only interesting route forward. Today they are among the standouts of wineries in Mexico that are making exceptional wines in a “natural” style. While the estate makes wines that are strictly natural and others that are organic and noninterventionalist (yet still apply some conventional techniques), we offer only their purely natural wines.
- All Vena Cava wines in Patrick Neri Selections are made with organic grapes, fermented with native yeast, see no corrections, fining or additives and are bottled unfiltered with only a minimal amount of sulfites.
- While Vena Cava has it’s own estate vineyards, they have focused their business model on creating deep relationships with the best growers and the best vineyard sites such that, today, only 10% of their wines come from their estate owned grapes.
Vineyard locations, elevations and grape varieties –
-In addition to their 9.8 acres of estate vineyards located next to the winery in Valle de Guadalupe, they source their grapes from a number of select sites in Valle de Ojos Negros, Valle de San Vicente and Valle de Santo Tomás. All are organically farmed.
Total production: 10 regular wines and 10 “experimental” wines that change occasionally from vintage to vintage, 1,200 cases
2018 Big Blend - Vena Cava
Tasting Notes and Drinking Window:
A brooding nose of dark fruits, forest floor and clay pots. In the mouth there is considerable list here, more so than the Cab or Tempranillo almost leaning towards cranberry in intensity of acid and angularity. Tannins here, are more pronounced as well and give the wine a shape that will work very well with a red meat dish and spicy foods.
611 cases made
Drinking window: upon release – 10 years
25% Syrah, 25% Cabernet Sauvignon, 19% Petite Sirah, 17% Zinfandel, 14% Grenache
Phil Gregory - British lives in Mexico
Vena Cava’s wines come from select sites in Valle de Guadalupe, Valle de San Vicente and Valle de Santo Tomás. Because of their approach to making several individual fermentations of each variety and blending just before barrel aging, specific site information is not available.
All of Vena Cava’s grapes are fermented separately in two lots – half French oak barrels and half flexi tank. This gives them a variety of options when it comes time to blend in the process of making the final wine. After blending this wine was aged in French Oak barrels of 1st, 2nd, 3rd, and neutral use for 12 months before bottling.
Sulfites: 35 ppm