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
2018 Extra Brut Espumoso Rosé (disgorged version) - Mina Penélope
Tasting Notes and Drinking Window:
It's rare that a wine of this small production makes it beyond the estate from which it comes, so consider this a once in a lifetime opportunity. Add to that the fact that Beso Imports was able to get a small portion of this wine pulled out of rotation before being disgorged, and you have a rare opportunity indeed. O After having been made in methode champenoise and hand riddled for 26 months, this wine was finally disgorged and released to the public. A rose sparkling wine made from 100% estate-grown organically-farmed Aglianico, this will handily reset the bar for sparkling wines coming from Mexico. With zero dosage it is a brut nature with refreshing acidity and an aromatic and flavor profile that defy description and will age well for a decade and a half perhaps two.
Only 26 cases made
Drinking window: Now - 15-20 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.
Juice was pressed and racked off the skins immediately, (all of the color comes from the inital press) and fermented in stainless steel tanks for 21 days. After this the wine is bottled and a slight amount of unfermented juice from the first press is added and the bottle caped. A second fermentation takes place in the bottle under pressure imparting the lovely effervescenace to the wine. All bottles are racked once a week by hand for two and a half years before being disgorged and recorked.