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 Nebbiolo - Mina Penélope
Tasting Notes and Drinking Window:
Oy vey, an expression of Nebbiolo that will delight those familar with how it typically presents in Barbaresco. An excellent addition to the Mina lineup, Veronica made the move towards French oak instead of American in this vintage and went from 1st use to 3rd, so this iteration has a decidedly different voice when compaired to its predecesor. Tightly woven shimering threads of bright red fruit elegantly layered over a base of subtle earthly notes derived from the 3rd use oak barrles in which it's aged.
Only 24 cases were made
Drinking window: Upon release (with an hour decant) - 20 + years
100% Nebbiolo (piedmont clone CNR-CVT 230)
Veronica Santiago - Mexican
Grapes for this wine come from a portion of the Estate vineyards planted in 2011. The site is located in Valle de Guadalupe in the ejido of San Antonio de Las Minas. The property is a flowing undulation of valleys and hillsides with the vines being planted between 900 and 975 ft in elevation, 2 miles from the Pacific. Soil is decomposed granite and clay.
Grapes were harvested by hand on the 28th of September before being destemmed and pressed with their old and demanding basket press that delivers the most marvelous resluts. The juice was left to ferment with the skins and seeds (10% whole berries) in flexitanks for two and a half weeks before being racked into 3st use French oak barrels and aged for 12 months.
Sulfites: 40 ppm