2019 Ambar SB - Vena Cava
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


2019 Ambar SB - Vena Cava

  • Tasting Notes and Drinking Window:

    A unbelievable nose of white peaches, plum skin, and toffee lead to a vivacious palate of taught acidity, creamy vanilla notes, and an almost chewy mouthfeel. The balance is impeccable and the energy contagious. Truly a legend in the making. 

    168 cases made

    Drinking window: Now - 2 years

  • Vintage:


  • Blend:

    100% Sauvignon Blanc

  • Producer:

    Vena Cava 

  • Winemaker:

    Phil Gregory - British lives in Mexico

  • Vineyards:

    Valle de San Vicente 

  • Winemaking:

    Fermentation occurred in open barrels of neutral french oak over a period of 4 weeks before being racked off the lees into a mix of new and neutral French oak barrels and aged for 3 months. 

    Sulfites: no sulfites are added at any point during the winemaking process.

  • Farming:

    Organic, natural, sustainable

  • Alcohol: