The Pouya Estate
- Pouya is a woman-owned, woman-operated boutique production winery founded and run by Fernanda Parra
- Fernanda is a Baja native who received her M.S. in enology, ampelology and viticulture after attending university in Montpellier, France. She started her wine career working at the lab at Tenuta Rapitala in Sicily and then worked as a cellar intern at Domaine La Criox Montjoie in Burgundy. Eventually she returned to work alongside Camillo Magoni as his assistant winemaker at the Magoni Estate. Pouya is a project that reflects the culmination of years of training and hard work combined with the desire to participate in the expression of her heritage and love for Baja's terroir. The name Pouya is an homage to her great grandfather, a French scientist that fell in love with Baja.
- Fernanda is making natural wines with no additions or corrections. While the wines are clear to the naked eye, they do not undergo filtration or stabilization. Only minimum sulfites are added at bottling - 30 ppm.
- Region and grape source: Fernanda sources her grapes from two old vine vineyard sites in Valle de Guadalupe. Both are organically farmed and harvested by hand.
- Vineyard location, elevation and grape varieties:
Valle de Guadalupe – Bibayoff Estate planted in the 1950s by descendants of the Russian immigrants that were some of the first to establish vineyards in this region, these represent some of Valle's best Chenin Blanc plantings. One of the most emblematic vineyards of the region, the Bibayoff property lies at 1,100 ft, has soil composed to sand mixed with granite and clay marl, and is organically farmed. Perched on the valley’s northern wall, it has slightly better access to fresh water and contains some of the oldest vines in the region; many of which are dry farmed.
Valle de Guadalupe – Olegario Sandoval Vineyards planted in the 1950s near the end of the region of the Valle that is under vine approximately 15 miles from the Pacific. The vines are old and gnarled in this dry farmed site that has the sandy soils needed to generate grapes with very little pigment in the skins. From this site Fernanda makes Grenache three ways: Methode Champenoise Sparkling, Rosé and Red (Tinto), to illustrate the diversity of potential of the grapes from this ancient vineyard.
Total Production: 500 cases, 6 - 8 wines (additional small batch wines made in some vintages)
2019 Brut Nature Espumoso Rosé - Pouya
Tasting Notes and Drinking Window:
A sparkling wine made in method champenoise with expressive notes of white flowers, citrus peel and fresh baguette on the nose. Fine bubbles overlay a crisp dry wine of refreshing acidity recalling Asian pear, green apple and lemon zest.
Drinking window: Upon release - 7 years
Only 116 cases made
Fernanda Parra - Mexican, lives in Valle de Guadalupe
Valle de Guadalupe - Olegario Sandoval vineyard planted in 1969. Site is dry farmed organically and composed very sandy soils. Elevation is 1,100 ft, approximatly 15 miles from the Pacific.
Base wine was aged for 10 months in stainless tanks. Secondary fermentation was carried out after bottling and wines were aged for an additional 9 months before release before disgorging.
Sulfites: 15 ppm