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
2019 Julio 14 - Mina Penélope
Tasting Notes and Drinking Window:
In keeping with her approach of using less and less new oak to age her red wines, this GMS blend continues the trend of showing you the quality of Veronica’s estate fruit, but this vintage received an additional boost from excellent yields and top notch quality of grapes. The vintage delivered fully mature fruit but in perfect balance with acidity that is rare to find in this region. The end result is a wine that is accessible upon release but has the balance and stuffing to age for years.
Only 96 cases made
Drinking window: Now - 10 years
70% Syrah, 20% Grenache, 10% Mourvedre
Veronica Santiago - Mexican
All grapes were sourced from estate vineyards in Valle de Guadalupe, ejido of San Antonio de Las Minas. The vineyards arplanted across an undulating hillside at a elevation of 900 to 975 ft elevation at 2 miles from the Pacific. The vines were planted in 2007 in soils of decomposed granite and clay.
All wines were hand picked, hand selected basket pressed and fermented individually in flexitanks for 13 to 14 days. They include at least 10% of full berries in the fermentation as well as a small amount of stems to help with the tannin and the fixing of the color of the final wine. After fermentation, the wine is racked in to American oak barrels most of which are 1st use. Here malolactic fermentation occurs sponatiously and the wine ages for 12 months.
Sulfites: 55 ppm