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 Natural Sauvignon Blanc - Vena Cava
Tasting Notes and Drinking Window:
An explosion of tropical fruits and fresh herbs on the nose lead to a wine of vivid notes of citrus fruits, high register floral expression all wrapped up in an almost silky mouthfeel. The persistance on this wine is extrordinary and lasts for well over a minute in a dazzling display of just how luxurious and nuanced a Sauvignon Blanc can be.
217 cases made
Drinking window: Now - 4 years
100% Sauvignon Blanc
Phil Gregory - British lives in Mexico
Valle de San Vicente - vines have an average age of 20 years in a vineyard site of 10 hectars. Soil is rich in clay and lies at an elevation of 600 ft.
Fermentation occured in open top neutral French oak barrels with 20% whole clusters and stems. Native yeast fermented the wine for a period of three weeks and it contiunued to rest in the tank for another 3 months before bottling. The wine is bottled unfined and unfiltered.
Sulfites: no sulfites are added at any point during the process.
Organic, natural, sustainable