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 noninterventionist (yet still apply some conventional techniques), we offer only their purely natural wines.
- All Vena Cava wines that have “Natural” as part of the name 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 its 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 Sonrojo - Vena Cava
Tasting Notes and Drinking Window:
Another winner from the iconic hipster estate of Valle de Guadalupe. This is a refreshing rose with almost puzzling complexity. Made of equal parts Cinsault and Grenache, it presents as a rosé of provancal style but Baja terroir. A treasure for anyone who appreciates Vena Cava's natural style.
cases made: 100
Drinking window: upon release - 4 years
50% Grenache, 50% Cinsault
Phil Gregory - Born in the UK, now a Mexican citizen
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.
The wine is fermented on native yeast in stainless steel tanks and bottled unfined and unfiltered with out the use of any corrections.
Sulfites: no sulfites are added at any point during the process.
Organic, natural, sustainable