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
2020 Pet Nat SB - Vena Cava
Tasting Notes and Drinking Window:
Woah...the wait has been worth it. Fresh yet creamy, yet crisp, yet bright... oh my. This one starts with perhaps the most profound nose of grapefruit on is likely to find in something that is not an actual grapefruit. As the bottle opens, the flavor and aromatic profiles unfold and reach out in directions that are a surprize considering the starting point. An elegant shapeshifter to say the least.
80 cases made
Drinking Window: Upon release for 2 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.
Grapes are pressed and the juice is removed from the skins after just 2 hours of contact. Fermentation starts in flexi tanks and once it's underway the juice is poured into the bottles and capped. As the fermentation completes the Co2 released imbues the wine with bubbles. The fermentation is carried out with native yeast and no sulfites are added at any point during the process.
Organic, natural, sustainable