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
2020 Rosé - Mina Penélope
Tasting Notes and Drinking Window:
There was a moment in the arc of Mexican rosé where one could find little other than sweet wines that did little other than serve as a starting point for a mixed drink. Oh how far they have come. The 2020 rosé of 100% Montepulciano from Mina Penélope, has managed to set a new high bar for excellent phenolic development, (all of the aromatics and flavors one aspires to are there in spades) while not compromising crisp acidity in the least. Fresh picked strawberries, and undertones of tropical fruits such as guava and pineapple skin, lead into a palate beautiful fruit and floral notes all spun around a tightly wound vein of acidity. With a persistent finish that goes on for over a minute this is a rosé to tell your friends about.
Only 100 cases made
Drinking window: Upon release - 4 years
Veronica Santiago - Mexican
Valle de Guadalupe, ejido of San Antonio de Las Minas - This rosé comes from a small parcel of the estate vineyards composed of 968 plants planted in 2010 at 900 ft elevation, 2 miles from the Pacific, in soils high in clay with some decomposed granite and sand.
Grapes were harvested at night to maximize freshness and maintain the highest possible levels of acidity, hand destemmed, pressed and left to macerate with the skins for only the briefest time (about 20 minutes according to Veronica) and then fermented for 17 days in stainless steel tanks. Once fermentation is complete, the wine is racked and aged in stainless steel tanks for 4 months before release.
Sulfites: 50 ppm