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 Sauvignon Blanc - Vena Cava
Tasting Notes and Drinking Window:
The “low intervention” counterpart to Vena Cava’s “Natural” Sauvignon Blanc, this wine presents in a more classic fashion with crystal clarity and well-established notes of fresh cut grass, crushed lemon grass stalk, quince and a touch of ginger on the nose. Light and crisp in the mouth, with an elegant balance and acidity that is on the higher side for what one finds in white wines from this region.
516 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 21 years in a vineyard site of 10 hectares. Soil is rich in clay and lies at an elevation of 600 ft.
Harvest was on Aug 21st and fermentation occurred in closed top flexi tanks during a period of 3 weeks with temperature being controlled to slow the process. The finished wine was held in tanks for an additional 6 months before release to allow natural settling to occur.
Sulfites: 35 ppm