The Pouya Estate
- Pouya is a woman-owned, woman-operated boutique production winery founded and run by Fernanda Parra
- Fernanda is a Baja native who received her M.S. in enology, ampelology and viticulture after attending university in Montpellier, France. She started her wine career working at the lab at Tenuta Rapitala in Sicily and then worked as a cellar intern at Domaine La Criox Montjoie in Burgundy. Eventually she returned to work alongside Camillo Magoni as his assistant winemaker at the Magoni Estate. Pouya is a project that reflects the culmination of years of training and hard work combined with the desire to participate in the expression of her heritage and love for Baja's terroir. The name Pouya is an homage to her great grandfather, a French scientist that fell in love with Baja.
- Fernanda is making natural wines with no additions or corrections. While the wines are clear to the naked eye, they do not undergo filtration or stabilization. Only minimum sulfites are added at bottling - 30 ppm.
- Region and grape source: Fernanda sources her grapes from two old vine vineyard sites in Valle de Guadalupe. Both are organically farmed and harvested by hand.
- Vineyard location, elevation and grape varieties:
Valle de Guadalupe – Bibayoff Estate planted in the 1950s by descendants of the Russian immigrants that were some of the first to establish vineyards in this region, these represent some of Valle's best Chenin Blanc plantings. One of the most emblematic vineyards of the region, the Bibayoff property lies at 1,100 ft, has soil composed to sand mixed with granite and clay marl, and is organically farmed. Perched on the valley’s northern wall, it has slightly better access to fresh water and contains some of the oldest vines in the region; many of which are dry farmed.
Valle de Guadalupe – Olegario Sandoval Vineyards planted in the 1950s near the end of the region of the Valle that is under vine approximately 15 miles from the Pacific. The vines are old and gnarled in this dry farmed site that has the sandy soils needed to generate grapes with very little pigment in the skins. From this site Fernanda makes Grenache three ways: Methode Champenoise Sparkling, Rosé and Red (Tinto), to illustrate the diversity of potential of the grapes from this ancient vineyard.
Total Production: 500 cases, 6 - 8 wines (additional small batch wines made in some vintages)
2021 Ambar - Pouya
Tasting Notes and Drinking Window:
A shockingly expressive wine on both the nose and the palate, this is a Chenin Blanc made in a natural style that leans in the clean direction with no obvious sediment despite there having been no fining or filtration. A refreshing nose of sage, dried white flowers, hints of apricots and golden huckleberries. Crystal clear crisp acidity in the mouth with notes of citrus rinds and tropical fruits. A long dry finish with rounded tannins. Always oriented towards respect for the planet, Fernanda chose the alchemical symbol for the Earth Element for the design of the front of this bottle.
Drinking window: Upon release - 3 years
Only 25 cases made!
100% Chenin Blanc
Fernanda Parra - Mexican, lives in Valle de Guadalupe
Valle de Guadalupe - 80 year old vines that are dry farmed from the Bibayoff Estate. Northern slope at an elevation of 1,100 feet. Soils are a sandy loam.
Fermentation was carried out in flexitanks with skins and seeds for 2 weeks. Wine was left to age on the lees for an additional 2 weeks post fermentation for an additional 20 days. Juice was then pressed and aged in a neutral French Oak barrel on the lees for 3 months before being bottled unfined and unfiltered.
Sulfites: 20 ppm