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 Bagnum - Pouya
Tasting Notes and Drinking Window:
There is as much to say about this wine as there is about the vessel that contains it. Those who still hold the bias that good wine does not come in bags have met their match. Made in an extremely small batch of hand harvested fruit taken from 21-year-old vines that are organically farmed, with each variety picked and processed separately, this is a wine truly intended to change the narrative on the use of bags as a suitable vessel for great wine.
What started off as a solution to a bottle shortage, has become a passion for winemaker/owner Fernanda Parra who sites the drastically smaller footprint of bags compared to glass and cork AND the ability of the wine to hold without degradation for up to a month after opening as major benefits of bags. Add to this the fact that Fernanda is donating 100% of the proceeds of this wine to an organization that finds homes for stray dogs in Mexico.
Bagged only in 1.5 liter format, expect to see this wine on the shelves of the shops with savvy buyers in shops throughout the US this season and going forward.
Only 430 1.5 liter bags made
Drinking Window: upon release – 4 years
Blend:90% Cabernet Sauvignon, 10% Petite Sirah
Fernanda Parra - Mexican, lives in Valle de Guadalupe
Valle de Guadalupe – The Olegario Sandoval vineyard, planted in 2001 in sandy loam soils on ungrafted rootstock.
Grapes were harvested by hand with each variety being picked and processed separately to assure ideal conditions were achieved by each. Grapes are destemmed and crushed and then cold macerated for 48 hours. Fermentation method used is sequential where the grapes are allowed to ferment on ambient yeast for 5 days (roughly half the fermentation) and then inoculated with a organic certified yeast. After fermentation is complete the wine is pressed and aged in 2nd and 3rd use French oak barrels for 6 months.