2021 Sauvignon Blanc  -  Mina Penélope

The Mina Penélope Estate

- Wines are primarily made from organically grown estate vineyards tucked into a tight fold on the valley wall of Valle de Guadalupe. They source from additional select vineyards as needed from vintage to vintage. All are organically maintained. 

- 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

2021 Sauvignon Blanc - Mina Penélope

  • Tasting Notes and Drinking Window:

    Coming soon! 

    Drinking window: 

  • Vintage:


  • Blend:

    100% Sauvignon Blanc 

  • Producer:

    Mina Penélope

  • Winemaker:

    Veronica Santiago - Mexican

  • Vineyards:

    Grapes from the 2021 vintage were sourced from 3 vineyard sites:

    - Valle de Guadalupe, ejido of San Antonio de Las Minas - Estate vineyards planted in 2916 at 900 ft elevation, 2 miles from the Pacific. Decomposed granite and clay soils. 450 plants. Semi-dryfarmed. 2020 marks the first harvest of Sauvignon Blanc from their own vines. 

    - Valle de Guadalupe, ejido of San Antonio de Las Minas - Pasini vineyard planted in 2000 at 900 ft elevation, 3 miles from the Pacific. Clay and sandy soils. .25 hectars. 

    - San Vicente Valley, Campo Baja - Llano Colorado vineyard planted in 2015 at an elevation of 400 ft. Deep red soils rich in clay and some sand. 5 hectars 


  • Winemaking:

    Harvest was on August 12th and 13th for all three vineyards. The wine was destemmed by hand and then pressed in their wonderful old but challenging basket press, before being racked of the gross lees and fermented in stainless steel tanks for 15 days. No malolactic. After fermentation the wine was racked and aged in stainless steel for 2 months. 

    NOTE: This wine is not filtered so some sediment is to be expected. If you stand up the bottle shortly before serving and pour gently, the sediment will remain in the bottle. 

    Sulfites: 29 ppm

  • Farming:

    organic, sustainable 

  • Alcohol: