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 noninterventionist (yet still apply some conventional techniques), we offer only their purely natural wines.
- All Vena Cava wines that have “Natural” as part of the name 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 its 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
2019 Ambar CH -Vena Cava
Tasting Notes and Drinking Window:
An astounding nose of apricot creamsicle, white peach, the skin of a yellow plum and high register note of scorched earth lead to a palate of Technicolor acidity lead by a train of citrus and stone fruits in a whirl of notes of creme brûlée and fresh lemon zest.
Only 76 cases made
Drinking window: Drink this!
Phil Gregory - British lives in Mexico
Valle de San Vicente - Vineyards are planted at an elevation of 600ft in soils high in a deep red clay. Vines average 20 years in age.
The pressed juice was fermented with 20% whole clusters in a combination of neutral French oak barrels, clay amphoras, and flexi-tanks for 4 weeks before being racked off the lees and aged in neutral french oak for 3 months. All fermentation is carried out with native yeasts and the wine is bottled unfiltered and unfined.
Sulfites: no sulfites are added at any point during the winemaking process.
Organic, natural, sustainable