The Mina Penélope Estate
- All wines are made from organically grown estate vineyards tucked into a tight fold on the valley wall of Valle de Guadalupe.
- 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
2019 Amber - Mina Penélope
Tasting Notes and Drinking Window:
Made in an ancient winemaking style where white grapes were fermented with the skins to extract color, flavor, aromatics and structure, this wine is made from 100% Sauvignon Blanc grapes that are left to ferment on the skins for 11 days. From this brief moment of contact comes almost everything that makes this wine sing. Apricot, peach and other stone fruits on the nose dominate the first act that leads without intermission to a palate unlike any wine you have ever tried before, again repeating the stone fruit show but adding to it notes of honeysuckle blossoms, fresh herbs, honeycomb, beeswax and ocean breeze. If you get some, share it. It's the right thing to do.
Only 55 cases made
Drinking window: Now - 3 years
100% Sauvignon Blanc (extended skin contact for 11 days)
Veronica Santiago - Mexican
Valle de Guadalupe, ejido of San Antonio de Las Minas - Estate vineyards are planted at 900 ft elevation, 2 miles from the Pacific, decomposed granite and clay soils.
Grapes were destemmed and fermented in open top tanks with skins and seeds for 11 days. After this time the wine was aged in stainless steel tanks for 3 months and stirred lightly every 15 days to soften the tannins and round out the mouthfeel.