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
2017 Nebbiolo - Mina Penélope
Tasting Notes and Drinking Window:
People who like the great wines of the Italian Peidmont regions will be blow away by this Nebbiolo. While there is a fair amount of wine in Mexico being bottled mistakenly under the name Nebbiolo, that is not the case here. A wine with a color lighter than even your typical pinot noir, and an acidic bite and tannic structure that encourage you to let the wine age for some time before pulling the cork, here is the rare example of a Baja wine with very serious aging potential. While you can drink it now by letting it decant overnight, it's seriously recommended that you let it rest in your cellar for 5 or more years if possible before opening.
Only 25 cases were made, and only 2 cases were allocated to the US market. Nebbiolo lovers consider yourselves forewarned.
Drinking window: Now - 20-30 years
100% Nebbiolo (piedmont clone CNR-CVT 230)
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.
Fermented with the skins and seeds (10% whole berries) in flexitanks for two and a half weeks before being racked into 1st use American oak barrels and aged for 10 months.