Mencía does well in Monterrei, the smallest and most southerly DO in Galicia, right on Portugal’s northern border. This gets the best bunches from the harvest, the rest going to blends, selected and fermented in stainless steel with a short maturation period—this is all about accentuating the fruit characters of the grape.
Bright cherry red in colour, violet at the edges and with good depth, the nose is a summer fruit pudding bowl of raspberries, blackcurrants and black plum, with a heady backdrop of violets, rosehip and even a hint of mint. It’s nicely balanced, intensely fruity but with smooth, savoury tannins and a cleansing acidity to keep it soft and refreshing on the finish.
Great dunked in the fridge for half an hour on a summer’s day, excellent paired with grilled meats and oriental cuisine.
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