A Portela Mencía
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Mencía, the hallmark grape of northwestern Spain, wears many hats. Ranging from rustic and powerful to high-toned and elegant, it is a variety that clearly reflects its terroir. In this case, A Portela comes from DO Valdeorras, the “gateway to Galicia.” Beloved in ancient times as the only place the Romans found that could grow olives so far north on their supply line, Valdeorras is warmer than its neighbors to the west, shielded by mountains from the cold wet winds of the Atlantic. It’s also cooler than its neighbor Bierzo to the east, similarly shielded from hot Continental winds by mountains. While this area is best known for white wine production (particularly Godello), Valdeorras was, historically, home to beautiful reds as well. Winemaker Alberto Orte produces A Portela from a single vineyard, planted to high elevation slate and granite soils. This combination of elevation, soil and temperate climate makes for an elegant, mineral-driven Mencía that carries both generosity of fruit and spice and also precise, elegant acidity. Truly a unique plot, it’s no wonder that the A Portela subdistrict is nicknamed the Gateway to Heaven!
WHAT MAKES THIS WINE UNIQUE?
A Portela showcases the special terroir of Valdeorras in a rare way, as the region is now known primarily for white wine production. Hailing from the A Portela subdistrict where red grapes can ripen on a rounded hiltop, this aromatic Mencía is a perfect introduction to the hallmark red grape of Galicia produced by the hands of a winemaker who wants to keep the past alive.
2015 93JS, 92VM, 92IWR; 2014 91JS; 2013 92W&S
100% Mencía. Vines planted from 1976 - 1990. Tended in clay, granite and slate soil from 500 - 700 m (1,640 - 2,625 ft) elevation. This is a vegan wine.
Herb-roasted chicken, pork loin, sautéed mushrooms, lamp chops or even salmon would be divine.
VINIFICATION AND AGING:
5 day cold soak in tank. Once fermentation has taken place, the skins spend another 10 days in tank, then racked. The wine is aged 12 months in stainless steel plus another 8 months in French oak barrels.
LOCATION, SOIL, CLIMATE:
The vineyards are located in the autonomous region of Galicia, in far northwestern Celtic Spain, within the DO Valdeorras in Ourense province. The vineyards are in the mountain town of Larouco, at 500 meters (1,640 ft) elevation. The soil is composed of slate and granite topsoil with a thin clay subsoil. This soil profile is poor in organic matter and the vines yield 2.5 kg (about 6 pounds) of grapes per vine, compared to the average of 7.5 kg (around 17 pounds) per vine in Valdeorras. The surface of the granite and slate soil is warmed by sunlight during the day and provides heat to the roots, which encourages the grapes to continue ripening during the cool nights. Lower yields result in more concentrated grapes providing more intense aromas and flavors in the wines. The area's climate has an average temperature from April-October of 64.4F, among the lowest average temperatures in Spain, with 32 inches of yearly rainfall. Being one of the lowest levels of precipitation in the region helps prevent overnight frost. The cool temperatures of this Atlantic-influenced climate provide a longer ripening period, which results in bright wines with great aromatic expression.
Fragrant crushed-rose and lighter cherry aromas here with a very fluid, even and plush palate. Fine, yet powerful tannins. Dark stones and spices. Plenty of detail. -- James Suckling
2.5 lbs (1.1kg)