Gregory Perez Brezo Tinto 2018

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Tasting Notes

Quite aromatic with floral notes, black cherry, and pomegranate with crushed black peppercorns.  The palate has black fruit (particularly black cherry and plum), and a floral character with dried herbs and minerality. It is   medium bodied with medium acid and medium finish. Just delicious!

Gregory Pérez is a Bordeaux native who worked at classified growths Chateau Grand-Puy-Lacoste and Chateaux Cos d’Estournel during and after his studies at the Bordeaux-Blanquefort School of Enology and Viticulture (1997-2000).  A friend suggested he go to northwest Spain, where exciting explorations of native grapes and sites were taking place.  He worked in Bierzo for several years before establishing Mengoba in 2007.  He works only with native varieties and native yeasts.  He focuses on expressing terroir, biodiversity, and traditional non-interventionist winemaking.  His own vineyards are on steep slopes at the head of the Cúa River at 600-850 meters on clay and decomposed slate soils.  He plows, digs, and aerates the soil to enhance its health.  He uses only strictly limited amounts of organic fertilizers and no herbicides or pesticides.  All vineyard work is manual.  His second label, Brezo, is used for nègociant wines; he sources fruit that is grown the same way as his own.

 

Mencía was once believed to be related to Cabernet Franc, but DNA profiling has shown this to be false.  Bierzo produces the most exciting version, and the region is undergoing a Priorat-like revolution led by young winemakers such as Pérez.  They reclaim old (sometimes centenarian) vineyards at high altitudes on terraces, where yields are naturally restricted.  The grape is high in terpenoids, a class of plant chemical that provides red fruit and floral components.  It offers ample acidity and moderate alcohol and tannin.  It has a certain bay leaf and green olive character, as well as touches of spice and earth.  Grapes for this wine were harvested and sorted manually; the must ferments in stainless steel with native yeasts.  Pumpovers are used to extract color and flavor.  Malolactic fermentation and six months’ ageing both take place in tank.  The wine is lightly fined and filtered before bottling.

 

Food Pairing Suggestions

Charcuterie, Cheese, Chicken/Turkey, Duck, Fish (white), Ham, Mexican, Mushrooms, Shellfish, Spicy Food, Sushi, Tapas, Vegetables

Color:
Red
Origin:
Spain , Bierzo
Grape Varietal:
Mencia
Eco-friendly:
Sustainable
Price:
$16.00 each
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