In late 2019 the Somos boys knew the days of the Carignan-Cinsault/Mazuelo-Cinsault were drawing to an end. What could replace that delightful, vibrant crunchy wine? They got a lead on a relatively new planting of the Galician red variety Mencía, tucked away in a little valley in the Adelaide Hills. It has been dry-farmed/organically farmed since it was planted and now really starting to show its personality. Ben & Mauricio have nicknamed this wine the ‘The Iberian Lynx’ in order to differentiate it from the previous ‘Lynx’ label.
The fruit was hand-harvested and placed into a number of small picking bin ferments, some of which were whole-bunch and some destemmed but not crushed fruit. Fermentation kicked off without any additions with some lots left on the skins for a while while others were just a quick maceration and then pressed off. The wines were all pressed to second year to fully neutral French barrels for close a year of aging and without any sulfur additions. The barrels were tasted in mid-December and the blend was made and racked to stainless-steel to settle naturally. It was bottled without fining or filtration and just a small addition of sulfur.