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Somos Wines

2020

Mencía

Adelaide Hills - Australia

About

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.

Stats

  • Grapes: 100% Mencía
  • Vineyard: Saint-Clar Vineyard – farmed by Jon O'Connell
  • Vine Age: 6-years-old
  • Soil Type: Red-brown sandy loam with ironstone nodules and a band of yellow clay
  • Viticulture: Practicing Organic – dry-farmed
  • Fermentation: Native - picking bins (75% whole-berry - 25% whole-cluster)
  • Skin Contact: 4-16 days
  • Aging: 12 months in 2-5-year-old French barriques
  • pH: 3.45
  • Total Acidity: 5.8 g/L
  • Total SO2: 40 ppm
  • Total Production: 140 cases

Tasting Note

Fresh, bouncy and just the perfect about of crispiness. Cranberry, pomegranate and maybe those little poisonous holly berries (have you had them?) along with a brambly, peppery sort of thing on the nose. Blood orange notes emerge with a bit of a thyme lemonade note. The palate is refreshing and penetrating with plenty of zing and elevation. The finish has the tiniest amount of tannins and mouthwatering acidity continuing.

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