Mencía, Ribeira Sacra, Spain

From rugged Spanish terrain, may we present an earthy, aromatic and spiced mencía that is endlessly charming & simply tastes FANCY. Founded by Manolo and Carmen Rodriguez in 1991, the estate is run today by their son Pedro Rodriguez, who took over in the early 2000s. Pedro's first order of business was to convert the eight hectares of picturesque and treacherous (think STEEP and terraced) vineyards to organic production, while also lowering yields and focusing on quality. This 40-year-old mencía comes from different plots of slate, granite and sand. Grapes are macerated 20% whole cluster and 80% destemmed for six days before spending six months on lees gaining complexity. French lavender, butterly pea blossom, barberry pie, blueberry jellies, liquorice root, mud, puff of smoke & a spicy n’ dicey ending. Enjoy alongside hefty entrees and empty ballroom dances.