Garnacha Tintorera & Mencia, Galicia, Spain 

An earthen, concentrated and undeniably exceptional, zero-zero Galician red blend to ache for. The wines of La Perdida are a global phenomenon that took root when, the then biologist, Nacho Gonzales was gifted a parcel of grapes by his all too wise grandmother, #RespectYourElders. The epitome of tErrOIr, these cuvées are singular, accumulated expressions of location, grape, time & winemaker, all brought together so honestly, they irrevocably lodge themselves into your brain. ‘O Trancado’ comes from an old vineyard of the same name, which Nacho inherited from his grandmother and recuperated with care. The old vine, inky, berried and earthy garnacha tintorera (also known as alicante bouschet, 70%) and tart, spiced and stony mencia (30%) grapes are hand-harvested and de-stemmed, fermented with their skins in open-top containers for 20 days. A more unusual and labour intensive practice, Nacho then, as fermentation proceeds, gradually removes the skins until just the must remains, to have a serious hand in the amount of extraction occurring. FUN FACT! The ancient vines yield less than 1 kg of fruit per plant, meaning concentrated fruit and highly intentional craftsmanship to shepherd them into being! Fallen wood on top of a thimbleberry bush, French lavender, tire track, wet dirt, heritage purple corn husk, black rocks that give gritty but soft, scouring tannins, clementine skins, bark, drying tobacco, old cherries in syrup & bay leaf. Pour alongside a big bowl of spicy chilli, a platter of tacos OR nachos with chilli and cheese on top.