This is hand-harvested Mencia grown in the "High Valley" of the Monterrei D.O., fermented in stainless steel tanks, and aged for seven months in used French oak barrels before bottling.
In the glass, the wine is a dark crimson, nearly black at the center, with flashes of ruby on the swirl. Aromas of brambly blue and black fruit emerge on the nose, along with raspberry preserves, lilacs, baking spices and just-rained-on granite, as the wine spends time in the glass. On the palate, the wine is juicy and medium bodied, with suggestions of griotte cherries, boysenberry, white pepper and sweet herbs, all punctuated with fine granitic minerality and fresh red berry acidity that carry the flavors through a long, elegant finish. About this wine producer: The Boo Rivera family has grown Mencia on their eighteen-hectare estate in the Monterrei D.O. for over forty years. When Cristobal Boo Rivera assumed control of the vines from his father in 2005, he had a higher ambition than simply to grow grapes to sell in bulk. Since then, he has converted the estate to organic farming and built a tiny, efficient winery, all under the watchful eye and with generous encouragement and advice from Juan Manuel Martinez Juste of Quinta de Couselo in Rias Baixas.
The vines, some of which are over 50 years old, are planted in a mix of the granitic sand and slate typical of Monterrei's High Valley, at elevations that range from 1100 to 2300 feet above sea level. The region's arid climate and dramatic swings in temperature from day to night, combined with Cristobal's rigorous farming, results in tiny yields of perfectly ripened grapes.