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|Drinking Windows and Values|
|Drinking window: Drink between 2014 and 2020 (based on 3 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 39 notes) - and median of 88 pts. in hiding notes with no text
| ||Tasted by ccotton8 on 12/24/2014 & rated 89 points: Pnp'd, this had a slow start with bright cherries on the nose but the pallet was thin. After 30-60 minutes of air this really evolved nicely with the fruit darkening and the mouthfeel becoming more plush. Really fun cellar defender. (639 views)|
| ||Tasted by Champagneinhand on 11/28/2013 & rated 89 points: This surely needed more air time as it was consumed at cellar temp, but as it warmed the spicy fruited nose came up nicely. Full of acid it was crisp and clean in the mouth a good with the fatty foods of the day. Mostly bright cherry fruit, but some nuttiness and spices in the background. A little disjointed so it may be going to sleep. I will try and hold my final bottle for 5 years to see how much Mencia changes after its full nap in the cellar. Great qpr wine, for sure. (2254 views)|
| ||Tasted by smphelps on 11/18/2013 & rated 91 points: Thought was really quite good for a 12 dollar wine. Very clean, deep and rich, with peanuts and mint on the nose (no obvious oak) and dark fruits and spice in the mouth. We tasted this blind in a collection of unusual wines. Surprised to see the community average so low (86 at time of writing). When it's well-made, as it is here, mencia is cleaner and richer than Chinon but also has the potential to be as delicate as good Burgundy. (2031 views)|
| ||Tasted by wolfonthehill on 10/16/2013 & rated 92 points: Let it breathe for an hour. Then enjoy.|
The nose is far better developed than it was the last time we had a bottle. We just got back from a week of wine tasting in Walla Walla and the Willamette, and this one would fare quite well in a tasting like those you do at a winery. Complex, rich, and paired VERY well with a spicy Moroccan curry-like dish. Could stand another year or so if you want to hold it - but not more than that. (2195 views)
| ||Tasted by Champagneinhand on 9/27/2013 & rated 90 points: Solidly made red, with a fruit forward red and dark fruit profile. Plenty of acid and tannins to go the distance. I'm really curious to see how this ages. From all reports this stuff gets better in 10 years. Thanks periko for the encouragement to drink a bottle young to see if I enjoyed it. Like Burgundy, with a Spanish flare. I think this grape is a winner, when done properly. (2486 views)|
| ||Tasted by robmatic on 7/2/2013 & rated 87 points: Quite young, and a little difficult to say what it's about, as the Mencia grape is somewhat unusual. But overall this is very enjoyable, and has a sharp focus to the fruit and minerality that really sets it apart. Very good value, and it will be interesting to see how this develops. (2493 views)|
| ||Tasted by Rollerball on 6/26/2013 & rated 81 points: Grapey. (1423 views)|
| ||Tasted by Whidah on 5/16/2013 & rated 82 points: Medium intensity purple color. Quite Beaujolais like. Light fragrant nose with berry character. Initial mouth feel a touch sweet, but balanced by long and supple tannins. My first Mencia. A decent eveyday wine bit nothng more. (1545 views)|
| ||Tasted by markcic on 5/4/2013 & rated 86 points: Deep red color, floral nose, lots of berries and cherry on the palate, average length finish - enjoyable. I had with a big salad of roasted chicken and greens but i can defintely see it going with pizza. (1381 views)|
| ||Tasted by Martnmac on 4/26/2013 & rated 88 points: Very enjoyable. Easy and approachable. Had with some manchego cheese and very much liked. Lovely plum colour and notes. (1344 views)|
| ||Tasted by ima3 on 4/18/2013: Like it! Recommend to Jeanne (1094 views)|
| ||Tasted by Jamesgold on 3/25/2013 & rated 85 points: A bit tart but does mellow out some over time. Not my favorite. (1276 views)|
| ||Tasted by Doblk on 3/15/2013 & rated 85 points: Sort of interesting but not remarkable. Yeasty nose. Medium weight with simple fruit and acidity. I agree it would be a good pizza wine. (1066 views)|
| ||Tasted by Big Texas on 3/14/2013 & rated 88 points: Best pizza wine i've found yet. This really calls out for some strong flavored food to reign in its acidity. It was absolutely perfect with the pizza and even harmonious with the feta that my wife likes on our pies. Recommend this for any casual eating with strong flavored or tomato dominant food. The wine lost something of its allure when drunk alone. (1057 views)|
| ||Tasted by cwiebe on 3/12/2013 & rated 88 points: For the price and consumed as a mid-week wine, I'm starting to believe this wine really shines in its role. Bright berry flavors, and an attractive floral nose. A high amount of acidity really helps the wine cut through pasta served with several different sauces, including a red sauce and a pesto based sauce. If you want something profound, you'll need to open something else. If you want a food friendly wine that you won't spend any time second guessing, this is your thing. I'm going back for more. (1053 views)|
| ||Tasted by cwiebe on 2/24/2013 & rated 88 points: Solid bright berry flavors. (1090 views)|
| ||Tasted by Merrit on 2/23/2013 & rated 87 points: Berry nose with a hint of smoke and mushroom. Raspberry, cranberry, smoke and wet earth taste. Quite tart at first, but mellowed substantially on the second night. Medium finish that is sweet and smokey. Rather different than other Mencia wines I've experienced - almost in another ballpark. Goes well with food and would try it again with an appropriate meal. (941 views)|
| ||Tasted by sayward on 2/18/2013 & rated 87 points: ok, but nothing memorable. Drank over 2 nights. Seemed a little better on the second night as the fruit was a little more muted and offered more mineral flavors. (990 views)|
| ||Tasted by affordableCollector on 2/5/2013 & rated 85 points: dark maroon in color. plum, raspberry, earth, tobacco on the nose. cherry, smoke, wet earth, tart fruit. light acid, medium body on this short finish. (1063 views)|
| ||Tasted by zscheiner on 12/20/2012 & rated 84 points: Blind Tasting 1985-1990 Super Tuscans (Tom's House, Palo Alto, CA): Ripe berry nose but not much fruit in the mouth. Graphite and moderate+ tannins. (1323 views)|
| ||Tasted by europat55 on 12/20/2012 & rated 87 points: 1985-1990 Super Tuscans (Tasted Blind) (Tom's house in Palo Alto, California): Fruity nose (raspberries?). Very young palate. Tasted blind. (1234 views)|
| ||Tasted by honest bob on 11/14/2012 & rated 86 points: From 75cl. This ripe, relatively low-alcohol (13,5%) Mencia is completely unoaked, making it a very different drink from the likes of Petalos (or, for that matter, any other Spanish red wine I can remember having tasted). Not sure I like the result, though. Attractive if reticent crushed blueberry and fresh-ground light-roast coffee powder scent; fresh, squeaky tannic entry; the tannins grow on the finish leaving a very furry tongue. Either something dramatic will happen to this juice over the next year or two, or I have a different wine in my glass than the A Portela which was rated 93PP in Wine Advocate. 86P(?) (1191 views)|
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Founded in 1920, Ladera Sagrada is located in northwestern Spain in Valdeorras. At 62 acres, Ladera Sagrada is the largest estate in the region, with vineyards planted at 1,749 feet to slate and granite topsoils over thin clay. 90% of the Godello and Mencia vines are 25+ years old, of which a portion of Godello vines are 40+ years old and the oldest in Valdeorras. The high altitude and the cool temperatures provide a long ripening period, resulting in a highly aromatic, fresh expression with strong mineral undertones. Jose Sotos is the principal owner and winemaker who is assisted by Albino Fernandez, vineyard manager and assistant winemaker.
MencíaMencia is grown in the Northwestern region of Spain near the borders of Galicia, Leon, and Zamora. Mencia produces fruity wines of great color, acidity and aging potential. It is sweet and aromatic, with a good dose of alcohol. The vines produce medium-sized clusters and fruit.
The reds made from Mencia have a characteristic velvety palate. Traditional reds are pale, fragrant and light wines. Modern winemakers are creating bolder reds, of higher concentration, expressing Mencia’s aromas and freshness. Many wineries are taking advantage of the variety ability to aging.
Rose wines are aromatic and fruity, lively, light and soft.
Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos and Amontillados. But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.
GaliciaGalicia is an autonomous region in the northwestern corner of Spain, north of Portugal. It is marked by an atlantic climate with frequent rain and moderate temperatures, especially along the coastal regions. There are five Denominación de Origen (DO) areas: Monterrei, Rías Baixas, Ribeira Sacra, Ribeiro and Valdeorras. Probably the best known wines are the Albariño wines from Rias Baixas, but all regions have seen increased interest in recent years. There has been also a notable resurgence of local grapes, like Godello, Treixadura or Loureiro.
ValdeorrasValdeorras (Valley of Gold) is the easternmost wine region of Galicia, with wineyards on the banks of the river Sil in the southern part of the Ourense province. The climate is a mix of atlantic and continental with high rainfall, but warm summers. Godello, an indigenous grape, is becoming important again - alternative names are Verdello, or Verdelho in Portugal. Other white grapes are Palomino, Valenciana and Lado. Mencía, Garnacha Tintorera, Gran Negro and Merenzao are in use as red grapes.