From Bierzo With Love
About five years ago, Mencía had a real moment. It was popping up in the New York Times, sommeliers were buzzing, and wine lovers suddenly had a new grape to obsess over. Around that time, I started digging deeper into Bierzo with Eric, and what began as curiosity quickly turned into a lasting spot for Mencía in my regular rotation.
This beauty is exactly why.
Bierzo, tucked into northwest Spain, is a place where green hills, old vines, and mineral-rich soils give Mencía its signature personality. This bottling captures everything I love about the grape: lifted aromatics, crunchy red and black fruit, zippy acidity, and that unmistakable streak of crushed granite minerality that makes the wine feel alive and energetic.
On the nose, it’s all wild berries, red plum, and a hint of violet, with a subtle earthy note that keeps things grounded. The palate is fresh and vibrant, driven by bright acidity and fine, gentle tannins that make each sip feel juicy rather than heavy. It’s the kind of red that wakes up your palate instead of wearing it out.
I tend to gravitate toward Pinot Noir or Cru Beaujolais for their brightness and finesse, and this wine made me feel right at home, but with a distinctly Spanish accent. There’s a savory edge and mineral snap that sets it apart and makes it incredibly food-friendly.
And then there’s the value. Spain continues to be one of my go-to sources for wines that deliver real character without inflated prices, and this bottle is a perfect example of why. The apparently endless treasure troves of ancient vines all over the country are an embarrassment of riches that are constantly being rediscovered.
92 Points, Wine Advocate
The textbook young unoaked Mencía 2023 Pago de Valdoneje has notes of berries, herbs and licorice, with a very fine texture and round tannins. It's an unoaked varietal Mencía, among the best in its class. It's juicy and ripe, keeping the poise and balance with 13.5% alcohol. 7,000 cases produced. It was bottled in March 2024.