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Valle del Cua Bierzo Mencia 2019

ID No: 447279
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 91 Points
Country:Spain
Region:Bierzo
Winery:Peique
Grape Type:Mencia
Vintage:2019
Bottle Size:750 ml
Product Description

TASTING NOTES:

A black cherry color with intense violet hues. Aromas are dominated by ripe red fruits, minerals and blue flowers. Fine, concentrated and exquisite on the palate, it is fleshy, fragrant, and full bodied.

Grape varietal: 100% Mencia
Average age of the vines: 45-55 years
Vineyard's altitude: 450-480 meters above sea level
Pre-fermentation maceration: 3-5 days at 4-6 degres celcius
Alcoholic fermentation: 6-10 days
Maceration: 4-10 days
Malolactic fermentation: 5-9 days
Ageing: 2 months in stainless steel tank and then 2 months in the bottle.

Review:

"A young wine with grapes sourced from a selection of old vineyards in Valtuille de Abajo. Vibrant light purple, beautifully perfumed with huckleberry and cherry aromas. Softly textured but with good backbone and firm acids. Lots of fresh fruit flavors that linger on the finish. Wonderful vitality."

- International Wine Review (March/April 2020), 91 pts



Winery: Peique
Date Founded: 1999
Owner: Jorge Peique
Winery Philosophy: "You have to take a lot of care of a wine that bears your name, the one you have to be most proud."

 The history of our family was born in Valtuille de Abajo, a village with no more than a hundred neighbors, where the anecdotes around the vineyard and the wine were a topic in each house. The teachings of our elders, the effort and the work forged the spirit of our family.
From a young age we knew the hardness of the field work and that the results not only depend on the effort but also on each year climatological conditions. As we grew up, we toured an exciting path, understanding why to trim in a certain way, the importance of plowing the land, the flowering time, or why in August it had to rain but not too much … and why our grandfather, Ramon Valle, became so nervous every year as the grape harvest approached. All of this made us to love the vineyard.

In 1999 we made the 10,000 bottles of our first vintage year. The first two years in facilities provided by friends in their cellars, we had nothing but great enthusiasm. Almost 20 years later we have all the necessary means to elaborate all our wines range. Humbleness, but with a very clear idea, we knew that in an area of small farmsteads, where there are hardly any differences between the parcels of different wineries, the distinction must be made in the treatment of the vineyard and in the wine making process, so experimentation and research are fundamental concepts in the definition of each product.
“Wine is a living element in constant evolution”

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Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

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Color: intense red ruby
Nose: winey, fruity with hints of oak. Some spice and vanilla.
Mouth: It is well balanced with round tannins.

Yield: 10000 kg of grapes per hectar – after which the grapes are dried “appassimento”

Prestigious wine obtained by an ancient technique known in Veneto Region as “Ripasso” This technique consists of giving more body and character to Valpolicella Superiore wine by running it over the residue of the dried out grapes used in the production of Amarone and Recioto.
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100% French oak barrels (30% new oak) during 12 months.

Opulent, fruity and ample in mouth, this wine is attractive both with its ripe fruits aromas melted with roasted hints as well as its nice structure and elegant, pleasant finish.

Ageing Potential: 8 to 10 years

The vineyard is situated in the Cotes de Bordeaux-Cadillac appellations, and encompasses 65 hectares. The vines, planted in gravel and clay "terroir", benefit from favorable south-south east facing slopes and plateaus. 
Vineyard : Organic. 
Density : 7000 feet/ha. 
Vinification : Grapes are weighted, destemmed then sorted on a table in the cellar. Fermentation in thermo regulated stainless steel tanks. Ageing from beginning of November, after malolactic fermentation, in 100% French oak barrels (30% new oak) during 12 months. 
Bottled : At the Château

Review:

"This rich wine is already smoothly textured yet still has fine tannins that give aging potential. With its black fruit and acidity, it's ripe, smoky and likely to be very drinkable from 2020. - Roger Voss"

Wine Enthusiast (December 2017), 91 pts

 Wine Enthusiast: 91
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The Baron Ermengaud cuvée is named after the lord Ermengaud de Fouzilhon. In the 12 century, the Lord gave land, which was located in Laurens Village, to monks, who built a monastic barn. The monks (Benedictine and then Cistercian) used to cultivate the vineyards, using techniques that were quite wise and modern at the time. The people of Laurens enjoyed and benefited from learning their methods.

This Faugeres is dark red with shades of black cherry. A large complexity of aromas allows us to savor a mix of sun fruits and spices. This powerful and full-bodied wine, with a deep consistency, offers an intensity of ripe fruits. It has a long, rich palate on velvety tannins with raised hints of pepper.

Pairs with roast saddle of lamb with juniper berries; peppered venison with pears.

Review:

"Les Crus Faugères is the only cooperative in this appellation, managing 2,223 acres or nearly half of Faugères’ vines. It puts out a vast array of labels, including Mas Olivier, also recommended here, but Baron Ermengaud was the standout for both its 2019 and 2018 reds. Mostly syrah (80 percent), with grenache, carignan and mourvèdre, all of it hand-harvested off schist parcels, the 2019 shines in its combination of earthiness and brightness. Lively acidity and herbal notes give it a just-picked freshness that energizes the red fruit; the clarity allows a clear view of the earth, too, in shades of schist and iron. It tastes like it’s from a place, with a sense of sun and garrigue that’s transporting."
Wine & Spirits Magazine (June 2021), 94 points


 94 Points
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Produced with Nebbiolo grapes from one of the highest plots in the area, at over 500 meters above sea level.

This is an elegant Nebbiolo - fresh and fruity with simple tannins (thanks to the white calcareous soil) and good minerality.

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.

Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.


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Arzuaga Ribera del Duero La Planta 2019

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Fried fish, sausage, and white meats such as roasted poultry.


Review:

"A juicy, fruity red with blackberry, bark and hints of dried fruit. Medium body, linear and fine tannins and a fruity finish. Quite ripe, but a nice feel to this young wine. Better in 2020."

- James Suckling (September 2020), 91 pts

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