"I'm glad I tasted the single-vineyard red 2018 La Vigne de El Rebolón again with some additional 16 months in bottle. The nose is clearly riper than that of the Mencía de Espanillo, with hints of raisins even if the alcohol is similar at 13.5%. But the ripeness here is clearly different, and the structure of the tannins is also rougher and gives the wine a rustic twist."
92 Pts Luis Gutiérrez- The Wine Advocate
A blend of Mencia, Alicante Bouchet & Godello grapes. 2 small plots of very old vines located at 750 meters above sea level with slate soils, from the village of Espanillo in El Bierzo, Castilla y Leon.
After a harvest in boxes the grapes are fermented in whole clusters, crushed with the feet in an oak barrel of 1500 L with a maceration of about 40 days. The malolactic fermentation and aging of about 16 months is done in two 500 L barrels. The bottling is done after a light clarification without filtering.
Annual production: 1800 bottles.
Grégory Pérez graduated from the School of Oenology and Viticulture of Bordeaux de Blanquefort in 1998. He worked at Château Grand-Puy-Lacoste and especially at Château Cos d'Estournel between 1997 and 2000. After his first steps in France, his family roots - and the push of a friend - brought him to Spain and specifically to Bierzo.
He works 5 hectares of vineyards in the village of Espanillo, at the headwaters of the river Cúa, with vineyards located on steep slopes at an altitude of 700m. The soil is composed of a mixture of clays and decomposed slate, within a forested environment of great natural diversity. He is following sustainable farming methods and makes some non-conventional wines outside the appellation of origin. Some principles that are succeeding in bringing natural wines to light and with the personality of each "terroir".
Grégory Pérez is one of the components of the new generation called to take over in the elaboration of the great wines of Spain from his winery Mengoba.
Graduated from the School of Oenology and Viticulture of Bordeaux de Blanquefort in 1998. He worked at Château Grand-Puy-Lacoste and Château Cos d’Estournel between 1997 and 2000.
After his first steps in France, his family roots - and the push of a friend - brought him to Spain and specifically to Bierzo in 2007. The 5 hectares vineyards are located in the town of Espanillo, in the region of Bierzo, at the headwaters of the river Cúa.
They are located on steep slopes at an altitude of more than 600 m, oriented at midday and ventilated by constant currents of air. The soil is composed of a mixture of clays and decomposed slate, within a forested environment of great natural diversity.
It has several stainless steel tanks of different capacities, as well as French oak casks and barrels for the fermentation and maturation of white and red wines.
Gregory makes wines based on 8 guiding principles: knowledge of the soil, protection of the land’s biodiversity, use of indigenous varietals, no aggressive treatments, no herbicides, low yields, hand-selection of grapes in the vineyard at optimum ripeness, use of indigenous yeasts from each vineyard favours the diversity of aromas and the personality of the wines, also by limiting the doses of sulphur and not using "chips" or products that can alter the aromatic features.
His goal is and always has been to make authentic wines, great wine with minimal impact on nature, and his results are dazzling.