Tres, Mission Wine
Mission wines are of seriously limited quantities and tread the fine artisanal line between homemade and professional. Zac is a San Francisco native who worked in South Africa and Argentina
The wines are unadulterated by chemicals (aside from a bit of sulfur for stability) and hand made through every step of the vinification - from picking in 18kg cases to being stomped under foot for the initial crush and gentle punch downs. They are all aged in neutral French oak barrels for as long as they need, with racking kept at a minimum and no use of filters. As a result the wines may be a shade cloudy, like unfiltered craft ale as opposed to squeaky-clean Coors Light.
Producer Zachary Elfman
Viticulture & Winemaking Clusters from the first picking (2/3 of the blend) were footstomped and left to macerate for a day before pressing. The next day it was racked off of its gross lees into a 400L barrel to ferment. The second lot (1/3 of the blend) was fermented on its skins and macerated for 13 days before pressing into stainless and then racking into the same 400L barrel to combine the two.
Grapes 55% Godello, 30%Treixadura, Doña Blanca, Albariño, Loureira
Region Ribeira Sacra, Spain
Tasting Notes A fresh yet textured white blend with a herbal and salty underlining character. Green apple, almond, citrus peel, and a mouth filling quality. Pretty unique, with some complexity yet clean and highly enjoyable on its own or paired with octopus and shelfish.